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Lavash with hard cheese and herbs. Lavash roll with herbs: a step by step recipe with a photo. Appetizer in lavash with red fish and cream cheese
1. Wash and dry fresh herbs. Chop the parsley and dill with a knife.
2. Green onions also wash, dry and chop. You can also use basil, cilantro and other herbs to taste, which are in the refrigerator, in the recipe for making pita bread with cheese and garlic.
3. Peel the garlic and cut into small cubes (can be passed through a press). Combine cheese, herbs and garlic in a salad bowl. To stir thoroughly. Mayonnaise can also be used in such an appetizer, but it is quite possible to do without it if you mix the filling thoroughly. To make the mass more homogeneous, you can add a little sour cream, for example.
4. Unfold pita bread on a work surface and lay out the filling. Gently distribute it throughout the pita, trying not to tear it. To make pita bread with cheese and garlic at home fresher, you can add a little chopped cucumber.
5. Roll up and wrap in foil. This will allow him to take the desired shape. Now it can be sent to the refrigerator for 2-3. You can also 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.
Lavash with cheese is a very satisfying and unpretentious snack that can be prepared in a matter of minutes. This dish will be appropriate both in the everyday menu and at the festive table, if it is arranged in the form of tasty and beautiful rolls. The versatility of lavash with cheese allows you to use a lot of additional ingredients in its preparation, based on personal preferences - these can be a variety of vegetables, mushrooms, crab meat, slightly salted or smoked red fish, greens, etc.
Such a large selection of add-ons for cheese filling makes it possible every time to give the dish a new shade of taste and experiment in search of the very perfect combination. As for the main ingredient of the dish, almost any type of cheese is suitable for making lavash snacks - hard, processed, suluguni, cottage cheese, etc. Lavash with cheese - regardless of the additional ingredients - will perfectly complement fresh herbs and a few cloves of garlic, passed through a press.
Despite the fact that pita bread with cheese is a very high-calorie and nutritious snack, sometimes you can still treat yourself and your loved ones, because little pleasures make our life a little more pleasant! "Culinary Eden" has compiled for you a small selection of recipes that you can change at your discretion, supplementing them with your favorite ingredients.
Lavash envelopes with cheese and herbs
Ingredients:
2 thin Armenian lavash,
200 g hard cheese,
1/2 bunch dill,
1/2 bunch of parsley
2-3 garlic cloves,
2 eggs,
salt,
vegetable oil.
Cooking:
Cut each pita bread into 6 rectangles. Grate the cheese on a coarse grater and mix with chopped herbs and garlic passed through a press. Put about 3 tablespoons of filling in the center of each piece of pita bread and roll up into envelopes. Beat the eggs with a small amount of salt and dip each lavash envelope in the resulting mass. Fry the envelopes in vegetable oil on both sides until a golden crust appears. Serve the appetizer hot.
Lavash rolls with cheese and boiled eggs
Ingredients:
1 Armenian lavash
250-300 g of hard cheese,
3 boiled eggs
2 raw eggs
3 tablespoons of mayonnaise, sour cream or regular yogurt,
80 ml milk
salt,
vegetable oil.
Cooking:
For the filling, mix grated eggs and cheese, chopped green onions and mayonnaise in a bowl. In another bowl, beat eggs with milk and a pinch of salt. Cut pita bread into squares of the same size, grease with the prepared filling and twist into tubes. Dip the tubes in the egg mixture and fry on both sides in vegetable oil, laying in the pan with the seam down. Serve the appetizer hot or warm.
Lavash roll with melted cheese and mushrooms
Ingredients:
2 lavash,
200 g champignons,
1 onion
80 g processed cheese,
2-3 garlic cloves (optional)
dill greens,
salt and ground black pepper to taste
vegetable oil.
Cooking:
Saute chopped onion in vegetable oil until soft. Add mushrooms, cut into thin slices, and fry, stirring occasionally, about 5-7 minutes. Salt and pepper the mushroom mixture and set aside. Lubricate one sheet of pita bread with half of the melted cheese and sprinkle with chopped dill. Lubricate the second sheet of pita bread with melted cheese, put it on top of the first pita bread and evenly distribute the mushroom filling on top. Gently roll the pita bread into a tight roll, wrap with cling film and let it soak in the refrigerator for several hours. Serve sliced.
Lavash roll with curd cheese and salmon
Ingredients:
2 Armenian lavash
200 g lightly salted salmon,
400 g curd cheese,
1 large cucumber
1 bunch of dill.
Cooking:
Cut the salmon into very thin slices. Lubricate one sheet of pita bread with half the curd cheese and sprinkle with chopped herbs. Put a second sheet of pita bread on top, brush with the remaining curd cheese, lay out the pieces of fish and finely chopped cucumber. Carefully roll up the roll, wrap it in cling film and refrigerate for at least 1 hour before serving. Serve the appetizer by cutting it into small portioned pieces 2-3 cm thick.
Lavash roll with cheese and crab meat
Ingredients:
1 thin lavash,
200 g cheese
1 pack of crab meat
3-4 tablespoons of mayonnaise,
ground black pepper to taste.
Cooking:
Grease a sheet of pita bread with mayonnaise, evenly distributing it over the entire surface. Sprinkle pita bread with finely chopped crab meat and grated cheese. Season with ground black pepper to taste. Roll into a tight roll, wrap in cling film and refrigerate for several hours. Before serving, cut into portions.
Lavash khachapuri with cheese
Ingredients:
3 thin pita bread,
300 g suluguni cheese,
300 g cottage cheese,
2-3 tablespoons of sour cream,
2 eggs,
1/2 bunch of greens
salt to taste.
Cooking:
Mash the cottage cheese with a fork with sour cream and mix with cheese grated on a coarse grater and chopped herbs. Salt the filling to taste. Place one sheet of pita bread on a baking sheet lined with foil or parchment paper. Pour half of the filling on top and spread evenly over the entire surface. Cover with another sheet of pita bread and brush with the remaining filling. Put the third sheet of pita bread on top and brush its surface with beaten eggs with a pinch of salt. Put the baking sheet in the oven preheated to 180 degrees and bake for about 20-30 minutes until golden brown. Serve hot, cut into slices.
Ingredients:
2 Armenian lavash
200 g sour cream or regular yogurt,
100 g cheese
1 egg
salt and spices to taste.
Cooking:
In a bowl, beat sour cream (or yogurt) with egg, spices and salt. Lubricate the pita bread with the resulting mixture, then cut into pieces (according to the size of the chips). Put on a baking sheet lined with parchment paper and sprinkle with grated cheese on top. Bake in a preheated oven at 190 degrees for 5 to 10 minutes until the chips are crispy and golden.
As you have already seen, pita bread with cheese can have a lot of different variations that allow you to cook something new every time and surprise your loved ones. Bon appetit!
We continue our series of reports on delicious and quick breakfast which you can cook in a matter of minutes in the morning, when everyone around is in a hurry, flying, running and cannot find free time to stand at the stove. Morning is my favorite time of day. It seems to me that it determines what the day will be, so I always try to turn it into a small holiday. Turn on some nice soothing music. Light warm flickering candles. Kiss to wake up the children. cook lavash with cheese and herbs who loves her husband very much. In fact, of course, it turns out the most banal hot sandwich with cheese, which I often serve for breakfast anyway, but is it really important when the emphasis is not on variety, but on “highlights”, on mood, on the desire to turn an ordinary morning into an unusual one? Lavash with cheese and herbs in a pan slightly goes beyond our standard breakfasts, and this is already an occasion to look differently at the morning, at a new day, at what lies ahead and how we perceive it.
"I love breakfast," Frank said. - If I could, I would eat only breakfast.
Rick Riordan, The Heroes of Olympus
However, if it seems to you that in the morning you will not find time to cook lavash with cheese and herbs, make preliminary preparations in the evening - grate the cheese, mix it with herbs. This is actually the most time-consuming part of the work, and if you do it in the evening, in the morning you will only have to put the pita bread on the pan. You will agree that even the busiest hostess will find time for this.
Ingredients:
2 sheets of thin Armenian lavash;
200 g of hard cheese;
4 tbsp. l. mayonnaise or sour cream (optional);
a huge bunch of greens;
salt, pepper to taste.
Rub on a fine grater hard cheese. You can mix several varieties - I usually make such a breakfast when a piece of Russian, a stub of Dutch, dried gouda slices remains in the refrigerator. All this is perfectly utilized, turning into delicious pita rolls, inside of which cheese stretches with appetizing strings. Just cheese - without reference to varieties.
Finely chop the greens. Taste. Or just what's in the fridge. Or even a freezer - in winter I don’t buy greens for this recipe, I take out dill-parsley harvested from the summer, grown with my own hands.
Mix cheese and herbs. Add salt and pepper if necessary. Season with sour cream or mayonnaise. If we don’t plan to go anywhere, squeeze a couple of cloves of garlic.
The resulting mass is evenly distributed over the entire surface of the pita bread. Roll up rolls. Cut into bite-sized pieces.
Fry in a hot dry frying pan on both sides until golden brown. And immediately, immediately serve, because the cheese stretches with strings, and the greens smell so that you can go crazy, and with a cup of coffee it's just bliss!
Bon appetit and good, successful days to you, filled with sun and love!
Hot appetizer from lavash with different fillings can be cooked in the microwave, oven, on the grill.
For the holiday table is not necessary to buy slightly salted salmon with red caviar. Enough to have simple products to cook, for example, pita bread with cheese and herbs in a pan, and even without oil.
The use of Armenian bread in cooking gives a quick result.
Thin flatbread appetizers are not only beautiful, they also give the impression of a composition that took a lot of time to create.
Lavash with cheese, greens, egg: a step-by-step roll recipe with a photo
Your guests will especially like this quick-to-cook appetizer if you treat them outdoors: in the gazebo at your summer cottage, at a picnic.
It is prepared from two types of cheese.
Ingredients
Servings: - + 8
- Lavash sheets 2-3 pieces
- hard cheese 100g
- Soft cheese 100g
- Dill and parsley 1 bunch
- Garlic (optional) 3 cloves
- Hard boiled egg 2 pieces
- Mayonnaise 4 spoons
per serving
Calories: 256 kcal
Proteins: 13.77 g
Fats: 20.53 g
Carbohydrates: 3.75 g
40 min. Video recipe Print
Fry the side with the folded corners in a pan. You can brown until a crust forms and the second.
The heat will melt the cheese. Lavash with filling will become crispy.
Fried lavash with suluguni and herbs
Moderately salty Georgian cheese with an elastic texture is great for frying and baking.
Let's cook pita bread with herbs and suluguni cheese?
Ingredients:
- thin pita bread - 1 piece;
- suluguni - 100 grams;
- green onions and dill - 100 grams;
- salt and pepper - to taste.
- egg (raw) - 1 piece.
- vegetable oil - 30 grams.
- Finely chop the greens.
- Add suluguni, chopped on a coarse grater, to the onion and dill. Salt and pepper. We mix.
- We unfold a rectangular sheet of pita bread. Sprinkle evenly with a mixture of cheese and fresh herbs.
- We twist the roll and dip it in the egg so that a golden crisp forms during frying.
- Fry the roll on both sides.
There is another way to wrap suluguni in pita bread.
1. Cut a large sheet of Georgian bread into 4 rectangles.
2. In the upper part we place one spoonful of filling.
3. We turn the cake step by step with an envelope as shown in the photo.
Appetizing triangles with sulugini cheese will turn out.
According to this recipe, you can cook pita bread fried in a pan with mozzarella, basil and tomato; pita bread with suluguni, herbs and tomatoes; with cheese, green onions, ham or sausage; cottage cheese and herbs.
Show your imagination, experiment with flavor combinations. You are sure to find the best recipe for you.
Greetings, dear friends and guests of the site! I dedicate today's post to all gourmets and cheese lovers. Even if you are not one of those yet, then after reading my selection of recipes for pita snacks with cheese, you can radically change your attitude towards this product. I bring to your attention best recipes pita rolls with cheese with all sorts of delicious additions that I have been collecting for more than one year, tested by time and more than one feast.
For rolls, you can use any cheese that you like, the main condition is to grind it correctly, and if you want to cook a hot pita appetizer, then the cheese should also melt well. Cheese rolls can be cooked not only on festive table, but also as a snack or a hearty breakfast, if you supplement 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 cranberries. From such a spectacular and original serving of cheese salad, guests will be delighted.
Friends, I am very interested to know if you have your favorite recipes from pita bread with cheese? I look forward to your feedback, comments, photo reports here on the Home Restaurant website, as well as in social networking groups VK, Instagram, OK.
Fried pita bread with cheese, spinach and herbs in a pan
Ingredients:
- 3 sheets of thin lavash
- 150 gr. cheese that melts well
- 1 bunch of spinach
- ½ bunch parsley
- ½ bunch dill
How to cook:
The first step is to prepare the greens. We wash the spinach in plenty of water to get rid of the sand. Pat dry with a towel and cut into small pieces.
Dill and parsley are also washed and finely chopped.
We rub the cheese on a large grater.
For the recipe, I used large sheets of pita bread, which I cut in half.
On each half of a sheet of thin pita bread, first spread the grated cheese.
Then chopped greens.
We bend the edges of thin pita bread along the long side.
And carefully, so that the pita bread does not crack, we turn it into a roll.
Next, we lay our pita rolls with cheese and herbs on a dry frying pan with the seam down. Cover the pan with a lid and turn on the highest heat. We wait until the rolls are browned from below, then turn over.
Serve fried pita bread stuffed with cheese and herbs hot. Each roll can be cut diagonally for more beautiful presentation, and decorate the plate with a leaf of green salad.
Roll recipe with salmon, cheese and Chinese cabbage
Ingredients:
- Thin lavash 2 sheets
- Salmon or trout slightly salted 100 gr.
- Processed cheese (in a box) 100 gr.
- Hard cheese 50 gr.
- Beijing cabbage 50 gr.
Cooking:
Lightly salted salmon or trout cut into thin slices.
Peking cabbage shredded with a knife.
Hard cheese rubbed on a coarse grater.
Now let's start assembling our pita bread with filling. Spread the first sheet of thin pita bread with soft melted cheese. It should take about half of the amount indicated in the recipe.
On top of the melted cheese, spread the Beijing cabbage evenly.
Then we cover our future snack with a second sheet of thin pita bread.
We spread the top sheet of thin pita bread with the remaining melted cheese, sprinkle with grated cheese, and spread the pieces of red fish.
Gently roll the pita bread with the filling into a roll along the long side.
It should turn out to be a dense roll, without voids, 35-40 cm long. In this form, you can send a pita roll to wait for your finest hour in the refrigerator, after wrapping it in cling film or foil.
And you can immediately cut the pita bread stuffed with red fish and cheese into portioned pieces of 1.0 - 1.5 cm.
Put the rolls of pita bread with salmon on a plate, decorate a little with herbs, and serve.
Juicy rolls with Korean carrots, cheese and ham
Ingredients:
- 2 sheets of pita bread;
- 100 g of ham;
- 100 g of carrots in Korean;
- 50 g of hard cheese;
- 3-4 tsp mayonnaise;
- greenery for decoration.
Cooking:
Lavash we need sheet, thin, preferably rectangular or square. Sometimes thin round or oval pita breads are sold, but they are not very suitable for rolls, they need to be cut off. For the roll, we need 2 sheets of pita bread of the same size.
Let's deal with the filling for the pita roll - cut the ham into small cubes.
We rub hard cheese on a grater - medium or large.
We also cut carrots in Korean - so that the pieces of carrots are not so long.
Lubricate the first sheet of pita bread with mayonnaise (we use half of the total amount of sauce). We distribute the mayonnaise over the pita bread with a table knife or the back of a teaspoon - it is more convenient to apply the sauce as evenly as possible.
On top of the pita bread with mayonnaise, spread the chopped carrots in Korean.
Lubricate the second sheet of pita bread with the remaining mayonnaise and place on the first sheet (with Korean carrot).
Put grated cheese and ham cubes on the second sheet of pita bread. The filling should be placed evenly on the pita bread.
We 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 itself does not accidentally tear.
We wrap the roll of pita bread with Korean-style carrots in cling film or foil and hide in the refrigerator for 40-60 minutes. During this time, the roll will be soaked properly. This is the minimum time the lavash is in the refrigerator, but you can leave it there longer if you wish. 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 a dietary filling with cheese, cucumber, sour cream and herbs
Ingredients:
- 1 small bunch of dill;
- 3 art. l. sour cream with a fat content of 15-20%;
- 1 clove of garlic;
- 40-50 g of cheese of medium salinity;
- 1 small cucumber;
- 1 sheet of thin pita bread measuring 20x40 cm.
Cooking:
We need exactly rectangular pita bread - it is easier to wrap it in a roll than square and, moreover, oval. If you bought a square pita. Just cut it into 2 rectangles.
Three cheese on a grater: small, medium or large - it depends only on your desire. The smaller the pieces of feta cheese, the more homogeneous the sour cream mass with it will be, the larger it is, the brighter the taste of feta cheese in pita bread will be. Delicious in both the first and second case.
Wash dill, dry and finely chop.
Pass the garlic through a garlic press.
Put sour cream in a deep plate or bowl.
Add garlic, dill and cheese to sour cream.
We mix everything thoroughly. The resulting mass should not be too liquid, but not very dry - so that it can be easily spread on pita bread.
We apply sour cream with feta cheese on the surface of the pita bread, using the back of a spoon, distribute it over the entire area.
Now it's time for the cucumber. Three it on a coarse grater. Now it should be exactly a large grater, and not a medium or small one: the cucumber releases juice strongly, so it should not be crushed too much. Be sure to try the cucumber - if its skin is bitter. If so, then it will need to be cut off before rubbing the cucumber.
We spread the cucumber after sour cream with cheese.
We turn the pita bread into a fairly tight roll.
Wrap the roll of pita bread in foil and send it to the refrigerator for 1 hour. Unlike most pita rolls, this one should not be kept in the refrigerator for a long time and prepared in advance - the cucumber releases juice a lot, the pita bread can turn out to be too wet and lose its shape.
After the pita bread is soaked, we take it out of the refrigerator and cut it.
Serve pita bread with cheese and cucumber, garnished with herbs.
Delicious stuffing with shrimps, cream cheese and green salad
Ingredients:
- 1 sheet of thin (Armenian) lavash;
- 20 medium sized shrimp;
- 2 tbsp melted cream cheese;
- lettuce leaves;
- greenery for decoration.
How to cook:
Such rolls are made from thin pita bread, which is also called Armenian. We will need a sheet of pita bread about 20 by 40 cm in size.
I usually buy medium-sized shrimp for filling in pita bread: too small ones are not so tasty, but large, royal ones are more suitable for a salad than for such a roll. Gently clean the shrimp, trying to maintain integrity.
Grease a sheet of pita bread with melted cream cheese. Cheese, as you understand, should be pasty, and not in sticks, so that it can be spread.
Departing from one edge of the pita about 5 cm, spread the lettuce leaves.
And then on the edge that remained free, lay out a dense row of shrimp.
We roll the pita bread into a tight roll. And then we pack it in cling film (or foil) and send it to the refrigerator for 30-40 minutes.
This time is enough for the lavash roll with shrimp and cheese to soak.
I usually cut a long roll into 2-3 parts: this way it is more convenient to take and eat.
Rolls with three types of cheese "Cheese Mix"
Ingredients:
For 2 servings:
- 1 sheet of lavash;
- 2 - 3 tsp sour cream;
- 20 g blue cheese;
- 20 g of hard cheese;
- 2-3 tsp melted cheese.
Cooking:
We need 1 sheet of thin square-shaped pita bread, with sides 35-40 cm.
Cut the lavash leaf 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 lavash. It is very convenient to spread sour cream in this case with the back of a spoon.
Grind the blue cheese into small pieces.
We spread the blue cheese on the pita bread, spread with sour cream. Don't be embarrassed by the fact that there is little blue cheese - it has a very bright taste, so too much of it will only spoil the taste of pita bread, eclipsing all other cheeses.
Now let's take 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 - with a spoon, quite carefully.
Now we connect two rectangles. To do this, put pita bread with melted cheese on top of pita bread with blue cheese.
Three hard cheese on a medium grater.
Now spread the grated hard cheese on pita bread with melted cheese.
Well, now we have the most important work to do - to twist the pita bread well. We will twist it on the larger side so that the roll is not very long. But large enough in diameter.
We twist very tightly so that the pita sheets are pressed against each other as close as possible and, as a result, voids do not form.
Now we send the pita bread to the refrigerator for a couple of hours, while packing it, for example, in plastic bag.
Before serving, we take out the roll of pita bread with cheeses and cut into pieces with a sharp knife. In total, from pita bread of this size, I usually get 12 pieces.
Hearty stuffing with fried minced meat, cheese and tomatoes
Ingredients:
- 1 sheet of thin pita bread measuring 20x40 cm;
- 1 small onion;
- 1 small carrot;
- 150 gr minced meat;
- 50 g of hard cheese;
- 2 tomatoes.
- 2-3 tsp mayonnaise;
- vegetable oil for frying;
- salt, black pepper;
How to cook:
Peel the onion and cut into half rings. Three carrots on a coarse grater. We twist the meat into minced meat (or take out the finished minced meat). I usually use minced pork, you can take veal or mixed.
In a frying pan with a little vegetable oil, sauté onions and carrots until tender.
Add the minced meat (breaking it into small pieces with a spatula for the pan) 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 from minced meat off the heat, salt and pepper to taste. Let's cool down.
Lubricate a thin sheet of pita bread with a small amount of mayonnaise. We spread the minced meat with onions and carrots, trying to distribute the filling evenly over the entire sheet of pita bread.
Three hard cheese on a medium grater and also spread it on pita bread, on top of the minced meat.
Cut the tomatoes into thin rings and spread on the cheese.
Now tightly roll up the pita bread stuffed with a roll.
We pack stuffed pita bread in a plastic bag or cling film and send it to the refrigerator for 2-3 hours to soak.
After this time, you can already cut the roll into rings.
As I said, this dish of pita bread and minced meat can be served both cold and hot. In the latter version, I advise you not to cut the roll, but to serve it whole (according to the shawarma principle). To heat up such a roll, use the help of a microwave oven.
Cheese salad "Squirrel" in pita bread
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.
Cooking:
Eggs must first be hard-boiled (4 minutes), and cool. We clean the eggs, and rub on a fine grater.
Hard cheese, I used "Russian", rubbed on a fine grater.
Processed cheese is also rubbed on a fine grater.
Pass the garlic through a press, and mix with mayonnaise in a separate bowl.
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 pita bread with mayonnaise with garlic, and distribute on top processed cheese. The best way to do this is with a spoon.
Top with grated eggs and hard cheese.
Add a little more mayonnaise, and coat the filling for pita bread with a spoon.
Carefully roll the pita bread into a tight roll, and make sure that there are no voids.
The finished roll should be wrapped in cling film or foil, and sent to the refrigerator for at least 1 hour.
We take out our pita roll from the refrigerator, and cut it into portioned pieces of 2-3 cm.
Lavash fried with cheese and tomatoes in an egg
Ingredients:
- 2 sheets of pita bread measuring 15x30 cm;
- 50-70 g of 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:
We prepare the filling - three cheese on a medium grater, finely chop the greens, cut the tomato into small cubes. We mix.
Lavash is mentally divided into two parts. Place the filling in the center of one piece. We bend the edges.
And we wrap the pita bread with an envelope. It turns out a square with a filling inside.
Beat the egg, salt and pepper to taste. We lower the pita bread into the egg, making sure that the envelope is completely bathed in it.
We put the pan on the fire, pour vegetable oil. When the frying pan is hot, put envelopes from pita bread in egg batter on it.
We cook pita envelopes over medium heat, achieving a golden color on each side.
Then we remove the fried pita envelopes with cheese and tomatoes from the heat, put them on a plate, decorate with herbs.
How to cook 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 of hard cheese;
- parsley.
Cooking:
We need thin pita bread, preferably square. We cut it into 4 squares with a side of 20 cm (this can be done with an ordinary knife or kitchen scissors).
We apply mayonnaise to each square of pita bread. With the back of a spoon, spread it over the entire surface.
Three hard cheese on a medium or large grater.
We spread the cheese on a sheet of pita bread with mayonnaise, again we try to capture the entire plane of the sheet of pita bread. Sprinkle finely chopped parsley on top.
We wrap the pita bread, bending it from all sides.
You should get a neat envelope.
We kindle a fire in the brazier or on the grill. As for kebabs, we will need coals already. When they are ready, put the envelopes from pita bread with cheese and herbs on a baking grid. And we cook pita bread on the coals, periodically turning the grate to one side or the other.
After 4-6 minutes, the pita bread will be ready: its surface will turn brown, and the cheese inside will melt.
Carefully remove the pita bread with cheese from the grill and put it on a plate. Serve immediately while the pita bread is still warm - it tastes much better that way!
Recipe for a hot appetizer of pita bread with cheese, jerky and parsley
Ingredients:
For 1 serving:
- 2 sheets of pita bread measuring 20x20 cm;
- 1 tsp mayonnaise.
- 50 g of hard cheese;
- 50 g of dried meat;
- parsley;
Cooking:
We will need a thin pita bread, which is convenient to roll up with an envelope. I usually buy rectangular pita bread and cut it into squares of the right size.
We apply a thin layer of mayonnaise on a sheet of pita bread. It is best to use homemade.
Three cheese on a medium or fine grater. Dried meat is cut into small cubes, and parsley - finely enough. Lay out a layer on pita bread first grated cheese, and then on top of it - cubes of meat and greens.
Carefully wrap the pita bread. First, bend the two opposite sides of the square.
And then we fold the pita bread in two steps so that in the end the filling is inside. If, at the same time, the pita bread slightly cracks or tears on the folds, then do not worry - nothing terrible will happen, neither cheese, nor dried meat with herbs, will fall out of the pita bread because of this.
We put the pan on the fire, do not pour oil. When the pan warms up well, spread the pita bread with the filling on it. Fry pita bread on each side for 2-3 minutes, until light golden.
Serve pita bread with cheese and jerky immediately before it cools down.
This recipe is perfect as an addition to your morning scrambled eggs. Just a couple of minutes and a hearty breakfast is ready.
Lavash with brynza cheese, tomato and basil
Ingredients for 1 serving:
- 1 sheet of thin lavash
- 50 gr. cheese
- 1 small tomato
- basil leaves
How to cook:
First, let's take a look at the brynza cheese. As you know, this is a pickled, low-fat cheese - great for diet food, and PP recipes are so fashionable today. We rub the cheese on a coarse grater.
Cut the tomato into slices, as in my photo, after removing the place of the stalk. Wash the basil and pat dry with a towel.
We unfold a sheet of thin pita bread on the table. Sprinkle with grated cheese first, then put tomato slices on the edge, as in my photo. Sprinkle with basil leaves.
We turn the edges of the pita bread along the long side inward, and roll it into a tight roll.
At this stage, pita bread with filling can be wrapped in cling film and sent to the refrigerator, waiting for your finest hour. And you can immediately serve it to the table by cutting the roll in half obliquely, as shown in my photo.
Stuffing in pita bread with melted cheese and herbs and garlic
Ingredients:
- 1 sheet of thin pita bread (20x40 cm);
- 1 processed cheese (100 gr);
- 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 it up.
Three processed cheese on a medium grater. If you have high-fat cheese, it will be quite soft, and rubbing it in this case is not very convenient. Put the cheese in the freezer for 10-15 minutes - there it will cool and become firmer, then you can easily grate it.
We combine processed cheese, garlic, passed through a press, salt, pepper and mayonnaise. We mix.
Apply a thin layer of a mixture of processed cheese and mayonnaise on a sheet of pita bread.
Finely chop the parsley.
And spread on pita bread with melted cheese.
We turn the pita bread with herbs and cheese into a roll, trying to make it as tight as possible.
Now the pita bread needs to be soaked. It will take him at least an hour to do this. Wrap it in foil or cling film and send it to the refrigerator.
And before serving, we take out, unpack and cut into thick rounds.
Recipe for rolls with crab sticks, cheese and garlic
Ingredients:
- 1 thin pita bread;
- 100 gr crab sticks;
- 2 tbsp mayonnaise;
- 2 tbsp sour cream;
- 50-70 gr of hard cheese;
- 1-2 cloves of garlic;
- 2-4 lettuce leaves;
How to cook:
We will need a thin pita bread, which is also called Armenian - it is with it that rolls are made. Sheet size - approximately - 20x40 cm.
We combine sour cream, mayonnaise, hard cheese, grated. And garlic, passed through the press.
Mix and grease the pita leaf with the resulting mass.
Our next ingredient is crab sticks. They need to be cut - either into small cubes or thin sticks.
We spread the chopped crab sticks on pita bread with cheese spread, and on top - washed and dried lettuce leaves.
The filling is laid in thin pita bread, now we need to twist it into a roll. Take your time, do it carefully: it is very important that the roll is tight - so the filling will not fall out of it, and it will be well saturated and will not fall apart when cut. 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 already cut the roll into small rolls. Their thickness can be different - someone makes it minimal (about 1 cm), and someone - quite large (up to 4 cm). I prefer the golden mean - 2-3 cm.
Now you can lay out snack rolls from pita bread with crab sticks on a dish and serve.
Appetizer in lavash with red fish and cream cheese
Ingredients:
- 100 gr lightly salted red fish;
- 1 sheet of thin pita bread;
- 50 gr cream cheese;
- lettuce leaves.
How to cook:
The main ingredient of our dish is slightly salted red fish. It can be trout, like I have this time, and pink salmon, and salmon - it all depends on what you like and what you have available. Lightly salted red fish can be bought at the store, or you can pickle it yourself - it's quite simple and fast.
For the roll, we will need to cut the red fish into small thin plates. There is no need to adhere to any clear, specific size, the pieces may differ from each other, in ready dish it won't be noticeable.
Lavash for roll we need thin, it is also called Armenian, rectangular in shape. The approximate sheet size is 20x40 cm.
Lubricate the sheet of pita bread with cream cheese, trying to apply it to the entire surface of the pita bread.
We spread pieces of red fish on pita bread with cheese, on top of them - lettuce leaves, previously washed and dried.
And now the most important thing is to wrap the pita bread in a tight roll. We do this slowly so that the pita leaf does not move to the side, and the roll turns out to be dense and neat.
Then we pack the pita bread in cling film or foil and leave it in the refrigerator for 1-2 hours - soak.
And after that, you can already cut the pita bread into rolls - about 2 cm thick.
We spread the rolls of pita bread with red fish on a dish, decorate with herbs as desired and serve.
15 variants of pita rolls with cheese
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