Hasperat is a staple of Bajoran cuisine, described as "mouth searing, eye tearing." DS9 wasn't exactly my favorite series, but I couldn't possibly resist a description like that. I found a few recipes online, but nothing sounded quite right, so here's my take on hasperat.
Step 1: Ingredients
I'm not sure whether hasperat is the final product or what goes into it, but for our purposes here the "hasperat" is the filling. This makes some sense to me since apparently hasperat can be made into other foods, not just the wrap that is usually seen. To make it I used:
1/2 large white onion (or one smaller red onion)
1 bell pepper
3 chili peppers
Step 2: Making the Haperat
First chop your onion and peppers. I cut the bell pepper into strips, diced the onion, and cut the chilies and habaneros into into rings.
Put a pot of water on to boil. Add about 1tbs of salt to the water for each cup of water, I used about 2 cups.
Once the water is boiling you can just add the entire mix of peppers and onion. Let this boil for about ten minutes, or until nice and tender.
Once the peppers are tender remove from heat and add spinach. You want the final mix to be about half spinach and half pepper/onion.
Now add vinegar to the mix, about 1/2 cup for each cup of water.
Add a few teaspoons of wasabi and crushed red pepper just to spice things up a little more.
You can either let the brine sit overnight, or pickle it. There are better instructables on pickling, but the short version is transfer your brine to a clean jar. Add the sealed jar to a pot of boiling water and let is sit for a while. Remove the jar and let it cool, you should hear it seal itself as it does.
Step 3: Serving It
Once your hasperat has been allowed to soak thoroughly it's ready to eat. The most common means is on a simple wrap, so that's what we'll do here. We'll be using a large flour tortilla and hummus. I used a hummus with jalepeno and cilantro added, horseradish might also be good. Or roast red pepper, or add your own spice to regular hummus.
Heat your flour tortilla lightly in a pan.
Spread a layer of hummus over the entire surface of the tortilla.
Fish out some of your hasperat, let it sit on a paper towel or napkin to get the extra juice off or you'll have a wet wrap.
Spread the hasperat over the center of the wrap, leaving room at the ends.
Roll it up and cut diagonally across the center. (image above from: http://www.ahappyhippymom.com/2010/02/tumaro%E2%80%99s-gourmet-organic-flour-tortillas-a-refreshing-chance-to-bread.html/how-to-fold-a-wrap )
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