Crispy Lavash Chips and Two Dipping Sauces



Green Sauce

  • 1/2 bunch of dill
  • 1/2 bunch of parsley
  • 1/2 bunch of mint
  • 1 cucumber
  • 6 tablespoons strained yogurt
  • 2 garlic clove
  • 2 teaspoons salt

Hot Sauce

  • 4 tablespoons pepper paste (80g)
  • 4 tablespoons tomato paste (80g)
  • 2 tomatoes (grated)
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 10 walnuts
  • 63ml hot water


Crispy Lavash

  • 1 piece whole wheat lavash
  • 1 tablespoon olive oil
  • 2 teaspoons thyme
  • 2 teaspoons red pepper
  • 2 teaspoons salt

Green Sauce

  1. Wash all the greens and put them into the food processor..
  2. Add strained yogurt.
  3. Add garlic and salt.
  4. Process until a smooth mixture.


Chilli Sauce

  1. First, stir the oil and garlic in a pan for about a minute.
  2. Add tomato paste and pepper paste, stir a little more.
  3. Let the mixture rest for 10 minutes.
  4. Add the grated tomatoes, the water and the walnuts in the sauce.

Note: Since the pastes are sufficiently salty, there is no need to add extra salt.

Crispy Lavash

  1. Cut the lavash into small pieces in the form of triangles, take approximately 25 pieces.
  2. Mix olive oil, spices and salt in a bowl.
  3. Apply the mixture on top of the triangular pieces with a brush.
  4. Put a baking paper on a baking tray and place the pieces on the baking tray.
  5. Bake for 15 minutes in the oven preheated to 150 degrees and bake until the tops are light brown.

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