Lavash rolls with lentils and walnuts

Lavash rolls with lentils and walnuts. Oven-crisped lavash rolls with a pre-cooked filling. These are modern home adaptations, not a claim that each filling is a separate historic Armenian dish.

This recipe has not been kitchen-tested.

Prep: 30 min · Cook: 45 min · Serves: 4

Ingredients

• 400 g — cooked lentils, drained
• 60 g — walnuts, chopped
• 25 g — parsley, washed
• 240 g — soft ready-made lavash
• 30 ml — olive oil
• 2 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Wash produce. Cut firm vegetables into 1 cm pieces, shred cabbage and grate carrots or pumpkin for fillings. Chop herbs separately. Drain and rinse canned pulses; use already-cooked wheat, lentils, potatoes and beetroot where specified.
3. Heat the oven to 190°C. Reserve 10 ml oil for brushing. Cook the raw vegetables with the remaining oil in a wide pan for 10–15 minutes until tender, extending for eggplant if necessary. Let moisture evaporate. Mash any cooked pulses or potatoes lightly, mix in salt, spices and herbs; cool the filling 10 minutes before adding cheese and nuts.
4. Cut lavash into eight rectangles. Divide filling evenly, tuck in the sides and roll; lay seam-side down on a lined tray. Brush with reserved oil and bake 12–18 minutes until crisp and the filling is piping hot. Rest 3 minutes before serving.
5. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat / gluten
• Tree nuts
• Check product labels and shared-equipment cross-contact; allergen information is not exhaustive.

Cook’s notes

• An untested editorial home adaptation, not a kitchen-tested formula. Cooking times are estimates: check tenderness and your grain package instructions; add hot water gradually when needed.