Armenian lamb and tomato bread

(Adapted from a recipe in Eating Well, May/June 1995 by Lita <>)


Ingredients Directions
  • ½ teaspoon honey
  • 1 cup warm water
  • 1 teaspoon active dry yeast
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1½ cups whole wheat flour

In a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes. Stir in unbleached flour, followed by salt, oil, and ½ cup of the whole-wheat flour. Stir (at least 100 times in the same direction) to develop the gluten. Gradually stir in additional flour until the dough becomes too stiff to stir.

Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. (It will be somewhat sticky.) Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1½ to 2 hours.


Ingredients Directions
  • 1 teaspoon olive oil
  • ¼ cup shallots, finely chopped
  • 1 Tablespoon garlic, finely chopped
  • ¼ pound ground lamb
  • 14 ounces canned plum tomatoes, drained and chopped
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ Tablespoons pine nuts

Meanwhile, heat the teaspoon of oil in a skillet over medium heat. Add the shallots and garlic, stirring occasionally, until soft, 2 to 3 minutes. Add lamb and cook until the meat changes color, 2 to 3 minutes. Stir in tomatoes and simmer over medium low heat until slightly thickened, 3 to 4 minutes; drain off any excess liquid.

The filling should be moist but not watery. Stir in cinnamon, allspice, salt, and pepper. Transfer to a bowl, cover and refrigerate until baking time.

Assembly & Baking

Once the dough has risen, lightly punch it down and turn it out onto a slightly floured surface. With a sharp knife, cut into 12 pieces. Cover and let rest for 5 to 10 minutes. Preheat oven to 450° F.

Lightly oil 2 baking sheets, and lightly flour your palms. Flatten one piece at a time, keeping the rest of the dough covered. With a rolling pin, roll out each piece to a 4-inch circle. Transfer to a prepared baking sheet.

In the center of each circle, spoon about 1½ tablespoons of the topping, spreading it almost to the edge. Sprinkle each one with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 10 minutes. Serve hot.

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© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:50:13 EST