Persian Herb and Feta Roll-Up Bites

Instructions

1. 1

   Wash the fresh mint, fresh tarragon, and radishes under cold running water. Pat the herbs completely dry using paper towels. Fine-dice the radishes into small 2 mm pieces. Coarsely chop the walnuts on a cutting board. Crumble the feta cheese into a medium mixing bowl.

2. 2

   Add the chopped walnuts, diced radishes, mint leaves, and tarragon leaves to the bowl with crumbled feta. Add 10 ml of olive oil. Mix gently with a fork until the mixture is cohesive yet textured, taking care not to mash the herbs into sludge.

3. 3

   Lay 1 piece of thin lavash flatbread flat on a clean work surface. Spread half of the cheese and herb mixture evenly over the bottom two-thirds of the flatbread, leaving a 1 cm clean margin around the outer edges.

4. 4

   Roll the lavash tightly from the bottom edge up to the top, forming a compact cylinder. Repeat the process with the second flatbread and remaining filling to create 2 tight rolls. Use a sharp chef knife to slice each cylinder into 3 cm bite-sized rolls.

5. 5

   Heat the remaining 20 ml of olive oil in a wide nonstick pan over medium heat for 2 minutes until hot and shimmering. Place the roll-up bites seam-side down into the hot oil so they seal immediately without unraveling.

6. 6

   Toast the bites over medium heat for 2 to 3 minutes per side, turning carefully with tongs, until the flatbread turns crispy and golden brown and the cheese inside is warm. Remove from heat, transfer to a platter, and serve hot.