Thin lavash gradually ceased to be a purely Armenian dish and firmly settled on the tables of Europeans. And if earlier lavash was considered just a special type of bread, now it is used to prepare many unusual dishes. And pita rolls with various fillings rightfully take pride of place in the menu of Russians.
Cold-cooked rolls
The basic principle of making lavash rolls involves the distribution of several types of fillings alternately between thin lavash sheets. The filling is evenly distributed in several layers, the lavash is rolled into a roll, infused in the refrigerator and cut into pieces.
The filling can be very diverse: grated cheese, boiled eggs, boiled vegetables, sprats, smoked fish, ham and more. The classic recipe necessarily involves a mass of grated boiled carrots and fried onions. Such a filling looks beautiful and gives the dish a specific hearty taste of the second course.
Lavash sheets are unfolded, greased with mayonnaise, the filling is distributed over them. In total, there are usually three sheets in the package, therefore there are three layers. A good flavor combination is obtained: a layer of carrots with onions, a layer of finely chopped ham, a layer of grated cheese with mayonnaise. Or another option: cheese with mayonnaise, mushrooms fried with onions, salad greens. Lavash rolls are good because any products that can be found in the refrigerator are used.
Hot rolls
Along with cold cooking, pita rolls with fillings can be baked or fried. This will give the dish a special taste and feel. Melted cheese in the filling adds a zest. These rolls are served warm.
To prepare baked rolls you will need:
- thin pita bread 2 pcs.;
- grated cheese 200 g;
- boiled eggs 3 pcs.;
- ham 150 g;
- mushrooms 150 g;
- mayonnaise;
- butter.
Lavash is unfolded and greased with mayonnaise. One is filled with boiled eggs and grated cheese. You can add chopped greens. On the other, a mixture of mushrooms and ham fried with onions is distributed. Both layers are connected and rolled into a roll. Next, the roll is cut with a sharp knife into small portions, which are laid out on a greased baking sheet with the filling up. Top semi-finished products are poured with melted butter and sprinkled with grated cheese. The dish is baked in a preheated oven for about 20 minutes.
According to the same principle, cooked rolls can be simply fried in oil in a pan. The fillings can be combined and varied according to your tastes and the products available. But even cold-cooked rolls can be simply reheated in the microwave for a complete second course.
