Let's break down this walnut-lentil gyro (which, since it gladly forgoes the spit-roasted meat, is more gyro-inspired than gyro-compliant): <br /> <br />- Walnut-lentil crumble: toasty walnuts are complemented by cooked lentils that have been sautéed at high heat so that they pop and crisp (a technique borrowed from Mark Bittman by way of Amanda Hesser), and everything is spiced with za'atar and cumin <br />- Flatbread: on sandwich bread, this dish would be an architectural nightmare (imagine lentils in your pants pockets); instead, a flexible flatbread (or a pita) helps keep the wriggly walnuts and lentils contained <br />- Spiced yogurt sauce: seasoned with lemon juice, za'atar, cumin, and garlic, it acts like glue, adhering the other components to the bread below <br />- Hummus: if you have it in the fridge, it adds creaminess (and protein) <br />- The fresh/sharp/vegetal accessories: arugula, pickled vegetables (I liked pickled beets, carrots, or onions), roasted red peppers <br /> <br />In the end, you have a complete meal that delivers the same satisfaction as a falafel-stuffed pita and as a roast beef sandwich, but that takes less time than either. <br /> <br />Feel free to swap the hummus for baba ghanouj (if you're using it at all); skip the arugula with a smattering of torn parsley and cilantro; replace lemon with lime; add grilled zucchini instead of roasted peppers; or forgo the sandwich altogether because you've eaten the walnut-lentil crumble with the serving spoon.

Share: