Meat peas
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian cuisine" (1960).
1
Pass the beef pulp through a meat grinder along with garlic and bell pepper, then add cumin, red pepper, salt, and mix thoroughly.
- Beef: 150 g
- Bell pepper: 25 g
- Caraway: 0 g
- Ground red pepper: 0 g
- Salt: to taste
- Garlic: to taste
2
After that, knead the minced meat like dough and place it in a ceramic or porcelain dish, which should be kept in a cold place.
3
After an hour, transfer the minced meat to a greased deep skillet and fry, stirring with a spoon, until the moisture evaporates and the meat becomes crumbly.
- Clarified butter (ghee): 20 g
4
Pour the fried meat with tomato puree diluted with a small amount of water (1/3 cup).
- Tomato puree: 15 ml
- Milk: 50 ml
5
Cover the pot with a lid and simmer on low heat for 20-25 minutes.
6
Prepare mashed potatoes separately: boil the potatoes until done, add milk, yolk, and mash.
- Potato: 200 g
- Milk: 50 ml
- Egg yolk: 0.3 piece
- Butter: 20 g
7
Serve mashed potatoes with meat and peas.