Serves four as an appetizer.
This giant canapé was the traditional first course at a banquet in pre-Islamic Iran or Abbasid Baghdad. The name comes from the Persian bazm, “banquet,” and awurd, “bringing.” The recipe given here is from the collection of the Caliph al-Ma’mun. It calls for the flesh of citron, a fruit with very little flesh—we know it mostly for its candied peel. Lemon is an obvious substitute.
- 1 lavash, Mexican flour tortilla or other fresh thin flatbread
- about 12″ diameter
- 1 whole chicken breast, roasted, boned and chopped
- 2 tablespoons chopped walnuts
- 1½ to 2 lemons, peeled, seeded and chopped
- 1 tablespoon minced fresh tarragon
- 1 tablespoon chopped mint
- 2 tablespoons chopped basil
- Spread flatbread on work surface.
- Sprinkle evenly all over with chicken, walnuts, chopped lemon, tarragon, mint and basil.
- Roll up and cut into 4 slices.
- Warm in oven before serving.