Armenian Beef And Pepper Wraps Food

ARMENIAN MANTI (BAKED BEEF DUMPLINGS)

Steps:

• Beat together the eggs, water, salt, and olive oil.
• To make the dough by hand, fill a large mixing bowl with the flour and make a well in the center. Add the wet ingredients to the well. Slowly incorporate the flour into the wet ingredients until a ball of dough is formed. Alternatively to make the dough in a stand mixer fitted with the dough hook attachment, add the flour to the mixer bowl, then add the wet ingredients and mix for 3 to 4 minutes until smooth and pliable. If the dough is sticky add a bit of flour as needed, and continue to mix/knead the dough until smooth. Cover the dough with a tea towel and set aside for 30 minutes.
• Mix together the ground beef, onion, parsley, salt, pepper, and paprika until well incorporated. Refrigerate until needed.
• Preheat the oven to 400°F and place the oven rack in the center of the oven. Grease 2 (13 by 9-inch) baking pans or 1 larger (13 by 18-inch) pan with butter and set aside.
• Using a hand-cranked pasta roller or a rolling pin, in batches roll out the dough until it's very thin, dusting the dough with flour as needed. If using the Kitchenaid pasta roller attachment, roll until #4 for thickness (see notes below).
• On a lightly floured surface, cut each strip of dough into 1 ½ inch squares. Place a ½ teaspoon of meat filling into the center of each square and pinch the two ends with your fingers to form a canoe-shaped dumpling.
• Repeat with the remaining dough and meat filling. Arrange the manti close together in the buttered pans. Dot the tops of the manti with bits of butter, and bake for about 40 to 50 minutes, or until golden brown.
• Meanwhile, mix the yogurt and garlic, and season with salt. Set aside.
• Add the chicken broth and water to a saucepan and season with salt and pepper. Bring to a simmer.
• When the manti are golden brown, remove the pans from the oven and ladle the broth mixture over the manti. The broth should fill the pan about ¾ of the way up the manti. Reserve the rest of the broth for serving.
• Return the pans to the oven and bake for 10 minutes longer until most of the broth is absorbed into the manti, and about ¼-inch of broth (or less) remains on the bottom and the manti have slightly plumped up. They will have a firmer than al dente texture, with a slight crunch at the ends, but you can bake them longer with the broth if you want a slightly softer texture.
• Remove the pans from the oven and serve manti in individual wide bowls, ladling some more of the hot broth over it. Top with yogurt-garlic sauce and sumac. Enjoy!

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.

GROUND BEEF MEXI WRAPS

Steps:

• Preheat oven to 375 degrees.
• Brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.
• Unroll first package of crescent rolls, pressing together seams.
• Separate into 6 individual squares (do not separate into triangles) and place onto a lightly greased baking sheet, leaving about an inch between each square.
• Lay one chile on each of the crescent roll squares, cut sides up.
• Top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.
• Open the second pack of crescent rolls and make another 6 sqaures as before, then place a square piece over each of the wraps, no need to seal edges.
• Top each wrap with another sprinkling of cheese.
• Bake for 13 minutes or until the top has melted and is just slightly golden brown (check early a different brands of crescent rolls may cook a bit faster or slower). Garnish with sour cream, scallions, cilantro, olives, more raw onions, and more salsa as desired.

PESTO CHICKEN & PEPPER WRAPS

Steps:

• Combine 1/4 cup pesto, vinegar, salt and black pepper in medium bowl.
• Add chicken; toss to coat.
• Cover and refrigerate at least 30 minutes.
• Remove chicken from marinade; discard marinade.
• Grill chicken over medium-hot briquets about 4 minutes per side until chicken is no longer pink in center, turning once.
• Grill bell peppers, skin sides down, about 8 minutes until skin is charred.
• Place bell peppers in large resealable plastic food storage bag; seal.
• Let stand 5 minutes; remove skin.
• Cut chicken and bell peppers into thin strips.
• Spread about 1 tablespoon of remaining pesto down center of each tortilla; top with chicken, bell peppers, cheese and lettuce.
• Roll tortillas to enclose filling.
• Garnish with orange slices, chiles and basil sprigs.