
Andrew's blog continues to inspire me. I was particularly impressed by his participation in Paper Chef two months ago, and I decided that I might give the next round a try. Well, the next installment of Paper Chef occurred this past weekend.
I am not really a chef, and I wouldn't say that I even know how to cook very well, so I approached this challenge as I would have one of my art projects in college.
And, I decided that food-based art projects are a more satisfying at this point in my life because I can eat them!
The ingredients I had to work with were the following: Quinoa, Yogurt, Tomatoes, and Rice Paper or some other wrapper.
Instantly, I was reminded of a couple of memories. I had only ever heard of Quinoa at NOLS. It was a mysterious grain type substance that all of our instructors opted for instead of Cous Cous every time we put together our rations. I had never tried it because I thought that anything that could be compared with couscous had to be gross (or at least hard to cook on a camp stove). The Yogurt reminded me of Naan bread. I had cooked naan once in my college years, and loved how easy it was to make a delicious dough. And, instantly I thought of the spectacular Stuffed Grape Leaf Pita sandwiches that I used to snack on from the falafel stand on St. Mark's Place. So I decided to put together my version of that wrap. I had intended to make the "stuffed grape leaves" into invisible stuffed grape leaves, where the filling included minced grape leaves and Quinoa, and it was all nicely wrapped in the rice paper wrappers, but I couldn't get rice paper wrappers at any of the grocery stores I went to. Grape Leaves seemed to be hard to obtain too, but I ultimately found them. So I am counting my naan bread as the "other wrap" and also the yogurt element. You may notice the yogurt sauce I made to accompany the wrap, but I hate yogurt sauce, so I didn't actually put it on my wrap, and I think it tastes better without it.
And, without further ado......my Paper Chef submission: Grape Leaves stuffed Sandwich Wrap

The filling:
1/4 cup Olive Oil
1 medium onion, chopped
3 large garlic cloves, minced
1 cup Quinoa (toasted, then rinsed)
1 1/2 tsp ground cumin
3 cups chicken broth
2/3 cup currants (dried)
1/3 cup pine nuts, toasted
1/3 cup minced fresh parsley
1/4 cup minced fresh mint
8-10 grape leaves, minced
Heat oil in a medium saucepan over medium heat. Add garlic and onion and saute until tender. Add quinoa and cumin and stir for a minute. Add 3 cups of broth and currants. Cover and simmer until quinoa is tender and the liquid is absorbed (about 20 minutes). Mix in nuts, parsley, mint, and grape leaves. Salt and Pepper to taste.
I let this stuffing hang out over night, and I think it's better chilled.
and the next day I baked the Naan bread:
1 1/2 tsps dry yeast
1 cup warm water
1 1/2 tsps sugar
3 cups all-purpose flour
1 teaspoon salt (or to taste)
3 tbsps vegetable oil
3 tbsps ghee (clarified butter)
3 tbsps yogurt
Preparation:
Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
Mix the flour and salt to taste and sift through a very fine seive. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of oil and all the yogurt.
Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface and knead the dough till it is smooth and stretchy
Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.
Punch the dough down and knead again for 10 minutes.
Equally divide the dough and roll between your palms to form 8 round balls.
Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
Preheat your oven 400.
Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil.
Place as many Naans as will fit without touching each other, on the tray.
Brush each Naan with some ghee.
Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.
And then, finally, while the naan is still warm, spread some of the Quinoa/Grape Leaf mixture on to it, and add some fresh lettuce and some sliced cherry tomatoes (picked fresh from your garden), fold the naan around all of these things and eat!
I wish I had known about this recipe when I was a vegetarian, because I would've eaten it all the time!