EyeSwoon

Lucky Lebanese Wraps

Organic Avenue

recipe_lebanisewraps_fullbleed
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  • Ingredients

    • Tahini Filling:
      1/2 cup (120 grams) raw tahini
      1/3 cup (15 grams) sun-dried tomatoes, soaked in water for 2 to 3 hours, drained, and chopped
      2 garlic cloves, cut in half
      1/4 cup (60 millileters) extra-virgin olive oil
      1/2 cup (120 millileters) water
      1 1/2 tablespoons fresh lemon juice
      1/2 teaspoon salt
      1/4 teaspoon ground turmeric
      1/4 teaspoon ground cumin
      Pinch of ground cayenne
      1/2 teaspoon dried oregano

      Veggie Filling:
      2 medium carrots, cut into julienne
      2 medium parsnips, cut into julienne
      1 small celery root, cut into julienne
      1/2 small red onion, thinly sliced
      3 tablespoons extra-virgin olive oil
      1 teaspoon dried sage
      1/4 teaspoon salt
      1/4 teaspoon freshly ground black pepper
      4 large collard green leaves
      4 tablespoons chopped fresh mint
      4 handfuls of sunflower sprouts

  • The Prep

    • Make the tahini filling:

      Combine all the ingredients in a food processor or blender and process until smooth.

      Make the wraps:

      In a large bowl, combine the carrots, parsnips, celery root, red onion, oil, sage, salt, and pepper. Place a collard leaf bottom side up on a cutting board and using a sharp knife, shave off as much of the thick part of the stem as possible. Spread one quarter of the tahini filling over the leaf, leaving a 1/2-inch (1.25-centimeter) border on all sides. Add one quarter of the julienned vegetable mixture and sprinkle with 1 tablespoon of the mint and a handful of sunflower sprouts. Working from the end facing you, tightly roll the collard leaf away from you. Place seam side down, tuck in the sides, and cut the wrap in half using a serrated knife. Place on a plate; repeat with the remaining 3 wraps and filling. Serve immediately

      Makes 4 wraps