by JSCooks
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my 6 recipes »
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JSCooks's Notes:
Expand1/2 cup crumbled feta cheese Ask a question about this ingredient
1/4 cup Middle Eastern yogurt cheese (labne) or kefir cheese Ask a question about this ingredient
1 clove garlic, crushed Ask a question about this ingredient
1 tablespoon fresh squeezed lemon juice Ask a question about this ingredient
1 tablespoon chopped fresh mint Ask a question about this ingredient
1 teaspoon dried oregano, crumbled Ask a question about this ingredient
Freshly ground black pepper, to taste Ask a question about this ingredient
1 medium hothouse cucumber, peeled if desired Ask a question about this ingredient
4 pieces lavash (Middle Eastern flat bread), white or whole wheat Ask a question about this ingredient
2 roasted red bell peppers, jarred or home-made, cut into strips Ask a question about this ingredient
1 small jar marinated artichoke hearts, drained Ask a question about this ingredient
1/2 cup peperoncini, drained and chopped Ask a question about this ingredient
1/2 cup coarsely chopped pitted kalamata or other olives Ask a question about this ingredient
2 cups baby spinach leaves or arugula Ask a question about this ingredient
In a small bowl, use a fork to mix the feta, labne, garlic, lemon juice, mint, oregano, and pepper to make a chunky paste.
Ask a question about this stepCut a thin slice the length of the cucumber to create a flat surface, then rest it on the flat side and cut the cucumber lengthwise, as thin as possible, into long strips.
Ask a question about this stepLay out the 4 lavash on a flat work surface with the long sides facing you. Spread the feta mixture evenly over the breads, leaving a 1-inch border at the tops and bottoms. Distribute the cucumber slices, roasted peppers, artichoke hearts, peperoncini, and olives over the breads. Distribute the spinach over the filling.
Ask a question about this stepFold the border of one lavash from the side closest to you over the filling, then continue to roll tightly until you reach the other side. Repeat to make 4 lavash rolls.
Ask a question about this stepCut each lavash in half on a bias to make 2 sandwich halves. Wrap each half separately in plastic film. Refrigerate until cold or as long as overnight before serving.
Ask a question about this stepThis looks and sounds delicious!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Yummy!! Thanks for sharing. Hope you'll put up more lavash recipes :)