Boraki

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These are open-topped pasta type casings which are stuffed with minced beef. The recipe originates from Armenia.

Ingredients

• 200 g plain or pasta flour
• 1 egg, beaten
• 1-2 tablespoons water
• 300 g minced beef
• 3 onions, finely chopped
• 1 teaspoon ground black pepper
• 3 tablespoons fresh herbs, eg parsley, mint, tarragon, basil - halve the quantity if using dried herbs.
• A little oil
• 250-375 ml beef stock
• 100-150 g butter
• 250-500 ml grape juice
• 1 bulb garlic, chopped (or to taste)

Method

1. Make a firm dough with the flour, egg and water.
2. Knead and roll out to a thickness of 2-3 mm and cut into 5x6 cm rectangles.
3. To make the filling, mix the meat, onions, pepper and herbs.
4. Heat the oil in a pan and fry the meat mixture until the mince is browned and the onions soft.
5. Divide the mixture and place some on one end of each of the dough rectangles.
6. Roll up the rectangles so that one end is closed and the filling is about 1 cm from the open end.
7. Stand them upright in a small saucepan (open end at the top) so that they are close together, and add the beef stock.
8. Poach until the dough seems nearly cooked.
9. Carefully drain the boraki into a colander.
10. Melt the butter in a frying pan, add the boraki and cook until they are golden brown.
11. Meanwhile, gently heat the grape juice and the garlic until hot and serve as a sauce with the boraki.