1. Wash and dry fresh herbs. Chop the parsley and dill with a knife.
2. Also wash, dry and chop the green onions. In the recipe for making pita bread with cheese and garlic, you can also use basil, cilantro and other herbs to taste, which are in the refrigerator.
3. Peel the garlic and cut into small cubes (you can put it through a press). Combine cheese, herbs and garlic in a salad bowl. To stir thoroughly. You can also use mayonnaise in this appetizer, but you can do without it if you thoroughly mix the filling. To make the mass more homogeneous, you can add a little sour cream, for example.
4. Unfold the pita bread on the work surface and lay out the filling. Gently distribute it throughout the pita bread, being careful not to tear it. To make pita bread with cheese and garlic at home more fresh, you can add a little chopped cucumber.
5. Roll up and wrap in foil. This will allow it to take the desired shape. Now you can put it in the refrigerator for 2-3. It is quite possible to leave it overnight. Before serving, the roll must be carefully unrolled and cut into portions. That's the whole simple recipe for pita bread with cheese and garlic, which is definitely worth repeating.
These rolls with cheese and fresh herbs can be made from ready-made store-bought yeast or yeast-free dough.
There can be different options for greens: dill, parsley, spinach, nettle... Different types of cheese are also suitable, and feta cheese goes well with herbs. To soften the salty taste, I advise you to mix it with chopped hard-boiled eggs.
For a roll with cheese and herbs, prepare the ingredients according to the list. The herbs used here are dill and nettle, and two rolls filled with different herbs will be baked.
If puff pastry is purchased, it is usually frozen. While the dough is defrosting at room temperature, you can start filling the rolls. Eggs need to be boiled, cooled, peeled and grated or chopped.
Grate the cheese or crumble it with a fork. Mix the cheese with the eggs.
Roll out each sheet of dough on a floured surface. It is recommended to roll out mainly in one direction so as not to damage its layers.
Place the filling on the prepared dough.
Sprinkle the filling of the first roll with fresh chopped dill.
For the second version of the roll, chop fresh May nettles (or other greens to taste).
Roll the dough and filling into rolls and make holes in them to allow steam to escape. Place the roll blanks on a baking sheet in a preheated oven and bake until done at 200 degrees for about 25 minutes. For better flaking of the dough, it is recommended to place a bowl of water in the oven.
Rolls with cheese and herbs are ready.
Bon appetit!
The most common guests on any table are snacks. And, oddly enough, the most delicious are always those that are very easy to prepare and have a minimum set of ingredients. Here, for example, is a simple dish - lavash rolls. They can be prepared with completely different fillings and use a huge variety of sauces.
One of the most winning options is fried rolls with cheese. This is not something you see on the dinner table every day, although it is a very simple dish. Just two types of cheese, processed and hard, wrapped in pita bread, create something new and incredibly tasty. This dish is perfect for breakfast or just a snack for lunch or dinner.
Ingredients:
- Lavash sheet – 1 sheet.
- Processed cheese – 1 pc.
- Mayonnaise - to taste.
- Egg – 1 pc.
- Salt - to taste.
- Ground pepper - to taste.
- Vegetable oil - for frying.
- Hard cheese – 100 g.
Preparation:
1. You can use absolutely any processed and hard cheeses for this dish, those that suit your taste. Cheeses must be grated on a coarse grater. You can put it in two different plates, or you can mix it together.
2. Beat one egg into a separate bowl and add a small amount of salt and ground pepper. Whisk with a fork until the salt and pepper dissolve. Set aside. This is the future batter for frying.
3. The pita bread needs to be unrolled; it is most convenient to lay it out on the table. The surface of the pita bread needs to be greased with a little mayonnaise.
4. Place hard and processed cheese on top.
6. After this, you should cut the roll into small pieces, they should be about three centimeters thick.
7. When the entire pita roll is cut, you need to dip each piece in egg batter.
8. Place the rolls in a frying pan with vegetable oil.
9. Fry for about two minutes on each side.
So, let's prepare all the components of the future dish: pita bread, hard cheese and vegetable oil (for frying). You can take absolutely any hard cheese, with any shade of taste. And the degree of melting of the cheese doesn’t even matter. Because during heat treatment, the cheese will still begin to melt, but it will turn out delicious both with cheese that has flowed heavily and with cheese that has retained its appearance, simply becoming hot and soft.
The cheese needs to be cut into cubes. I had cheese that had already been sliced at the supermarket, so I formed the block artificially (stacked the cheese slices to achieve the desired height).
Now it's time for the lavash. It needs to be unfolded completely on the table and cut into squares. The width of the square should be approximately the same as the length of the cheese block. If the square is a little smaller and the cheese begins to protrude from the roll, then during the frying process you will get a delicious cheese ending on the stick. If the square is wider and the block of cheese is shorter than the pita bread, then in the end we will get a roll with crispy edges, inside of which there will be melted cheese, like in a tube.
Wrap the cheese in pita bread. The rolls will unwind, so while preparing the rest of the rolls, I cover the already prepared ones, pressing them down with a knife. It is better to prepare all the rolls for frying at once, then the further process will take a matter of minutes.
There is another way to roll pita bread rolls with cheese. If the slices of cheese turned out to be large when slicing, then you can try wrapping the lavash rolls not with a block, but with a slice: place the sliced lavash and a plate of cheese on top of each other and then roll them together into a tube.
All that remains is to fry the rolls. Pour a little vegetable oil into a hot frying pan, quickly fry the rolls on both sides (literally 20-30 seconds), achieving a ruddy appearance of the finished dish. After frying, be sure to place the rolls on paper towels to remove excess fat.
That's it, you can serve. Hot, with amber flowing cheese, these lavash rolls are perfect with tea or coffee. This is delicious! This recipe can serve as a lifesaver when you quickly need to prepare breakfast or an afternoon snack. And even when someone unexpectedly came to visit you for tea.
Bon appetit!
Greetings, dear friends and site guests! I dedicate today's post to all gourmets and cheese lovers. Even if you are not one of those people yet, after reading my collection of recipes for snacks made from pita bread with cheese, you can completely change your attitude towards this product. I bring to your attention the best recipes for pita rolls with cheese with all sorts of tasty additions, which I have been collecting for many years, tested by time and more than one feast.
For rolls, you can use any cheese you like, the main condition is to chop it properly, and if you want to make a hot snack from lavash, then the cheese must also melt well. Cheese rolls can be prepared not only for a holiday table, but also as a snack or a hearty breakfast if you complement them, for example, with scrambled eggs.
In addition, you can safely wrap your favorite cheese salad, for example, “Jewish” or “Squirrel”, in pita bread, beautifully arrange neat rolls on a plate and decorate with herbs and viburnum or cranberry berries. Guests will be delighted with such a spectacular and original presentation of cheese salad.
Friends, I’m very interested to know if you have your own favorite recipes for pita bread with cheese? I look forward to your reviews, comments, photo reports here on the Home Restaurant website, as well as in the social networking groups VK, Instagram, OK.
Fried pita bread with cheese, spinach and herbs in a frying pan
Ingredients:
- 3 sheets of thin pita bread
- 150 gr. cheese that melts well
- 1 bunch of spinach
- ½ bunch of parsley
- ½ bunch of dill
How to cook:
First of all, let's prepare the greens. We wash the spinach in plenty of water to get rid of sand. Dry with a towel and chop quite finely.
We also wash the dill and parsley and chop them finely.
Grate the cheese onto a coarse grater.
For the recipe, I used large sheets of pita bread, which I cut in half.
First place grated cheese on each half sheet of thin pita bread.
Then chopped greens.
Fold the edges of the thin pita bread along the long side.
And carefully, so that the pita bread does not crack, roll it into a roll.
Next, place our lavash rolls with cheese and herbs on a dry frying pan, seam side down. Cover the frying pan with a lid and turn on the maximum temperature. We wait for the rolls to brown on the bottom, then turn them over.
Serve the fried pita bread stuffed with cheese and herbs hot. Each roll can be cut diagonally for a more beautiful presentation, and decorate the plate with a leaf of green lettuce.
Recipe for roll with salmon, cheese and Chinese cabbage
Ingredients:
- Thin pita bread 2 sheets
- Lightly salted salmon or trout 100 gr.
- Processed cheese (in a box) 100 gr.
- Hard cheese 50 gr.
- Beijing cabbage 50 gr.
Preparation:
Cut lightly salted salmon or trout into thin slices.
Shred the Beijing cabbage with a knife.
Grate the hard cheese onto a coarse grater.
Now let's start assembling our pita bread with filling. Spread the first sheet of thin lavash with soft melted cheese. It should take about half of the amount specified in the recipe.
Place Chinese cabbage evenly on top of the melted cheese.
Then we cover our future appetizer with a second sheet of thin pita bread.
Spread the top sheet of thin pita bread with the remaining melted cheese, sprinkle with grated cheese, and lay out pieces of red fish.
Carefully roll the filled pita bread into a roll along the long side.
The result should be a dense roll, without voids, 35-40 cm long. In this form, you can send the pita bread roll to wait for its finest hour in the refrigerator, having previously wrapped it in cling film or foil.
Or you can immediately cut the pita bread stuffed with red fish and cheese into portions of 1.0 - 1.5 cm.
Place the lavash rolls with salmon on a plate, garnish with a little herbs, and serve.
Juicy rolls with Korean carrots, cheese and ham
Ingredients:
- 2 sheets of pita bread;
- 100 g ham;
- 100 g Korean carrots;
- 50 g hard cheese;
- 3-4 tsp. mayonnaise;
- greens for decoration.
Preparation:
We need sheet, thin, preferably rectangular or square lavash. Sometimes thin round or oval pita breads are sold, but they are not very suitable for rolls; they need to be trimmed. For the roll we need 2 sheets of pita bread of the same size.
Let's make the filling for the lavash roll - cut the ham into small cubes.
Grate the hard cheese using a medium or coarse grater.
We also cut the carrots in Korean - so that the carrot pieces are not so long.
Grease the first sheet of lavash with mayonnaise (use half of the total amount of sauce). Distribute the mayonnaise over the pita bread using a table knife or the back of a teaspoon - this makes it easier to spread the sauce as evenly as possible.
Place chopped Korean carrots on top of the pita bread with mayonnaise.
Grease the second sheet of pita bread with the remaining mayonnaise and place it on the first sheet (with Korean carrots).
Place grated cheese and cubes of ham on the second sheet of pita bread. The filling should be placed evenly on the pita bread.
Roll the pita bread into a tight roll. We do this carefully so that the filling does not fall out of the roll, and the pita bread itself does not accidentally tear.
Wrap the lavash roll with Korean carrots in cling film or foil and put it in the refrigerator for 40-60 minutes. During this time, the roll will be thoroughly soaked. This is the minimum time for the pita bread to remain in the refrigerator, but if you wish, you can leave it there longer. If I make such a roll for guests, then most often I wrap it in the morning, and in the evening, before serving, I take it out of the refrigerator and cut it.
Recipe for dietary filling with cheese, cucumber, sour cream and herbs
Ingredients:
- 1 small bunch of dill;
- 3 tbsp. l. sour cream with a fat content of 15-20%;
- 1 clove of garlic;
- 40-50 g cheese of medium salinity;
- 1 small cucumber;
- 1 sheet of thin pita bread measuring 20x40 cm.
Preparation:
We will need rectangular lavash - it is easier to wrap it into a roll than square and, especially, oval. If you bought a square pita bread. Just cut it into 2 rectangles.
Three cheese graters: fine, medium or coarse - it depends only on your desire. The smaller the pieces of cheese, the more homogeneous the sour cream mixture with it will be, the larger the pieces, the brighter the taste of the cheese in lavash. It’s delicious in both the first and second cases.
Wash the dill, dry it and chop it finely.
Pass the garlic through a garlic press.
Place sour cream in a deep plate or bowl.
Add garlic, dill and cheese to the sour cream.
Mix everything thoroughly. The resulting mass should not be too liquid, but also not very dry - so that it can be easily spread on pita bread.
Apply sour cream and cheese to the surface of the pita bread, using the back of a spoon to distribute over the entire area.
Now it's the cucumber's turn. Grind it on a coarse grater. Now it should be a coarse grater, and not a medium or fine one: the cucumber releases a lot of juice, so you shouldn’t chop it too much. Be sure to try the cucumber to see if its skin is bitter. If this is the case, then it will need to be cut off before grating the cucumber.
Place the cucumber after the sour cream and cheese.
Roll the pita bread into a fairly tight roll.
Wrap the lavash roll in foil and place in the refrigerator for 1 hour. Unlike most lavash rolls, this one should not be kept in the refrigerator for a long time and should not be prepared in advance - the cucumber releases too much juice, and the lavash may turn out too wet and lose its shape.
After the pita bread is soaked, take it out of the refrigerator and cut it.
Serve pita bread with feta cheese and cucumber, garnished with herbs.
Delicious filling with shrimp, cream cheese and green salad
Ingredients:
- 1 sheet of thin (Armenian) lavash;
- 20 pieces of medium-sized shrimp;
- 2 tbsp. processed cream cheese;
- lettuce leaves;
- greens for decoration.
How to cook:
These rolls are made from thin lavash, which is also called Armenian. We will need a sheet of pita bread measuring approximately 20 by 40 cm.
I usually buy medium-sized shrimp for filling in pita bread: too small ones are not so tasty, but large, king ones are more suitable for a salad than for such a roll. Carefully clean the shrimp, trying to maintain their integrity.
Grease a sheet of lavash with melted cream cheese. The cheese, as you understand, should be paste-like, and not in blocks, so that it can be spread.
Stepping back about 5cm from one edge of the pita bread, lay out the lettuce leaves.
And then on the edge that remains free, we lay out a dense row of shrimp.
Roll the pita bread into a tight roll. And then we pack it in cling film (or foil) and put it in the refrigerator for 30-40 minutes.
This time is enough for the pita roll with shrimp and cheese to soak through.
I usually cut a long roll into 2-3 parts: this makes it easier to take and eat.
Rolls with three types of cheese “Cheese mix”
Ingredients:
For 2 servings:
- 1 sheet of pita bread;
- 2 - 3 tsp. sour cream;
- 20 g blue cheese;
- 20 g hard cheese;
- 2-3 tsp. processed cheese.
Preparation:
We will need 1 sheet of thin square lavash, with sides 35-40 cm.
Cut the lavash sheet into 2 halves. You get two rectangles.
Spread a thin layer of sour cream on 1 of the rectangles. Our task is to cover the entire surface of the pita bread. It is very convenient to spread sour cream in this case with the back of a spoon.
Grind the blue cheese into small pieces.
Place blue cheese on pita bread spread with sour cream. Don’t be confused by the fact that there is only a small amount of blue cheese - it has a very strong taste, so too much of it will only spoil the taste of lavash, overshadowing all other cheeses.
Now let's work on another rectangle of pita bread. Spread it with melted cheese. We do this in the same way as we smeared the first piece of pita bread with sour cream - using a spoon, quite carefully.
Now we connect two rectangles. To do this, place lavash with melted cheese on top of lavash with blue cheese.
Three hard cheeses on a medium grater.
Now put the grated hard cheese on the pita bread with melted cheese.
Well, now we have the most important job to do - to properly twist the pita bread. We will twist it on the larger side so that the roll is not very long. But quite large in diameter.
We twist it very tightly so that the sheets of pita bread are pressed against each other as close as possible and, as a result, no voids are formed.
Now we put the pita bread in the refrigerator for a couple of hours, packing it, for example, in a plastic bag.
Before serving, take the roll out of the pita bread with cheeses and cut it into pieces with a sharp knife. I usually get 12 pieces in total from pita bread of this size.
Hearty filling with fried minced meat, cheese and tomatoes
Ingredients:
- 1 sheet of thin pita bread measuring 20x40 cm;
- 1 small onion;
- 1 small carrot;
- 150 grams of minced meat;
- 50 g hard cheese;
- 2 tomatoes.
- 2-3 tsp. mayonnaise;
- vegetable oil for frying;
- salt, black pepper;
How to cook:
Peel the onion and cut it into half rings. Three carrots on a coarse grater. We twist the meat into minced meat (or take out ready-made minced meat). I usually use minced pork, you can use veal or mixed.
In a frying pan with a small amount of vegetable oil, sauté the onions and carrots until tender.
Add the minced meat (breaking it into small pieces with a frying pan spatula) and fry everything together over medium heat for 4-5 minutes. Do not forget to stir the contents of the pan all the time. Remove the pan with the prepared minced meat from the heat, add salt and pepper to taste. Let it cool.
Grease a thin sheet of lavash with a small amount of mayonnaise. We spread the minced meat with onions and carrots, trying to distribute the filling evenly throughout the entire sheet of lavash.
Three hard cheeses on a medium grater and also put on pita bread, on top of the minced meat.
Cut the tomatoes into thin rings and place them on the cheese.
Now tightly roll the stuffed pita bread into a roll.
We pack the stuffed pita bread in a plastic bag or cling film and put it in the refrigerator for 2-3 hours to soak.
After this time, you can cut the roll into rings.
As I already said, this dish of pita bread and minced meat can be served both cold and hot. In the latter option, I advise you not to cut the roll, but to serve it whole (like shawarma). To heat this roll, use a microwave oven.
Cheese salad “Squirrel” in lavash
Ingredients:
- Lavash sheet 1 pc.
- Hard cheese (“Russian”, “Gouda”) 100 gr.
- Processed cheese 100 gr.
- Boiled eggs 2 pcs
- Garlic 2 cloves
- Mayonnaise 100 gr.
Preparation:
The eggs must first be hard-boiled (4 minutes) and cooled. Peel the eggs and grate them on a fine grater.
Hard cheese, I used “Russian”, grate it on a fine grater.
We also grate the processed cheese on a fine grater.
Pass the garlic through a press and mix with mayonnaise in a separate bowl.
The lavash sheet should be laid out on a flat surface. If you are using an oval sheet, then you need to cut it to make a square or rectangle.
Spread the pita bread with mayonnaise and garlic, and spread the processed cheese on top. It is most convenient to do this with a spoon.
Place grated eggs and hard cheese on top.
Add a little more mayonnaise and spread the lavash filling with a spoon.
Carefully roll the pita bread into a tight roll and make sure there are no voids.
The finished roll should be wrapped in cling film or foil and refrigerated for at least 1 hour.
We take our lavash roll out of the refrigerator and cut it into 2-3 cm portions.
Lavash fried with cheese and tomatoes in egg
Ingredients:
- 2 sheets of pita bread measuring 15x30 cm;
- 50-70 g hard cheese;
- greens - dill, parsley, green onions;
- 1 medium sized tomato;
- 1 egg;
- salt, black pepper to taste;
- vegetable oil for frying.
How to cook:
Prepare the filling - grate the cheese on a medium grater, finely chop the greens, and cut the tomato into small cubes. Mix.
We mentally divide the pita bread into two parts. Place the filling in the center of one part. We bend the edges.
And wrap the pita bread in an envelope. It turns out to be a square with filling inside.
Beat the egg, salt and pepper to taste. Dip the pita bread into the egg, making sure that the envelope is completely bathed in it.
Place the frying pan on the fire, pour in vegetable oil. When the frying pan is hot, place the lavash envelopes in egg batter on it.
Cook the lavash envelopes over medium heat, achieving a golden color on each side.
Then remove the fried lavash envelopes with cheese and tomatoes from the heat, put them on a plate, and decorate with herbs.
How to make pita bread with grilled cheese
Ingredients:
For 2 servings:
- 1 sheet of thin pita bread measuring 40 by 40 cm;
- 3-4 tsp. homemade mayonnaise;
- 100 g hard cheese;
- parsley.
Preparation:
We will need thin pita bread, preferably square. Cut it into 4 squares with a side of 20 cm (this can be done with a regular knife or kitchen scissors).
Apply mayonnaise to each square of pita bread. Using the back of a spoon, spread it over the entire surface.
Three hard cheeses on a medium or coarse grater.
We spread the cheese on a sheet of lavash with mayonnaise, again trying to capture the entire plane of the lavash sheet. Sprinkle finely chopped parsley on top.
We wrap the pita bread, bending it on all sides.
You should get a neat envelope.
Light a fire in the barbecue or grill. Just like for barbecue, we will need coals. When they are ready, place the lavash envelopes with cheese and herbs on a baking rack. And we cook pita bread on the coals, periodically turning the grill on one side or the other.
In just 4-6 minutes, the pita bread will be ready: its surface will be browned and the cheese inside will melt.
Carefully remove the pita bread with cheese from the grill and place it on a plate. Serve immediately while the pita bread is still warm - it tastes much better this way!
Recipe for a hot snack of pita bread with cheese, dried meat and parsley
Ingredients:
For 1 serving:
- 2 sheets of pita bread measuring 20x20 cm;
- 1 tsp mayonnaise.
- 50 g hard cheese;
- 50 g dried meat;
- parsley;
Preparation:
We will need thin pita bread that is convenient to roll into an envelope. I usually buy rectangular pita bread and cut it into squares of the desired size.
Apply a thin layer of mayonnaise to a sheet of lavash. It is best to use homemade.
Three cheeses on a medium or fine grater. Cut the dried meat into small cubes, and the parsley – quite finely. First put a layer of grated cheese on the pita bread, and then on top of it - cubes of meat and herbs.
Carefully wrap the pita bread. First, bend two opposite sides of the square.
And then we fold the pita bread in two steps so that the filling ends up inside. If at the same time the lavash gets slightly cracked or torn at the folds, then don’t worry - nothing bad will happen, neither the cheese, nor especially the dried meat and herbs will fall out of the lavash because of this.
Place the frying pan on the fire, do not add oil. When the frying pan is well heated, put the pita bread with filling on it. Fry the pita bread on each side for 2-3 minutes, until lightly golden.
Serve the pita bread with cheese and dried meat immediately, before it cools down.
This recipe is ideal as a complement to your morning scrambled eggs. Just a couple of minutes and a hearty breakfast is ready.
Lavash with feta cheese, tomato and basil
Ingredients for 1 serving:
- 1 sheet of thin pita bread
- 50 gr. feta cheese
- 1 small tomato
- basil leaves
How to cook:
First, let's deal with feta cheese. As you know, this is a pickled, low-fat cheese - great for dietary nutrition, and such popular PP recipes today. Grate the cheese onto a coarse grater.
We cut the tomato into slices, as in my photo, after removing the stem. Wash the basil and dry it with a towel.
We unfold a sheet of thin pita bread on the table. First sprinkle with grated cheese, then place tomato slices on the edge, as in my photo. Sprinkle with basil leaves.
Fold the edges of the pita bread along the long side inwards and roll it into a tight roll.
At this stage, the stuffed pita bread can be wrapped in cling film and placed in the refrigerator to wait for its finest hour. Or you can serve it immediately by cutting the roll in half diagonally, as shown in my photo.
Lavash filling with melted cheese and herbs and garlic
Ingredients:
- 1 sheet of thin pita bread (20x40 cm);
- 1 processed cheese (100 g);
- 1 clove of garlic;
- salt, black pepper to taste;
- 1 tbsp. mayonnaise;
- 1/3 of a bunch of parsley.
How to cook:
For stuffed lavash, you need to take thin Armenian lavash: it is easy to roll.
Three processed cheese on a medium grater. If you have high-fat cheese, it will be quite soft, and grating it in this case is not very convenient. Place the cheese in the freezer for 10-15 minutes - there it will cool and become harder, then you can easily grate it.
Combine processed cheese, pressed garlic, salt, pepper and mayonnaise. Mix.
Apply a thin layer of melted cheese and mayonnaise onto a sheet of lavash.
Finely chop the parsley.
And put it on pita bread with melted cheese.
Roll the pita bread with herbs and cheese into a roll, trying to make it as tight as possible.
Now the pita bread needs to soak. This will take him at least an hour. Wrap it in foil or cling film and put it in the refrigerator.
And before serving, take it out, unpack it and cut it into thick rounds.
Recipe for rolls with crab sticks, cheese and garlic
Ingredients:
- 1 thin pita bread;
- 100 grams of crab sticks;
- 2 tbsp. mayonnaise;
- 2 tbsp. sour cream;
- 50-70 grams of hard cheese;
- 1-2 cloves of garlic;
- 2-4 lettuce leaves;
How to cook:
We will need thin lavash, which is also called Armenian - this is what rolls are made with. Sheet size is approximately 20x40 cm.
Combine sour cream, mayonnaise, grated hard cheese. And garlic, passed through a press.
Mix and grease the lavash sheet with the resulting mass.
Our next ingredient is crab sticks. They need to be cut - either into small cubes or thin bars.
Place chopped crab sticks on pita bread with cheese spread, and washed and dried lettuce leaves on top.
The filling is placed in a thin pita bread, now we need to roll it into a roll. Take your time, do it carefully: it is very important that the roll turns out tight - this way the filling will not fall out of it, and it will be well soaked and will not fall apart when slicing. We pack the lavash roll in cling film or foil and put it in the refrigerator for 1-2 hours.
Well, after that you can cut the roll into small rolls. Their thickness can be different - some make it minimal (about 1 cm), while others make it quite large (up to 4 cm). I prefer the golden mean - 2-3 cm.
Now you can put the pita rolls with crab sticks on a dish and serve.
Appetizer in lavash with red fish and cream cheese
Ingredients:
- 100 grams of lightly salted red fish;
- 1 sheet of thin pita bread;
- 50 grams of cream cheese;
- lettuce leaves.
How to cook:
The main ingredient of our dish is lightly salted red fish. It can be trout, like I did this time, or pink salmon, or salmon - it all depends on what you like and what you have available. Lightly salted red fish can be bought in the store, or you can marinate it yourself - it’s quite simple and quick.
For the roll, we will need to cut the red fish into small thin slices. There is no need to adhere to any clear, specific size; the pieces may differ from each other, this will not be noticeable in the finished dish.
We will need thin lavash for the roll, it is also called Armenian, rectangular in shape. The approximate sheet size is 20x40 cm.
We grease the lavash sheet with cream cheese, trying to apply it to the entire surface of the lavash.
Place pieces of red fish on pita bread with cheese, and lettuce leaves, previously washed and dried, are placed on top of them.
And now the most important thing is to wrap the pita bread into a tight roll. We do this slowly, so that the lavash sheet does not move to the side, and the roll turns out dense and neat.
Then we pack the pita bread in cling film or foil and leave it in the refrigerator for 1-2 hours to soak.
And after that you can cut the pita bread into rolls - about 2 cm thick.
Place the lavash rolls with red fish on a plate, decorate with herbs if desired and serve.
15 options for lavash rolls with cheese
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