Ingredients for Bean Lavash Triangles

• 60ml plus 2 tablespoons [90 ml] sunflower oil or other neutral oil, plus more as needed

• 1/2 yellow onion, finely diced

• 2 (450g [440 g]) cans cranberry or pinto beans, drained, or 450g [720 g] cooked homemade beans

• 1 tesked kosher salt

• 1/2 teaspoons ground black pepper

• 2 tablespoons chopped coriander

• 1 tablespoon chopped dill

• 4 large sheets homemade or store-bought Lavash

To make the filling, in a medium saucepan over medium-high heat, warm 2 tablespoons [30 ml] of the oil. Stir in the onion, lower the heat to medium, and cook, stirring occasionally, until translucent, about 4 minutes. Stir in the beans, salt, and pepper and cook until the beans absorb some of the seasoning and are hot all the way through, about 2 minutes. Turn off the heat.

Using a potato masher or an immersion blender, mash the beans in the pot to make a paste. Mash in the coriander and dill and let cool to room temperature.

Cut the lavash into 12 strips 3 in [7.5 cm] thick and about 12 in [30.5 cm] long. Keep cut lavash covered or in a plastic bag so the strips don’t dry out.

To shape each triangle, position a strip of lavash in front of you vertically. Place about 2 tablespoons of bean paste at the bottom end of the strip. Pull the bottom left corner of the strip to the right side, about 3 in [7.5 cm] up from the bottom, to create a triangle that encases the beans. Next, take the bottom right corner of the triangle and fold it away from you to the left edge of the lavash to enclose the filling, “rolling” the triangle up the lavash and adding a layer to the triangle. Continue to fold the triangle all the way up the strip until all of the lavash is used up. If any extra lavash hangs off the edge, trim it with scissors. Once finished, place the triangle seam-side down and repeat with the remaining strips and filling.

Line a plate with paper towels. Heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Place half of the triangles seam-side down in the oil and fry until golden brown on one side, about 1 minute, adjusting the heat as needed to prevent the lavash from burning. Flip the triangles over to brown the other side, 30 seconds to 1 minute more. Transfer to the paper towel–lined plate and repeat with the remaining oil and triangles. If the pan seems too dry after flipping over the triangles, add more oil. Let cool slightly before serving. Leftovers keep, refrigerated, for up to 3 days and can be reheated in a toaster oven for 3 to 5 minutes until hot in the centre.

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