Chickpea Vegan Wrap, Special Lemonade, Wisteria Syrup

Instructions

Chickpea Wrap

1. Spare a handful of chickpeas for the wrap and place the rest in a mortar. Add in the garlic and salt. Beat and mash with a pestle until creamy. You can use a plastic bag and a bottle to beat as well.
2. Pour in the tahini, lemon juice, olive oil, and water. Mix to blend.
3. Spread the hummus to lavaş bread.
4. Place the pickled gherkins and chickpeas that you have spared.
5. Season with cayenne pepper and sumac.
6. Rip apart the parsley roughly, discard the woody stems and place them onto lavaş as well.
7. Wrap them and delicious chickpea wraps are ready!

Refika’s Lemonade

1. Zest the lemons with a fine zester and be careful not to peel white parts. White parts will make your lemonade bitter.
2. Mix the sugar with lemon zest by mashing with the back of your spoon to dissolve the sugar. If using honey instead of sugar, first mash the zest then add honey and some water to mix. You can adjust the amount of honey to your taste. Let it sit for at least a couple of hours or overnight for the ultimate taste.
3. Rub the lemons against the countertop to maximize the juice. Then squeeze them into the sugar and zest mixture. Sieve if there are any seeds.
4. Add the water and give it a last mix to dissolve all sugar.
5. Sieve to discard the lemon zest and transfer to a pitcher. Squeeze what is left in the sieve because that is the most delicious part!
6. Add some ice and fresh mint or lemon balm leaves and take a sip to freshen up.

Wisteria Syrup

1. Fill a large bowl with water and dip the wisterias in it for 5-10 seconds to wash.
2. Then strip the flowers into a large bowl. Fill the bowl with drinking water up to the level of the flowers and let it sit for three days. Flowers will give all their flavor to water by doing that.
3. Three days later, drain the flowers and add sugar to the water with a 1:1 ratio. If you have eight cups of water, add eight cups of granulated sugar.
4. Whisk until all sugar is dissolved.
5. Pour the syrup into jars and close the lids. To can and keep the flavors for the whole year, place the jars into gentle boiling water and boil for 15 minutes. Your wisteria syrup is ready to enjoy but this is a concentrated syrup so dilute with water or sparkling water (or gin or vodka) and serve with wisteria ice.
6. To make the wisteria ice, fill an ice tray with wisterias and fill it with water. Place in the freezer. Keep them in a plastic bag after freezing.
7. If you want a simpler way of making syrup, clean the wisterias and place them into a jar with layers of wisteria, sugar, and lemon drizzle.
8. Put it in a place where direct sunlight hits. Let it sit for two days and shake it from time to time.
9. Drain after two days and it’s ready! You may them or keep them in the refrigerator for up to 1,5 months.