using your lavosh for sandwiches
a few weeks ago, i posted a recipe for lavosh, the commonly used bread of the (eastern) mediterranean region. the advantage of this type of bread over, say, pita, is that it can be made, left to dry out completely and stored for a very long time with the intention of using it later for sandwiches.
the difference between the two is that the standard pita, unless you're buying the gigantic ones, is much smaller and pita cannot be dried out and rehydrated for later use. another difference is that lavosh does not have an interior pocket and is much thinner and delicate. it is used the same way one would a flour tortilla (i.e. rolled). the rehydrated lavosh are also softer in texture than pita.
as a note, i much prefer to dry them out and use them reconstituted as opposed to eating them fresh after they come out of the oven — well, at least just on their own without filling them, that is.
if you do try them, you'll decide for yourself how you like them.
onwards.....
to use your dried lavosh breads:
the best way, i have found for the recipe i posted is to —
1. take paper towels and wet them and wring them so they are moist but not dripping wet;
2. take the whole lavosh, and holding it carefully, run it under the tap water for about 10 seconds making sure all of it gets wet. shake it a bit and let the excess water drip off of it;
3. wrap the lavosh with the paper towels and then carefully put it in a clean plastic bag and lay it flat somewhere undisturbed for a minimum of two hours.
through experience, i've noted that the optimal way is to use a top layer of paper towel and a bottom one so when you make the sandwiches, all you have to do is remove the top towel, making it less likely that you'll get too many rips or tears.
4. for it to soften up, it all depends upon how quickly the water is absorbed by the bread. this make take up to 4 or 5 hours depending on the weather and other conditions;
start to check it after two hours. if it is flexible and soft all over it is ready. don't attempt to use it if there are still any hard spots.
5. don't be alarmed if it tears a bit here and there; that shouldn't make much of a big deal. these usually occur around the edges as seen in the picture above. the surface is large enough that, when rolled up, any small tears will be reinforced.
making lavosh wraps/sandwiches:
makes 1 large sandwich (enough for 1 or 2 people) / per each lavosh
ingredients:
lavosh bread
use your favourite fillings —
examples:
*grilled vegetables (eggplant, zucchini, red and green peppers)
*wild greens (mâche, arugula, etc) or shredded lettuce
*tuna or salmon
*hardboiled eggs or egg salad
*cheeses
*sliced tomatoes
*capers or sliced olives
*herbs: parsley, mint, dill, etc.
salt & pepper (don't omit!)
mayonnaise or thoum (optional)
red pepper paste or harissa (optional)
method:
remove the paper towel carefully (important: i usually just remove the top part to expose it and leave the bottom in place to avoid any possible tearing).
take olive oil and cover the surface of the lavosh (usually about 2 tbsp). you can also take red pepper paste and smear it on instead but be careful if it is very spicy as too much is not a good thing.
place the filling ingredients on the lavosh in the middle of the bread, leaving a border (where you will be folding things). here i used tuna, eggs, tomatoes, capers, etc...
fold the sides over first.
then fold up the bottom (here it looks like the sides!)
.... and then roll it all fairly tightly.
you can now either cut it in half and eat it as is or, as i like to do, wrap it in wax paper and then cut it. it should be fine either way depending on how well you rolled it.
remember the first one you make may not be perfect. try again until you get it the way you like. these make great sandwiches to take to work or for quick lunches or suppers, especially in the hot summers.
the difference between the two is that the standard pita, unless you're buying the gigantic ones, is much smaller and pita cannot be dried out and rehydrated for later use. another difference is that lavosh does not have an interior pocket and is much thinner and delicate. it is used the same way one would a flour tortilla (i.e. rolled). the rehydrated lavosh are also softer in texture than pita.
as a note, i much prefer to dry them out and use them reconstituted as opposed to eating them fresh after they come out of the oven — well, at least just on their own without filling them, that is.
if you do try them, you'll decide for yourself how you like them.
onwards.....
to use your dried lavosh breads:
the best way, i have found for the recipe i posted is to —
1. take paper towels and wet them and wring them so they are moist but not dripping wet;
2. take the whole lavosh, and holding it carefully, run it under the tap water for about 10 seconds making sure all of it gets wet. shake it a bit and let the excess water drip off of it;
3. wrap the lavosh with the paper towels and then carefully put it in a clean plastic bag and lay it flat somewhere undisturbed for a minimum of two hours.
through experience, i've noted that the optimal way is to use a top layer of paper towel and a bottom one so when you make the sandwiches, all you have to do is remove the top towel, making it less likely that you'll get too many rips or tears.
4. for it to soften up, it all depends upon how quickly the water is absorbed by the bread. this make take up to 4 or 5 hours depending on the weather and other conditions;
start to check it after two hours. if it is flexible and soft all over it is ready. don't attempt to use it if there are still any hard spots.
5. don't be alarmed if it tears a bit here and there; that shouldn't make much of a big deal. these usually occur around the edges as seen in the picture above. the surface is large enough that, when rolled up, any small tears will be reinforced.* * * * * *
making lavosh wraps/sandwiches:
makes 1 large sandwich (enough for 1 or 2 people) / per each lavosh
ingredients:
lavosh bread
use your favourite fillings —
examples:
*grilled vegetables (eggplant, zucchini, red and green peppers)
*wild greens (mâche, arugula, etc) or shredded lettuce
*tuna or salmon
*hardboiled eggs or egg salad
*cheeses
*sliced tomatoes
*capers or sliced olives
*herbs: parsley, mint, dill, etc.
salt & pepper (don't omit!)
mayonnaise or thoum (optional)
red pepper paste or harissa (optional)
method:
remove the paper towel carefully (important: i usually just remove the top part to expose it and leave the bottom in place to avoid any possible tearing).
take olive oil and cover the surface of the lavosh (usually about 2 tbsp). you can also take red pepper paste and smear it on instead but be careful if it is very spicy as too much is not a good thing.
place the filling ingredients on the lavosh in the middle of the bread, leaving a border (where you will be folding things). here i used tuna, eggs, tomatoes, capers, etc...
fold the sides over first.
then fold up the bottom (here it looks like the sides!)
.... and then roll it all fairly tightly.
you can now either cut it in half and eat it as is or, as i like to do, wrap it in wax paper and then cut it. it should be fine either way depending on how well you rolled it.
remember the first one you make may not be perfect. try again until you get it the way you like. these make great sandwiches to take to work or for quick lunches or suppers, especially in the hot summers.enjoy!
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Labels:
armenian food,
dairy,
mediterranean food,
middleastern food,
parve,
roasted vegetables,
sandwiches,
vegan,
vegetarian
