- bank (650 g) of mutton pea - 1 piece
- Bank (450 g) beans - 1 Piece
- cloves of garlic - 2 pieces
- yogurt - 240 Grams (low fat)
- tomato - 1 piece
- Ground cumin - 1 teaspoon
- salt - 1 1/2 teaspoons
- freshly ground pepper - 1/2 teaspoonfuls
- juice lemon - 1 piece
- fresh thyme - 1 st. a spoon
- fresh parsley - 1 st. a spoon
- lavash - 8 pieces (round)
Place half of the peas and beans in a bowl of food processor, along with garlic and yogurt. Beat until smooth. Add the remaining beans and whip. Add 2 tablespoons chopped tomato to the side dish. Put the mixture in a bowl, mix with tomato, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon juice. Set aside. Heat the grill to medium temperature. In a small bowl, mix the remaining teaspoon of salt, 1/4 teaspoon of pepper, thyme and parsley. Sprinkle both sides of the pita bread with oil and lay on the grill. Fry for about 30 seconds. Collapse the pita bread and grease one of the sides with the prepared mixture. Fry until brown on both sides. Slice the pita bread slices. Serve with the remaining beans and tomatoes.
Servings: 8