Armenian Dinner Sandwich Recipes

ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
• Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
• While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
• Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
• Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.

EASY ARMENIAN STYLE PITA SANDWICHES

Steps:

• Fry ground beef or ground Bison in 10-12 inch skillet over medium heat, breaking up until it is fine and no pink remains. Drain off any excess grease and return to skillet.
• Add onion soup packet and water. Stir to distribute evenly. Reduce heat to low and simmer covered until onion is tender, about 15-20 minutes and replacing the cover when done stirring.
• Turn off heat. Stir in yogurt. Let sit 5-10 minutes until heated through - do NOT allow to boil - remove from heat, if necessary.
• Stir in mint, cover and let sit for 3-5 more minutes.
• Spoon into pita bread halves and serve. Add sliced tomato if desired.

ARMENIAN DINNER SANDWICH

Steps:

• In a nonstick skillet, heat oil over med-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 meat, for 5 minutes or until no longer pink. Drain off any fat.
• Add tomatoes and tomato paste, breaking up tomatoes with a fork; bring to boil.
• Reduce heat to medium.
• Add green pepper and parsley; cook, stirring often, for 10 to 15 minutes or until most of the liquid has evaporated.
• Divide beef mixture among tortillas; fold tortillas in half to form pockets.
• Sprinkle beef filling with cucumber, and feta cheese.

ARMENIAN GARDEN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.