Gaote-E Sangak

Gaote-E Sangak

Iranian Style Vegetarian Flatbread Salad

Chef Hamid Salimian

ChefHamid.com

Instagram: @HamidSalimian

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Ingredients

PART A

  • ¾ of SANGAK (Whole Wheat Iranian flatbread) dried out overnight
  • ½ Cup of water or Feta cheese brine

PART B

  • 1 Bunch of fresh mint leaves, no stems

PART C

  • 2 Tablespoons of the highest quality olive oil you can find
  • 2 Tablespoons of butter, unsalted
  • ½ Bunch of chopped scallions, whites or greens

PART D

  • ½ Cup chopped walnuts

PART E

  • ½ Cup Bulgarian feta cheese
  • Salt and pepper
  • ½ Teaspoon of Angelica seeds

Directions

PART A

  • Break-up the bread by hand into small chunks
  • In a bowl, toss the bread with water and cover with plastic wrap
  • Let it sit for 10- 30 minutes

PART B

  • Mix PART A Soften bread with PART B mint leaves
  • Place the mixture into grinder or chop using a knife into small pieces

PART C

  • In a heavy pan heat up oil and butter
  • Add sliced scallions and sauté for 2 minutes no color just until they are softened
  • Add bread and cook for 5 minutes

PART D

  • Add walnuts and cook for another 2 minutes
  • Breakup Feta cheese by hand to medium sized chunks and add to the pan
  • Make sure pan is off the heat or on a low heat, now add salt and pepper as well as the Angelica seeds
  • Do not place in fridge; this dish is served at room temperature. You may garnish it with lots of herbs, Persian cucumber chunks and scallions or add radish to the mix with some watermelon.

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