Lebanese Flatbread Wraps - Violas Guest Post
Nina: How is your summer? Mine has been filled with recipe testing, balancing photography with layouts and text edits for the book that I'm working on. I'm missing the process of thinking up recipes and posting recipes here but for another few weeks I'm opening this space up for invited guests to share their fine food and recipes. There are so many talented recipe makers and photographers on instagram, some without their own blog so I I'm doing something I wanted to do for a long time, sharing this space with great people that make the kind of food I love.
Before I introduce the guest post I'd like to take a moment to say if you're reading this today (the 18th) and have a moment, go to www.saveur.com and vote for me or your other favourite food bloggers for the Saveur Blog Award Nominations. Link here.
Introducing Viola who you might know already from her beautiful and inspiring Instagram account @thesunshineeatery, Viola Lives in Germany Darmstadt, and creates wholesome plant based food, her warm photography always inspire me. This wrap recipe really is a keeper.
VIOLA FROM SUNSHINE EATERY's GUEST POST:
Viola: Middle-eastern inspired foods have to be one of my all-time favorite cuisines. I don't think I will ever. (ever.) get sick of a plate of creamy, zesty and flavorful hummus or tangy tabouleh. And do not get me started on falafels, guys.
The love for warm, fragrant spices and middle-eastern, indian and other cuisines that create the most wonderful flavor explosions in your mouth is what Nina and I share and have always bonded over. I think by now we all know how incredible the loyal lentil chili is (recipe is not on the blog anymore but coming in Ninas cookbook) and even before trying Nina's version I've been making a very very very similar version. We're kind of foodie-soul-sisters in that way :)
So when she asked me whether I'd be interested in creating a recipe for the blog I didn't have to think twice to get on board. Currently, I'm doing an internship for 6 months and therefore I often think about foods and meals I can prepare in advance and bring to work, whenever I have groceries that will otherwise go bad or when I want to save a little bit on money. Thus, these lebanese flatbread wraps are incredible for a quick lunch on-the-go as well as a picnic! (If summer ever decides to arrive)
Apart from being extremely handy I think the flavors and textures in the wrap really do marry well. Chickpeas that have been tossed in a spiced tahini-soy yogurt creme, whole spelt tabouleh and more veggies to create a well balanced meal.
As a mainly plant-based foodie I do keep an eye on the nutritional composition of each meal that I have. Combining legumes (the chickpeas) with a grain (whole spelt couscous) ensures a complete protein, that can be used by the body. The wraps are also high in fiber and good carbohydrates to keep you full and satisfied.
alright, enough rambling. I know you guys want to get to the recipe. So here it goes:
LEBANESE FLATBREAD WRAPS
Makes 3-4 wraps
Grey Lebanese flatbreads
(Typically found in an oriental market. I got mine in a pack of 6 at my local turkish supermarket)
1 can of chickpeas, well rinsed
1/2 cup of soy yogurt
juice of 1/4 lemon
1 tbsp tahini
1/4 tsp smoked paprika (or more if you like it extra spicy)
1/4 tsp curry spice blend
salt to taste
Whole Spelt Tabouleh
100g whole spelt couscous
1 small bunch of flatleaf parsley, finely chopped
4-5 cherry tomatoes, diced
juice of 1/2 lemon
1 tbsp of extra virgin olive oil
salt and pepper to taste
Minty Mushed Peas
100g frozen peas
a few mint leaves, finely chopped
2 tbsp of soy yogurt
salt to taste
Sliced cherry tomatoes
Firstly, prepare the couscous by boiling 180ml of water and pouring it over the couscous. Cover and let it sit for 5 minutes. Once the couscous in done, fluff it with a fork and add the remaining ingredients until evenly combined.
For the chickpeas, simply stir the yogurt, tahini, lemon juice and spices together and fold the chickpeas in.
I popped the frozen peas into the microwave to warm up but alternatively you can just steam them until they're warm. Mash with a fork and stir with the mint and yogurt until creamy.
Heat the flatbreads in a hot skillet until warm and soft. Spread a layer of the mushed peas first, then add a couple tablespoons of the tabouleh and a couple tablespoons of the chickpeas. Add the sliced cherry tomatoes and fold your wrap by tucking in the sides of the wrap first and then rolling it up to prevent any food leaking out.
To eat immediately, place back into the skillet once the wraps are rolled and heat until the outer flatbread layer gets nice and crispy.
Tip: You can also just wrap them up in a baking sheet or other type of sandwich bag and tie it up so it's easier to take with you on-the-go!