Armenian Beef And Pepper Wraps Recipes

THREE-PEPPER BEEF WRAPS

Steps:

• In a large nonstick skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender. Remove and keep warm., In the same skillet, cook beef over medium heat until no longer pink; drain. Place the kidney beans, salsa and remaining oil in a food processor; cover and process until chopped. Add to beef. Sprinkle with steak seasoning and pepper; cook and stir until heated through., Spoon about 1/3 cup beef mixture down the center of each tortilla; top each with 1/2 cup pepper mixture. Sprinkle with cheese. Fold sides and ends over filling and roll up.

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.

ARMENIAN-STYLE POTATO SALAD

Steps:

• Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
• Transfer cooked potatoes to a large mixing bowl and let cool slightly.
• While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
• Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
• Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
• Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

ARMENIAN BEEF AND PEPPER WRAPS

Steps:

• In nonstick skillet, heat oil over medium-high heat; cook onion and garlic, stirring often, for 3 minutes.
• Add paprika, allspice, salt and pepper; cook, stirring, for 1 minute.
• Add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes.
• Drain off any fat.
• Add tomatoes and tomato paste, breaking up tomatoes with fork; bring to boil.
• Reduce heat to medium.
• Add green pepper and parsley; cook, stirring often, until most of the liquid is evaporated, 10 to 15 minutes.
• Divide beef mixture among tortillas; fold tortillas in half to form pockets.
• Sprinkle filling with cucumber, feta cheese, and pickled pepper (if using).
• Serve warm.