Crispy Lavash crackers with creamy Baba ganoush in another exquisite all vegetarian chip-n-dip of Mediterranean flavors ,besides the popularPita chips with Hummus.Its perfect as appetizer or for snacking.
The crispy flat breadLavash is originally from Armenia ,also popular among its neighbors Turkey,Iran and Azerbaijan.The lavash crackers are simple to make and crisp in texture.I added a tablespoon of the super healthy flax seed meal for added nutrition.Traditionally rolled very thin,I kept them thicker,although you could roll them as thin as you can.
2 cups all purpose flour (or use 1 cup of whole wheat flour and 1 cup of all purpose flour)
1 pack active dry yeast,about 1 teaspoon
1/2 teaspoon salt
3 tablespoon Extra virgin Olive oil
1 tablespoon flax seed meal(For added nutrition)
1 tablespoon sesame seeds
1 teaspoon Onion seeds or caraway seeds
1/4 teaspoon poppy seeds or mustard seeds
1/2 teaspoon coriander or cumin powder
1/2 teaspoon paprika or chilli powder.
Dissolve the yeast in warm water, allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour, Flax seed meal and salt. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 3-4 hours.
Preheat Oven to 400F.
Lightly grease 2 cookie sheets or baking trays,or bake in 2 batches in one cookie sheet.Roll out the dough as thin as possible on a lightly floured surface.Brush with some oil ,evenly sprinkle the toppings all over the dough.Using a pizza cutter or a knife cut the dough in to square or rectangle or diamond shape,do not separate the pieces, as they will snap apart after baking.cuts.Bake for 10-15 minutes until golden brown.Remove from tray and cool briefly and separate the pieces along the cut lines.
An exotic name for a Hummus like spread made with egg plants(aubergines\brinjals),call it the middle eastern Baingan bartha.In Palestine its also known as mutabbal(Eggplant salad).Usually made with no added hotness from chillies,I added 2 dry red chillies to add to a spicy kick to the dip.Its traditionally charred on a charcoal grill for the distinctive smoky flavor and the skin is completely peeled.Since i roasted it in an oven ,the skin was not quite charred and I blended in some of the skin too, ,couldn't let go of the nutrients in the skin.
1 large American eggplant,about 1 pound
1/2 cup tahini paste(check the link for how to make tahini paste)
1/2 a fresh lemon,about 3 table spoon.
2 cloves garlic
2 dry red chillies(for heat,optional though)
1 teaspoon salt
few sprigs of fresh herbs,cilantro or parsley
2 tablespoon extra virgin Olive oil
Wash the eggplant,leave its stem on.Pierce each side of the eggplants with a fork or knife.Halve or place it whole e on a baking sheet.Roast in the oven or grill or char on a stove top until cooked through.About 45 minutes in the oven until skin is blackened and is soft to touch.
Let sit for few minutes until its cool enough to handle.Scoop out the pulp with a spoon in to bowl.Blend the pulp to a smooth paste along with the tahini paste,fresh squeezed lemon juice,garlic ,chillies,herbs and salt. Transfer in the serving dish and drizzle with Olive oil.Serve with chips ,Steamed veggies, pita or in sandwiches or wraps .Store in refrigerator for up to a week or two.
This chip-n-dip is my entry for Srilekha's EFM:Savories along with the following savouries Methi Onion Pakodas,Bhendi Pakodas,Cauliflower Lollipops,Methi Khakhras With Achaari dip and Pita chips with hummus
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