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Lucy's Ham Spread
Lunch

Lucy's Ham Spread

4.8

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Place ham into a saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil ham gently for 15 minutes. Drain and allow ham to cool.
  2. 2 Place ham into a food processor and pulse several times to grind the meat to your desired texture.
  3. 3 Stir tomato sauce, tapioca, ketchup, mustard, vinegar, and Worcestershire sauce in a large saucepan over low heat; melt cheese food in the tomato sauce mixture and stir all ingredients smoothly together. Do not allow to simmer.
  4. 4 Combine melted cheese food mixture with ground ham in a large bowl; stir thoroughly. Chill before serving.

By Barb Wahnsiedler Klein

Contadina® "Creamy" Tomato Soup
Lunch

Contadina® "Creamy" Tomato Soup

2.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
  2. 2 Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
  3. 3 Top with fresh basil before serving, if desired.

By Contadina

Chicken Parm Sub
Lunch American

Chicken Parm Sub

5.0

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking pan with vegetable oil spray.
  2. 2 Place frozen chicken fillets on the prepared pan and bake for 10 to 12 minutes. Turn chicken, sprinkle 2 tablespoons Parmesan cheese on each fillet, and bake until crispy, an additional 10 to 12 minutes.
  3. 3 Slice garlic bread into 4 equal portions. Open each portion and place garlic side up on a baking sheet. Warm garlic bread in the oven about 5 minutes.
  4. 4 To assemble the sandwiches, place a chicken fillet on a piece of garlic bread, spoon 1/4 cup tomato sauce or marinara sauce on top of the chicken, and lay a slice of provolone on top of the sauce. Place 3 basil leaves, or more to taste, on each sandwich, and top with the other half.
  5. 5 Wrap each sandwich in foil and return to the oven until the cheese is melted, 5 to 8 minutes. Unwrap and serve warm.

By Bibi

Southwest Cheesy Chicken Enchilada Soup
Lunch

Southwest Cheesy Chicken Enchilada Soup

4.0

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  2. 2 Use forks to shred chicken. Stir in cooked rice.
  3. 3 Ladle into bowls and garnish with Monterey Jack cheese.

By bleucheeseme

Mexican Chicken and Black Bean Salad
Lunch Mexican

Mexican Chicken and Black Bean Salad

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. 2 Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
  3. 3 Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
  4. 4 Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

By dian

Pizza Salad
Lunch

Pizza Salad

3.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives, and chives in a large bowl. Mix well to combine.
  2. 2 Make dressing: Whisk together tomato sauce, oil, vinegar, sugar, oregano, salt, garlic powder, and pepper in a medium bowl.
  3. 3 Pour enough dressing over lettuce mixture to coat; toss and serve.

By Patrick

Easy Pizza in a Pinch
Lunch

Easy Pizza in a Pinch

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 To make the sauce, combine tomato sauce, garlic, 3 teaspoons herbs, paprika, salt and pepper in a sauce pan over medium-high heat.
  2. 2 When sauce bubbles, reduce to a low simmer and stir. Cover and allow to simmer over very low heat for 15 minutes.
  3. 3 Crumble Italian sausage in a pan and cook over medium heat until no longer pink, about 15 minutes. Drain over paper towels. Set aside.
  4. 4 Preheat oven to 400 degrees F.
  5. 5 Mix olive oil, garlic and 1 teaspoon herb blend in a small bowl.
  6. 6 Open hot dog buns and arrange on sheet pans covered in foil.
  7. 7 Separate buns in halves along the folds if you want to make 16 appetizers; leave whole if you want to make 8 pizzas.
  8. 8 Brush the buns with the olive oil mixture.
  9. 9 Toast buns in the oven for about 5 minutes, just until edges begin to brown.
  10. 10 Remove pan from oven and spread each of the buns with the warm tomato sauce.
  11. 11 Top with browned Italian sausage, pepperoni slices, mozzarella and Parmesan cheeses.
  12. 12 Return pan to the oven and bake at 400 degrees F for 5 to 10 minutes or until cheeses are bubbling.
  13. 13 Serve garnished with fresh oregano leaves and crushed red pepper, if desired.

By Ball Park Buns

Slow Cooker Taco Turkey Soup
Lunch

Slow Cooker Taco Turkey Soup

4.0

Prep
10 min
Cook
490 min
Total
500 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add turkey, onion, and chile pepper; cook and stir until turkey is crumbly and no longer pink, 5 to 7 minutes. Transfer mixture (do not drain) to a slow cooker.
  2. 2 Add water, chili beans, black beans, corn, tomatoes, tomatoes and green chiles, tomato sauce, cumin, seasoned salt, seasoned pepper, oregano, and salt-free seasoning blend to the slow cooker. Stir well to blend. Cover and cook on Low for 8 hours.

By Sophia Hargreaves

Pennsylvania Greek Sauce
Lunch American

Pennsylvania Greek Sauce

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

By Larissa Smith

Red Enchilada Sauce
Lunch Mexican

Red Enchilada Sauce

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Sauté garlic in hot oil for 1 to 2 minutes. Add tomato sauce, salsa, chili powder, onion, parsley, basil, oregano, cumin, black pepper, and salt.
  2. 2 Stir in water; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

By Sara

Ham, Bean, and Potato Soup
Lunch American

Ham, Bean, and Potato Soup

4.5

Prep
30 min
Cook
150 min
Total
660 min

Instructions

  1. 1 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  2. 2 Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
  3. 3 Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.

By Steve A

Kentucky Tomato Soup
Lunch American

Kentucky Tomato Soup

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
  2. 2 Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.

By LAGIRL

Wicked Easy Chili
Lunch American

Wicked Easy Chili

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat. Add onion, bell pepper, and jalapeños; cook and stir until tender, about 5 minutes. Break ground beef into small pieces; stir into pot. Cook and stir, breaking beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. Stir in seasoned salt, chili powder, oregano, cumin, pepper flakes, sugar, and garlic; cook and stir until garlic is fragrant, about 1 minute. Stir in tomato sauce, black beans, and diced tomatoes.
  2. 2 Bring chili to a boil, reduce heat to low, cover, and continue cooking until beans and tomatoes are tender and flavors blend, 30 minutes to 2 hours.

By rsmith91487

Low-Carb Chicken and Vegetable Soup
Lunch American

Low-Carb Chicken and Vegetable Soup

4.5

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
  2. 2 Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. 3 Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

By casmith30

Ground Turkey Soup with Beans
Lunch American

Ground Turkey Soup with Beans

3.7

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  2. 2 Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.
  3. 3 Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.

By Kristina

Black Bean and Rice Burritos
Lunch Mexican

Black Bean and Rice Burritos

4.3

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
  3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
  4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Spicy Albondigas
Lunch Mexican

Spicy Albondigas

4.8

Prep
30 min
Cook
85 min
Total
115 min

Instructions

  1. 1 Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
  2. 2 Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
  3. 3 Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
  4. 4 When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
  5. 5 Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.

By Punky

Italian Sausage Soup with Cannellini Beans
Lunch Italian

Italian Sausage Soup with Cannellini Beans

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
  2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
  3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
  4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Fat Granny's Minestrone Soup
Lunch Italian

Fat Granny's Minestrone Soup

4.8

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. 3 Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
  4. 4 Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

By styx1017

Syrian Spaghetti
Dinner Middle Eastern

Syrian Spaghetti

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
  3. 3 Bake in preheated oven for 1 hour, or until top is crunchy.

By Mike

Lubia Polo (Green Bean Rice)
Dinner Middle Eastern

Lubia Polo (Green Bean Rice)

4.0

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeño, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
  2. 2 Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes or until much of the liquid is absorbed. Be careful not to overcook rice at this point, or the dish will be mushy; the rice should be firm. Transfer everything in the pan to a bowl or heatproof container, and return the pot to the stove.
  3. 3 Heat oil in the nonstick pan over medium heat. Carefully dump cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid. (The ends of the dish towel will be folded over the edges on top of the lid.) Put the lid on the pot. Cook over medium-low heat for 35 minutes without uncovering or stirring. Remove the lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called "tah digh."

By Trina

Egyptian Bamia
Dinner Middle Eastern

Egyptian Bamia

4.0

Prep
15 min
Cook
130 min
Total
145 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat; cook and stir onion in hot oil until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
  2. 2 Stir in water and tomato sauce; season with salt and black pepper. Bring to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon bamia into a 2-quart baking dish and adjust salt and black pepper; cover the dish with aluminum foil.
  5. 5 Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

By Felicia Manocchio

Armenian Stuffed Eggplant (Imam Bayildi)
Dinner Middle Eastern

Armenian Stuffed Eggplant (Imam Bayildi)

5.0

Prep
30 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Cut eggplants in half lengthwise, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil.
  3. 3 Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
  4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add bell pepper, onion, and garlic: cook until onion becomes tender, 5 to 7 minutes. Stir in chopped tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
  5. 5 Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.
  6. 6 Slice each spear vertically using a knife and fork, being careful not to cut through the skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover filled eggplant spears with tomato sauce.
  7. 7 Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.

By Chef Joanna

Beef and Okra Bamia
Dinner Middle Eastern

Beef and Okra Bamia

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a large saucepan over high heat. Sprinkle beef cubes with 1 tablespoon salt. Add beef cubes, onion, and garlic to the pan; cook until beef cubes begin to brown, about 5 minutes. Reduce heat to medium; continue to cook, about 3 minutes more. Transfer beef cubes to a bowl; set aside.
  2. 2 Stir tomato sauce and tomato paste into the pan; add water, okra, coriander, cumin, and white pepper. Bring to a boil; season with salt. Reduce heat to low; simmer until okra is tender, 30 to 45 minutes.
  3. 3 Return beef cubes to the pan; simmer until flavors are blended, about 10 minutes. Garnish servings with sliced jalapeño.

By najla

Best Stuffed Cabbage Rolls
Dinner Middle Eastern

Best Stuffed Cabbage Rolls

3.9

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
  2. 2 Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
  3. 3 Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
  4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
  6. 6 Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
  7. 7 Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
  8. 8 Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

By Nicole McLaughlin

Mama's Oh-So-Savory Lamb and Eggplant Casserole
Dinner Middle Eastern

Mama's Oh-So-Savory Lamb and Eggplant Casserole

4.5

Prep
35 min
Cook
75 min
Total
170 min

Instructions

  1. 1 Place eggplant into a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  3. 3 Meanwhile, combine cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  4. 4 Stir eggplant cubes and garlic into vegetables in the skillet and cook for 5 minutes more. Add tomatoes and sprinkle with 1/2 of the lamb seasoning. Stir gently and cook for 5 minutes more.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  6. 6 Pour 1/2 of the tomato sauce and chicken broth into the skillet and simmer for 10 minutes; add a little water if sauce starts to get dry. Transfer sauce to the prepared casserole dish.
  7. 7 Return the skillet to the stove over medium-high heat and add remaining 1 tablespoon olive oil. Place ground lamb into the skillet and sprinkle with remaining seasoning mixture. Cook lamb in hot oil, stirring frequently, until evenly browned; it should look like imperfect meatballs.
  8. 8 Gently transfer lamb to the casserole dish, pushing it down into vegetable mixture so that it is at least partially submerged. Stir lemon juice into remaining tomato sauce and pour sauce over casserole.
  9. 9 Bake uncovered in the preheated oven for 45 to 60 minutes, depending on how tender you like your vegetables.

By MAMA2EANDJ

Manti (Armenian Dumplings)
Dinner Middle Eastern

Manti (Armenian Dumplings)

4.8

Prep
40 min
Cook
Total
125 min

Instructions

  1. 1 Combine 3/4 of the flour, egg, olive oil, salt, and water in a bowl. Mix with a fork, just like when making a pasta dough, until ingredients just come together. Continue mixing everything with your hands into a shaggy dough. Turn out mixture onto a floured surface and keep kneading until dough is nice and smooth. Add additional flour as needed. Cover and allow dough to rest on the counter for 30 minutes.
  2. 2 Combine ground beef, onion, parsley, smoked paprika, kosher salt, pepper, and Armenian cayenne in a bowl. Mix with a fork at first, then use your hands until filling is well combined. Cover and chill in the refrigerator.
  3. 3 Preheat the oven to 400 degrees C (200 degrees C). Grease a cast-iron skillet with olive oil.
  4. 4 Lightly flour a work surface and set the dough on top. Cut dough in half and roll out one half as thin as possible into a large rectangle. Cut dough first into strips, then into 20 small rectangles, about 1.5 x 1.75 inches each. Reserve dough scraps in case there is left over filling to make extra manti. Repeat with second half.
  5. 5 Use a teaspoon to portion out the filling, about 1/2 to 1 teaspoon per manti, and set into the middle of each dough rectangle (you can also use your hands to portion out the filling as shown in the video).
  6. 6 Moisten the outer, shorter edges of each rectangle with a little bit of water on your fingertips, pick up a rectangle, and trap the filling inside by pinching both ends of the dough together, creating the classic "little man in the boat" design. Press dumpling together so manti will sit up straight in the skillet, making sure the dough at the ends is as thin as it is around the filling.
  7. 7 Set manti inside the prepared skillet in such a way that there is still a little room between the dumplings as the dough will expand to about twice its size during cooking.
  8. 8 Bake in the preheated oven on the center rack for 40 minutes.
  9. 9 Meanwhile, heat olive oil in a pot over medium-high heat and cook garlic until fragrant, 20 to 30 seconds. Add tomato sauce and stir quickly. Add chicken broth and season with salt, pepper, and cayenne.
  10. 10 Bring tomato broth to a simmer and turn off the heat.
  11. 11 Ladle tomato broth over the manti and return to the oven for 15 more minutes.

By John Mitzewich

Lamb Börek
Dinner Middle Eastern

Lamb Börek

4.5

Prep
45 min
Cook
65 min
Total
125 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
  2. 2 Pour tomato sauce into lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off the heat and let cool completely before using.
  3. 3 In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
  5. 5 Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
  6. 6 Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from filling side and place it against the edge of the pan. Brush more egg wash on top.
  7. 7 Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
  8. 8 Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
  9. 9 Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

By John Mitzewich