A few months ago Linz gave me a cute, slender book called, ‘100 Words for Foodies‘. A fun companion guide for anyone cooking in the kitchen and looking to learn some new culinary terms. Along with the definition, history and origin of a hundred words, there are recipes dispersed through out the book.
From this book I came across a recipe that intrigued me from the cookbook, ‘A Year in a Vegetarian Kitchen‘ by Jack Bishop for Turkish White Bean Wrap Sandwiches. It goes under that lovely category of easy, healthy meals.
2 15-ounces cans navy or white beans, rinsed and drained
2 tablespoons minced fresh parsley leaves
2 medium scallions, thinly sliced
1 teaspoon Near East, or Aleppo, Pepper
Salt
Cherry tomatoes
2 tablespoons lemon juice
3 tablespoons olive oil
4 cups bitter greens
4 tortillas or other type of wrap
Toss together all ingredients and tortillas. If you can not find Near East or Aleppo pepper (I could not), Bishop recommends 3/4 teaspoon paprika and 1/4 teaspoon red pepper flakes. Heat tortillas up on a skillet before adding mixed ingredients to the center of each. Fold and wrap.
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