Armenian Ground Meat Kebab with Pocket Bread

Armenian Khorovatz - Ground Meat Kebab

1 pound ground lamb
1 pound ground beef
1/2 cup bread crumbs
2 eggs, slightly beaten
1/2 tsp ground allspice
1/2 tsp ground coriander
1/2 tsp ground black pepper
1 tsp salt, or to taste
Plain yogurt
Finely chopped scallions
Finely chopped parsley

Combine all ingredients in order listed.
Mix together. Let stand in refrigerator for 2 hours.

To shape, dip hands in water. Shape meat mixture
into 4 x 2 inch rolls (sausage shaped).
Thread on wooden skewer through each meat roll.
Broil over hot charcoal.

Serve each Khorovatz Ground Meat Kebab on a Toniri Hatz

flat bread with about 2 tbsp of plain yogurt, topped

with finely shopped scallions and parsley.

Armenian Toniri Hatz - Flat bread

4 cups flour
1 tsp salt
1 tbsp sugar
1 package yeast (2 1/4 tsp)
1/3 cup lukewarm water
1/4 cup salad oil
1 cup warm water (more if needed)

Sift flour with salt and sugar into deep bowl.
Soften yeast in lukewarm water 15 minutes.
Make a well in center of flour. Add softened yeast,
oil and water. Mix into dough. Knead until smooth and
elastic. Cover. Let stand in warm place for 1 hour.

Divide dough into 12 parts. Shape into balls. Cover.
Let stand 30 minutes. Roll out each ball of dough on
floured surface to a circle 5 inches in diameter.
Place on baking sheets. Let rise 1 hour.

Bake in preheated, 400 degree oven, 3 to 4 minutes,
by placing bread on baking sheet directly on oven floor

until bottom of bread is slightly brown. Remove and

place under broiler to slightly brown tops.

Serve as pocket bread for Korovatz ground meat kebabs
and other fillings.

Source: Pittsburgh Press newspaper, Jan 5, 1977