Serves four as an appetizer.
This giant canapé was the traditional first course at a banquet in pre-Islamic Iran or Abbasid Baghdad. The name comes from the Persian bazm, “banquet,” and awurd, “bringing.” The recipe given here is from the collection of the Caliph al-Ma’mun. It calls for the flesh of citron, a fruit with very little flesh—we know it mostly for its candied peel. Lemon is an obvious substitute.

Ingredients:

• 1 lavash, Mexican flour tortilla or other fresh thin flatbread
• about 12″ diameter
• 1 whole chicken breast, roasted, boned and chopped
• 2 tablespoons chopped walnuts
• 1½ to 2 lemons, peeled, seeded and chopped
• 1 tablespoon minced fresh tarragon
• 1 tablespoon chopped mint
• 2 tablespoons chopped basil

Method:

• Spread flatbread on work surface.
• Sprinkle evenly all over with chicken, walnuts, chopped lemon, tarragon, mint and basil.
• Roll up and cut into 4 slices.
• Warm in oven before serving.