• Ingredients: 25
  • Serves: 8

Hummus and vegetable lahvash sandwiches with *available at specialty foods shops, natural foods stores, and some supermarkets..


  • a 16-to 18-inch round very thin pliable lahvash *
  • 1/2 cup sliced seedless cucumber
  • 1 large carrot, cut into ribbonlike strands with a vegetable peeler
  • 1 small sweet onion, sliced thin
  • 1/2 cup finely shredded radish
  • 1/2 cup alfalfa sprouts plus additional for garnish
  • 1 1/2 tbsps. sesame seeds, toasted
  • about 2 cups hummus

For the hummus:

  • *available at specialty foods shops, natural foods stores, and some supermarkets.


  • 12 fresh basil leaves

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


To make the sandwiches:

  1. Step 1 Spread hummus evenly on lahvash and top with cucumber, carrot, onion, radish, 1/2 cup sprouts, and 1 tablespoon sesame seeds.

    For this step you will need

  2. Step 2 Roll lahvash up tightly jelly-roll fashion and trim ends. Cut roll crosswise with a serrated knife into 8 pieces.

    For this step you will need

To make the hummus:

  1. Step 3 In a food processor blend together garlic paste, chick-peas, tahini, lemon juice, oil, and cumin, scraping down side, until smooth.
  2. Step 4 Add water, parsley, and salt and pepper to taste and pulse until just combined. Hummus may be made 2 days ahead and chilled.

    For this step you will need