Lavash Triangles

seriouseats.com

Carl

subheading: For the Triangles:

⅓ cup plus 3 tablespoons (125ml) vegetable oil, divided

½ cup (75g) finely diced yellow onion (about ½ medium onion)

1 ¼ teaspoon (4g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume

⅛ teaspoon baking soda

½ teaspoon freshly ground black pepper

½ teaspoon Aleppo pepper (see note)

2 (15.5-ounce; 439g) cans pinto beans, drained and rinsed (or 3 cups/25 ounces cooked, drained beans)

2 tablespoons coarsely chopped fresh cilantro leaves and tender stems

2 tablespoons chopped fresh parsley leaves and tender stems

1 tablespoon coarsely chopped fresh dill leaves and tender stems

4 to 5 large sheets homemade or store-bought lavash (at least 1 pound)

subheading: For the Herb Sauce:

2 ⅓ ounces (about 1 cup; 65g) coarsely chopped fresh cilantro leaves and tender stems

2 ⅓ ounces (about 1 cup; 65g) coarsely chopped fresh parsley leaves and tender stems

¾ cup (180ml) extra-virgin olive oil

½ ounce (about ¼ cup; 16g) coarsely chopped fresh dill leaves and tender stems

2 tablespoons (30ml) fresh juice from 1 lemon

2 medium garlic cloves

1 teaspoon Aleppo pepper

1 teaspoon kosher salt

½ teaspoon ground cumin

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