Mashed beans enveloped in a delicate, crunchy shell.
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| Andrew Janjigian first encountered a recipe for these bean-filled triangles in the Armenian cookbook Lavash, by Kate Leahy, Ara Zada, and John Lee, and was immediately intrigued. They're something of a cross between boreks, the Armenian baked phyllo-wrapped crispy turnovers, and samosas, the crunchy, fried South Asian dumplings stuffed with savory fillings. This version brings all of the same flavors to the crisp, delicate triangles, but adds a zesty dipping sauce made with the same herbs that are found in the bean filling. | | | |
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