Since locking down outside Durham I’ve realised there are a couple of things I’m really missing but only one thing I need: a Lebaneat wrap.
As a vegetarian, a halloumi and falafel wrap from Lebaneat was always a Sunday night takeaway choice. I decided that it had been too long without my one true love so I’ve come up with a recipe for it. Of course, no Lebaneat meal is complete without half-and-half rice and chips. Both of these are really easy to put together and I have to say that it tastes just like the real deal. Although, I can’t wait to be back in Durham and devour a real Lebaneat wrap on the cathedral green with my friends.
Wrap (serves 4)
- 4 wraps
- 12 falafels
- 1 block of halloumi
- 2 tomatoes
- Dry parsley to taste
- Garlic mayo (you can buy or make this)
- Garlic mayo is easy to make – get the amount of mayo you want and add some garlic salt to taste and voila! You have the perfect sauce to get started with your wrap.
- Lightly toast your falafel in a pan with a little bit of oil.
- Drain the halloumi. Slice it and toast in the pan until it has melted. Keep the pan on the heat as you’ll need it to toast your wrap.
- Slice your lettuce and tomato and season in a bit of parsley and olive oil.
- Assemble your wrap. Spread a layer of garlic mayo on your wrap and put 3 falafel in the middle of the wrap. Add the salad to your taste between layers of halloumi.
- Warm your wrap by putting it in the oven or lightly toasting in the pre-heated pan from earlier.
- Serve with rice and/or chips to your taste.
Rice (serves 4)
- 1 ½ cups rice
- 2 vermicelli noodle nests
- 3 tbsp olive oil
- 3 cups water
- Rinse your rice and then leave to rest in water for 15 minutes.
- Whilst this happens, break up the vermicelli nests into small pieces. Add the olive oil to a pan on medium-high heat. When this has heated up, add the vermicelli. Cook until golden.
- Now put your rice into the vermicelli pan so it gets coated in olive oil.
- Add the water and bring to a boil. Turn down the heat and cover.
- Cook for 15 minutes. Once fully cooked, turn off the heat and leave to rest for 15 minutes before serving.
- Fluff with a fork and serve.
For the chips, either get chip-shop chips or oven-cook chips and then add the magic ingredients of garlic salt and paprika in equal quantities to get the truly Lebaneat feel.
Featured image via Pixabay