Pakla-ov Beurag is a traditional Armenian food commonly made around Lent, and Armenian pilaf is a staple dish of the Armenian kitchen. Armenian pilaf takes only 30 minutes to make.
Pakla-ov Beurag is a turnover filled with fava beans, potatoes and onion. To make the recipe, shell and cook 2 pounds of fava beans. Peel and cook 5 pounds of potatoes, and sauté 3 pounds onions until golden. Place the beans, potatoes and onions in a large bowl. Mash them together, and add salt and pepper to taste.
To make the dough, dissolve 2 envelopes of yeast in 3 1/2 cups warm water. Mix with 2 beaten eggs, 1 cup melted shortening and 1 1/2 tablespoons salt. Add 5 cups flour, 1 cup at a time, until dough forms. Knead the dough until it's smooth and elastic, adding flour if necessary. Cover, and let rise until doubled. Punch the dough down, and let rise again for one hour. Pinch off tablespoons of dough, and shape into balls, letting them rise 30 minutes.
Roll out the balls, and fill with a spoonful of bean mixture. Fold the dough over, pinch the edges closed, and prick the tops with forks. Bake at 425 degrees Fahrenheit for 20 minutes.
To make Armenian pilaf, sauté 1 chopped onion with 1/2 cup bulgur, 1/2 cup uncooked rice and 1/2 cup broken vermicelli in butter for six minutes. Add 14 1/2 ounces beef broth, 1/3 cup water and 1/4 teaspoon oregano. Reduce the heat, cover, and simmer for 20 minutes. Remove from heat, and let stand for five minutes before serving.