Lebanese 'Taquito'

Name: Lebanese 'Taquito'
Total time: 20 s
Yield: 10
Ingredients: Rice & Lentil Mujadara prepared -- 12 1/2 cups; Zhug prepared -- 1 1/4 cups; Scallions thinly bias sliced 1/8-inch thin -- 1 1/4 cups; Yogurt nonfat -- 1 1/4 cups; Sumac ground -- 3 1/3 Tbsp; Cabbage shredded 1/8-inch thin -- 7 1/2 cups; Zucchini thinly sliced 1/8-inch thin -- 2 1/2 cups; Flour tortillas 6 inch -- 50 each; Zhug; Coriander seeds whole -- 1/2 tsp; Cumin seeds whole -- 1/4 tsp; Black pepper cracked -- 1/2 tsp; Thai bird chiles fresh minced -- 4 each; Kosher salt -- 1/8 tsp; Minor‘s® GreenLeaf™ Basil Pesto Gluten Free -- 2 1/2 cups

Preparation time
20 min
Difficulty Easy
Number of servings
10

Ingredients

Rice & Lentil Mujadara, prepared -- 12 1/2 cups
Zhug, prepared -- 1 1/4 cups
Scallions, thinly bias sliced, 1/8-inch thin -- 1 1/4 cups
Yogurt, nonfat -- 1 1/4 cups
Sumac, ground -- 3 1/3 Tbsp
Cabbage, shredded, 1/8-inch thin -- 7 1/2 cups
Zucchini, thinly sliced, 1/8-inch thin -- 2 1/2 cups
Flour tortillas, 6 inch -- 50 each
Zhug
Coriander seeds, whole -- 1/2 tsp
Cumin seeds, whole -- 1/4 tsp
Black pepper, cracked -- 1/2 tsp
Thai bird chiles, fresh, minced -- 4 each
Kosher salt -- 1/8 tsp
Minor‘s® GreenLeaf™ Basil Pesto Gluten Free -- 2 1/2 cups

Preparation

1

Fill each flour tortilla with 1 oz of mujadara, then roll into a log. Stick 2 toothpicks to keep together until cooking.
2

On a hot flat cooking surface, place 5 rolled taquitos, toothpick side up. Press down with slight pressure to create a nice flat, crisped up surface. Once the first side is done, remove toothpicks, then repeat on the other side. Remove taquitos from pan when both sides are golden brown. Serve warm.
3

For Cabbage Slaw: Combine cilantro pesto zhug, scallions, yogurt, sumac, cabbage, and zucchini together before serving. Serve cold.
4

For portion: Place 5 taquitos in a row. Top with cabbage slaw.
5

In a small sauté pan over medium flame, toast spices until tan in color and fragrant. Place on a sheet pan to cool.
6

In a food processor, pulse spices, chiles, and salt together for 10 seconds to form a paste.
7

Add pesto to spice paste and blend until incorporated, being careful not to overheat the pesto from the heat of the motor. Taste and add additional seasoning as necessary.

Serving Suggestions/Variations

Garnish: finish with any additional sliced scallions, sumac.

Components

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