The Fennel Frond | Plant based, simple, seasonally focused recipes

LAVISH LAVASH

Inspiration can be elicited in the most unexpected places. I took a recent trip to Pittsburgh with my husband, and was completely enchanted by the ivy that consumed red brick buildings, the rolling green hills in the distance, and the vestiges of an industrial bustling city.

We ate lunch near University of Pittsburgh at a little take out shop called Conflict Kitchen, a concept restaurant that serves cuisine from countries with which the United States is in conflict. To my delight, they were serving Iranian food. Our meal was full of flavor, spice and brightness. Aside from the food though, I was impressed by their ability to initiate conversation and engage the public around the issues at stake for the Iranian people. With our dishes we were served an informative pamphlet discussing challenges that Iranians both here in the US and abroad are facing, and interviews with Iranians on subjects ranging from culture to politics. As is to be expected, the thoughts and opinions that come through the interviews are informed by personal perspective and history. But the diversity of the perspectives also reflected a nuanced range of thought within each country which brilliantly instigates questioning, conversation, and debate among their customer base.

I love the idea that food can be a common ground to bring people together and engage them around a critical issue. This dish is inspired by the meal that we had at Conflict Kitchen. It's called Noon-o Paneer-o Sabzi, and it is incredibly delicious. PS- my little brother kept on calling this dish "lavish", and I completely agree. It's wildly luxurious ;)

LAVASH BREAD INGREDIENTS

3 1/2 cups of flour
1 cup of water
3 tbs olive oil
2 tsp of salt
2 tsp yeast

LAVASH TOPPINGS

1 cup of yogurt
1/2 cup of feta
1 clove of garlic
1 tsp salt
1/4 cup of parsley
1/4 cup of mint
1/4 cup of dill
1/2 cup of walnuts, chopped

PICKLED ONIONS

1/2 red onion
1 cup of water
2 tsp of salt
3 tbs apple cider vinegar

DIRECTIONS

Mix the flour, salt and yeast together in a large bowl. Whisk the water and oil together, then add to the flour mixture. Mix with a standing or hand mixer for 5 mins until the mixture is wet and shaggy. Form into a ball. Add to an oiled bowl and cover with a towel. Let the dough rise for 2 hours.

Meanwhile, cut onion into slices. Boil water, apple cider vinegar and salt and take off the heat. Put onions and brine into a mason jar and place in the refrigerator for at least 1 hour. Mix the yogurt, feta and chopped garlic together, set aside.

Preheat oven to 500 degrees. Place a pizza stone in the oven. When the dough has doubled in size, take a piece of the dough, the size of your hand and place on well floured countertop. Roll the dough out until it's thin enough to see your hand through. Place the rolled out dough on parchment paper, and place on pizza stone. Cook for no longer than 2.5 mins.

Once all of the lavash has been cooked, spread yogurt on top, followed by walnuts, herbs and pickled onions.