Caucasian barbecue flatbreads
- June 2015
- Makes 6
- Hands-on time 15 min, cooking time 6-10 min
Olia Hercules’ caucasian flatbreads are stuffed with salty cheese, garlic, coriander and parsley before being griddled on the barbecue for a brilliant smoky flavour.
- Vegetarian recipes
- 16g (10g saturated)
- 43.7g (1.2g sugars)
- 2 garlic cloves, crushed
- 200g suluguni or halloumi cheese, roughly chopped (see tip)
- 50g fresh coriander – stalks and leaves
- 50g parsley – stalks and leaves
- 1½ lavash flatbreads, about 30cm x 50cm (or use 6 flour tortillas)
- 50g butter, melted (or 50ml sunflower oil)
- Lemon juice to serve
- Put the garlic, cheese and herbs in a food processor and whizz to a paste.
- Cut the whole lavash into quarters and cut the half lavash in half to give 6 pieces. Divide the filling among the flatbread pieces or tortillas, then fold into parcels.
- Brush the parcels with melted butter, then wrap them individually in foil, pop them on the barbecue and cook for about 10 minutes. The filling will melt inside. Alternatively, brush them with sunflower oil and cook in a griddle pan over a high heat or under a hot grill for 3-4 minutes on each side until golden.
A recipe from Mamushka by Olia Hercules (£25; Mitchell Beazley).
Olia says: “Suluguni is a stringy, salty cheese from Georgia; it’s not easy to find (try Russian delis), but it has a special stretchy texture and makes a welcome change from ubiquitous halloumi.
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