Apricot–sumac lavash cups

Crisp lavash cups hold chickpeas, apricot and sumac. Fill them at the table to preserve the contrast between crunchy shell and juicy filling.

This recipe has not been kitchen-tested.

This is an original ArmenianFood.Delivery brand concept. It has no ancient provenance. It has not been kitchen-tested, and exclusivity is not guaranteed.

Prep: 20 min · Cook: 9 min · Serves: 4

Ingredients

• 120 g — soft ready-made lavash
• 300 g — canned chickpeas, drained and rinsed
• 70 g — dried apricots, chopped
• 25 g — parsley, washed
• 25 ml — lemon juice
• 3 g — ground sumac
• 25 ml — olive oil
• 3 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Cut lavash into 8 squares, brush with half the oil and press into muffin cups. Bake at 180°C for 7–9 minutes until crisp. Cool before removing.
3. Mix rinsed chickpeas with chopped apricots and parsley, lemon, sumac, salt and remaining oil. Fill the lavash cups only just before eating so they stay crisp.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.