International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Supreme Scalloped Corn






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > armenian meat pies
Armenian Meat Pies (Lehmejun) Meat pie filling : 1 pound finely ground lean beef 1 14-oz can whole tomatoes, drained and crushed 1/2 medium yellow onion, peeled and finely chopped 1/2 medium green bell pepper, cored and finely chopped 1 tsp. peeled and minced garlic 1/4 cup finely chopped parsley 1 Tbs. finely chopped fresh mint leaves 1 Tbs. tomato paste 1/2 tsp. paprika 1/4 tsp. ground allspice Salt and freshly ground black pepper to taste Pinch cayenne pepper Mix all together and set aside. The Dough: 1 pkg. quick-rising yeast 1 cup warm water (about 105 degrees F) 1 Tbs. olive oil 3/4 tsp. salt 1/2 tsp. sugar 2 3/4 cups all-purpose flour Dissolve the yeast in the water in the bowl of an electric mixer. Stir in the olive oil, sugar, salt, and 1-1/2 cups of the flour. Mix the dough for about 5 minutes, until smooth. Knead in the remaining 1-1/4 cups of the flour, using the dough hook, and knead until smooth. If you do not have a powerful machine, such as a Kitchen Aid, then you should knead in this last bit of flour by hand. Knead until the dough is very smooth and elastic, about 10 minutes by machine, 20 minutes by hand. Place the dough on a plastic counter and cover with a large stainless steel bowl. Allow to double in bulk, about 1-1/2 hours. Punch the dough down and shape into 12 balls. Use 4 balls at a time, placing the remaining balls in the refrigerator. On a lightly floured surface, roll each ball into a 6- or 7-inch circle. Do not roll too thin. Arrange circles on two large, lightly greased baking sheets. Allow the dough to rise slightly. Cover the entire surface with a thin layer of the meat mixture, spreading it to about 1/4 inch from the edge. Bake at 375 degrees F about 25 to 35 minutes. Do the same with the remaining balls.

Armenian Meat Pies


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for MEAT (1007)
list all Eastern European recipes (82)
list all recipes by HARLEYA (2)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: armenian
ethnicity: eastern european
recipes for meat
recipes by harleya
Email Address:
(posted October 3, 2004)

Armenian Meat Pies (Lehmejun)

Meat
pie filling :

1 pound finely ground
lean beef
1 14-oz can whole tomatoes, drained and crushed
1/2 medium yellow
onion, peeled and finely chopped
1/2 medium
green bell pepper, cored and finely chopped
1 tsp. peeled and minced
garlic
1/4 cup finely chopped
parsley
1 Tbs. finely chopped fresh
mint leaves
1 Tbs.
tomato paste
1/2 tsp.
paprika
1/4 tsp. ground
allspice
Salt and freshly ground black pepper to taste
Pinch cayenne pepper

Mix all together and set aside.

The
Dough:

1 pkg. quick-rising
yeast
1 cup warm water (about 105 degrees F)
1 Tbs.
olive oil
3/4 tsp.
salt
1/2 tsp.
sugar
2 3/4 cups
all-purpose
flour

Dissolve the
yeast in the water in the bowl of an electric mixer. Stir in the olive oil, sugar, salt, and 1-1/2 cups of the flour. Mix the dough for about 5 minutes, until smooth. Knead in the remaining 1-1/4 cups of the flour, using the dough hook, and knead until smooth. If you do not have a powerful machine, such as a Kitchen Aid, then you should knead in this last bit of flour by hand. Knead until the dough is very smooth and elastic, about 10 minutes by machine, 20 minutes by hand.

Place the
dough on a plastic counter and cover with a large stainless steel bowl. Allow to double in bulk, about 1-1/2 hours.

Punch the
dough down and shape into 12 balls. Use 4 balls at a time, placing the remaining balls in the refrigerator. On a lightly floured surface, roll each ball into a 6- or 7-inch circle. Do not roll too
thin.

Arrange circles on two large, lightly greased
baking sheets. Allow the dough to rise slightly. Cover the entire surface with a
thin layer of the meat mixture, spreading it to about 1/4 inch from the edge. Bake at 375 degrees F about 25 to 35 minutes. Do the same with the remaining balls.


Please click here to read our policy on submitted comments
+1 comment
click to view


from 20 Hamburg Paranaque City, Philippines wrote:4  4

The combination of mint, paprika,parsley and allspice endows this dish with a unique delicious flavor.
5 starsOctober 4, 2004


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2017 SimpleSolutions Corporation. All Rights Reserved.