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Friday, November 28, 2014

Armenian Meat ‘Burritos’ - or - Whole Wheat Fillo Dough Stuffed with Spiced Meat (Kufteh) Filling



When I discovered that our local Whole Foods market carries The Fillo Factory brand of organic whole wheat fillo (phyllo) dough, I promised to post the recipe I made using this fantastic product. (No, I wasn’t paid to say that!)

Instead of preparing a sweet recipe, I chose the savory route. The fillo sheets were very easy to handle, but be reminded that you must keep the sheets properly covered while working with them so they don’t become brittle.
(The photos will you help visualize the process.)

It’s not very complicated to make, but it does take some time - and - is definitely worth the effort!


Whole Wheat Fillo Dough Stuffed with Spiced Meat (Kufteh) Filling
Armenian Meat ‘Burritos’ - or - Whole Wheat Fillo Dough Stuffed with Spiced Meat (Kufteh) Filling
Yields about 16 pieces

Main Ingredients
Ingredients:
1 Lb. pkg. Fillo Factory organic whole wheat fillo dough, defrosted and set at room temp for 20 minutes before using 

One stick of melted unsalted butter and/or a can of vegetable oil spray (for assembling)

NOTE: The Fillo Factory brand is available in many Whole Foods and some specialty stores. Check their website for a store near you.

NOTE: I used our kufteh filling recipe. The filling should be made one day in advance and refrigerated until ready to use.

Filling Ingredients:
2 large onions, finely chopped
3 to 4 Tbsp. olive oil
1 bunch flat-leaf Italian parsley, washed, stems removed, finely chopped
Ground coriander, allspice, black pepper, salt, paprika - season to taste
1 lb. ground lamb, beef, or turkey (97% lean)
¼ cup pine nuts, optional

Filling Directions:
1. In a skillet, sauté onions in olive oil over medium heat until soft about 10-12 minutes. Do not allow onions to burn.
2. Stir in the chopped parsley, and seasonings. Cook another 5 minutes. Set aside.
3. In a separate skillet, coat the bottom with vegetable spray. Brown the ground meat until it is no longer pink, breaking it into small pieces as it cooks. Drain off any excess fat which collects in the skillet.
4. Combine the cooked ground meat with the onion mixture. Adjust seasonings, if necessary. Stir in pine nuts, if using.
5. Place filling mixture in bowl, cover, and refrigerate until ready to use.

Preparing to work with fillo (phyllo) dough:
1. Remove fillo dough from refrigerator. Bring the packaged dough to room temperature before opening and using.
Preparation Photo Step #2: Fillo dough completely covered with plastic wrap
2. Remove the thawed dough from the package and unroll the sheets. Cover the unrolled dough completely with plastic wrap to keep it pliable, as it dries out very quickly. As you remove one sheet at a time, keep the remaining sheets covered.

Before assembling, have the following ready:
A. One stick unsalted butter, melted, and a pastry brush –AND/OR- a can of vegetable oil spray
B. Meat filling
C. Baking sheet, lightly greased

To Assemble:

 1. Using one sheet of dough at a time, lightly butter the entire sheet – or spray with vegetable spray.
Assembly Photo Step #1
2. Fold the sheet in half length-wise, buttering or spraying the surface of the sheet.
Assembly Photo Step #2
 3. Placing the narrower end of the dough close to you, put about one hefty tablespoonful of filling one-inch from the edge of the narrow end. Leave about ½ an inch of space on each side of the dough as well.

Assembly Photo Step #3
4. Begin rolling the dough over the filling away from you, then fold in each side of the dough over the filling, as though you were making a burrito.
Assembly Photo Step #4
5. Continue rolling the dough, buttering or spraying as you roll down to the opposite end of the dough.
Assembly Photo Step #5
Assembly Photo Step #5















6. Place filled –rolled dough on a lightly greased baking sheet. Brush top with melted butter. Continue this process until all fillo sheets and filling are used up. 
Assembly Photo Step #6

To Bake:
1. Preheat oven to 350°F.
2. Bake for 25 to 30 minutes, or until the dough is lightly browned.

To Serve:
1. Cut in half on the diagonal, if desired, or leave whole. Arrange on individual plates.
2. Serve with yogurt sauce or plain yogurt. Add a chopped salad or cup of your favorite soup for a satisfying meal.

NOTE: If you're not serving these right away, these can be frozen before baking. Freeze in a proper freezer container, and be sure to place plastic wrap or waxed paper between layers so they don't stick together. 

To Bake from Frozen: Place frozen fillo packets on a lightly greased baking sheet; brush tops with melted butter. (Refer to assembly photo step #6.)  Bake in a preheated 350°F oven for 30 minutes or until tops are golden brown and the filling is heated through.

Thursday, November 27, 2014

Happy Thanksgiving!



We’re counting our blessings and hope you are, too. 
We'll be back tomorrow with a recipe for you!

Happy Thanksgiving from The Armenian Kitchen!!

Saturday, November 22, 2014

Quinoa with Pomegranate and Pistachios - A Gluten-free Thanksgiving recipe from Stanley Tucci



Did you ever see the movie, “Big Night” with Stanley Tucci and Tony Shalhoub? It was released in 1996, and to this day is one of my favorite foodie movies.

In a nutshell, “Big Night” is about a failing Italian restaurant (in NJ) run by two brothers (from Italy) who gamble on one special night to try to save their business. Without going into great detail, or spoiling the ending, the two brothers prepare an amazing Italian feast fit for royalty.

Tucci, an actor, director, and passionate cook, was recently diagnosed with a gluten intolerance – meaning that this pasta-loving Italian would have to give up some of his favorite dishes. Luckily, he found quinoa to be a suitable substitute.

With his wife Felicity Blunt, the two have created a cookbook, “The Tucci Table: Cooking with Family and Friends”.

In the October-November issue of AARP magazine, Tucci shared a recipe, 'Quinoa with Pomegranate and Pistachio', a gluten-free Thanksgiving recipe, which I  now happily share with you.
 
Quinoa with Pomegranate and Pistachio (Photo from AARP magazine)
Quinoa with Pomegranate and Pistachio
(A gluten-free recipe from Stanley Tucci)
Serves 6

Ingredients:
2 cups quinoa
Salt and pepper
2 Tbsp. extra virgin olive oil
1 Tbsp. freshly squeezed lemon juice
6 Tbsp. pomegranate seeds plus 2 Tbsp. for serving
3 Tbsp. salted pistachio nuts, shelled
3 scallions, chopped
****
1 orange, peeled and sliced into rounds, optional
Extra virgin olive oil for the orange

Directions:
1. Rinse quinoa in cold water to remove its bitterness
2. Bring 4 cups salted water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 to 20 minutes.
3. Prepare a dressing with the 2 Tbsp. EVOO, lemon juice, salt and pepper. Place quinoa in a serving bowl. Toss with the dressing; set aside to cool.
4. Gently mix in the pomegranate seeds, pistachios and scallions. Taste and adjust seasonings, if necessary.
Serve with sliced oranges drizzled with olive oil, if desired.