Lahmahjoon (Armenian Pizza)

Ingredients:

1 pound lean ground lamb

1 1/2 cups finely chopped onion

1/2 cup chopped green bell pepper

1 teaspoon minced garlic

1 (14.5 ounce) can peeled and diced

tomatoes

1 (6 ounce) can tomato paste

1/2 cup chopped fresh Italian parsley

1 teaspoon chopped fresh basil

1 tablespoon chopped fresh mint leaves

1/2 teaspoon ground cumin

1 pinch cayenne pepper (optional)

4 pita breads, or fluffy tortillas

Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.

Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.

Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

From here.

Savory Armenian Beef

Savory lamb or beef (TASS KEBAB) 

by Sonia Arakelian 

Ingredients:

2 lbs. leg of lamb, boned and trimmed (use top part or stewing beef)
1 tomato, skinned
½ tsp. ground cinnamon
4 oz. corn oil
1 tsp. white pepper
½ tsp. fresh thyme
4 oz dry white wine
1½ cups bone stock
1 bay leaf
1 tsp. garlic salt
½ tsp. ground cloves
2 shallots (green onions or scallions)

Cut trimmed meat into pieces the size of a walnut. Put in a 4-quart saucepan with shallots, seasoning, herbs and spices.

Mix well to marinate in a cool place for 2-3 hours. Heat oil and add to saucepan. Saute contents for 5 minutes, shaking pan all the time. Add tomatoes and wine. Cover tightly and cook over low heat for 4 hours. Serve with pilaf.

From here.

Armenian Braised Beef

Armenian Braised Beef

INGREDIENTS:

4 lamb shanks
2 Tblsp. Olive oil
2 onions [chopped]
1/4 cup Armenian or Italian parsley [chopped]
1 green bell pepper [chopped]
1/2 cup white wine
15 0z. can of crushed tomatoes or tomato sauce
1 teaspoon of fresh basil leaves [chopped]
1 teaspoon fresh mint leaves [chopped]
1 teaspoon fresh Rosemary leaves
1 teaspoon crushed garlic
2 tablespoons brown sugar
1 tablespoon dijon mustard
Salt and pepper to taste

PREPARATION:
In a heavy skillet, brown off the lamb shanks in the olive oil. (Can also be placed on a grill and browned off)
Mix the rest of the ingredients and pour over the shanks. Cover and bake at 350 degrees for 2 hours
or until tender. Baste with the sauce 2 or 3 times during cooking. (Can be cooked on top of the stove in
a covered skillet or chicken fryer at a med-low setting and served when the meat begins to fall off the bone.
About 2 hours. Add white wine or water if necessary )

From here.