Armenian pies with greens

Knead a steep dough for pies based on flour and water. To do this, sift wheat flour into a wide bowl, make a small depression, pour cold water and vegetable oil into it. We take any refined, odorless. Add salt. We knead an elastic, elastic dough, sufficiently dense in consistency, roll it into a ball and, wrapped in food wrap, leave it for 20 minutes to mature.

While the dough is maturing, let's do the filling. We collect a bouquet of various greens. Fresh parsley, cilantro, basil, green onion and dill are thoroughly washed and dried with a paper towel (you can flip it into a colander and leave it for a while). Ideally, it is better to use a variety of herbs, but if some kind is missing (or simply unloved in the family), we exclude it from the list and cook without it. When all the water has run off, arbitrarily chop the greens, season with salt and ground black pepper, add vegetable oil. The resulting salad is a mix of greens and will be a filling.

We cut the dough into portions and roll each into the thinnest flatbread (1-2 mm thick) and put green minced meat in the center of each. Fold the pie in half and pinch the edges tightly. Fry on both sides in a dry frying pan without fat until golden brown, spread on a plate with a stack, cover with a towel and let rest for 15 minutes. We serve it hot.

Such pies are a good option for a light snack between main meals or it can be served as a treat to a cup of fragrant tea. Also, pies will become a worthy alternative to bread, which can be served with the first course or dishes on the grill.

You can also diversify the pies, especially if they are not being prepared for the first time. Here's how: we experiment with sauces and each time we get a unique taste!

Bon appetit!