Lavash Triangles Recipe

Ingredients

• For the Triangles:
• 1/3 cup plus 3 tablespoons (125ml) vegetable oil, divided
• 1/2 cup (75g) finely diced yellow onion (about 1/2 medium onion)
• 1 1/4 teaspoon (4g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume
• 1/8 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Aleppo pepper (see note)
• 2 (15.5-ounce; 439g) cans pinto beans, drained and rinsed (or 3 cups/25 ounces cooked, drained beans)
• 2 tablespoons coarsely chopped fresh cilantro leaves and tender stems
• 2 tablespoons chopped fresh parsley leaves and tender stems
• 1 tablespoon coarsely chopped fresh dill leaves and tender stems
• 4 to 5 large sheets homemade or store-bought lavash (at least 1 pound)
• For the Herb Sauce:
• 2 1/3 ounces (about 1 cup; 65g) coarsely chopped fresh cilantro leaves and tender stems
• 2 1/3 ounces (about 1 cup; 65g) coarsely chopped fresh parsley leaves and tender stems
• 3/4 cup (180ml) extra-virgin olive oil
• 1/2 ounce (about 1/4 cup; 16g) coarsely chopped fresh dill leaves and tender stems
• 2 tablespoons (30ml) fresh juice from 1 lemon
• 2 medium garlic cloves
• 1 teaspoon Aleppo pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin

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