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LAVOSH A CREATIVE WAY TO WRAP UP LUNCH
By Jill Wendholt Silva Knight Ridder
The Times Union (Albany, New York)
September 28, 2005 Wednesday
3 EDITION
It's that time of year when lunchbox creativity counts the most.
Sure, a peanut butter and jelly sandwich is always a reliable
back-to-school standby. Yes, a ham and cheese sandwich can break the
weekly monotony. But if it's that elusive cool factor the kids are
looking for when they pop the lid, opt for a wrap sandwich.
These innovative wraps emerged on the food scene more than a decade
ago. Easy to make and take, popular fast-casual restaurants typically
use an extra-large tortilla to wrap. But if you haven't tried lavosh
- an Armenian cracker bread that is sometimes studded with toasted
sesame seeds or poppy seeds - you're in for a treat.
Also known as lahvosh, the soft, thin flatbread is made with water,
flour, yeast and salt. The simple recipe has made lavosh popular
throughout the eastern Mediterranean, Iran and the Caucasus since
ancient times, according to Wikipedia, the popular, free online
encyclopedia. The ancient bread comes in hard and soft forms. When
it's brittle, it can be kept in the pantry, much like a cracker,
for long periods.
To make lavosh pliable, rinse under cold water and place on the
kitchen counter between two slightly damp but clean dish towels.
Thirty to 45 minutes later, you have a pliable bread to roll up into
a sandwich.
Like learning to wrap a burrito or an egg roll, working with lavosh
can have a bit of a learning curve. If you roll the sandwich and it
begins to crack or split, use a spray bottle with water to moisten
the cracker. If the lavosh seems too wet, simply allow it to dry out
slightly between the towels. A thin spread of light cream cheese over
the surface also helps to smooth any wrinkles.
To finish off the sandwich, layer thin sliced deli meats and cheeses.
Add spinach, tomatoes and any other veggies you think you can sneak
in. Roll, jellyroll style, and wrap tightly in plastic wrap.
Refrigerate the sandwich until ready to eat. Cut into pieces with a
sharp knife.
Shopping tip: Lavosh comes in several sizes. Our recipe developers
who shop in one side of the city used 5-inch rounds; on the other
side of the city, I was able to find a 14-inch pizza-size lavosh. If
your supermarket doesn't stock lavosh, look for it at Middle Eastern
markets.
Storage tip: Unlike regular sandwich bread, lavosh has a shelf-life
of about a year. If you're like me and run out of bread, keeping a
couple of lavosh on hand is a good way to avoid a late-night run to
the supermarket.
Pump it up: Experiment with different spreads. Try hummus or a chipotle
mayonnaise instead of cream cheese. For a vegetarian sandwich, simply
pile on more veggies.
Lavosh Lunchbox Sandwiches Makes 4 servings
4 (5-inch) large round lavosh
4 tablespoons light garden vegetable cream cheese
1 cup fresh spinach or dark green leafy lettuce
1 large tomato, thinly sliced
7 ounces deli sliced roast beef or lean turkey
Rinse each lavosh round under cold running water for several seconds.
Place between muslin or terry towels for 30 to 45 minutes, or until
pliable. Spread 1 tablespoon cream cheese on each lavosh. Divide
spinach, tomato and deli meat between the 4 lavosh. Roll each lavosh
tightly into a wrap-type sandwich. Wrap tightly in plastic wrap.
Per serving: 268 calories, 29 percent from fat; 8 grams fat; 28
milligrams cholesterol; 25 grams carbohydrates; 2 grams protein;
622 milligrams sodium; 3 grams fiber.
By Jill Wendholt Silva Knight Ridder
The Times Union (Albany, New York)
September 28, 2005 Wednesday
3 EDITION
It's that time of year when lunchbox creativity counts the most.
Sure, a peanut butter and jelly sandwich is always a reliable
back-to-school standby. Yes, a ham and cheese sandwich can break the
weekly monotony. But if it's that elusive cool factor the kids are
looking for when they pop the lid, opt for a wrap sandwich.
These innovative wraps emerged on the food scene more than a decade
ago. Easy to make and take, popular fast-casual restaurants typically
use an extra-large tortilla to wrap. But if you haven't tried lavosh
- an Armenian cracker bread that is sometimes studded with toasted
sesame seeds or poppy seeds - you're in for a treat.
Also known as lahvosh, the soft, thin flatbread is made with water,
flour, yeast and salt. The simple recipe has made lavosh popular
throughout the eastern Mediterranean, Iran and the Caucasus since
ancient times, according to Wikipedia, the popular, free online
encyclopedia. The ancient bread comes in hard and soft forms. When
it's brittle, it can be kept in the pantry, much like a cracker,
for long periods.
To make lavosh pliable, rinse under cold water and place on the
kitchen counter between two slightly damp but clean dish towels.
Thirty to 45 minutes later, you have a pliable bread to roll up into
a sandwich.
Like learning to wrap a burrito or an egg roll, working with lavosh
can have a bit of a learning curve. If you roll the sandwich and it
begins to crack or split, use a spray bottle with water to moisten
the cracker. If the lavosh seems too wet, simply allow it to dry out
slightly between the towels. A thin spread of light cream cheese over
the surface also helps to smooth any wrinkles.
To finish off the sandwich, layer thin sliced deli meats and cheeses.
Add spinach, tomatoes and any other veggies you think you can sneak
in. Roll, jellyroll style, and wrap tightly in plastic wrap.
Refrigerate the sandwich until ready to eat. Cut into pieces with a
sharp knife.
Shopping tip: Lavosh comes in several sizes. Our recipe developers
who shop in one side of the city used 5-inch rounds; on the other
side of the city, I was able to find a 14-inch pizza-size lavosh. If
your supermarket doesn't stock lavosh, look for it at Middle Eastern
markets.
Storage tip: Unlike regular sandwich bread, lavosh has a shelf-life
of about a year. If you're like me and run out of bread, keeping a
couple of lavosh on hand is a good way to avoid a late-night run to
the supermarket.
Pump it up: Experiment with different spreads. Try hummus or a chipotle
mayonnaise instead of cream cheese. For a vegetarian sandwich, simply
pile on more veggies.
Lavosh Lunchbox Sandwiches Makes 4 servings
4 (5-inch) large round lavosh
4 tablespoons light garden vegetable cream cheese
1 cup fresh spinach or dark green leafy lettuce
1 large tomato, thinly sliced
7 ounces deli sliced roast beef or lean turkey
Rinse each lavosh round under cold running water for several seconds.
Place between muslin or terry towels for 30 to 45 minutes, or until
pliable. Spread 1 tablespoon cream cheese on each lavosh. Divide
spinach, tomato and deli meat between the 4 lavosh. Roll each lavosh
tightly into a wrap-type sandwich. Wrap tightly in plastic wrap.
Per serving: 268 calories, 29 percent from fat; 8 grams fat; 28
milligrams cholesterol; 25 grams carbohydrates; 2 grams protein;
622 milligrams sodium; 3 grams fiber.