Lavash Triangles
Vegan mashed bean paste enveloped in a delicate, crunchy shell
Prep: 30 minutes • Cook time: 40 minutes • Total time: 1 hour, 10 minutes
(This recipe is from Serious Eats)I first encountered a recipe for these bean-filled triangles in the Armenian cookbook Lavash, by Kate Leahy, Ara Zada, and John Lee, and I was immediately intrigued. They're something of a cross between boreks — the Armenian baked phyllo-wrapped crispy turnovers — and samosas, the crunchy, fried South Asian dumplings stuffed with savory fillings.
According to Leahy, Zada, and Lee, they are the creation of their friend Anahit Badalayan, a cook from Goris, Armenia, a city known for speckled beans not unlike our pinto or cranberry beans. While it's common to turn Goris beans into a simple coarse paste very similar to Mexican refried beans, Badalayan’s innovation was to use the bean mash as a filling for turnovers made from strips of lavash, shallow fried in oil until crisp.
I made them, and they were so good that they quickly became a staple in our house. The vegan mashed bean paste is satisfying and filling, and the lavash fries up to yield a shell with a delicate, crunchy texture that's unlike any other turnover wrapper.
Dutch oven
Food processor
or blender
Baking sheet
Spray bottle
Pastry brush
Herb sauce
Instructions
Dried beans
Buy extra lavash
Spraying lavash with water
Aleppo peppers
Make-ahead
The herb sauce can be held in the fridge for up to 48 hours; allow to warm to room temperature before serving.
To make the triangles ahead of time, it is best to bake them off, cool them to room temperature, and then refrigerate them in an airtight container for up to 2 days. (Or freeze for up to 3 weeks.)
Reheating