“Good taste is as tiring as good company.”
Francis Picabia
as adapted from Ajvar Dip @ Meeta’s What’s For Lunch Honey?
Ingredients
Red bell peppers -3
Tomatoes -2
Garlic cloves – 3-4
A small bunch of chopped coriander leaves
Juice of 1/2 lime
Cumin powder – 1 tsp
Olive oil – 1 tbsp
Sea salt & freshly ground black pepper
1-2 tablespoons olive oil
Green chili – 1-2/ finely chopped
Salt and fresh cracked black pepper 
Grill the peppers, tomatoes & garlic over an open flame as I did, or in a pre-heated oven.
Roast them till the skins have completely charred & blistered. Seal into a ziploc & leave for 10-15 minutes. Peel the skins off, deseed. Squeeze the garlic clove out. Place in a large bowl and mash or purée depending how chunky or fine you would like it to be. (I left mine chunky)
Add olive oil and the remaining ingredients. Season with sea salt & freshly ground black pepper. Store in air-tight containers in the fridge for up to a week.
Lavash Crackers
from the book, ‘The Art Of Extraordinary Bread’, by Peter Reinhart.
Ingredients
Flour – 1 1/2 cup
Salt – 1/2 tsp
Instant yeast – 1/2 tsp
Sugar – 1 tbsp (or agave syrup)
Vegetable oil – 1 tbsp
Water – 1/3 to 1/2 cup + 2 , at room temperature
Roasted garlic paste
Ingredients
Flour – 1 1/2 cup
Salt – 1/2 tsp
Instant yeast – 1/2 tsp
Sugar – 1 tbsp (or agave syrup)
Vegetable oil – 1 tbsp
Water – 1/3 to 1/2 cup + 2 , at room temperature
Roasted garlic paste
Sumac, Italian herbs, Roasted garlic, Poppy seeds, Sesame seeds, Roasted red chili flakes or sea salt for toppings
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Stir together the flour, salt yeast, sugar, oil, and add just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water. Knead to a middle-firm dough, smooth & not sticky.
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Turn into a lightly oiled bowl, cover with plastic wrap, & allow to rise at room temperature for about 90 minutes, until doubled in size.
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Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square & dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
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Preheat the oven to 200 C. Mist the top of the dough with water and sprinkle a covering of seeds or spices if you are doing the Middle Eastern/sumac version (or poppy seeds, sesame seeds etc).
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For the Italian version, brush the rolled out dough lightly all over with roasted garlic paste, sprinkle with Italian grill herbs, red chili flakes & sea salt. Just a light sprinkling is enough.
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If you want to precut the cracker, use a pizza cutter & cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
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Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
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When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. Pull the cut one apart, or break the Italian one into shards & serve.
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This makes me feel all happy and sunny, and in the mood for a party! (Which is a good job as the weather stinks here today!)
The crackers look so crisp, perfect dip to go with them.
i’ve made this a few times again too! the dip looks great too even without the eggplant. lovely!
your pics are so lovely! what program do you use to edit them?
btw, love your new template!!
Guilt-free indeed! I’m not a fan of eggplant but I tolerate it and when cooked the right way it can be quite enjoyable. Roasted red peppers, on the other hand– they are always excellent!
It’s definitely worth repeating because they are so versatile. Sweet or savory, what a wonderful weekend snack!
I really enjoyed these Lavash crackers too…nice paiting with the dip as well…totally guilt free:D
The photos are great. I agree with you there’s something about those shards…
A while back I served avjar with cevapcici. It was a big hit. Your dip looks lovely.
The lavash recipe makes a wonderful thin pizza crust too. Yours looks so delicious with that lovely dip. Great snack!
The lavash crackers my family throughly enjoyed when baked for D.B. so I can fully understand you making these again! The crackers look beautiful and crisp and what a great dip!
Rosie x
I’ve seen these crackers on blogs but did not make them yet. Yours looks so good and perfect.
I never did get to try any of the Lavash my mom made. It seems like the most feasible Daring Baker recipe out there, so I should give it a go. Maybe when I’m having guests over and want to impress.
I like the changes you your blog template. Very classy.
The crackers and the dips are looking great.As always perfect presentation and lovely post.I am yet to try lavash crackers at home.Lovely
Nice way to roast the peppers..Nice change in template!
You are too cool. LOVE all of the different flavors and dips going on here!
This is almost like bread but rolled out thin and topped with whatever one is in the mood for! Right? Lovely I am so making this.
Revisiting the DB challenge, eh?
Not that I blame you. I think this was definitely my favourite DB challenge to date.
Oh so this is the roasted bell pepper dip you were talking about! Aha. I can only imagine how wonderful this would taste.
And the new look? I like it! Can never go wrong with pristine white can you? I think the fork and knife bg is too cute.
I really loved those lavash as well. Your Italian flavored ones are brilliant! I would so be into those! That dip looks and sounds amazingly good too!
Lovely presentation Deeba, and the dips sounds awesome.
I am going to try out ur crackers soon.They are tempting.
I completely understand how those crackers can be so addictive, Deeba! They look fantastic and the dip must have just took them over the top. Awesome one! 🙂
The crackers have been on my mind too, and now the dip is too:)
Deeba I love the dip, I never got to make the lavish crackers, now I wish I would have!
What a gorgeous blog you have here! I love the look of your crackers and how great that you discovered a recipe you want to make again and again. I’ll definitely be back!
You are right Deeba.. these Lavash crackers are so good and they were so easy to make. I love your roasted bell pepper dip with them. Very yummy!
I have half a jar of the ajvar in my fridge. The ajvar you made looks much better than the commercially sold ajvar; even though you omitted the eggplant. I used it on baked chicken as a sauce and it turned out great. The lavash crackers look wonderful. Lavash bread which I really enjoy is also made in Southern Turkey. I love the pictures!
I must say, if I were a daring baker I’d be tempted to make these again too – they just look so versatile and delicious… Glorious pics!
That looks like something perfect to snack… makes chips out of a bag and canned salsa look REALLY bad 🙂