Lavash is both a soft and a cracker-crisp Armenian flatbread. It is baked in thin, oblong sheets in a tandoor oven. The soft version is used to make roll-ups, while the cracker-crisp version is usually served with dips such as hummus, made from chickpeas, and baba ganoush, made from eggplant and tahini, or sesame paste. Lavash roll-ups are sometimes served as appetizers at weddings and holiday dinners.
Things You'll Need
- Baba ganoush
- Thin-sliced roast lamb or grilled tofu
- Sliced, grilled onions
- Thin-sliced tomatoes
- Alfalfa sprouts
- Thousand Island dressing
- Cocktail toothpicks
- Very sharp knife
- Pretty china or silver platter
- Fancy spring greens
Warm lavash on a cookie sheet for five minutes at 200 degrees Fahrenheit. Turn one slice so that the short end faces you. Grill onion slices until they have char marks.
Spread lavash with a thin layer of hummus or baba ganoush. Lay sliced lamb from the far short end to about halfway toward your end. Cover with very thin slices of tomato.
Sprinkle grilled onions over the other layers, followed by a small handful of alfalfa sprouts. Sprinkle with Thousand Island dressing.
Roll your lavash sandwich beginning with the short end farthest away from you. Secure the roll with six to eight cocktail toothpicks. Use a sharpened knife to slice the roll into six to eight pieces. Use additional toothpicks if necessary to keep each slice together. Turn the pieces on their side to look like pinwheels.
Cover a pretty china or silver platter with a bed of fancy spring greens. Lay lavash sandwich rolls on their sides to look like pinwheels.
Tips & Warnings
- Keep each layer of vegetable, spread or meat very thin or your lavash sandwich roll-ups will be difficult to roll. Line the serving tray with ruffled green pastry paper before placing the lavash sandwich rolls on it. Use grilled tofu slices instead of sliced lamb for a vegan alternative.
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