Instructions: Combine walnuts and cream cheese in a small mixing bowl and set aside.

Clean fresh herbs in cold water, rinsing well to remove any dirt and grit.

Remove stems and discard. Dry leaves thoroughly, wrap in damp paper towels and refrigerate in plastic bags until needed.

When ready to assemble, chop herbs. Lay lavash on top of a large piece of aluminum foil. Spread walnut and cream cheese mixture evenly on lavash and sprinkle uniformly with feta cheese and chopped herbs. Roll lavash tightly, being careful not to break the bread. Wrap snugly in aluminum foil, twisting firmly at both ends, and refrigerate for at least 3 hours.

Unwrap foil and carefully slice sandwich into 1 inch rounds, using a sharp knife. Arrange on a platter and serve.

Note: Persian leeks resemble flat chives and taste like green onions. Trim their tops and bottoms, and wash well before using. Persian basil is smaller than the usual variety sold in grocery stores. Look for both Persian leeks and Persian basil in stores that sell Persian food products.

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