Bean Lavash Triangles

A Taste of Armenia: Bean Lavash Triangles

My recent trip to Armenia wasn't just about breathtaking landscapes and ancient history; it was also about the incredible food! I'm not a chef by any means, but I'm a passionate home cook and a firm believer in the power of simple, flavorful meals. One recipe that truly captured the essence of Armenian hospitality and culinary ingenuity was the bean lavash triangles – a dish so surprisingly delightful, it's become a regular in my kitchen.

The experience began in the charming town of Goris, where I had the privilege of cooking alongside Anahit Badalyan. Anahit, a local with a heart as warm as her cooking, was an absolute marvel in the kitchen. She made magic with the simplest ingredients, always emphasizing fresh, local produce. Our cooking session wasn't a formal class, but a joyful collaboration, laughter mingling with the clinking of pots and pans. Anahit had prepared a massive batch of beans – the heart and soul of many Armenian dishes – and challenged us to create as many recipes as possible. We made a bean salad, a delicious side dish, and then, she pulled out a surprise ingredient: lavash.

Lavash, a thin, flatbread, is a staple in Armenian cuisine. Its versatility is extraordinary; it can be used as a wrap, a base for spreads, or even as a substitute for pasta. Anahit's ingenious idea was to use the lavash to make little savory triangles filled with her perfectly cooked beans. The result was simply stunning – these triangles, which we jokingly named "bean samosas," became the undisputed star of our Armenian cooking adventure. They had this incredible balance – the soft, earthy taste of the beans complemented by the delicate crispiness of the lavash.

The process of making these little parcels of goodness is surprisingly straightforward. First, you need to prepare the bean filling. Anahit's secret, I discovered, was to cook the beans until they were tender but not mushy. She then used a potato masher to create a smooth paste, ensuring each bite was uniformly delicious. Chopped fresh herbs like dill and cilantro were then added, lending a touch of freshness and vibrancy to the filling. The lavash, which needs to be thin and pliable, is then cut into strips. It's crucial to keep the lavash covered to prevent it from drying out. The filling is placed at the bottom of each strip, and then, through a series of simple folds, the lavash is transformed into neat, triangle-shaped parcels. Finally, these are gently fried until golden brown, creating a delightful contrast between the soft filling and the crispy exterior.

The beauty of this recipe lies not just in its taste but in its simplicity. It's a dish that can be prepared with minimal fuss and yet delivers maximum flavor. This isn't a dish that requires fancy kitchen gadgets or years of culinary experience. I was able to recreate it easily back home, and it's become a go-to recipe for when I'm short on time but want a meal that's both satisfying and impressive.

Beyond the culinary aspect, making bean lavash triangles has become a meditative practice for me. The rhythmic folding of the lavash, the careful frying of the triangles – it's a mindful process that allows me to disconnect from the daily hustle and connect with the essence of the Armenian culinary experience. Each triangle holds a little piece of Armenia, a reminder of the warmth, generosity, and culinary artistry I encountered on my journey.

I encourage you to try this recipe. It's a fantastic way to incorporate beans into your diet in a creative and delicious way. The lavash adds a unique texture and the simple seasonings allow the natural flavors of the beans to shine. Whether you're a seasoned cook or a kitchen novice, this recipe is sure to be a success. And who knows, it might just spark your own culinary adventure!

Step-by-step

• To make the filling, in a medium saucepan over medium-high heat, warm 2 Tbsp of oil. Stir in the onion, lower the heat to medium, and cook until translucent, about 4 minutes.
• Stir in the beans, salt, and pepper and cook until heated through, about 2 minutes. Turn off the heat.
• Using a potato masher or immersion blender, mash the beans into a paste. Mash in the cilantro and dill and let cool to room temperature.
• Cut the lavash into 12 strips 3 in thick and about 12 in long. Keep cut lavash covered to prevent drying.
• To shape each triangle, position a lavash strip vertically. Place about 2 Tbsp of bean paste at the bottom. Pull the bottom left corner to the right to create a triangle. Fold the bottom right corner to the left edge, rolling up the triangle.
• Trim any extra lavash. Place seam-side down. Repeat.
• Line a plate with paper towels. Heat 2 Tbsp of oil in a large sauté pan over medium-high heat.
• Fry half the triangles seam-side down until golden brown on one side, about 1 minute. Flip and brown the other side, 30 seconds to 1 minute more.
• Transfer to the paper towel-lined plate and repeat. Add more oil if needed. Let cool slightly before serving.
• Leftovers keep refrigerated for up to 3 days and can be reheated in a toaster oven.
• Cooking Dried Beans: Rinse beans and pick out debris. Place in a bowl, cover with water, and soak for at least 4 hours or overnight. Alternatively, use the quick soak method: bring to a boil, turn off heat, and let sit uncovered for 1 hour. Drain, add water, bring to a boil, then simmer uncovered for 1 1/2 to 2 hours or until tender. Add salt and let cool for 20 minutes. Drain, saving cooking water.