Difference between revisions of "Borag, misov (Meat pie)"

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(Created page with "Borag, misov (Meat pie) Ingredients Dough 1 lb. flour 1 sm. can evaporated milk 1 tbsp. sugar 1 tsp. baking powder ½ tsp. salt 2 eggs (1 for topping) 6 oz. butter 1 tbsp....")
 
 
(One intermediate revision by the same user not shown)
Line 6: Line 6:
  
 
1 lb. flour
 
1 lb. flour
 +
 
1 sm. can evaporated milk
 
1 sm. can evaporated milk
 +
 
1 tbsp. sugar
 
1 tbsp. sugar
 +
 
1 tsp. baking powder
 
1 tsp. baking powder
 +
 
½ tsp. salt
 
½ tsp. salt
 +
 
2 eggs (1 for topping)
 
2 eggs (1 for topping)
 +
 
6 oz. butter
 
6 oz. butter
 +
 
1 tbsp. Crisco
 
1 tbsp. Crisco
 +
 
1 pkg. dry yeast
 
1 pkg. dry yeast
 +
 
½ cup warm water
 
½ cup warm water
 +
  
 
Filling
 
Filling
  
 
1 lb. ground lamb
 
1 lb. ground lamb
 +
 
2 large onions, finely chopped
 
2 large onions, finely chopped
 +
 
2 large Italian peppers, finely chopped
 
2 large Italian peppers, finely chopped
 +
 
1 bunch parsley, finely chopped
 
1 bunch parsley, finely chopped
 +
 
½ cup pine nuts
 
½ cup pine nuts
 +
 
1 tbsp. dried mint
 
1 tbsp. dried mint
 +
 
2 tbsp. ground coriander
 
2 tbsp. ground coriander
 +
 
1 tbsp. ground allspice
 
1 tbsp. ground allspice
 +
 
1 tbsp. Paprika
 
1 tbsp. Paprika
 +
 
1 ½ tbsp. olive oil
 
1 ½ tbsp. olive oil
½ cup warm water
+
 
 
salt
 
salt
 +
 
pepper
 
pepper
 +
  
 
Directions
 
Directions
  
 
Place flour in a large mixing bowl.
 
Place flour in a large mixing bowl.
 +
 
Add baking powder, sugar and salt, and mix well.
 
Add baking powder, sugar and salt, and mix well.
 +
 
Place yeast in water and let stand until it foams.
 
Place yeast in water and let stand until it foams.
 +
 
Combine milk, egg, butter, and Crisco, and fermented yeast, when ready.
 
Combine milk, egg, butter, and Crisco, and fermented yeast, when ready.
 +
 
Add this mixture, and add to flour, and knead well.
 
Add this mixture, and add to flour, and knead well.
 +
 
Cover dough and keep warm until it rises.
 
Cover dough and keep warm until it rises.
  
 
Saute meat in oil until brown.
 
Saute meat in oil until brown.
 +
 
Saute onions and peppers until soft.
 
Saute onions and peppers until soft.
 +
 
Combine meat, onions, peppers, parsley, nuts and spices, and mix well.
 
Combine meat, onions, peppers, parsley, nuts and spices, and mix well.
  
When dough is ready, roll out a ball on floured board, and trim to 5 inches square.
+
When dough is ready, roll out a ball on floured board, and trim to 5 inches  
Place a sufficient amount of the filling on one triangular side of the dough, and fold the other triangular side over, and seal the edges.
+
 
 +
square.
 +
 
 +
Place a sufficient amount of the filling on one triangular side of the dough,  
 +
 
 +
and fold the other triangular  
 +
 
 +
side over, and seal the edges.
 +
 
 
Continue until all the dough and filling is depleted.
 
Continue until all the dough and filling is depleted.
 +
 
Brush borags with egg topping, and place in a baking tray.
 
Brush borags with egg topping, and place in a baking tray.
 +
 +
 
Bake in 400° oven until slightly brown.
 
Bake in 400° oven until slightly brown.

Latest revision as of 09:30, 28 August 2019

Borag, misov (Meat pie)

Ingredients

Dough

1 lb. flour

1 sm. can evaporated milk

1 tbsp. sugar

1 tsp. baking powder

½ tsp. salt

2 eggs (1 for topping)

6 oz. butter

1 tbsp. Crisco

1 pkg. dry yeast

½ cup warm water


Filling

1 lb. ground lamb

2 large onions, finely chopped

2 large Italian peppers, finely chopped

1 bunch parsley, finely chopped

½ cup pine nuts

1 tbsp. dried mint

2 tbsp. ground coriander

1 tbsp. ground allspice

1 tbsp. Paprika

1 ½ tbsp. olive oil

salt

pepper


Directions

Place flour in a large mixing bowl.

Add baking powder, sugar and salt, and mix well.

Place yeast in water and let stand until it foams.

Combine milk, egg, butter, and Crisco, and fermented yeast, when ready.

Add this mixture, and add to flour, and knead well.

Cover dough and keep warm until it rises.

Saute meat in oil until brown.

Saute onions and peppers until soft.

Combine meat, onions, peppers, parsley, nuts and spices, and mix well.

When dough is ready, roll out a ball on floured board, and trim to 5 inches

square.

Place a sufficient amount of the filling on one triangular side of the dough,

and fold the other triangular

side over, and seal the edges.

Continue until all the dough and filling is depleted.

Brush borags with egg topping, and place in a baking tray.


Bake in 400° oven until slightly brown.