Meat Roll
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef - 5.3 oz
- Chicken Egg - 1 piece
- Fat Tail Fat - 0.7 oz
- Garlic - 0.1 oz
- Tomato Puree - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Red Long Chili Peppers - to taste
- Herbs - to taste
- Butter - to taste
Step by Step guide
Step 1
Trim the fresh beef (a piece from the upper or inner part of the hind leg weighing 1000–1500 grams) of tendons and fat, and pound it with a wooden mallet until the meat turns into a dough-like mass.
Step 2
After that, sprinkle the meat with black pepper and salt, and continue to pound.
Step 3
When the meat acquires a uniform, sticky consistency, spread it on a board in a layer of 1.5–2 cm.
Step 4
On top of the meat layer, alternately place elongated pieces of fat tail, garlic cloves, and halved hard-boiled eggs; sprinkle the ingredients with salt and red pepper, then roll it up and tie it with thin twine.
Step 5
Place the roll in a saucepan greased with butter, spread tomato puree on top, and put it in the oven.
Step 6
To ensure the roll cooks evenly, turn it and baste it with broth every 10–15 minutes.
Step 7
Once cooked, cool the roll, slice it into rounds, arrange it on a platter or plate, and garnish with herbs.
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