Borek with Beef
Main Dishes • Armenian
Description
Recipe taken from a book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef 5 oz
- Onion 0 oz
- Butter 0 oz
- Wheat Flour 0 oz
- Chicken Egg ¼ piece
- Matsuni 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Garlic to taste
- Parsley to taste
Step-by-Step Guide
Step 1
In a large bowl, sift the wheat flour, shape it into a mound, and make a well in the center.
Step 2
In this well, add salt, eggs, pour in a little water, and knead a stiff dough.
Step 3
Roll out the dough into a thin layer about 0.3 cm thick and use a special cutter or glass to cut out circles 5–6 cm in diameter, dusting them with flour.
Step 4
The dough can also be cut into rectangular pieces.
Step 5
Pass the beef and onion through a meat grinder and mix with salt, pepper, and chopped parsley, then sauté in oil.
Step 6
Place a little meat filling on each circle of dough and pinch the edges so that the filling is visible in the center.
Step 7
Place the prepared borek (dumplings) in a pot, pour in a little broth, cover with a lid, and simmer over low heat until cooked.
Step 8
Remove the dumplings with a slotted spoon, let the broth drain, transfer to a pan with heated oil, and fry until golden brown.
Step 9
Serve the borek hot, with matsun (matsuni) mixed with crushed garlic served separately.
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