Picnic at my High School 🧺 Chickpea Vegan Wrap, Special Lemonade, Wisteria Syrup and Memories! 😍

Today I am taking you to my high school to show you where everything has started, how I became to be me, how it affected my cooking and to have a small picnic with a lot of stories. Also want to share a great lemonade recipe with a tasty, vegan chickpea wrap and a wisteria syrup which is my way to lock the smell and feeling of my youth in a jar!

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Chickpea Wrap
Servings: 2
Difficulty: Easy
Prep time: 7 minutes
Cooking time: -

200 g boiled or canned chickpeas, (1 + 1/3 cup)
½ teaspoon salt
2 cloves of garlic
6 tablespoons tahini, you can make your own tahini (https://www.youtube.com/watch?v=iDvuBGhcIZ8) or buy the one we are using (https://etsy.me/3zM4ksu)
4 tablespoons lemon juice
4 tablespoons water
2 tablespoons olive oil
2 Lavaş or Tortilla bread
2 pickled gherkins, cut into thick strips
2 good pinches of cayenne pepper
2 good pinches of ground sumac, use lemon juice if you don’t have
15 sprigs of parsley

• 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 pestle until creamy. You can use a plastic bag and a bottle to beat as well.
• Pour in the tahini, lemon juice, olive oil and water. Mix to blend.
• Spread the hummus to lavaş breads.
• Place the pickled gherkins and chickpeas that you have spared.
• Season with cayenne pepper and sumac.
• Rip apart the parsley roughly, discard the woody stems and place them on to lavaş as well.
• Wrap them and delicious chickpea wraps are ready!

Refika’s Lemonade
Servings: 4-6
Difficulty: Easy
Prep time: 5 minutes + waiting overnight (optional)
Cooking time: -

5 lemons, zest and juice
3 tablespoons sugar, use 4-5 tablespoons if making for children or use honey
1 L cold water, (4 cups)
Fresh mint or melissa (lemon balm) leaves

• Zest the lemons with a fine zester and be careful to not to peel white parts. White parts will make your lemonade bitter.
• 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 at least a couple of hours or overnight for the ultimate taste.
• 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.
• Add the water and give it a last mix to dissolve all sugar.
• 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!
• Add some ice and fresh mint or lemon balm leaves and take a sip to freshen up.
Wisteria Syrup
WARNING: Wisteria is considered to be toxic, mostly when the seeds and seed pods are ingested. We should add that seeds and seed pods are not ingested in this recipe and we want to share this traditional Refika gem with you. Also, this is a syrup/ şerbet making technique that you can use for other flowers like elder flower, rose, acacia…

30 bunch of wisteria
Granulated sugar
Drinking water

• Fill a large bowl with water and dip the wisterias in it for 5-10 seconds to wash.
• 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 flavour to water by doing that.
• 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.
• Whisk until all sugar is dissolved.
• Pour the syrup into jars and close the lids. To can and keep the flavours 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.
• To make the wisteria ice, fill an ice tray with wisterias and fill with water. Place in the freezer. Keep them in a plastic bag after freezing.
• If you want a simpler way of making syrup, clean the wisterias and place into a jar with layers of wisteria, sugar and lemon drizzle.
• Put it in a place where direct sun light hits. Let it sit for two days and shake it time to time.
• Drain after two days and it’s ready! You may can them or keep in the refrigerator up to 1,5 months.

Видео Picnic at my High School 🧺 Chickpea Vegan Wrap, Special Lemonade, Wisteria Syrup and Memories! 😍 канала Refika's Kitchen