Armenian Dinner Sandwich Food

MSHOSH (ARMENIAN LENTIL DISH)

Steps:

• Rinse the lentils. Place them into a pot and add water. (If using green lentils, add 3 cups of water, otherwise use the amount of water listed on the packaging.) Cook according to the package instructions. Season with salt to taste.
• While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until golden (about 5 minutes).
• Add the chopped walnuts and chopped apricots to the onions. Stir, making sure all pieces are covered in oil and cook for about 2 to 3 minutes, until the apricots start to caramelize and the mixture becomes fragrant. Turn off the heat and set aside until the lentils finish cooking.
• When the lentils are done, take them off of the heat. (There should be little to no water remaining.)
• Transfer the onion and apricot mixture to the pot with the lentils. Stir everything together, cover and let stand, off of the heat, for about 5 minutes to allow the flavors to blend.
• Garnish with black pepper and parsley before serving.

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.

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.