Thin Armenian lavash is a wonderful base for both light snacks and nutritious meals and even desserts. There are many recipes for fillings that can be wrapped in dry sheets. Try this low-calorie crab salad combined with tender cheese, mouth-watering mushroom caviar or sweet cottage cheese.
Filling for thin pita bread made from crab sticks
Ingredients (for 2 sheets of round Armenian lavash):
- 200 g of crab sticks;
- 1 cucumber;
- 0.5 bunches of green salad;
- 4 sprigs of dill;
- 200 g of soft processed cheese with a creamy taste (for example, viola, hochland, carat);
- 4-5 tbsp. mayonnaise;
- salt.
Peel the crab sticks from the films, cut them lengthwise into several pieces, then finely chop and shred with your fingers. Grate the cucumber on a fine grater, chop the dill and lettuce leaves. Combine all prepared ingredients in one bowl, season the resulting salad with mayonnaise and salt to taste. Let it brew a little.
Spread the sheets of pita bread and brush them with cream cheese, leaving the 1 cm thick edge intact. Place the filling evenly on each circle and smooth with the back of a tablespoon. Roll the rolls gently, wrap with cling film and refrigerate for at least an hour to soak.
Mushroom filling for thin pita bread
Ingredients (for 2 sheets):
- 400 g of champignons;
- 1 onion;
- 2 chicken eggs;
- 4 feathers of green onions;
- 2 tbsp. mayonnaise;
- salt;
- vegetable oil.
If instead of fresh mushrooms you take frozen ones, buy a cut product right away.
Wash the mushrooms and cut them into small slices. Remove the husk from the onion and chop it. Heat vegetable oil in a skillet and fry the onion over medium heat for 2 minutes, then add the mushrooms to it. Salt and cook the mushroom stir-fry for 10-15 minutes. Place a saucepan on the adjacent burner and boil the hard-boiled eggs in it. Cool them in ice water, remove the shells and grate on a fine grater or mash with a fork.
Make a dill sauce with mayonnaise and chopped herbs and spread over the pita leaves. Spread the mushroom filling on them in an even layer, twist the rolls and place on a baking sheet. Brush them with vegetable oil, cover with foil and bake at 180oC for 25 minutes.
Sweet curd filling for lavash
Ingredients (for 2 sheets):
- 200 g of cottage cheese;
- 1 chicken egg;
- 2-3 tbsp. Sahara;
- 2 tbsp. butter.
Use cottage cheese with a fat content of at least 5% for the curd lavash filling, otherwise it will turn out to be too liquid.
Beat the egg with a whisk and mix with the curd. Sweeten the mass with sugar and stir until smooth. Draw a sharp knife along the center line of the Armenian lavash sheets and divide each of them into 2 equal parts. Place 1/4 of the filling on the edge of each semicircle and make 4 envelopes. Fry them in butter and serve hot.
