Lavash is a universal basis for a variety of delicious snacks. It can be easily turned into a delicious holiday roll, fried breakfast rolls or homemade shawarma.
Roll with crab sticks
Ingredients:
- crab sticks - 180-200 g;
- thin pita bread - 1 pc.;
- pre-cooked eggs - 4 pcs.;
- fresh cucumbers - 2 pcs.;
- garlic, mayonnaise sauce and herbs to taste.
Preparation:
Remove the sticks from the films. Grind with the finest grater. Do the same with cucumbers (along with the skin) and boiled eggs. The smaller the chips are, the more tender the filling in the finished dish will be.
Add mashed garlic to the mass. The amount of this ingredient stated in the recipe can be changed to your liking. Add chopped greens. Anyone will do. For example, green onions + parsley or cilantro + dill. You can make a variety of assortments to your liking.
Add salt to taste and mayonnaise sauce last. Mix everything well. Some housewives add literally a couple of drops of ketchup to mayonnaise sauce to add color to it. It turns out an appetizing pink mass.
Divide the pita bread into two parts. Coat the bases generously on one side with the filling. Lay on top of each other. Roll them up into a tight roll and place in the cold for about half an hour. At the same time, it is imperative to cover the workpiece with a film so that the pita bread does not wind up.
Roll with Korean carrot and cream cheese
Ingredients:
- thin base (Armenian lavash) - 1 pc.;
- Korean carrots - 180-200 g;
- boiled chicken eggs - 2 pcs.;
- processed cheese - 180-200 g;
- mayonnaise to taste.
Preparation:
Pre-cooked eggs must be completely cooled. And send the cheese to the freezer. This will make it much easier to grind. It is best to take cheese not in plastic trays, but in cubes.
Peel the eggs and, without dividing them into components, rub finely. Grind frozen curds in the same way. Mix these ingredients together first.
Squeeze the spicy carrots from excess liquid. Send it to the previously prepared composition. If the vegetable chips of the snack are too long, it is worth shortening them with kitchen scissors to the optimal size so that the ready-made treat is convenient to taste. Send the prepared carrots to the rest of the filling.
Season the mass with sauce. Mix well with a wide spoon. It is delicious to add granulated garlic and various spices to mayonnaise. For example, a mixture of colored ground peppers.
Spread a thin base on a horizontal surface. Cover it with a thick filling. The mass must be distributed over the pita bread very evenly so that there are no empty "spots" left. Roll up the base with a tight roll. Cover the workpiece with a bag and cool well. Only after that - cut the appetizer into neat pieces.
Fried envelopes with sausage and cheese
Ingredients:
- Armenian lavash - 2 pcs.;
- pickled cucumbers - 80-100 g;
- boiled smoked sausage - 180-100 g;
- grated hard cheese - a full glass;
- processed cheese - 80-100 g;
- sour cream (any fat content) - 1/3 cup;
- fat - for frying treats.
Preparation:
Peel the sausage from the film and cut into thin strips. Mix it immediately with the cheese shavings. Add pickled cucumbers into the mass, chopped into miniature cubes. This is an optional ingredient. Cucumbers can be replaced with pickled mushrooms, bell peppers, canned corn, and other favorite juicy ingredients.
Combine soft processed cheese from a plastic tub with sour cream. If necessary, you can add such a mass.
Cut the lavash into large squares. On each, first put a portion of a thick sauce of cheese and sour cream. And on top - distribute the main components of the filling. Roll up the bases in neat envelopes.
Fry each piece of pita bread with filling until golden brown in carefully heated oil. They should literally float in fat. It is convenient to use a deep fryer at this stage.
Immediately after that, lay it out on paper towels, folded in several layers. This is necessary to remove excess fat from the workpieces.
Hot appetizer with cheese and herbs
Ingredients:
- thin pita bread - 2 sheets;
- hard cheese - 230-250 g (you can also use a semi-hard product);
- fresh dill - a large bunch;
- garlic to taste;
- salted mayonnaise - 2/3 tbsp.
Preparation:
Rinse and dry the dill herbs. Cut it very finely. Only the soft parts of the greens should be used without dense stems. Grind the cheese with a coarse grater. Add crushed garlic to the first ingredients. Its optimal amount for a specified amount of ingredients is 4-5 cloves. Pour mayonnaise over the mixture. Mix everything well.
Cut the base (pita bread) into strips. Their width should be about 6-7 cm. Put a portion of the filling on each strip (about a tablespoon). Roll up pita bread with cheese mass into neat rolls. Place the blanks on a baking sheet lined with oiled parchment. Bake the treat at 200-210 degrees. It will be enough to spend lavash with filling in the oven for 5-7 minutes until the cheese is completely melted.
It is very tasty to cook such a filling on the grill. In this case, it will be enough to heat it up for just a couple of minutes. For a picnic, you will need to prepare blanks in advance and take them with you. All that remains is to warm up the appetizer already in place.
Fried rolls with egg and bacon
Ingredients:
- thin Armenian lavash - 1 pack (of 2 pieces);
- bacon - 180-200 g;
- green onions - 2-3 feathers;
- boiled and raw eggs - 3 pcs.;
- sour cream - 1/3 tbsp.;
- curd cheese - ½ tbsp.;
- homemade mayonnaise - 1/3 tbsp.;
- milk - 80-90 ml;
- salt and oil for frying - to taste.
Preparation:
Only boiled eggs will be used for the filling. The rest will go for a lezone. Boiled foods need to be cooled, peeled and rubbed coarsely. Mix the egg shavings with sour cream, mayonnaise and curd cheese. Salt to taste.
Cut the bacon into small pieces. Dip them in a skillet with thoroughly heated oil. Both vegetable and cream will do. Fry pieces of meat product until crisp.
Onions - rinse and dry. Cut into small pieces. Only the green part will be used. Combine all the products prepared above. They will form the basis of the filling.
Combine the remaining eggs (raw) with milk in a separate bowl. Add salt and whisk the mixture lightly.
Cut the lavash into equal neat squares. Grease each with the filling and roll it up, but according to the principle of shawarma, so that there are no open ends through which the filling will flow.
Dip the resulting tubes in the mixture of milk and eggs. Let them soak in the liquid for 5-7 seconds, so that the pita bread is slightly soaked in the lezone. Next - send the blanks to the pan with heated oil. Fry on both sides until deliciously golden brown. The side with the seam is the first to be gilded so that the blanks do not open during further cooking. If necessary, you can press them against the pan with a spatula.
Serve the resulting straws warm or hot. They will be a great addition to your breakfast.
Homemade shawarma
Ingredients:
- thin large pita bread - 2 pcs.;
- chicken breast - 1 pc.;
- Chinese cabbage - 130-150 g;
- small pickled cucumbers - 2-3 pcs.;
- tomato - 1 pc. (large and juicy);
- hard / semi-hard cheese - 230-250 g;
- Korean carrots - 130-150 g;
- classic mayonnaise - ½ tbsp.;
- medium fat sour cream - ½ tbsp.;
- fresh herbs (best of all - dill + parsley) - 15 g;
- fresh garlic - 3-4 cloves;
- ground paprika, fine salt and any chicken seasoning - a large pinch at a time.
Preparation:
First of all, you need to do chicken meat - cut the fillets from the breast into small and equal-sized slices. You should make about 6 pieces.
Rub the chicken with the declared spices and salt. You can also add dry garlic. Sprinkle with any vegetable oil. Leave the meat to marinate for 40-50 minutes directly on the table.
For the sauce, combine sour cream with mayonnaise. The latter is most delicious to take homemade. Send fresh crushed garlic, chopped herbs to them. You can also use any seasoning. Mix well all the ingredients of the composition and leave to infuse.
While the sauce and meat are being prepared, you need to start with the vegetables. In the process - chop the cabbage very finely. Lightly knead it with your hands with a pinch of salt. Cut the pickled cucumbers into slices. Instead, you can take both fresh and salted. Chop the tomato at random (tomatoes are always cut at the end, as they quickly let the juice out). And grind all the cheese using a grater with the largest divisions.
Preheat the grill pan thoroughly with a few tablespoons of oil. Fry already prepared marinated chicken on it. When the bird is completely cooked and golden brown, lay it out on foil and wrap. Leave in this form for 7-8 minutes. This trick will help the meat to be especially juicy.
Use paper towels to remove any remaining fat and chicken pieces from the pan. Ready-made shawarma will be fried on it.
Grease each sheet of pita bread generously with sauce, stepping back from the edge by about 5-7 cm. These "indents" will cover the filling in the future.
Cover the sauce with the already cooled chicken. Next, distribute all the vegetables in any order. Korean carrots must first be squeezed out of excess marinade and, if necessary, shortened with kitchen scissors.
When all the filling is already on the bases, you can additionally pour it with the remaining sauce or just mayonnaise. This will make the treats juicier and tastier. Cover everything with chopped cheese.
When the ingredients of the filling are over, you can start rolling the shawarma. This must be done very carefully. First, the filling is covered with the remaining free margins at the top and bottom. Further - lateral. Only after that the whole structure is rolled up in a tight roll. If you do not plan to eat a treat right away, it is better to play it safe and use 2 pita bread for each shawarma, stacking them one on top of the other. In this case, the culinary specialist can be sure that the filling does not leak through the base even after half an hour.
Place each stuffed piece on the grill pan. Let them warm up on the inside and brown on the outside. As soon as the desired effect is achieved, the shawarma should be transferred to a large plate and immediately tasted or wrapped in foil to keep it warm for longer.
