We pack the rich, smoky aroma of Spanish tapas culture into a practical toast on lavash made with BÄKKER Sade Miks No.20. This recipe, which uses smoked paprika and quality fermented meats and will sit very well in a Globalvore-style selection of gourmet flavors from different corners of the world, turns an ordinary meal into something like a luxury restaurant experience. A legendary Mediterranean flavor that satisfies you with high protein, without the heaviness of pastry.
Ingredients:
-
1 lavash made with BÄKKER Sade Miks No.20 (for the dough, see the BÄKKER Mix recipe)
-
40 g Spanish chorizo (or quality fermented Turkish sucuk, sliced very thin)
-
1 tablespoon tomato puree
-
1 teaspoon smoked sweet paprika (Smoked Paprika)
-
2 tablespoons grated Manchego cheese, or aged old kaşar
-
1 dessert spoon extra virgin olive oil
-
A few sprigs of fresh thyme
How Is It Made?
-
Smoky Sauce: Mix the tomato puree with the smoked paprika and the olive oil in a small bowl, to get the aromatic sauce that will be spread on the base of the toast.
-
Setting Up the Base: Lay the lavash made with BÄKKER Sade Miks No.20 on the counter and spread the smoky sauce you prepared right in the center of the lavash, leaving a margin at the edges for folding.
-
Ingredients: Sprinkle half of the grated cheese over the sauce. Arrange the thinly sliced chorizo on the cheese, add the remaining cheese over the meat, and sprinkle on the fresh thyme leaves.
-
Folding and Cooking: Fold the four edges of the lavash tightly inward, envelope-style, to get a square packet. Place it in a hot sandwich press, or in a preheated cast-iron pan, with the seam side down.
-
Serving: Cook for about 4-5 minutes, until the cheese melts and the outside of the lavash is fully crisp. Cut it on the diagonal while hot, and serve.
Related pages: all articles, all recipes, our protein page, Yüksek Proteinli Sade Unlu Mamüller Miksi No.20.
