Lavash Triangles Recipe

For the triangles: In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Add onion, salt, and baking soda and cook, stirring occasionally, until onion has broken down into a soft paste and is just starting to stick to pot, 6 to 8 minutes. Add beans, black pepper, and Aleppo pepper and cook until mixture is hot, about 2 minutes. Serious Eats / Andrew Janjigian Remove pot from heat and, using a potato masher or pastry cutter, mash beans to form a coarse paste. Fold in cilantro, parsley, and dill. Taste for seasoning and add more salt to taste. Cover and let cool to room temperature. Serious Eats / Andrew Janjigian For the sauce: Place parsley, cilantro, olive oil, dill, lemon juice, garlic, Aleppo pepper, salt, and cumin in the jar of a countertop blender or food processor and process until just smooth, 15 to 30 seconds. Taste for seasoning and add more salt to taste. Transfer to a serving bowl and set aside. (Sauce may be refrigerated in an airtight container for up to 24 hours.) Serious Eats / Andrew Janjigian To finish: Place 1 tablespoon vegetable oil on a rimmed baking sheet and, using a brush, spread evenly on bottom of sheet. Cut lavash into sixteen 11-inch-long, 3-inch-wide strips. Keep cut lavash covered or in a plastic bag so strips don’t dry out. Serious Eats / Andrew Janjigian Lay 3 or 4 lavash strips on the countertop side by side, with short ends facing edge of countertop. Using a mister bottle, lightly spray both sides of each strip with water to soften. Serious Eats / Andrew Janjigian Using a 1/4 cup measure, place scant 3 tablespoons (about 40g) filling on the bottom left-hand corner of one strip, about one inch from the bottom edge. Using a spoon, form filling into a rough triangle with its long edge (hypotenuse) facing the bottom right edge of the lavash. Working gently, lift the bottom right corner of the lavash and fold it over the filling and gently press to form a right triangle. Continue folding up and over, like folding a flag, until you reach the end of lavash strip. Using a sharp knife, trim off any overhanging lavash. Place the triangle seam-side down on the prepared sheet and repeat with the remaining three strips.Serious Eats / Andrew Janjigian Repeat with remaining lavash strips and filling, arranging triangles in pairs with long edges facing each other, so that they form four rows of four triangles. Cover tray and allow to rest at room temperature for at least 30 minutes. (Alternatively, refrigerate tray for up to two hours. Serious Eats / Andrew Janjigian Set an oven rack to the middle position and heat oven to 350°F (175°C). When oven is ready, place remaining 1/3 cup oil in a small bowl. Using a brush, thoroughly coat both sides of each triangle with oil and return to tray, seam-side down. Serious Eats / Andrew Janjigian Bake until golden and crisp on one side, 12 to 15 minutes. Remove sheet pan from oven, brush tops of triangles with oil and then drizzle any oil remaining in bowl over them. Flip triangles and continue to bake until they are golden brown and crisp on both sides, 12 to 15 minutes longer. Transfer baking sheet to wire rack and let triangles cool at least 5 minutes before serving, passing sauce on side. Serious Eats / Andrew Janjigian