Lavash roll This is an easy to prepare and delicious snack. Lavash rolls prepared with various fillings: crab sticks, lightly salted salmon, meat, mushrooms and cheese and others. Lavash roll recipe has become very popular among those who like to cook original snacks. The popularity of stuffed pita bread is explained by its ease of preparation and original appearance on any holiday table.
Lavash rolls - recipe
Lavash roll recipes simple enough, you will need and filling for lavash. The main way to form snack rolls from pita bread is to apply several types of filling one at a time onto sheets of pita bread. The filling is evenly distributed into several layers; when the lavash sheets are spread with the filling, they are rolled into a roll.
Lavash roll recipes with different fillings.
If you decide to cook lavash roll with filling, then you need to think about the filling. Ingredients fillings for lavash There can be a variety of products; a hearty and tasty snack in the form of a lavash roll can be prepared:
- with crab sticks,
- with Korean carrots
- with mushrooms,
- cheese (cottage cheese)
- with salmon (or red fish),
- with Chiken,
- meat,
- egg,
Lavash appetizer for the holiday table.
Lavash snack- an excellent buffet dish. For the festive table, more refined fillings are most often used - red fish, caviar, smoked meat. Lavash with filling in the form of a roll served cold lavash snacks, however, you can also prepare hot lavash roll. There are many recipes for how to wrap and make lavash rolls, it all depends on your taste and imagination, because you can come up with your own version of the filling for the lavash roll. Our website contains the best lavash roll recipes. Therefore, if you want to cook simple and original
Lavash snacks are perfect for the holiday table, and this is quite natural, because they are extremely easy to prepare, the time required is minimal, and most importantly, they turn out to be very appetizing and offer a wide variety of filling variations. In this article we will talk about the most delicious ways to use stuffed pita bread as a snack.
If you decide to prepare pita bread snacks for the holiday table, you can choose various ingredients for the filling - vegetables, meat, chicken, cheese, mushrooms, crab sticks, etc. A very unusual way is to roll rolls with a variety of salads, for example, Olivier or Lakomka. Such an original serving of snacks will certainly surprise guests.
Usually, lavash rolls are cut into portions and served as a snack, which is very quick and convenient. In addition, you can create interesting compositions from sliced rolls that will decorate your holiday table with their appearance. Lavash snacks can be chilled or hot - in the latter case, the snack should be served immediately to remain warm, especially if it contains melted cheese. To get a thicker roll, you can use several sheets of pita bread at the same time.
There are no culinary secrets to preparing lavash rolls and envelopes stuffed with various fillings - this task is as simple as possible and does not require either time or culinary skill. Even a child can cope with this task, so you can take your kids as helpers when preparing such a simple snack. The secret of success in this matter depends entirely on the filling - it must be tasty, tender, appetizing and juicy, so that the pita bread is well soaked and becomes soft. One of these fillings is the classic combination of salmon and curd cheese.
Lavash appetizer with salmon
Ingredients:
1 pita bread,
400 g lightly salted salmon,
dill,
ground black pepper.
Preparation:
Apply curd cheese to the pita bread and spread it evenly over the entire surface. Place fish slices on top, sprinkle with chopped dill and ground pepper.
Carefully roll the pita bread into a roll, wrap it in cling film and leave it in the refrigerator for a couple of hours, then cut it into small pieces and serve.
Tender chicken goes so well with cream cheese that melts in your mouth that you won’t notice how the appetizer, the recipe for which is presented below, will disappear from the table in an instant.
Lavash appetizer with chicken
Ingredients:
2 pita breads,
250 g chicken fillet,
1 package (250 g) curd cheese,
3 eggs,
mayonnaise to taste,
1-2 cloves of garlic,
vegetable oil.
Preparation:
Cool and chop the chicken fillet fried in vegetable oil. Finely chop the boiled eggs. Remember to pour ice water over the eggs after boiling so that they can be easily peeled.
Mix chicken fillet, eggs, cottage cheese and garlic passed through a press in a bowl. Spread the resulting mixture evenly over the pita bread and roll it up. Place the rolls wrapped in cling film in the refrigerator for an hour, then cut into slices and serve.
Lavash envelopes with mushrooms will help satisfy guests' hunger while waiting for the main course. Crispy crust and juicy filling inside - you'll lick your fingers! The envelopes can be served with a variety of dipping sauces.
Lavash envelopes with mushrooms
Ingredients:
2 pita breads,
800 g mushrooms,
1 onion,
200 g cheese,
greenery.
Preparation:
Fry mushrooms and onions in vegetable oil. Divide each pita bread into 2 parts.
Place mushroom filling in the center of each piece of pita bread, sprinkle with grated cheese and herbs.
Roll the pita bread into envelopes, place it in a frying pan, seam side down, and fry in vegetable oil on both sides until golden brown. Serve the appetizer hot.
Lavash with crab sticks and cheese is one of the most popular snack recipes. Housewives love it for its simplicity, time saving, low cost of ingredients and the opportunity to experiment, and consumers love it for its appetizing appearance and great taste. There are a lot of options for this appetizer - you can use any products that are combined with crab sticks and cheese. First of all, these are fresh cucumbers, canned corn, boiled eggs, herbs, sweet peppers, lettuce, etc. In this recipe we will tell you about an interesting version of this snack - rolls with crab sticks, egg, cheese, herbs and mayonnaise. The presence of garlic gives these rolls a spicy note.
Lavash roll with crab sticks, egg and cheese
Ingredients:
3 pita breads,
200 g crab sticks,
250 g cheese,
100 g mayonnaise,
4 cloves of garlic,
3 boiled eggs,
greenery.
Preparation:
Mix finely grated cheese with garlic passed through a press. Finely chop the crab sticks. Mix boiled eggs grated on a fine grater with finely chopped herbs. Grease one sheet of lavash with mayonnaise and place crab sticks on it.
Place a second sheet of lavash on top, spread with mayonnaise, and add cheese and garlic.
Cover the top with a third sheet of pita bread, spread with mayonnaise, and lay out the eggs and herbs. Roll tightly, wrap in cling film and place in the refrigerator for 1-2 hours to soak. The appetizer should be cut into slices about 2 cm thick.
A budget range of products and ease of preparation make pita bread snacks for the holiday table one of the most suitable options that make it easier for the hostess to prepare for the arrival of guests. You can make delicious rolls in literally 5 minutes - you will see this for yourself using our next recipe.
Lavash roll with ham and cheese
Ingredients:
1 pita bread,
100 g ham,
150 g cheese,
2 pickled cucumbers,
mayonnaise,
green cilantro, dill and parsley.
Preparation:
Cut the ham and cucumbers into thin strips. Apply mayonnaise to the pita bread and sprinkle with herbs. Place ham, cucumbers and grated cheese on pita bread, roll into a tight roll, wrap in foil and put in the refrigerator for 1 hour. Remove the foil, cut the roll into slices and serve.
A pita bread snack can also be baked in the oven - such a warm snack turns out incredibly tasty. The advantage of this option is that for its execution you can take dried pita bread that is not the first freshness - under the influence of high temperature it softens, is saturated with the filling and acquires the aroma of fresh baked goods.
Lavash roll with chicken in the oven
Ingredients:
2 pita breads,
500 g cooked chicken fillet,
2-3 onions,
2 boiled eggs,
1 carrot,
4 tablespoons mayonnaise,
2 cloves of garlic,
salt and pepper.
Preparation:
Finely chop the carrots and onions, fry in oil until soft.
Grind the chicken fillet in a meat grinder, add carrots, onions and grind again. Add chopped garlic, passed through a press, mayonnaise, pepper and salt. Divide the resulting mass in half.
Brush one sheet of lavash with half the filling, sprinkle with one grated egg. Place the second pita bread on top, brush with the remaining filling and sprinkle with the second grated egg.
Roll up, lightly coat with mayonnaise and bake in the oven for 10 minutes at medium temperature. Before serving, cut into slices.
Fans of spicy taste will undoubtedly appreciate the Korean-style lavash with carrots appetizer. Our recipe shows an option for combining carrots with ham and mayonnaise, but for variety you can combine it with processed cheese and garlic or with chicken fillet and curd cheese.
Lavash appetizer with Korean carrots and ham
Ingredients:
2 pita breads,
250 g ham,
200 g Korean carrots,
150 g mayonnaise,
50 g parsley and dill.
Preparation:
Mix diced ham, finely chopped herbs, carrots and mayonnaise.
Grease one sheet of lavash with half of the prepared filling, place the second lavash on top and distribute the remaining filling on it. Roll up, wrap in cling film and place in the refrigerator for an hour. Cut into thin slices and place on a flat dish.
Surprise your loved ones and guests and prepare a lavash snack in a completely new way! In the following recipe, several layers of filled pita bread are cut into portions and fried in a frying pan after dipping in the egg mixture.
Ingredients:
3 pita breads,
300 g hard cheese,
2 eggs,
a bunch of dill or parsley,
1 tablespoon flour,
salt and pepper.
Preparation:
Sprinkle one sheet of pita bread with grated cheese and chopped herbs. Place the second sheet of lavash and the filling on top. Cover with a third sheet of lavash on top. Cut the snack into rectangles.
Beat eggs with flour, salt and pepper. Dip each rectangle into the egg mixture and fry in vegetable oil for several minutes on both sides until golden brown.
The unusual execution of the following pita bread appetizer will undoubtedly delight your guests. Lavash baskets are very easy to prepare, but they look very festive and beautiful.
Lavash roll with beets
Ingredients:
2 medium sized beets
2 processed cheeses (100 g each),
1 pita bread,
3-4 cloves of garlic,
green onions,
mayonnaise.
Preparation:
Grind the beets boiled until soft. Grate the processed cheese, pass the garlic through a press. Chop green onions. Mix all ingredients with mayonnaise.
Grease the pita bread with the resulting filling, roll it up and place it in the refrigerator for an hour, after wrapping it in cling film. Before serving, cut into portions.
If you have a small amount of time and want to cook something more satisfying and substantial, we recommend that you pay attention to the following recipe. It is worth noting that this appetizer can turn into a completely complete independent dish.
Festive lavash snack
Ingredients:
1 large pita bread or 6 small pita breads,
400 g of any minced meat,
1 egg,
2 large onions
1 bell pepper,
1 carrot,
2 tablespoons of tomato paste,
200 g cheese,
mayonnaise,
greenery,
salt, pepper and spices for minced meat.
Preparation:
Mix minced meat with one chopped onion, egg, finely chopped herbs and bell pepper, spices, salt and pepper. Divide the minced meat into 6 parts.
To prepare the frying, you need to fry the chopped onion and grated carrots in vegetable oil for 3-4 minutes. Dilute the tomato paste with boiled water and add to the fry.
Lightly grease a baking dish with oil. If you use 1 large pita bread, it must be divided into 6 parts. Grease each part with mayonnaise, place the minced meat on top, roll it up and put it in the mold. Bake in an oven preheated to 180 degrees for about 40 minutes until the minced meat is cooked through.
Then place the roast on top of the rolls in the form and sprinkle them with grated cheese. Place in the oven for a few minutes to melt the cheese. The appetizer is suggested to be decorated with herbs and served both hot and cold.
As you can see, lavash snacks for the holiday table can be very diverse. Use your imagination and come up with your own variations of fillings, and enthusiastic compliments from loved ones and guests will not take long to arrive.
Bon appetit!
Lavash rolls are very simple and tasty snacks for the holiday table. They can be served for Birthdays, New Years, and almost any family holiday when you want variety on a rich table. This simple, tasty dish gained popularity not so long ago, and now takes pride of place among traditional snacks. And it’s no secret that you can make lavash rolls with a huge variety of fillings.
We will tell you several recipes for the most delicious rolls, and you will definitely find one that suits your taste. These snacks will definitely please your guests and delight your loved ones.
The main component of this snack is Armenian thin lavash. It is sold in stores in the bakery section and is almost always easily available. If you wish, it is not difficult to bake it yourself. But, if you don’t have time for that, then a good fresh pita bread from the store will do just fine.
Lavash rolls with red fish (salmon) and cream cheese
To prepare this roll we will need:
- Armenian thin lavash,
- lightly salted red fish (salmon, trout, chum salmon) – 200 grams,
- soft cream cheese (not melted, look for soft cheeses in jars like Almette, Cremette, Violette, Philadelphia, Mascarpone) – 180-200 grams,
- lemon juice - 1-2 teaspoons, sprinkle over fish.
- greens to taste,
To prepare lavash rolls with salmon and cream cheese, cut lightly salted salmon into thin slices. The thinner the pieces, the easier it will be to wrap the roll and the neater it will look.
Spread the cream cheese over the pita bread in a thin, even layer. Then, arrange the fish slices, but not close together, but with small intervals. It’s a good idea to alternate the taste of cheese and fish in layers if you put them in a checkerboard pattern.
Lightly sprinkle lemon juice over the salmon to enhance its flavor. A cooking spray is great for this and will help you apply the lemon juice in a thin, even layer.
After this, you can sprinkle the pita bread with cheese and fish with a thin layer of finely chopped herbs. Dill or green onions are great. But I don’t recommend adding too much greenery, as it can overwhelm the delicate taste of the fish and cheese. It’s better to decorate the rolls with herbs on top when serving.
Roll the pita bread into a very tight sausage, wrap it in cling film and put it in the refrigerator for at least half an hour. During this time, the lavash will be soaked and become softer.
Remove the roll from the refrigerator right before serving. Once you've unrolled it, slice it into 2-3cm thick slices either crosswise if you want smaller portions, or diagonally for longer, larger pieces.
Arrange beautifully on a plate and garnish with herbs or cherry tomatoes.
Watch also a few videos of how to prepare a snack – pita rolls with red fish.
Bon appetit!
Lavash rolls with crab sticks and melted cheese
For such a delicious roll you will need:
- Armenian lavash – 1 piece,
- crab sticks – packaging,
- processed cheese – 150 grams,
- mayonnaise – 2-3 tablespoons,
- greens to taste,
For this roll, it will be useful to prepare the filling in advance, namely, mix it in the form of a salad, this will allow the ingredients to stick better with the sauce and prevent the roll from falling apart later.
Take crab sticks and grate them on a coarse grater. You can also cut it into small strips with a knife. Avoid large thick pieces, they will make the roll lumpy and unsightly, and it will be more difficult to wrap it.
If you use hard processed cheese in briquettes, grate it. If it is soft, then mix it with crab sticks, but reduce the amount of mayonnaise.
Finely chop the greens. Mix crab sticks, cheese, herbs and mayonnaise in a separate bowl until smooth.
Place the pita bread on a clean, dry surface. Spread the resulting filling on it in an even layer. Roll the roll tightly, being careful not to leave any air bubbles. Wrap the finished roll in cling film and put it in the refrigerator to soak. This should take at least half an hour, then the pita bread will not be too dry and the snack will turn out tender.
Before serving, remove the pita bread from the film and cut it into circles 2-3 centimeters thick. Arrange beautifully on a platter and decorate as desired. Rolls with crab sticks and melted cheese are ready! Bon appetit!
Lavash rolls with ham and cheese
To make pita rolls with ham and cheese you will need:
- thin Armenian roll – 1 piece,
- ham – 250-300 grams,
- hard cheese – 250-300 grams,
- mayonnaise – 3-4 tablespoons,
- fresh or salted cucumbers as desired - 2-3 pieces,
- fresh greens.
This roll is prepared very quickly, so all the preliminary preparation will consist of cutting the filling.
There are two ways to arrange the filling.
The first is to cut the cheese and ham into very thin slices. Place two layers of lavash on a sheet of lavash spread with mayonnaise. Place thinly sliced cucumbers on top and sprinkle with herbs. Next, roll the roll tightly. Please note that the thicker you make the slices of cheese and ham, the more difficult it will be to roll and the thicker it will end up.
The second method is to grate the cheese on a coarse grater, cut the ham into thin strips, and chop the cucumbers in the same way as ham. After this, mix cheese, ham and cucumbers with mayonnaise, as for preparing a salad. Then spread the filling over the pita bread in an even layer. Twist the pita bread tightly and put it in the refrigerator to soak, first wrapping it in cling film.
Before serving, cut the roll into circles 2-3 centimeters thick. A delicious appetizer for the holiday table is ready!
Lavash rolls with Korean carrots
For the roll you will need:
- Korean carrots – 200 grams,
- hard boiled eggs - 2 pieces,
- processed cheese – 200 grams,
- greenery,
- a little mayonnaise,
- clove of garlic.
To prepare pita rolls with Korean carrots, prepare the pita bread. Place it on a dry, clean surface. Grate hard-boiled eggs on a coarse grater, mix with melted cheese, finely chopped herbs and chopped garlic. Add mayonnaise. Apply this filling to the pita bread in an even layer. Sprinkle Korean carrots on top. If there are too large pieces, cut them into smaller ones.
Then, roll it tightly and place it in the refrigerator for a while. Don't forget to wrap it in cling film.
You can serve after an hour, cutting into mugs 2-3 centimeters thick.
Lavash rolls with chicken
This is a simple and tasty filling for rolls, which is suitable for both a holiday and a regular lunch. It will require:
- thin Armenian lavash – 1 piece,
- boiled chicken breast – 1 piece,
- hard-boiled eggs - 2-3 pieces,
- mayonnaise + sour cream in equal proportions - 3-4 tablespoons,
- garlic – 1-2 cloves.
The chicken for this roll must be boiled in salted water in advance, then cut into thin strips. Hard boil the eggs and grate them on a coarse grater.
Chop the garlic with a knife or in a special crush. Mix eggs, garlic and mayonnaise and sour cream sauce, spread them on the pita bread in an even layer. Place the chicken on top, spreading it over the entire surface. If desired, you can add herbs, such as parsley or green salad leaves.
After this, roll it tightly, wrap it in cling film and put it in the refrigerator. It is advisable to cut this roll before serving.
Lavash with chicken, egg and Iceberg lettuce
The recipe for this excellent dish is inspired by our love for club sandwiches. We dreamed up, and here is a juicy, bright and surprisingly appetizing variation of the classic sandwich in lavash.
Necessary:
(for 2 servings)
3-5 slices bacon
2 eggs
several leaves of iceberg lettuce
1 chicken breast
2 sheets of fresh pita bread
2 slices toast cheese (or any other cheese)
half a leek
several leaves of green salad
salt and pepper - to taste
Sauce:
4 tbsp. mayonnaise
1 tsp mustard
1 tsp grain mustard
How to cook:
1. For the sauce, mix mayonnaise with two types of mustard.
For the sauce, mix mayonnaise with two types of mustard
2. Fry the bacon in a dry frying pan until crispy.
Fry the bacon in a dry frying pan until crispy. Place on paper towels to remove excess fat.
Drain on paper towels to remove excess fat.
3. Boil the eggs, cool and cut into circles. Cut the Iceberg lettuce into large strips.
Iceberg lettuce cut into large strips
4. Lightly salt the chicken fillet and fry in the fat remaining after frying the bacon for 5 minutes on each side. Let cool slightly and cut into slices.
Let cool slightly and cut into slices
5. Grease both sheets of pita bread with sauce and place chicken fillet slices on each one. Pepper and salt.
Grease both sheets of pita bread with sauce and place chicken fillet slices on each one.
6. Place slices of cheese, leeks and boiled egg on top.
Place slices of cheese, leeks and boiled egg on top
7. Place pieces of bacon, iceberg lettuce and fresh lettuce on them.
Top them with pieces of bacon, iceberg lettuce and fresh lettuce leaves.
8. Add a spoonful of sauce on top and roll the pita bread into rolls, carefully tucking the edges.
Add a spoonful of sauce on top and roll the pita bread into rolls, carefully tucking in the edges
9. Heat the rolls in a dry frying pan for a minute or two on each side until the cheese melts.
10. You can serve lavash either hot, with a crispy salad, or cold.
On the next page you will find a grand and very simple dish - pike perch in pita bread!
Pike perch baked in lavash
Pike perch baked in lavash
Fresh fish can be fried, boiled or steamed. You can stew or smoke... We offer you an original way to bake fish in pita bread without losing valuable juices and aromas. The pike perch turns out tender and flavorful. In short, a beautiful and juicy dish will delight everyone!
Necessary:
(for 2 servings)
1 sheet of fresh pita bread
40 g butter
1 fresh gutted pike perch without head (can be replaced with any white fish)
lemon juice - to taste
2-3 cherry tomatoes
bunch of cilantro or parsley
half a leek
salt, pepper - to taste
How to cook:
1. Grease the pita bread with half the butter and lightly salt it.
2. Remove the backbone and small bones from the pike perch.
Remove the backbone and small bones from the pike perch. Sprinkle with lemon juice and place the whole fish on pita bread.
Sprinkle with lemon juice, place the whole fish on pita bread
3. Cut cherry tomatoes into slices.
Cherry tomatoes cut into slices
4. Place cherry tomato slices, remaining butter, parsley and leeks cut into rings inside the carcass. Salt and pepper.
Place cherry tomato slices, remaining butter, parsley and leeks cut into rings inside the carcass.
5. Wrap the fish in pita bread, folding the edges.
Wrap the fish in pita bread, folding the edges. Then wrap everything in foil and bake in an oven preheated to 190°C for 40 minutes.
Then wrap everything in foil and bake in an oven preheated to 190°C for 40 minutes.
6. Serve with fresh salad, vegetables and tomato juice.
On page three you will find a fantastic recipe for homemade shawarma in pita bread!
Homemade shawarma in lavash
Homemade shawarma in lavash
We are all familiar with this dish. Many people like it, but some hate shawarma, considering it harmful and even dangerous food, prepared in an unknown place, from an unknown source, or by whom. We dedicate our unique recipe to both: the shawarma that you prepare at home and wrap in pita bread will be completely safe and delicious as never before!
Necessary:
(for 2 servings)
Garlic Sause:
2-3 cloves of garlic
200 ml corn oil (can be replaced with any other)
50 ml lemon juice
3 egg whites
salt - to taste
Filling:
400 g lean veal or beef
2 small onions
2 cloves garlic
ground red pepper - to taste
0.5 tsp ground cardamom
a pinch of ground cinnamon
1 tsp oregano
pinch of nutmeg
5 tbsp. olive oil
salt - to taste
3 tbsp. vegetable oil - for greasing the mold
2 fresh lavash leaves
Iceberg lettuce or Chinese cabbage - to taste
several pickled cucumbers
half a red onion
4 slices cheese for toast (can be replaced with regular grated cheese)
How to cook:
1. For the sauce, crush the garlic. Combine crushed garlic, 4 tbsp. corn oil and 2 tbsp. lemon juice.
Combine crushed garlic, 4 tbsp. corn oil and 2 tbsp. lemon juice. Start blending with a submersible blender, gradually adding corn oil one teaspoon at a time and 1 tbsp. lemon juice. When a third of the oil remains, add the egg whites, the rest of the oil and lemon juice. Add salt and beat for another minute. Place the finished sauce in the refrigerator for an hour.
Place the finished sauce in the refrigerator for an hour
2. For the filling, cut the meat into thin strips, mix with onion cut into half rings, crushed garlic, add spices and oil, and add salt. Leave to marinate for a couple of hours or overnight in the refrigerator.
3. Grease the baking dish with vegetable oil. Add marinated meat and onions. Cover the pan with foil and bake the meat for 30 minutes at 180°C. Then remove the foil and cook for another 10-15 minutes.
Then remove the foil and cook for another 10-15 minutes. If the meat dries out during the process, you can add a little boiling water.
4. Chop iceberg lettuce and red onion.
Chop iceberg lettuce and red onion. Cut pickled cucumbers into strips.
Cut pickled cucumbers into strips
5. Grease both pita breads with sauce, place meat, Iceberg lettuce, cucumbers, red onions on each.
Grease the pita bread with sauce, add meat, Chinese cabbage, cucumbers, red onions. Add garlic sauce (the amount of sauce is at your discretion) and 2 slices of cheese.
Add garlic sauce (amount of sauce is at your discretion) and cheese
6. Roll the pita bread into rolls.
Roll the pita bread into a roll. Heat it in a frying pan or in the oven for a couple of minutes.
How about amazing lula kebab in pita bread? He's waiting for you on page 4!
Lula kebab in lavash
Lula kebab in lavash
We invite you to diversify your usual May holiday menu by preparing our homemade lula kebab in lavash. Combine with crispy cabbage or iceberg lettuce, delicious olives or pickled cucumbers and you will get the most delicious dish.
Necessary:
(for 2 servings)
400 g beef (can be replaced with lamb)
200 g onions
1 tsp salt
1 tsp coriander
1 tsp black pepper
1 tsp paprika
2 sheets of fresh pita bread
ground red pepper, olives and black olives, Iceberg lettuce, herbs, tomato sauce - for decoration
How to cook:
1. Chop the meat with a hatchet or heavy knife, turning it into minced meat.
Chop the meat with a hatchet or a heavy knife, turning it into minced meat. Knead the mass thoroughly with your hands and beat it on the bottom of a deep bowl. The minced meat should become smooth and uniform.
2. Finely chop the onion and mash it slightly with your hands.
Finely chop the onion and mash it lightly with your hands
3. Add the onion to the meat and mix vigorously again.
Add the onion to the meat and mix vigorously again. Add spices, salt, mix again.
Add spices, salt, mix again. Leave the minced meat to “rest” in a bowl with a lid for about an hour.
Leave the minced meat to “rest” in a bowl with a lid for about an hour
4. Prepare skewers or wooden skewers: to prevent them from burning, moisten them with water.
5. Divide the minced meat into equal parts and with wet hands form 4 dense oval cutlets.
6. Place the cutlet on a skewer and carefully “stretch” the minced meat along the skewer, pressing it so that there is no air left inside. It is convenient to do this with wet hands, rotating the skewer. Separately “crimp” the edges.
Place the cutlet on a skewer and carefully “stretch” the minced meat along the skewer, pressing it so that there is no air left inside
7. Cook over hot coals or under the grill in the oven until crispy. Turn over periodically.
Cook over hot coals or under the grill in the oven until crispy
8. When serving, place 2 lula kebabs on each pita bread, sprinkle with red pepper.
When serving, place 2 lula kebabs on each pita bread, sprinkle with red pepper. Garnish with olives and black olives, chopped red onion, shredded Iceberg lettuce, herbs, and tomato sauce.
Garnish with olives and black olives, chopped red onion, shredded Iceberg lettuce, herbs, tomato sauce. We recommend serving with hummus and narsharab.
On page 5 a real masterpiece awaits you - a lavash dessert!
Lavash with cherries and mozzarella
Lavash with cherries and mozzarella
And finally, we offer you a brilliant solution - a lavash dessert! Its convenience is that you can use any cheese and even cottage cheese available in the refrigerator, and you probably have berries lying around in your freezer. The filling turns out very juicy and bright, and it’s very fast!
Necessary:
(for 2 servings)
2 sheets of fresh pita bread
4 small pieces of butter
200 g frozen cherries (we took frozen berry mix: cherries, red currants and blueberries)
4 tbsp. Sahara
200 g mozzarella cheese (cheese can be used either salted or unleavened; cottage cheese is also suitable)
zest of a lemon quarter
20 g butter - for frying
How to cook:
1. Cut the pita bread in half (you will get 4 pieces) and grease with butter.
2. Place frozen berries and sprinkle them with sugar.
Place frozen berries and sprinkle with sugar
3. Place pieces of mozzarella on top and sprinkle with lemon zest.
Place pieces of mozzarella on top, sprinkle with lemon zest. If desired, you can put an additional small piece of butter on top.
4. Wrap the pita bread, folding the edges.
5. Melt a little butter in a frying pan and fry the pita bread for one minute on each side under the lid.
Melt a little butter in a frying pan and fry the pita bread for one minute on each side under the lid
6. Serve immediately!
Thin Armenian lavash can form the basis of a wide variety of dishes, including casseroles, hot and cold appetizers. When meeting unexpected guests, many housewives whip up lavash rolls. They are good because they are suitable for a variety of foods, and it is almost always possible to assemble an interesting filling from what is in the refrigerator. In addition, the fillings for lavash are so varied that you can choose an option for every taste and every budget.
Cooking features
When preparing the filling for pita rolls, you can show your imagination by creating your own recipe or modifying one that has long been known and popular. However, you need to know a few subtleties to make the dish tasty and beautiful.
- As a filling for lavash, you can use lightly salted or otherwise prepared fish, caviar, vegetables, mushrooms, meat and sausages. But if you don’t want the dish to be dry, it doesn’t hurt to add a base sauce to any filling. It is important that the sauce is not too liquid, as this can cause the pita bread to become soggy and tear. Therefore, the sauce is often replaced with soft cheese or cottage cheese.
- The lavash roll will be tastier if the layers of unleavened dough have time to soak a little in the sauce. For this reason, it is better to fill the rolls some time before the guests arrive, about an hour. Please note that if the pita bread is soaked in the sauce for too long, it may also become soggy, so making pita bread rolls a day or more in advance is also undesirable.
- To prevent the pita bread from drying out while it is soaking in the filling or cooling (sometimes the rolls need to be cooled before serving), the roll can be wrapped in foil or cling film. In addition, this will help give the rolls the desired shape.
Lavash rolls can be made small, designed for one serving, or large, so that you can then cut them into small pieces (1-2 cm), beautifully arrange them on a platter and serve them at the holiday table. The first option is more suitable for a home feast, the second - for a buffet table.
Crab sticks filling
- crab sticks – 0.2 kg;
- chicken egg – 2 pcs.;
- hard cheese – 150 g;
- garlic – 2 cloves;
- mayonnaise – 100 ml;
- fresh herbs – 100 g.
Cooking method:
- Crab sticks can be used chilled or frozen. If you choose the latter option, the surimi will have to be defrosted at room temperature, so you need to remove it from the refrigerator in advance. It is not recommended to use a microwave to defrost crab sticks, as this may damage their structure and make them resemble rubber.
- Cut the crab sticks into small pieces of any shape.
- Boil the eggs, cool, peel. Grate on a coarse grater.
- Wash, dry with a napkin and finely chop the fresh herbs with a knife.
- Grind the cheese on a fine grater.
- Crush the garlic using a hand press.
- Combine all ingredients by adding mayonnaise. Stir.
The filling is distributed over the entire surface of the pita bread, after which it must be rolled into a roll and wrapped in cling film. Before serving, the roll is taken out of the refrigerator, freed from the film and cut into one and a half centimeter pieces. All that remains is to arrange the rolls on a plate and garnish with parsley sprigs.
Cottage cheese filling with pickled cucumber
- cottage cheese – 0.2 kg;
- garlic – 1 clove;
- pickled cucumbers – 100 g;
- mayonnaise – 50 ml;
- fresh herbs – 50 g.
Cooking method:
- Rub the cottage cheese through a sieve so that it acquires a delicate consistency.
- Add mayonnaise and garlic, passed through a press, beat with a blender.
- Finely chop the washed and dried greens.
- Cut the pickled cucumbers into small pieces, after cutting off the ends. Drain the juice released from the cucumbers - it is not needed.
- Add herbs and chopped cucumbers to the curd sauce and mix well with a spoon.
After the pita bread is spread with cream and rolled into a roll, it needs to be put in the refrigerator for at least an hour. It is better to cut the roll larger before serving. Its fresh aroma is unlikely to leave your guests indifferent.
Filling with champignons and melted cheese
- processed cheese – 0.2 kg;
- mayonnaise – 20 ml;
- champignons – 0.2 kg;
- onions – 100 g;
- butter - how much will be needed;
- salt, pepper - to taste.
Cooking method:
- Wash the champignons and dry them immediately by blotting them with a towel. Don't let them sit in water for too long or they will swell too much.
- Cut the mushrooms into small cubes.
- Remove the skin from the onion. Finely chop the onion.
- Melt a small piece of butter in a frying pan. Add the onion and fry it over low heat until it becomes translucent.
- Add the mushrooms and fry them with the onions until all the juice released from the champignons has evaporated from the pan.
- Pepper and salt to taste, stir and remove from heat.
- Grind the processed cheese on a grater. It will be easier to do this if you put the cheese in the refrigerator for a while.
- Mix cheese shavings with mayonnaise.
- Combine cheese and mushrooms, mix thoroughly.
Spread the lavash with cheese and mushroom paste and form it into a roll. Wrap it in film and leave it for an hour so that the dough is saturated with the sauce. Serve cut into 1-1.5 cm pieces.
Filling with lightly salted salmon
- cream cheese – 50 g;
- lightly salted salmon – 0.3 kg;
- lemon juice – 20 ml;
- fresh dill - to taste.
Cooking method:
- Cut the salmon into thin layers. Be sure to make sure there are no bones in it. If necessary, remove all the seeds - they should not get into the filling under any circumstances.
- Finely chop the dill.
- The filling should be laid out on the pita bread in layers: first it is greased with cheese, sprinkled with dill, then the salmon is laid out and sprinkled with lemon juice.
Filling with Korean carrots and minced meat
- tomatoes – 0.2 kg;
- Korean carrots – 150 g;
- minced meat – 0.3 kg;
- sour cream – 100 ml;
- vegetable oil – 40 ml;
- salt, spices - to taste.
Cooking method:
- Salt and pepper the minced meat and fry in vegetable oil until tender.
- Slice the tomatoes thinly.
- Grease the pita bread with sour cream and place the minced meat on it.
- Sprinkle with Korean carrots and place tomatoes on top.
- Roll the pita bread into a roll and cut into large portions.
These rolls should be served immediately after they are prepared. The amount of filling is enough for 2 pita breads. If desired, the rolls can be cut into narrower pieces and served at the buffet table.
Filling with cheese and carrots in Korean style
- Adyghe cheese – 0.2 kg;
- Korean carrots – 0.2 kg;
- fresh herbs – 100 g;
- mayonnaise - how much will it take?
Cooking method:
- Finely chop the greens with a knife.
- Crumble the cheese with your hands or grate it.
- Chop the carrots with a knife.
- Mix cheese, carrots and herbs, adding just enough mayonnaise to combine the ingredients into a total mass.
Distribute the filling on the pita bread and make a roll. Serve the dish no earlier than an hour later, otherwise the pita bread will not have time to soak in the sauce. Before serving, cut the roll into thin pieces.
Filling with sausage
- boiled sausage – 0.2 kg;
- carrots – 100 g;
- fresh cucumber – 100 g;
- fresh herbs – 50 g;
- mayonnaise – 100 ml.
Cooking method:
- Wash the carrots, peel and finely grate.
- Cut the cucumber into small cubes. Ideally, it needs to be cleaned before this - then the filling will be more tender.
- Cut the sausage into small cubes.
- Mix the ingredients, adding chopped herbs and mayonnaise.
Next, the lavash roll is prepared in the usual way, that is, the filling is distributed over the lavash, it is rolled into a roll and cut into not too thin pieces. Instead of sausage, you can use boiled or smoked chicken breast, beef tongue or veal to prepare this dish. The taste will, of course, change, but will not deteriorate.
Canned fish filling
- tuna in its own juice (canned) – 0.2–0.25 kg;
- chicken egg – 3 pcs.;
- hard cheese – 100 g;
- greens - to taste.
Cooking method:
- Place the canned food from the jar into a bowl, and pour the juice into it. Mash the canned food thoroughly with a fork.
- Finely grate the cheese and mix with chopped canned goods.
- Boil the eggs and, finely grating them, add to the rest of the ingredients and mix.
- Add chopped herbs and, if necessary, a little mayonnaise to the filling.
After greasing the pita bread with the resulting pate, roll it into a roll and put it in the cold for at least half an hour. Serve cut into small pieces.
Stuffing with garlic and tomatoes
- soft cheese – 0.3 kg;
- tomatoes – 0.3 kg;
- garlic – 3 cloves;
- fresh herbs – 100 g.
Cooking method:
- Cut the tomatoes into thin semicircles and set aside to allow excess juice to drain out.
- Mix the garlic passed through a press with soft cheese.
- Spread the pita bread with cheese paste and place tomato slices on top. Sprinkle with chopped herbs.
Roll the pita bread and be sure to put it in the refrigerator for at least an hour. Before serving, cut into thin pieces and place on a platter. The rolls look very bright and appetizing; their spicy taste will not disappoint you either. If you like spicy dishes, you can sprinkle the filling with ground red pepper before rolling the pita bread into a roll.
Chicken liver filling
- chicken liver – 0.3 kg;
- onions – 100 g;
- cream – 100 ml;
- salt, pepper - to taste;
- fresh cucumber – 0.2 kg.
Cooking method:
- Rinse the liver, cut into not too small pieces.
- Cut the peeled onion into medium-sized pieces.
- Fry the liver and onion until tender, transfer to a blender bowl.
- Add cream and beat the ingredients to form a pate. Salt and pepper it to taste.
- Grate the cucumber using a grater with large holes.
After brushing the pita bread with pate, place the cucumbers on top, then form a roll. Before serving, cut into small pieces. This filling option is unlikely to be suitable for a festive feast, but for a family dinner it will be just right.
Cheese filling for fried rolls (portioned)
- chicken egg – 5 pcs.;
- hard cheese – 0.3 kg;
- green onions – 50 g;
- milk – 80 ml;
- mayonnaise – 30 ml;
- sour cream – 30 ml;
- flour - how much will be needed;
- vegetable oil - how much will be needed;
- salt, spices - to taste.
Cooking method:
- Grate the cheese, mix it with mayonnaise and sour cream.
- Boil 3 eggs. Cool, peel and finely chop.
- Chop the green onions with a knife.
- Mix onion and eggs with cheese.
- Cut the pita bread into several parts, spread each one with filling. Roll into rolls.
- Beat the remaining eggs with milk, salt, and spices. Using flour, thicken to the consistency of thick sour cream.
- Dip each roll in batter and fry in hot oil on all sides.
These rolls can be served either hot or cold. In any case, you will like the result.
Sweet filling for lavash roll
- apples – 0.6 kg;
- chicken egg – 1 pc.;
- lemon – 1 pc.;
- butter – 50 g;
- sugar – 20 g;
- vanilla sugar – 5 g;
- cinnamon – 5 g.
Cooking method:
- Wash and dry the apples. Peel and core. Cut the apples into small cubes.
- Squeeze the juice out of the lemon. Pour it over the apples, sprinkle them with sugar, mixing it with vanilla sugar and cinnamon.
- Fry the apples in melted butter and place on pita bread, spread over its surface. Use only half of the filling for now, don't go a little to the edges.
- Cover with the second pita bread, put the remaining filling on it, and roll everything into a roll.
- Place on a greased baking sheet and brush with egg yolk.
- Place in an oven preheated to 180 degrees and bake for 20–30 minutes.
Before serving, the roll should be cut into not too small pieces. You need to use a very sharp knife, otherwise the roll will crumble.
Recipes for lavash fillings are not limited to those given above, since each housewife, taking one of the recipes as a basis, brings something of her own. By showing your imagination, you, too, can probably invent your own unique recipe for the filling for a lavash roll.
