Ingredients

 

Lavash Cracker

  • 1 1/4 cup flour (1/2 spelt 1/2 00 flour) plus more
  • 3/4 cup turmeric/ginger/orange juice
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp curry powder
  • 1 tbsp ras al hanout
  • 1 tsp cumin powder
  • 1 tsp garam masala

Lentils

  • 2 cup water or vegetable stock
  • 1/2 cup beluga lentils
  • 1 sprig thyme
  • 2 garlic cloves
  • 1 tsp curry and salt

Romanesco

  • 1 small head of romanesco cut into tiny pieces
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp cumin
  • salt to taste

Curry Mayo

  • 1 cup mayo (veganaise)
  • 2 tbsp curry powder
  • 1 tsp salt

Garnish

  • 1 persimmon brunoise
  • 1 oz micro cilantro
  • 1 lime

Nutritional information

Calories: 163kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 6mgSodium: 415mgPotassium: 56mgFiber: 2gSugar: 1gVitamin A: 201IUVitamin C: 2mgCalcium: 22mgIron: 2mg

Staub Cast Iron 5.75-qt Coq au Vin Cocotte - Dark Blue

Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Servings 16 people

For the Beluga Lentils

  • Place all the ingredients in a pot and bring to a boil, turn down to a simmer and cover with a lid.  
    Cook the lentil for about 25-30 minutes until they are tender all the way through but not over cooked. Set aside to cool.

For the Romanesco

  • In a small saute pan add oil and romanesco cauliflower. Cook for 2 minutes and then add the curry, cumin, and salt. Cook for another 2-4 minutes or so until the romanesco is tender all the way through. Set aside to cool.
    Once cooled place in a bowl. Add the lentils and persimmon to the bowl as well. Season with a little olive oil, salt, pepper, and touch of lime juice, and curry if needed. This is your filling for the “taco”.

For the Cracker Tacos

  • Preheat Oven at 325In a small bowl add flours, salt, and spices. Make a well in the center of the flour and add oil and juice. Take a fork and mix the wet with the dry ingredients until it forms a dough. Once the dough is formed allow to rest covered for 20 minutes.
    I like to use my pasta machine and roll dough down a few notches until you get the thickness that you like ( It took mine down to 6 on the pasta machine).
    Then take a small round cookie cutter and cut small rounds in the cracker dough. Place the rounds on cannoli steel molds (or bench scraper) so that they form a “taco” and a sheet pan and lightly season with salt.
    turmeric tacos crackers

To Finish

  • Once the taco shells are cooled and your guests are about to arrive. Fill the tacos with the lentil mixture. Top each one with a little curry mayo, and cilantro. Serve and enjoy these cute little tacos!
    turmeric tacos

Similar Recipe