Armenian Night
November, 2007

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Ground Lamb with Onions, Garlic, Peppers, and Parsley

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Paprika, Allspice, Pepper and Salt

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Dough rises - we used a 2+ hour recipe

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For the cucumber salad - radishes and whole milk yogurt!

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Dill, garlic and honey, plus some jalapenos for flavor!

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The dough was ready!



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Sans rolling pin - we improvised. The Ribolli Cab (2001) was fine once again!

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First batch (Robin's) were thick with both dough and meat.


Pretty - but would they bake up right?

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Doug's version were thinner - almost paper thin. Meat spread with a knife, carefully.

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Robin's are out - kind of burnt, and a bit thick. Hrm.

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Doug's FTW! Thinner crust + a thin layer of meat, in a slower oven, made for flexible, tasty Lahmejuns!!