Easy Armenian Style Pita Sandwiches Recipes

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.

Steps:

• 1. Adjust oven rack to middle position. Heat oven to 350 degrees.
• 2. In a small bowl, mix sour cream, yogurt, cucumber,lemon juice, 2 minced garlic clove, feta, pepper to taste;.
• 3. Wrap pitas in foil and Place in oven; bake until warm and pliable, 5 minutes. Cut in half.
• 4. Meanwhile, heat oil in a large skillet over high heat saute onion until golden brown. Add meat, oregano and remaining minced garlic; continue to saute for about 2 minutes.
• To serve first fill pitas with lettuce, followed by meat, tomatoes and cucumber sauce.

Steps:

• Add all ingredients for hummus in the blender until smooth.
• Combine the first 8 ingredients for the sandwich.
• Cover and chill for 2 hours.
• Spread 1/4 cup hummus on each pita round.
• Sprinkle lettuce, radishes and olives across centers of pitas.
• Top with tomato mixture; sprinkle with cheese.
• Roll up pitas; secure with wooden picks.

Steps:

• To soften cracker bread, hold the round of lavosh under a spray of cold water for 10 to 15 seconds per side.
• Sandwich between damp tea towels for about 1 hour until soft and pliable.
• Meanwhile, beat cream cheese in a bowl until light and stir in the horseradish, salt and pepper and the milk.
• Spread ½ of the cream cheese on one of the softened lavosh.
• Arrange 1/2 the spinach and/or sprouts on the cream cheese.
• Cover with 1/2 of the roast beef, then with ½ of the tomato slices.
• Roll up jellyroll style.
• Repeat with the second lavosh.
• Wrap in plastic wrap and refrigerate until serving.
• May be made a day ahead.
• Cut with a serrated knife into 12 thick slices.

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.