📝 About This Recipe
Transport your senses to the ancient Silk Road with this artisanal spread featuring paper-thin, blistered lavash bread served alongside three vibrant, handcrafted dips. This dish celebrates the heritage of Middle Eastern hospitality, offering a symphony of textures from the snap of the toasted flatbread to the velvet-smooth roasted red pepper muhammara and herb-flecked labneh. It is the ultimate communal starter, designed for tearing, dipping, and sharing amongst friends.
🥗 Ingredients
Handmade Lavash Bread
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (approximately 105°F)
- 1 teaspoon Sea salt (finely ground)
- 2 tablespoons Olive oil (extra virgin)
- 2 tablespoons Sesame seeds and Nigella seeds (for topping)
Roasted Red Pepper Muhammara
- 3 pieces Roasted red peppers (jarred or charred fresh, skins removed)
- 1/2 cup Walnuts (toasted)
- 1 tablespoon Pomegranate molasses (for acidity and sweetness)
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Aleppo pepper flakes (or red chili flakes)
Herbed Labneh Dip
- 1 cup Labneh (or thick Greek yogurt)
- 1 clove Garlic (grated into a paste)
- 2 tablespoons Fresh dill and mint (finely chopped)
- 1 teaspoon Lemon zest (freshly grated)
Golden Turmeric Hummus
- 1 can Chickpeas (drained and rinsed)
- 1/3 cup Tahini (well-stirred)
- 1/2 teaspoon Turmeric powder (for vibrant color)
- 2 tablespoons Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the warm water and 1 tablespoon of olive oil.
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2
Gradually incorporate the flour into the liquid until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until the dough is smooth, elastic, and no longer sticky.
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3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 30 minutes. This relaxes the gluten, allowing for a thinner roll.
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4
While the dough rests, prepare the Muhammara: Pulse walnuts, roasted peppers, pomegranate molasses, cumin, and Aleppo pepper in a food processor until a coarse, spreadable paste forms. Season with salt and set aside.
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5
Prepare the Herbed Labneh: In a small bowl, fold the grated garlic, chopped dill, mint, and lemon zest into the labneh. Drizzle with a touch of olive oil and refrigerate.
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6
Prepare the Hummus: Blend chickpeas, tahini, turmeric, lemon juice, and a splash of ice-cold water in the food processor until silky smooth. Adjust seasoning to taste.
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7
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat. Alternatively, use an inverted baking sheet.
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8
Divide the rested dough into 6 equal portions. On a floured surface, roll each portion out as thin as possible—ideally until it is translucent.
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9
Lightly brush the surface of the dough with water or a tiny bit of oil, and sprinkle with sesame and nigella seeds, pressing them in gently.
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10
Carefully transfer the dough to the hot baking stone or sheet. Bake for 2-4 minutes until the bread bubbles and develops golden-brown charred spots.
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11
Remove the lavash and immediately wrap it in a clean kitchen towel if you want it soft, or leave it on a wire rack if you prefer it crisp like a cracker.
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12
Arrange the three dips in decorative bowls on a large wooden board. Garnish the hummus with whole chickpeas and the labneh with extra herbs.
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13
Stack the warm lavash next to the dips, providing small spoons for serving and encouraging guests to tear the bread by hand.
💡 Chef's Tips
For the thinnest lavash, use a heavy rolling pin and don't be afraid to stretch the dough by hand like a pizza crust. If your hummus isn't smooth enough, add one ice cube to the blender while processing; the temperature change creates a creamier emulsion. To make the lavash extra crispy, bake it for an additional 60 seconds until it feels firm to the touch before removing. Leftover lavash can be stored in an airtight bag for 2 days, but it is best enjoyed within hours of baking. If you cannot find pomegranate molasses, a reduction of balsamic vinegar and honey makes a suitable substitute for the Muhammara.
🍽️ Serving Suggestions
Pair this platter with a crisp, chilled Rosé or a dry Riesling to cut through the richness of the tahini. Serve alongside a bowl of marinated Kalamata olives and feta cheese for a complete mezze experience. A side of fresh cucumber slices and radishes provides a refreshing crunch between the savory dips. For a non-alcoholic pairing, serve with a sparkling mint and lime cooler or traditional salted Ayran (yogurt drink). Sprinkle a little Sumac over the entire platter just before serving for a pop of color and citrusy flavor.