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Lavash Triangles Recipe

Why It Works

  • Misting the lavash strips with water helps to melt them, which is able to stop cracking and permit them to stay collectively as soon as fashioned right into a bundle. 
  • Brushing the triangles with oil earlier than and halfway via baking lets them crisp up with out the effort of shallow-frying them in a pan. 
  • The herbed pinto bean filling and vibrant herb sauce makes a scrumptious vegetarian dish, whether or not served as an appetizer or because the centerpiece of a meal.

I first encountered a recipe for these bean-filled triangles within the Armenian cookbook Lavash, by Kate Leahy, Ara Zada, and John Lee, and I used to be instantly intrigued. They’re one thing of a cross between boreks—the Armenian baked phyllo-wrapped crispy turnovers—and samosas, the crunchy, fried South Asian dumplings filled with savory fillings. 

Based on Leahy, Zada, and Lee, they’re the creation of their pal Anahit Badalayan, a prepare dinner from Goris, Armenia, a metropolis identified for speckled beans not not like our pinto or cranberry beans. Whereas it’s normal to show Goris beans right into a easy coarse paste similar to Mexican refried beans, Badalayan’s innovation was to make use of the bean mash as a filling for turnovers produced from strips of lavash, shallow fried in oil till crisp. 

I made them, and so they had been so good that they rapidly turned a staple in our home. The vegan mashed bean paste is satisfying and filling, and the lavash fries as much as yield a shell with a fragile, crunchy texture that is not like every other turnover wrapper. 

Over time, my very own recipe advanced to change into the model I am presenting to you right here. Other than just a few minor adjustments, I’ve stayed roughly true to the recipe from Lavash. I added a zesty dipping sauce produced from the identical herbs within the bean filling (cilantro and dill within the authentic recipe, to which I additionally added parsley), together with olive oil, garlic, and lemon juice. And I labored out a method to bake the triangles fairly than pan-fry them, to make the cooking course of less complicated and fewer messy, with out sacrificing that crispy fried texture. 

Critical Eats / Andrew Janjigian

Most significantly, I labored out among the mechanics round shopping for and utilizing grocery store lavash. Whereas lavash in Armenia is undoubtedly of higher high quality total, I discovered that the lavash I might discover at my native supermarkets assorted in each dimension and freshness. None of it was unusable, however I realized some tips for profiting from grocery store lavash: 

  • It’s a good suggestion to purchase greater than you want, to be able to get sufficient 3-inch by 11-inch strips to yield 16 triangles. Lavash is available in a wide range of sizes and styles, and a few portion of every flatbread will yield strips too brief to make use of on this recipe. Furthermore, it is typically so fragile that it tears or cracks when eradicating it from the package deal. Beginning with greater than you want ensures you get 16 usable strips. (Most lavash is bought in 1-pound packages; two packages ought to be greater than sufficient.)
  • Whereas the authors of Lavash suggest pre-moistening the lavash strips provided that they’re extraordinarily fragile, I discovered this step to be important with the lavash I had entry to. I used a water mister bottle to spray every strip evenly however evenly on either side, which each made it extra pliable to work with and extra more likely to persist with itself when folded into triangles. (Thankfully, there’s little danger of over-hydrating the lavash right here, as any extra water evaporates when the triangles bake.) 
  • Lastly, this can be a rustic and forgiving kind of turnover. Slightly tear right here and there within the strip or a burst seam within the completed triangle received’t matter ultimately—they’ll nonetheless be scrumptious. (That stated, it’s nonetheless a good suggestion to fold them as gently as potential to keep away from mishaps.)

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