Armenian Stuffed Pancakes

Ingredients

In the Armenian adaptation of Dadar Gulung, the traditional Indonesian dish is modified to incorporate Armenian flavors and ingredients. The original recipe uses Indonesian spices and herbs, while the Armenian version incorporates Armenian spices like cumin and paprika. Additionally, the filling is made with ground meat commonly used in Armenian cuisine, such as beef or lamb, instead of the traditional Indonesian filling. We alse have the original recipe for Dadar gulung, so you can check it out.

• For the pancakes: For the pancakes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 4 eggs 4 eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 1 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Armenian yogurt or sour cream Armenian yogurt or sour cream
• Fresh parsley, chopped Fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for 10 minutes.
2. 2.
   In a separate bowl, combine the ground meat, onion, garlic, parsley, mint, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a non-stick skillet over medium heat and brush it with vegetable oil.
4. 4.
   Pour a ladleful of the pancake batter onto the skillet and swirl it around to form a thin pancake. Cook for about 2 minutes until the edges start to brown.
5. 5.
   Spoon a generous amount of the meat filling onto one side of the pancake and fold it over to create a half-moon shape. Press the edges gently to seal.
6. 6.
   Cook the stuffed pancake for another 2-3 minutes on each side until golden brown and the meat filling is cooked through.
7. 7.
   Repeat the process with the remaining batter and filling.
8. 8.
   Serve the Armenian Stuffed Pancakes warm, topped with Armenian yogurt or sour cream, and garnished with fresh parsley.

Treat your ingredients with care...

• Ground meat — Make sure to use lean ground meat for a healthier option. You can also mix different types of ground meat, such as beef and lamb, for added flavor.
• Fresh herbs — Use fresh herbs for the best flavor. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.
• Armenian yogurt — Look for Armenian-style yogurt in specialty stores or use regular plain yogurt as a substitute.

Tips & Tricks

• To make the pancakes fluffier, let the batter rest for at least 10 minutes before cooking.
• Adjust the spices according to your taste preferences. Add more paprika for a spicier kick or increase the cumin for a stronger aroma.
• Serve the Armenian Stuffed Pancakes with a side of fresh salad or pickled vegetables for a complete meal.
• You can make the pancakes in advance and reheat them in the oven before serving.
• Experiment with different fillings such as cheese, mushrooms, or spinach for a vegetarian option.

Serving advice

Serve the Armenian Stuffed Pancakes as a main course accompanied by a side of Armenian yogurt or sour cream. Garnish with fresh parsley for added freshness and color.

Presentation advice

Arrange the stuffed pancakes on a platter, overlapping slightly to showcase the beautiful golden color. Drizzle a spoonful of Armenian yogurt or sour cream over the top and sprinkle with fresh parsley for an appetizing presentation.