Way back, in the early days of The Armenian Kitchen’s
existence, we’d posted a story about the ARAM sandwich and how it got its name.
Many comments later, the facts were revealed. In a recent comment on this
story, a reader expressed a love for a dough-encased spicy meat pie that was
served at Caravansary, the establishment where the ARAM sandwich was created.
fondly. We often ate there when we went into the City to shop. They served a
wonderful spiced minced meat pie with pine nuts that was round and encased in
dough. It was fabulous! I would love to know how to make it!”
the Caravansary myself, I am posting one that I hope will qualify and satisfy.
|Spicy Meat Turnovers with Madzoon (Yogurt) and Lentil Soup|
(105-110°F). Allow mixture to proof for about 15 minutes.
a well in the center and add the oil and proofed yeast mixture.
slowly add the wet ingredients into the dry, adding the 1 cup and 1 tablespoon
of water a little at a time.
mix until the dough is soft, smooth. (NOTE: Dough should NOT stick to your
dough’s surface with olive oil. Cover bowl with plastic wrap and let rise in a
warm spot until doubled, about 1 hour.
feel free to use prepared pizza dough, available in most grocery stores.
Ingredients for Meat Filling:
1 Tbsp. olive oil
Heat a non-stick skillet on medium-high heat; add oil. Add onions and cook until slightly softened. Add ground meat to the skillet and cook until it is crumbly and no longer pink. Drain any excess fat. Stir in parsley, lemon juice, seasonings and pine nuts; cook another 2 minutes. Taste; adjust seasonings, if necessary. Transfer meat mixture to a bowl; cover and refrigerate until ready to assemble.
sheets with parchment paper.
|Cutting the dough into circles|
dough out on a lightly floured work surface to 1/8-inch thickness. Gently lift
the dough from the edges to keep it from sticking to the work surface. Cut the
dough using a 4-inch round biscuit cutter. (I used a plastic lid to create circles since I do not have a 4″ biscuit cutter!) Continue this process until all of
the dough has been cut. Gather and knead together any scraps of dough. Wrap in
meat filling on one side of each. Filling should not touch the edges of the
circles. NOTE: The meat filling will cook during the baking process.
side to create a half circle. Pinch the edge of the dough firmly to keep them
sheets and generously brush the surface with olive oil. Bake on the center rack
of the oven for 18-20 minutes, or until golden brown.
frozen after they are baked and cooled by placing them side-by-side in freezer
bags. If you stack them for freezing, be sure to have a layer of plastic wrap
in between each layer first. They can be heated from the frozen state.