Lavash and all of it

[Topic table of contents]

Topic table of contents

Lavash "pancakes" Alexandra
Burrito from the Moscow metro Gypsy
Byurek Self-taught baker
Spring nettle pie Alexandra
Youka Lola
Quesadiya Alexandra
Lavash for a picnic fugaska
Lavash on kefir konstanta
Yeast dough lavash konstanta
Lavash fillings irza
Armenian lavash pie in a slow cooker Tanyulya
Lavash pie with potatoes Freken Bock
Birthday cake Alexandra
Rolls without baking Alexandra
Roll with double filling fugaska
Lavash rolls baton90
Rolls with smoked salmon and ham Iriska
Lavash roll with crab sticks Dasti
Roll with apples LaraN
Pumpkin roll LaraN
Roll with cottage cheese and herbs LaraN
Rolls from Misha Misha
Egg and cheese rolls LaraN
Lavash rolls with meat filling konstanta
Lavash roll with crab sticks konstanta
ROULET-beef with mushrooms and cheese in lavash konstanta
Roll assorted lega
Lavash rolls with spinach Stеrn
Lavash puff pie DuDyuka_Kiev
Cottage cheese and apple roll celfh
Khachapuri Alexandra
Shawarma with chicken and vegetables konstanta
Apple cake Alexandra
Apple strudel Alexandra

It remains to find pita bread ... And lafa won't work for this? Or Druze Pita. Both look like large thin flat cakes. The Caucasian lavash that we sell here is more like a round flat bread, 3 centimeters high. They are very tasty, but it is hardly possible to wrap them in them ...

lavash for this business is like a big pancake, just not greasy - otherwise, you definitely won't wrap it up ...
what are lafa and pita? to be honest, I hear it for the first time! enlighten the dark!
for a picnic - a super recipe instead of bread!

sheet lavash
green onion
dill
parsley
green garlic
suluguni

I will not tell you the exact recipe, because I have never weighed in nature!
for about 1 sheet of lavash 100-150 grams of suluguni, well, and more greens. but it is done quite simply: we chop the greens like a salad, not coarsely, suluguni - in small cubes. put the filling in the middle of the unfolded pita bread and fold the envelope. now this economy needs to be put in a grate (well, there are some, I don’t know what is called - two grates with a handle and a lock, we put food on one grate, cover and fix the other, and then we can conjure over the coals) so that the suluguni begins to melt ... As a result, you should get ruddy, crispy stuffed stuff, well, very tasty! flies away at once!
by the way, you can do it in the oven at home. the only difference is the absence of the smell of smoke
unfortunately, there is no photo ... I undertake to do it on occasion
Bon Appetit

Lafa and Druze pita are also types of bread, similar to pancakes. Shuarma and various salads are wrapped in lafa. And Druze pita (not to be confused with ordinary pita, which is empty inside like a pocket) - it is smeared with labane (such a soft salty cheese) and sprinkled with zaatar and other spices and lightly sprinkled with olive oil. Eat delicious with olives and wash down with spicy Arabic coffee.

lavash for this business looks like a big pancake, just not fat

Hmm ... Or maybe it's true, bake non-fat pancakes for this business?

pancakes you have to bake in the oven
I think lafa is more like lavash - we also wrap shawarma in lavash, etc.
but I'm already interested in pita, I will have to look ...
thanks for the information!

Mexican tortillas are also suitable for burritos - sold in sets in plastic. Or you can bake such a cake in a dry large frying pan yourself - flour, water, salt, dough like on dumplings.I added some corn flour, dry spices, including paprika - but this is not for everybody. No need to blush, just so that they are not damp and they go bubbles. Then the cakes must be folded on top of each other and covered to become elastic.

this is a fantasy!
by the way, about the rolls. we make a roll with double filling. on one sheet of pita bread we smear the crushed mixture - garlic (through a garlic) and processed cheese. cover with a second sheet and smear with any finely chopped salad (usually we have crab sticks, onions, herbs, eggs, mayonnaise). now we roll it into a roll and put it in the refrigerator. naturally cut before serving
I'll tell you, the dish flies away!

from lavash, awesome puff pies are obtained.

in shape to survive thin pita bread to hang over the sides. then the filling - a layer of filling, a layer of pita bread torn in pieces. pour cream, sauce or milk if there is nothing greasy. pieces of butter.
Put a large piece on top in shape and fold the edges. To make the filling look like an envelope. grate hard cheese is purely aesthetics ...

the filling can be any cottage cheese with hard cheese. minced meat ... or who loves what and what fantasy tells.

and for min. 20 into the oven until browned. Vkuuusno and flies away! and without much effort. Especially suitable for occasional guests.

["pancakes"]

I make from pita bread:

- "pancakes" - with cottage cheese, meat, apples with cinnamon fried in butter or vegetable oil, fried minced meat and beans, and any filling. Cut into squares, wrap like pancakes and fry in butter right before serving

- rolls without baking: I smear a large leaf with curd paste like "Rama Cream Bonjour", then chopped any greens and - the filling for what is enough imagination or what is at hand: pieces of salmon and fresh cucumbers, finely chopped ham and pickles, bell peppers, tomatoes and olives, sprats and steep chopped eggs, etc. Wrap it tightly, cut across and place the roll slices on a large flat plate. You can wind it up in advance, wrap it in plastic and put it in the refrigerator.

- khachapuri: on a deep frying pan greased with vegetable oil or a rectangular baking tray I put a sheet of pita bread so that the edges rise by 5 centimeters, then a piece of pita bread soaked in a mixture of salted kefir with an egg and a small amount of vegetable oil in layers, a layer of low-fat homogeneous cottage cheese from the "intestine" or "House in the village", half and half with grated Russian type cheese. And so 3-4 layers, I cover the last large sheet on top and tuck the edges under the bottom piece, it turns out such a closed pie. I pour the remnants of kefir onto it, sprinkle it with cheese, pierce it in several places with a fork and in the oven at 200 degrees until golden brown. For 2 packages of pita bread, 3 pcs in each - 0.5 liters of kefir plus 2 eggs, a tablespoon of rust. oils and tea salt; 2 packs of cottage cheese and 350 gr. cheese.

- spring pie with nettles - technology like that of khachapuri, only the filling is young nettle scalded and fried with onions and carrots. You can replace it with a mixture of spinach and sorrel, you can add cheese to the filling, or you can combine the nettle filling with curd cheese.

- Apple strudel: on each sheet of pita bread, cut a lot of apples into thin slices, add raisins or chopped dried apricots, cinnamon (no sugar), roll tightly, put all the rolls tightly on a baking sheet, sprinkle with water and bake at 160-180 until browning. Immediately after baking, cut, put in a slide on a plate, sprinkle each layer with cinnamon and powdered sugar. It can be served both hot and cold.

- apple cake: Grease a deep frying pan with oil and lay out 1 layer of pita bread, leaving the sides. Cut the green apples in half CROSS, remove the seeds, put the raisins in the grooves, put the apples tightly in the pan on the pita bread. Completely pour hot creamy pudding from a bag - take 2 bags, cook as indicated on the label, only when dissolving the mixture in cold milk or cream, drive in 1 raw egg.Bake on low heat for 150-160 2 hours and keep in the switched off oven for another hour. Serve after chilling in the refrigerator.

- birthday cake: cover a greased baking sheet with 1 layer of pita bread, leaving a side of 2 cm.Place low-fat homogeneous cottage cheese whipped with yolks, sugar and vanilla (House in the Village or similar), mixed with chopped dried apricots (3 boxes, 5 yolks, half a glass of sugar, vanillin powder), on top with scales, carefully lay out the apple slices and bake at 180 until the apples are ready. Then cover with half a glass (as much as possible) of sugar knocked down - I use fructose everywhere - the remaining 5 proteins and bake until golden brown. Serve after chilling in the refrigerator, cut into triangles or otherwise curly.

These are the instant dishes I invented before the advent of the bread maker, so as not to mess with the dough - and they are all not too high in calories. Cottage cheese is everywhere zero percent fat, there is no baking in the dough, vegetable oil in small quantities ...

[shawarma]

The most delicious thing you can cook with Armenian lavash is shawarma (home of course).

Well, to mention and even more so to claim authorship of such a popular recipe (we call it shawarma, but in St. Petersburg, I know, they really call it a shawarma :) I just did not dare

And about "the most delicious" I would argue.
I have cakes, rolls, pancakes, khachapuri and other pita bread, even very respected at home.
I also make burritos - probably everyone knows too - a spicy mixture of beans, bell peppers with fried onions and minced meat or finely chopped fried chicken is wrapped in a lavash pancake, greased with sauce or mayonnaise ...
Fajitas too - served hot in a pan fried pieces of meat or chicken or shrimp, grilled vegetables - peppers, onions, tomatoes and eggplants, separately sauces - sour cream, adjika with chopped onions, guacomole (avocado paste with lemon, chopped onions and garlic) , and a stack of pieces of lavash cut into pancakes. Everyone smears himself with sauce and builds a fajitos for himself ...

But these are not original recipes ...

[shuarma]

we call it shawarma, but in St. Petersburg, I know, they really call it shawarma

And in Israel and in many Arab countries it is called shuarma or swarm (with emphasis on a) .... It's so strange to hear all kinds of shawarma and shawarma ...

[shuarma]

And in Israel and in many Arab countries it is called shuarma or swarm (with emphasis on a) .... It's so strange to hear all kinds of shawarma and shawarma ...

You still don't know what's inside ... In Moscow I ate shawarma with fresh cabbage, in Sochi with Korean carrots and in the "city bun", and in Samara I saw shawarma with pork

You don't know what's inside yet

In fact, shuarma itself is meat that is fried on a large vertical spit. And you can put anything in a pita (a round roll with a hollow inside) or in a lafa (a large eastern roll, flat as a pancake). In Israel, in addition to meat (shuarma), they put some fried potatoes and various salads at the client's choice.

So I also decided to share a recipe based on Armenian lavash:

Youka





recipe: 🔗

So I also decided to share a recipe based on Armenian lavash:

Youka

Lola, what a beauty!
Yesterday, in a program about Damascus, they showed a very similar national dish, only the round cake is small and folds in half, like a cheburek. If you make your own lavash dough according to your recipe, you can reproduce ...

[Alexandra]

Alexandra

Lola, what a beauty!
Yesterday, in a program about Damascus, they showed a very similar national dish, only the round cake is small and folds in half, like a cheburek. If you make your own lavash dough according to your recipe, you can reproduce ...

and I missed everything again.
That is, we roll out a round pita bread, put the filling on it and fold it in half? How next, bake or fry?

Pinch or glue the edges and fry in oil in a skillet very quickly, just like in your recipe. Only the dough will turn out in 1 layer and, apparently, the egg will be fried a little more through a thin single-layer dough. Cheburek-like in appearance, but not bubbly due to the small amount of oil

Thank you. I do it so often with my lavash, only I turn more cunning.

Here are some more very interesting recipes using Armenian lavash !!
🔗

Hello everybody!! I make a pita roll. I take 1 jar of pink salmon in oil, knead it with a fork. Cut the greens (dill, parsley, whatever you like, or all together). Softened butter 150g. mix with fish, herbs and spread thin lavash with this paste. We roll it into a roll and send it to the refrigerator for a couple of hours for impregnation. Cut into portions before serving.
Instead of butter, you can take hard cheese - and so and so delicious. (Photo)

The second recipe for lavash roll: 3 pita bread 1 layer - 500 gr. chop the ham in a blender, add mayonnaise, stir. Spread pita bread. Layer 2 - put on top of the first. Grind 4-5 hard-boiled eggs in a blender, add chopped herbs, mayonnaise. Stir with grease lavashik. 3 layer - 300gr. cheese and 50 gr. chop walnuts in a blender, mix with mayonnaise. Spread pita bread. Roll all this into a roll and 1 hour in the refrigerator. Before serving, cut into 1.5 cm wide pieces.It is very tasty and beautiful
Bon appetit, everyone.

For my birthday I made rolls with smoked salmon and ham. Tasty! Fly away

Just in case, the recipe:
Grease pita bread with 100 g of processed cheese ("Friendship" type), put pieces of salmon or ham, sprinkle with herbs and roll up. Leave to soak for 1 hour and cut into thin (1.5 cm) rolls. Place on a platter over lettuce leaves.

[Qween]

Qween, yes, with such a topic, and there are no more secrets. I have not seen the topic.
I wanted to tell you about the pies. It turns out a golden crust if you add a little mayonnaise to the sour cream with eggs. And you need to grease the pita bread quite a bit, then the dough in the finished cake will resemble a puff one. And if you overdo it with the sauce, then the dough is nasty and chomping. And I also liked the way of preparing potatoes for filling. It is cut into small cubes (I cut with Nayser Dicer), dipped in boiling salty water and cooked for about three minutes, until half cooked. And then you can combine it with anything, even with mushrooms, or just with onions. Vooot ...

[Freken Bock]

Freken Bock , and if the lavash has already become stale at the edges, is it already only for pies, or can it be restored without damage?

I don’t know. Maybe sprinkle some water and spin it in the microwave?

Oh, and the photo has just opened, and before that there was just a message.
And the pie with what, with potatoes?
PS: after micro bread quickly stale, I don't really like it. In general, what will come of it - I'll write.

[Qween]

Qween , yeah, with potatoes + mushrooms with onions + minced meat (raw). It was delicious.

And what else can you eat pita bread before baking, besides kefir?

[Qween]

Qween, I don’t use kefir, I don’t like it. I lubricate (better with a brush, quickly, do not soak too much, otherwise the pita will break) with sour cream + a little mayonnaise + an egg. And sprinkle grated cheese on top of the pie is also good.

On Saturday I baked a pie of 2 stale lavash with sweet curd filling.

Lavashi sprinkled water from a spray bottle, and left for a few minutes. Further according to the scheme.
I liked the result very, very much!

There is a field for experiments, and it is absolutely impossible to compare "raw" lavash rolls and baked pies. Pies, as if not from the usual lavash, but from a specially prepared dough.

[Qween]

Qween,

Try also baking apple strudel (recipe on page 1) - no worse than the real one that I've tried in Austria, and no fuss with rolling out the thinnest layers of dough

[Alexandra]

Alexandra, now I want to make a strudel.
Sprinkle with water, before baking, liberally or lightly?

[Qween,]

Qween,
I spray it lightly, it turns out a hard crust - then, due to the inside, in apples, it softens. Immediately cut into circles and slide onto a dish.

If you moisten more, the softer dough will probably not be tried

[Alexandra]

It turned out very tasty strudels, a complete dish.
The hand almost trembled, wanted to put sugar in the filling. It's good that I didn't pour it, it would be very sweet.

Very tasty thank you, Alexandra !

[Byurek]

Can you add your 5 kopecks to the topic?
The recipe is not mine, it is taken from some Turkish forum.

Byurek
We take a sheet of pita bread, 500 gr. feta cheese (better salted, Bulgarian), a bunch of parsley / dill, who likes what, 1 tbsp. milk, 1 tbsp. water, 0.5 tbsp. rast. butter, 2 eggs.

Preheat the oven to 180. We take a form about 6 cm deep.
three cheese in a bowl, cut the grass and mix everything.
In another bowl, combine milk, water, butter and eggs. beat everything slightly,
DO NOT DRAIN !!!!!!
We try on the middle of a sheet of lavash in a shape, the lavash should hang from the edges, a couple of cm.
cut off the edges from the lavash, and it should turn out: one piece from the middle, more than 2 extreme ones.
Lubricate the form with a mixture of milk / water / butter / eggs, spread out a larger piece of pita bread, again slightly moisten with the mixture, put half of the grated cheese. Now we take the 1st extreme piece of lavash - tear it like papier-mâché, and wet it in the mixture, spread it on a layer of cheese using the same principle as papier-mâché. again a layer of cheese, again torn and moistened with the 2nd extreme piece of lavash.
Then we moisten the hanging edges of the pita bread, wrap it over the resulting pie, and pour over the rest of the mixture !! YES will float !!
Put in the oven for 40-50 minutes.
The top should brown well.
The entire mixture should be absorbed.
For those who like crispy top, leave to cool without covering, for those who like softer - cover with a towel.
Consume cooled, and better on the trail. day / morning.
In the opinion of my family, pour honey and nothing else is needed in the morning.

In general, it is very similar to that recipe on page 1, which I call khachapuri.
The original recipe was either Bulgarian or Serbian in origin and there was also more eggs and butter, as well as feta cheese. I just changed for myself.

In general, it is very similar to that recipe on page 1, which I call khachapuri.
The original recipe was either Bulgarian or Serbian in origin and there was also more eggs and butter, as well as feta cheese. I just changed for myself.

In your version, kefir still goes ...
and here is milk.
But you're right, this is from the Mediterranean cuisine.

Turks, by the way, are very fond of such pies not only with cheese (feta cheese), but also with meat, that is, instead of feta cheese there is minced meat.
And instead of milk there is ayran - this kind of salted kefir or yogurt is very popular in Turkey. Because minced meat is not as salty as feta cheese.
It turns out like a puff pastry with minced meat.
Although they do not have meat for breakfast, such pies go great

Happy New Year))) and Merry Christmas)
Very interesting recipes, I will definitely try)) and we do it like this.
WITH CRAB sticks
Take 3 pita bread. The first one is smeared with a mixture of mayonnaise and garlic (pungency to taste), sprinkle generously with herbs: dill, parsley, green onions. Cover with the second pita bread, grease it with mayonnaise with garlic and sprinkle with finely chopped CRAB sticks (you can use crab meat). Smear the third pita bread with mayonnaise with garlic, sprinkle with grated cheese (I take any that is).
I fold this whole structure into a roll, wrap it in foil and in the refrigerator. I put it overnight, then cut it into pieces. It turns out bright, sharp, unusual))

[Alexandra]

Today I baked strudel, cut into pieces, sprinkled with powdered sugar, and before serving, poured each portion with heavy cream, which melted on hot dough, and soaked all the layers. It turned out such cakes.

Maybe this is not a very dietary option, but you still need to look for such a gorgeous dessert! So delicious that there are no words!
If you want to slay your guests on a felling, try making a strudel, you don't even need a cake.

Thanks again, Alexandra, for the idea!

[Qween,]

Qween, good health!

Yes, this option is not dietary, but it’s not so fast! The magic wand. Like all recipes with Armenian lavash.

Try again if you like cakes, apple cake or pita bread birthday cake

[Alexandra]

Alexandra, it is simply amazing that such a result is obtained from such simple products that even capricious eaters are not ashamed to serve!
Of course, I will try other options.

PS: No, well, these strudel cakes don't let me calm down!

I also baked these strudels at one time without stopping
Honestly, no worse than in the homeland of strudel in Austria

In the near future, I have your strudel, Alexandra. I can't find any suitable apples. Grandmothers do not sell in the cold, and the shops are nasty Polish.

[Freken Bock]

Freken Bock

Even with Polish delicious
And with the usual sour type of Antonovka it is generally divine

[Alexandre]

I made a strudel today. She smeared a sheet of pita bread with a beaten egg, scattered the grated butter sparsely, apples on Nyser in thin sticks, sprinkled them with sugar and three crushed cookies, a handful of raisins on top. The roll did not spin tight. Slightly smeared with melted butter on top. And she did something distant. : red: Today everything is wrong with me. Before that, I forgot to put eggs in the pancake dough. I remembered when the dough had already risen. Well, in the end I put the lavash in the oven with the maximum temperature. (She turned on, and then did not subtract to the norm). I noticed about five minutes later, when the roll had already started to burn. She pulled it out and covered it with a towel. What can I say ... He's gone already. AWESOME !!! Deliciously delicious! I have no words! Respect Alexandreinitiating the cooking process.

[Freken Bock]

Freken Bock

To health

Egg, butter and biscuits are already superfluous, we want to fit into our old business clothes after the holidays.Without this, everything will also work out great, so try

[Alexandra]

Alexandra , everything is so, but my children are 11 years old, they do not like restrictions. In general, I will definitely try your version.

[Freken Bock,]

You know Freken Bock, I do not specifically impose any restrictions on my family either. They eat what they like. But apparently, they are looking at me with my nutritional principles. Somewhere for more than six months, maybe for a year they asked not to buy potatoes. It has become very rare to eat pasta. I noticed that the 15-year-old son after 7 pm began to say that he was "not hungry." And he eats my bread, but not with meat. And my low-calorie breads and not very sweet low-fat desserts, my family eats with great pleasure.

Which I am very happy about. At any age, it is better not to overload the body, not to overstrain the metabolism.

And the taste gets used to less sweet and less salty taste very quickly. Once it seemed to me impossible to drink strong coffee without sugar - I switched to a substitute. Then I read about the fact that each pill kills several renal nephrons, even though there are a million of them, there are several with each cup - it's a pity ... only the first three cups were tasteless. Now I don't need sweetness to hammer in the great taste of freshly brewed coffee ....

Sorry for the flood. If you wish, we can continue the conversation in Temka about healthy eating.

MERRY CHRISTMAS! Delicious and light holidays for the body

[Alexandra]

I was very happy to find this topic. You can cook a lot with a minimum of time, thanks Alexandra... Yesterday I made a roll with salmon, and today I made a strudel. Here the difficulties arose. I made it according to the recipe from the first post. But my 170 strudel stubbornly refused to brown. I sat in the oven for 40 minutes, my patience ran out and I added the temperature to 200. After 10 minutes. sort of blushed a little. When I pulled it out, the top layer turned into a crumbling crust, inside - apple jam. How long (at least approximately) should you keep it in the oven for optimal results? And maybe something to anoint on top except water (protein, for example) for browning?