Armenian Beef And Pepper Wraps Recipes

LAHMAJOUN (ARMENIAN "PIZZA") SHORTCUT

Steps:

• To save time, process the onion, peppers, and parsley in a food processor, using the metal "S" blade. Squeeze out any excess liquid - this is VERY important! Be careful not to over-process. Vegetables should still be a bit chunky, not pureed.
• In a large bowl, combine all of the topping ingredients, mixing well.
• Preheat oven to 400° - 425°F.
• Thinly spread about 3 Tbsp. of meat topping on the suface of each tortilla, spreading to the edge.
• Place 2 to 3 tortillas on each baking tray. They should not overlap each other.
• Bake on the lower rack for about 5 minutes, then on the upper rack, for another 5 minutes, or until the meat topping has browned, and the edges of the tortilla are golden.
• Continue this procedure until topping and/or tortillas are all used.

ARMENIAN BASTERMA (DRIED CURED BEEF)

Steps:

• Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8").
• Insert heavy string through one end and make a loop.
• Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
• Wash meat well with cold water and leave in clear water for one hour.
• Then drain and press between towels to remove moisture.
• Continue until meat is quite dry.
• Hang in cool airy place to dry about two weeks.
• Combine all above ingredients to make the Chairnen.
• Add water a little at a time to make thick paste.
• Soak meat in it for 2 weeks.
• Hang in airy place for 2 more weeks.
• May be used immediately, refrigerated, or frozen.
• NOTE: A cheese cloth casing may be used to slip meat into before hanging.

ARMENIAN SHISH KABOB

Steps:

• Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
• Position oven rack to its top setting and set oven to broil.
• Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
• Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
• Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
• Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.