Malzemeler
Green Sauce
-
1/2 bunch dill
-
1/2 bunch parsley
-
1/2 bunch mint
-
1 cucumber
-
6 tablespoons strained yogurt
-
2 cloves garlic
-
2 teaspoons salt
Spicy Sauce
-
4 tablespoons pepper paste (80g)
-
4 tablespoons tomato paste (80g)
-
2 tomatoes
-
1 tablespoon Livvy Olive Oil
-
2 cloves garlic
-
10 whole walnuts
-
1/2 tea glass hot water
Crispy Lavash
-
1 whole wheat lavash
-
1 tablespoon olive oil
-
2 teaspoons oregano
-
2 teaspoons red pepper flakes
-
2 teaspoons salt
Tarifler
Green Sauce
-
Wash all the herbs and place them in a food processor.
-
Add the strained yogurt.
-
Add the garlic and salt.
-
Blend until smooth.
Spicy Sauce
-
First, sauté the garlic in olive oil for about one minute.
-
Add the tomato and pepper pastes and sauté a bit more.
-
Let the mixture rest for 10 minutes.
-
Add the grated tomatoes, hot water, and crushed walnuts to the sauce.
Note: Since the pastes are already salty, there's no need to add extra salt.
Crispy Lavash
-
Cut the lavash into small triangle pieces (about 25 pieces).
-
In a bowl, mix the olive oil, spices, and salt.
-
Brush the mixture onto the triangle pieces.
-
Place the pieces on a baking tray lined with parchment paper.
-
Bake in a preheated oven at 150°C (302°F) for about 15 minutes, or until the tops are lightly golden.
