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

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(Created page with "Borag, misov (Meat turnover) Ingredients Dough 1 lb. flour (4 cups, sifted) 1 sm. can ( 5 fl. oz.) evaporated milk 1 tsp. baking powder 1 tbsp. sugar ½ tsp. salt 1 pkg. dr...")
 
 
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Borag, misov (Meat turnover)
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Borag, misov (Meat turnover) Yield: 12 borags
  
 
Ingredients
 
Ingredients
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½ cup warm water
 
½ cup warm water
 
1 egg, beaten
 
1 egg, beaten
6 oz. butter
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6 oz. Butter
 +
Extra butter for brushing
 
1 tbsp. Crisco
 
1 tbsp. Crisco
  
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1 lb. ground lamb
 
1 lb. ground lamb
2 large onions, finely chopped
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2 large red 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
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½ cup pine nuts (oven  toasted)
 
1 tbsp. dried mint
 
1 tbsp. dried mint
 
2 tbsp. ground coriander
 
2 tbsp. ground coriander
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Add this mixture to flour, and knead well.
 
Add this mixture to flour, and knead well.
 
Cover dough and keep warm until it rises.
 
Cover dough and keep warm until it rises.
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 +
  
 
Sauté meat in oil until brown.
 
Sauté meat in oil until brown.
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Combine meat, onions, peppers, parsley, mint, nuts and spices, and mix well.
 
Combine meat, onions, peppers, parsley, mint, nuts and spices, and mix well.
 
   
 
   
When dough is ready, roll out a ball on floured board, and trim to 5 inches square.
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When dough is ready, separate into 12 equal portions.
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.
+
Roll out each portion on floured board to 5 inches square.
 +
Place 1/12  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 baking tray with melted butter.
 
Brush baking tray with melted butter.

Latest revision as of 02:45, 9 September 2019

Borag, misov (Meat turnover) Yield: 12 borags

Ingredients

Dough

1 lb. flour (4 cups, sifted) 1 sm. can ( 5 fl. oz.) evaporated milk 1 tsp. baking powder 1 tbsp. sugar ½ tsp. salt 1 pkg. dry yeast ½ cup warm water 1 egg, beaten 6 oz. Butter Extra butter for brushing 1 tbsp. Crisco


Filling

1 lb. ground lamb 2 large red onions, finely chopped 2 large Italian peppers, finely chopped 1 bunch parsley, finely chopped ½ cup pine nuts (oven toasted) 1 tbsp. dried mint 2 tbsp. ground coriander 2 tbsp. ground allspice 1 tbsp. Paprika 1 ½ tbsp. olive oil ½ cup warm water 1 tsp. salt 1 tsp. black pepper (ground)

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 to flour, and knead well. Cover dough and keep warm until it rises.


Sauté meat in oil until brown. Sauté onions and peppers until soft. Combine meat, onions, peppers, parsley, mint, nuts and spices, and mix well.

When dough is ready, separate into 12 equal portions. Roll out each portion on floured board to 5 inches square. Place 1/12 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 baking tray with melted butter. Place borags on tray and brush borags with butter. Bake in 350° oven until slightly brown.

Alternate cooking method:

Fry borags in a skillet with olive oil until brown.