Jajik, Meat and Pickle Sandwich

Zana · July 28, 2009

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Double Recipe of Jajik ( Madzounov Sukhdor / Yoghurt Garlic Sauce), room temperature (this is when I definitely add the hot peppers...yummmmm)
2 tablespoons butter or olive oil
1 lb. lean ground lamb or beef, or combination of both
2 medium onions, chopped medium-fine
Hot peppers, seeded and chopped fine (optional)
Salt and pepper, to taste
4 medium pita breads
3/4 cup diced dill pickles (see recipe for Armenian Style Dill Pickles)

Directions:

1. Make Jajik sauce and set aside.

2. Melt butter or pour olive oil in skillet over medium-heat. Add meat, onions and brown, stirring frequently. Add hot peppers, and continue sauteeing. Drain excess fat from skillet. Salt and pepper to taste. Keep warm.

3. Warm bread (I toast mine). Split apart, cut into 4 parts each side.

4. Place on serving dish. Spread with Jajik sauce. Top with meat, and sprinkle pickles over surface. Serve immediately.

Variations:

- I've served this over crusty french bread as an open face sandwich. Or over tortilla chips, sprinkled with shredded cheese and placed under a broiler for a few minutes, just before serving.

- I've also added chick peas or lentils or diced egglplant to the meat mixture too.

July 28, 2009	#1
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Jajik, Meat and Pickle Sandwich Preparation Time: 15 minutes Cooking Time: 15 minutes Double Recipe of Jajik ( Madzounov Sukhdor / Yoghurt Garlic Sauce), room temperature (this is when I definitely add the hot peppers...yummmmm) 2 tablespoons butter or olive oil 1 lb. lean ground lamb or beef, or combination of both 2 medium onions, chopped medium-fine Hot peppers, seeded and chopped fine (optional) Salt and pepper, to taste 4 medium pita breads 3/4 cup diced dill pickles (see recipe for Armenian Style Dill Pickles) Directions: 1. Make Jajik sauce and set aside. 2. Melt butter or pour olive oil in skillet over medium-heat. Add meat, onions and brown, stirring frequently. Add hot peppers, and continue sauteeing. Drain excess fat from skillet. Salt and pepper to taste. Keep warm. 3. Warm bread (I toast mine). Split apart, cut into 4 parts each side. 4. Place on serving dish. Spread with Jajik sauce. Top with meat, and sprinkle pickles over surface. Serve immediately. Variations: - I've served this over crusty french bread as an open face sandwich. Or over tortilla chips, sprinkled with shredded cheese and placed under a broiler for a few minutes, just before serving. - I've also added chick peas or lentils or diced egglplant to the meat mixture too.