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Nohut dürümü
Warm lavash wraps soft chickpeas with sumac onions, parsley and sweet red pepper. Cumin and Turkish red pepper flakes season the filling, while olive oil softens the sharp onion mixture.
Put the cooked chickpeas in a saucepan with enough water to cover. Heat until hot throughout and very soft, then drain and keep warm. This recipe starts with cooked chickpeas, not dried chickpeas.
Rub the sliced onion, chopped parsley and sumac together with your hands. Add the red pepper, olive oil and salt, and mix.
Preparation & Knife Skills
Make slices of a similar thickness with a steady board, a curled guiding hand and a controlled cutting motion.
Lay out the warm lavash. Divide the hot chickpeas between the two breads. Add the onion mixture, then divide the red pepper flakes, cumin and black pepper between them.
Fold in the edges and roll snugly around the filling. Serve straight away while the chickpeas and bread are warm.
Measure the chickpeas after cooking and draining. They should be very soft, rather than crisp or firm.
Keep the bread warm and flexible, and slice the onion and pepper thinly so the wrap closes neatly.
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