How to Make Armenian Lavash Triangles: A Step-by-Step Guide
Master foolproof folding techniques for golden parcels that elevate any gathering.
How to Make Armenian Lavash Triangles
Lavash triangles are an iconic staple in Armenian and regional Middle Eastern cuisine. These irresistible crispy parcels—crisp on the outside, flavorful on the inside—are quick to prepare, endlessly versatile, and ideal for both casual snacking and elegant appetizer spreads. In this detailed guide, you’ll learn everything you need to know to master lavash triangles at home: from ingredient selection and classic fillings to expert folding techniques and the secrets to achieving the perfect crunch.
What Are Lavash Triangles?
Lavash triangles are filled and folded savory snacks made from soft, thin lavash flatbread. Traditionally, these triangles are stuffed with seasoned pureed beans or other fillings, then folded into compact packets and fried until golden brown. They offer an ultra-satisfying balance of textures—crispy exterior with a warm, flavorful core—and remain a beloved treat in Armenian households and far beyond.
Why Lavash Makes the Perfect Wrapper
Lavash is a versatile unleavened flatbread, with a long heritage across Armenia and neighboring regions. Its pliable texture, gentle wheat flavor, and quick-frying properties make it ideal for turning simple fillings into exceptional finger foods. Lavash’s adaptability also means you can experiment with a range of stuffing options, from beans to cheese to spiced meats or vegetables.
Essential Ingredients for Lavash Triangles
The classic lavash triangle relies on a handful of easily available ingredients. Here’s what you’ll need to get started:
- Lavash Flatbread: Seek out traditional Armenian or Middle Eastern lavash from specialty stores or well-stocked supermarkets. Opt for fresh, soft sheets—dried lavash will crack and won’t fold easily.
- Beans: Traditionally, a robust bean filling is preferred. Choose cannellini (white kidney beans), navy, or even chickpeas for a creamy result, though you can experiment with others (like pinto or kidney beans) for variation.
- Onion and Fresh Herbs: Sautéed onion provides sweetness and depth, while fresh herbs (parsley, cilantro, dill) add aromatic punch and color.
- Seasonings: Salt and black pepper are essential, but you can boost flavor with Aleppo pepper, sumac, or cumin.
- Oil: Neutral high-heat oils (like sunflower, grapeseed, or canola) are used for frying.
Preparation: Step-by-Step Process
Making lavash triangles is a straightforward process, but attention to detail makes all the difference. Here’s a granular breakdown:
1. Prepare the Bean Filling
- Cook or drain your beans: If using canned beans, drain and rinse. For dried beans, cook until soft but not mushy.
- Sauté aromatics: Gently cook minced onions in oil until golden and translucent.
- Mash to a paste: Combine beans with sautéed onions and mash using a potato masher or immersion blender. You’re aiming for a thick, cohesive paste—not soupy or runny.
- Add herbs and season: Fold in generous handfuls of chopped fresh herbs and season to taste.
2. Prep and Cut the Lavash
- Keep Lavash Soft: Lavash dries quickly once exposed to air. Always keep sheets sealed in a plastic bag or covered with a damp towel until ready to use.
- Cut into Strips: Slice each lavash sheet into strips about 2.5 to 3 inches wide (6–8 cm). This width makes folding manageable and neat.
3. Assemble the Triangles
- Filling: Place approximately one tablespoon of filling at one corner of each strip.
- Folding: Fold the corner over the filling to form a triangle, then continue folding up and over—paper-football style—maintaining a triangular shape throughout.
- Seam Placement: Finish with the seam side down to keep triangles intact while frying.
4. Fry to Golden Perfection
- Heat the Oil: Pour oil into a wide skillet so it’s about 1/4 inch deep. Heat over medium-high until shimmering (about 350°F/175°C).
- Frying: Gently lower triangles seam-side down; fry in batches so the pan isn’t crowded.
- Flip Occasionally: Cook until both sides are crisp and golden brown, about 2–3 minutes per side.
- Drain: Transfer to a rack or paper towel-lined plate; allow to cool slightly before serving.
What others are reading
Expert Tips for Success
- Work Quickly: Lavash dries out rapidly—cover unused sheets between steps.
- Control Moisture: The filling should be paste-like, not wet. Excess moisture can lead to splitting or sogginess.
- Dipping Sauces: Pair triangles with tangy yogurt, garlic sauce, or spicy harissa for even more flavor.
- Batch Cooking: Lavash triangles are best enjoyed fresh, but you can assemble them ahead and refrigerate, frying just before serving.
Variations and Substitutions
Beyond the classic bean filling, lavash triangles are a perfect canvas for flavor creativity. Try these alternatives:
- Cheese & Herb: Blend crumbled feta or goat cheese with chopped greens or herbs.
- Potato & Spice: Season mashed potatoes with caramelized onions, cumin, and ground coriander.
- Meat: Cooked ground lamb or beef with pomegranate molasses and toasted pine nuts delivers Middle Eastern flair.
- Vegetable: Sautéed mushrooms, eggplant, or spinach work beautifully for vegetarian options.
Serving Suggestions
Lavash triangles are as flexible on the table as they are in the kitchen:
- Appetizer Platters: Arrange with pickles, olives, cheese, and dips for an Armenian-inspired mezze spread.
- Party Snacks: Serve with a selection of condiments—ajika, tzatziki, or salsa—for interactive snacking.
- Lunchbox Treats: These triangles travel well; cool and wrap them for picnics or packed lunches.
Storing and Reheating
For best results, enjoy lavash triangles freshly fried. To store leftovers:
- Cool completely before refrigerating in an airtight container for up to 2 days.
- Reheat: Warm in a dry skillet over medium heat or in an oven at 350°F (175°C) until crisp and heated through (avoid microwaving, which softens the exterior).
Frequently Asked Questions (FAQs)
Q: Can I bake lavash triangles instead of frying?
A: Yes. Brush assembled triangles lightly with oil, place on a lined baking sheet, and bake at 400°F (200°C) until golden and crisp, flipping once halfway.
Q: What if my lavash cracks while folding?
A: Cracking occurs when lavash is too dry. Mist with just enough water or cover with a damp towel for a few minutes to restore pliability.
Q: Are lavash triangles suitable for freezing?
A: Assembled, unfried triangles can be frozen in a single layer and then transferred to a bag; fry from frozen, adding a minute or two to the cooking time.
Q: Can I use store-bought lavash?
A: Absolutely. High-quality store-bought lavash saves time and gives reliable results. Seek out fresh, soft packages for best folding and taste.
Q: Which sauces pair best with lavash triangles?
A: Yogurt-garlic sauce, ajika (Caucasus chili sauce), or a herby sour cream make classic dips. Fruity chutneys or spicy salsas are also excellent.
Lavash: Cultural Background and History
Lavash bread has deep roots in Armenian culinary tradition and is inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. It’s not merely food, but a point of connection and celebration at gatherings, symbolizing hospitality and family. Preparing and sharing lavash triangles is thus more than cooking—it’s a way to honor centuries of tradition, hospitality, and the ingenuity of Armenian home cooks.
Recipe Card: Classic Armenian Lavash Triangles
| Yield | ~20 triangles |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
- 3 large lavash sheets, fresh and soft
- 2 cups cooked white beans (or chickpeas)
- 1 medium onion, finely diced
- 1/2 cup fresh herbs (parsley, cilantro, dill)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Oil for frying
Instructions:
- Prepare Filling: Sauté onions in oil; add beans. Mash together with herbs, salt, and pepper.
- Cut Lavash: Slice each sheet into strips, about 3 inches wide.
- Assemble: Place 1 tablespoon of filling at the strip’s end; fold repeatedly into triangles.
- Fry: Heat oil in a skillet and fry triangles seam-side down. Flip for even browning. Drain well and serve.
Expert Folding Method
To fold consistently even triangles:
- Place the filling at the strip’s bottom left corner.
- Lift the bottom corner diagonally to the right edge, covering the filling and forming a triangle.
- Continue folding the triangle upwards along the strip, as you would make a paper football.
- End with the seam-side down for the best seal during frying.
Final Thoughts
With their heritage flavors, simple ingredients, and playful assembly, lavash triangles invite cooks of all backgrounds to taste timeless Armenian comfort. Once you’ve mastered the folding and frying basics, endless creativity is at your fingertips. Serve them fresh and hot, surrounded by friends and plenty of tangy sauce for dipping, and you’ll have a plateful of smiles every time.
References
Similar Articles
Read full bio of medha deb
