Armenian Beef And Pepper Wraps Recipes

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

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 ROAST BEEF SANDWICHES

Steps:

• To soften cracker bread, hold the round of lavosh under a spray of cold water for 10 to 15 seconds per side.
• Sandwich between damp tea towels for about 1 hour until soft and pliable.
• Meanwhile, beat cream cheese in a bowl until light and stir in the horseradish, salt and pepper and the milk.
• Spread ½ of the cream cheese on one of the softened lavosh.
• Arrange 1/2 the spinach and/or sprouts on the cream cheese.
• Cover with 1/2 of the roast beef, then with ½ of the tomato slices.
• Roll up jellyroll style.
• Repeat with the second lavosh.
• Wrap in plastic wrap and refrigerate until serving.
• May be made a day ahead.
• Cut with a serrated knife into 12 thick slices.