INGREDIENTS

INSTRUCTIONS

Soften lahvosh - thoroughly wet both sides of lahvosh by holding it under
cold running water. Place between two damp towels (terry cloth) for 45-60
minutes. Dampen lahvosh again if needed - a clean spray bottle is ideal for
this, or spinkly lightly by hand.
Test before using by grasping one side of lahvosh and rolling jelly-roll
fashion. If too dry, it will split and crack. Just sprinkle with more
water, recover with damp towel until soft and pliable. IF too wet, it will
tear and pull apart when handled. Just uncover and allow to dry before
filling and rolling.
Place softened lahvosh sesame side down, on piece of plastic wrap 2 or 3
inches longer than the lahvosh. In a small bowl, stir softened light cream
cheese and mayo together until smooth; spread evenly on lahvosh. Arrange
lunch meat to completely cover lahvosh. Layer with slices of cheese and
sprinkle with lettuce. Scatter sliced almonds over all.
Roll tight, jelly-roll fashion, from edge nearest you toward center,
lifting top edge up and over so that completed roll is nearly center on
plastic wrap. Wrap tightly, securely closing ends, and refridger for
several hours.
To serve, unramp and slice crosswise in 1/2 inch slices. Arrange on plate
or tray. Garnish with tomato wedges or radish roses.
NOTES : * Used fatfree sliced cheese - torn up * Can use alfalfa sprouts *
Never used almonds * Added diced tomatoes.
Recipe by: Valley Lahvosh
Posted to EAT-LF Digest by "Meryl K. Evans" <meryl@onramp.net> on Apr 22,
1999, converted by MM_Buster v2.0l.

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