A Lavash Affair

Growing up in two different households naturally meant two different eating styles and habits. As a child, breakfast at home with my mother has never been a lavish affair. She prefers something simpler; ‘westernized’ breakfast like sliced bread, sliced cheese, jams, half-boiled eggs and freshly squeeze orange juice. My father, on the other hand, liked a cup of Milo and something local like noodles or kuih. I remember disliking white sliced bread and marmalade. It was only recently that I can finally appreciate marmalade after years of avoiding it like a plague. My mother often harped on the goodness of bread, pointing out that the children in the Western world are tall because of their daily bread diet. Being only five feet tall herself, she fails to mention that genes are the culprit. Still, she meant well but it didn’t get me interested.

Until today, I still can’t find a reason why I dislike white bread. I will eat it if I don’t have a choice but it will never have a high priority on my list. Perhaps it’s because I was made to eat it almost every day. Perhaps it’s the boring, white texture. It’s possibly the only type there is in the 80s until new varieties like wholemeal and soy linseed came along much later. Perhaps it was the horrible crust that always had to be peeled off before I’m able to finish it.

That experience left me avoiding sliced bread for a very long time. In fact, all non-Asian bread. I become very selective of the type of bread I consume. No hard crumb. Only a certain thickness will be tolerated. I dislike thick pizza crust. And I can go on forever.

Lentils & Lavash

Serves 2

2 lavash bread
Half an avacado (or one small avocado), skin removed & sliced
Couscous (cook to packet’s instruction)
A handful of pitted dates, chopped into small pieces
A tablespoon of chopped coriander leaves
400g can lentils, drained
2 tablespoons of Balsamic vinegar

1. In a big bowl, mix the lentils, coriander leaves and balsamic vinegar.
2. In another bowl, mix the cooked couscous and dates.
3. Spread out one lavash bread. Line half of the ingredients from each bowl on one corner of the bread. Top with half the avocado. Roll the bread. Be careful that the stuffing doesn’t fall out. Cut into half.
4. Repeat step 3 with the remaining ingredients on another bread.
5. Serve and enjoy!

[NOTES]
1. Taste the lentils after mixing with the balsamic vinegar. Depending on one’s taste, adjust by adding more if the vinegar is not strong enough.
2. Add your favourite salad vegetable, throw in a few cooked prawns or even cooked sliced beef. My motto is very simple. Add only what you like.

2 Nov 2008 | Filed in food 

3 Responses to “A Lavash Affair”

  1. mooiness on November 2nd, 2008

    That’s a really great photo - made my mouth watered. :)

  2. ms sayang on November 3rd, 2008

    Wow!

  3. lisa lim on November 3rd, 2008

    mooiness & ms sayang, thank you, thank you! :-D

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