Lavash with homemade cheese and herbs. How to make a pita roll with cheese and herbs according to a step-by-step recipe with a photo. Lavash with cheese and herbs

A hot lavash appetizer with different fillings can be cooked in the microwave, oven, or on the grill.

It is not necessary to buy light-salted salmon with red caviar for the festive table. It is enough to have simple products to cook, for example, pita bread with cheese and herbs in a pan, and even without oil.

Using Armenian bread in cooking gives quick results.

Thin flatbread snacks are not only beautiful, they also give the impression of a composition that took a long time to create.

Lavash with cheese, herbs, egg: a step-by-step recipe for a roll with a photo

A quick-cooking snack will especially appeal to your guests if you treat them in the fresh air: in a gazebo at your summer cottage, at a picnic.

It is made from two types of cheese.

Ingredients

Servings: - + 8

• Lavash sheets 2-3 pieces
• Hard cheese 100g
• Soft cheese 100g
• Dill and parsley 1 bundle
• 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 minutes Video Recipe Print

Fry the rolled-up side. You can brown until a crust and the second.

The heat will melt the cheese. The stuffed pita bread will become crispy.

Fried lavash with suluguni and herbs

Moderately salty Georgian cheese with an elastic consistency is excellent for frying and roasting.

Let's make 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.

1. Finely chop the greens.
2. Add suluguni, chopped on a coarse grater, to the onion and dill. Salt and pepper. We mix.
3. Expand a rectangular sheet of pita bread. Sprinkle it with a mixture of cheese and fresh herbs in an even layer.
4. We twist the roll and dip it in the egg so that a golden crisp crust forms during frying.
5. 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. Place one spoonful of the filling in the upper part.

3. Roll up the cake step by step with an envelope as shown in the photo.

You will get delicious triangles with sulugini cheese.

According to this recipe, you can cook pita bread fried in a pan with mozzarella, basil and tomato; lavash with suluguni, herbs and tomatoes; with cheese, green onions, ham or sausage; cottage cheese and herbs.

Show your imagination, experiment with combinations of taste. You will definitely find the best recipe for yourself.

Thin Armenian lavash serves as the basis for a hearty treat. It is smeared with mayonnaise, processed cheese, ketchup. If you wish, you can always make an original sauce from yogurt and mustard or sour cream, garlic and herbs.

The five most commonly used ingredients in pita and cheese roll recipes:

Fill the rolls with fried chicken fillet, cottage cheese, ham, lightly salted or smoked fish. The filling is complemented with fresh vegetables, pickled cucumbers, Korean carrots, grated cheese.

How to cook pita rolls with cheese

An elegant snack is prepared hot and cold. In the first case, a ready-made filling is used, which does not need to be heat-treated. In the second, fresh minced meat and fresh chicken eggs are taken.

The five fastest recipes for pita cheese roll:

1. Cooking the simplest roll takes 10-15 minutes. A sheet of pita bread is smeared with cream cheese or sauce, slices of ham or sausage are spread on it. The olive oil is mixed with minced garlic and chopped herbs. The mixture is applied to the filling with a culinary brush, then the workpiece is rolled up with a roll. To prevent the appetizer from falling apart, it is wrapped in cling film and sent to the refrigerator for 1 hour. The finished treat is cut into slices 3-4 cm thick and spread on lettuce leaves.
2. A simple baked snack filling is made with cottage cheese, grated cheese, beaten eggs, and herbs. It is laid out on pita bread and rolled up. The workpiece is cut into slices 4-5 cm thick and laid out in a baking dish. For juiciness, put pieces of butter on top. The treat is baked for 20-30 minutes at a temperature of 180 ° C.
3. Thin lavash and cheese are part of such popular dishes as shawarma, burritos, caesar roll, fish roll. To prepare them, cut the sheet, spread the filling on it and roll it up. The workpiece is fried on a grill and a pan on 2 sides.

Lavash rolls are served hot and chilled.

The treat goes well with cheese, sour cream and tomato sauce.

The easiest and fastest version of the original breakfast is pita bread with cheese in a pan. The filling for such a dish can be made more varied and interesting to your liking. For example, adding sausage, boiled eggs and other ingredients.

Ingredients:

• 1 thin pita bread;
• 1 clove of garlic;
• 1 egg;
• 100 grams of "Dutch" cheese;
• 3 sprigs of fresh parsley;
• 3 tbsp. l. medium-fat sour cream.

Preparation:

1. Mix sour cream with crushed garlic. Salt if necessary.
2. Grate the cheese coarsely. Mix with chopped parsley.
3. Grease lavash with sour cream sauce. Sprinkle with cheese and herbs filling. Cut it into two parts and fold each into a tight envelope.
4. Dip the blanks in a beaten egg.

Fry pita bread in any fat heated in a pan on both sides until golden brown. Serve hot.

With the addition of sausage

Ingredients:

• 3 pita bread;
• 2 raw eggs;
• 150 g Mozzarella;
• 250 g of boiled sausage;
• ½ bunch of green onions;
• 3 tbsp. l. sour cream;
• 1 tsp sweet mustard.

Preparation:

1. Rub the cheese coarsely. Cut the sausage into miniature cubes. Chop the greens at random. Mix the ingredients and pour sour cream over them. Add sweet mustard and mix well.
2. In a separate container, lightly beat the contents of the raw eggs with 2 tbsp. l. water and salt.
3. Cut the lavash into wide strips. Wrap a small portion of the filling in each. Fold the blanks into triangles.
4. Dip each in a beaten egg. Fry on both sides in a preheated cast iron skillet.

Ready-made pita bread with sausage and cheese is delicious to serve both cold and warm.

Cooking option with egg

Ingredients:

• 1 large Armenian lavash;
• up to 200 grams of hard salted cheese;
• 1 small bunch of fresh herbs;
• 2 - 3 garlic cloves;
• 1 egg;
• ½ tbsp. classic mayonnaise.

Cooking with egg and cheese like this:

1. Grate the cheese very finely. Process the boiled cooled egg in the same way.
2. Season the grated cheese and egg shavings with mayonnaise. Add crushed garlic and chopped herbs to them.
3. Spread the unrolled pita bread with the resulting filling and carefully roll the blank into a roll.
4. Cut it in half and brown on each side in a dry skillet. An appetizing crust should appear on the pita bread.
5. Cut the finished snack into slices and serve immediately as a snack.

This appetizer can be prepared with an egg and any vegetables. For example, you can supplement it with bell peppers or Korean carrots.

Lavash with cheese and ham

Ingredients:

• 2 thin rectangular pita bread;
• up to 200 grams of pork ham;
• ½ bunch of fresh dill;
• 100 g of "Dutch" cheese;
• 1 raw egg

Preparation:

1. Chop the ham into miniature cubes and mix with grated cheese.
2. Add chopped herbs to the filling. If the cheese and ham are not salty enough, you can add salt to your taste.
3. Cut the lavash into rectangles. Each - into 3 equal parts.
4. Place a small amount of filling in the center of the rectangles and fold them into neat tight envelopes.
5. In a small bowl, shake a raw egg and dip each piece in it.

Fry pita bread with cheese and ham in a well-heated cast-iron skillet with fat until crisp on both sides.

With cottage cheese in a pan

Ingredients:

• 3 pcs. lavash;
• 200 grams of feta cheese and fat cottage cheese;
• 1 large bunch of green onions and dill
• 2 eggs;
• fresh garlic to taste;
• 1 pinch of ground pepper;
• a piece of butter;
• fine salt.

Preparation:

1. Rub the cheese coarsely and mix with a fork with mashed cottage cheese.
2. Send raw eggs, all chopped herbs, salt and pepper to the filling.
3. Cut the lavash into large squares. Put part of the filling in the center of each of them and fold the blanks with envelopes.

Fry the appetizer until golden brown on both sides in heated butter.

Lavash khachapuri with cheese

Ingredients:

• 300 grams of thin pita bread (3 sheets);
• 150 - 200 grams of "Dutch" and "Adyghe" cheese;
• 2 pinches of coarse salt;
• 2 raw eggs;
• 1 tbsp. medium-fat kefir.

Preparation:

1. Beat eggs in a bowl with salt. Pour in cold kefir and repeat whipping.
2. Cut two circles from the pita bread to the size of the pan. One sheet must be left intact and placed in the selected container so that the edges protrude.
3. Cut the rest of the pita bread into pieces, put in a mixture of kefir and eggs.
4. Pour some of the grated "Dutch" cheese into a frying pan with a base.
5. Lay the first circle on top. Pour some hard cheese again, and also distribute some of the Adygei cubes.
6. Next, lay out the pieces of pita bread soaked in kefir and eggs.
7. Repeat a layer of two types of cheese. Close the products with the protruding edges of the pita bread. Lay out the last circle on top.
8. Pour everything with the remaining mixture of kefir and eggs.

Cover the khachapuri in a frying pan with a lid and cook over low heat until the egg mass thickens and the top "cake" is browned.

With melted product

Ingredients:

• 2 thin pita bread;
• 2 eggs;
• 1 processed cheese without additives;
• 2 tbsp. l. olive mayonnaise;
• fine salt;
• butter for frying.

Preparation:

1. Cut the processed cheese into thin slices.
2. Prepare a batter from eggs, mayonnaise and salt.
3. Divide the pita bread into medium-sized squares.
4. Put several thin slices of cheese in each.
5. Wrap the blanks in envelopes, dip in batter and fry until golden brown.

The appetizer is most delicious when fried in melted butter.

Armenian lavash with cheese in a pan

Ingredients:

• 1 pack of thin Armenian lavash;
• 3 - 4 feathers of green onions;
• 300 - 350 g of Gouda cheese;
• 3 boiled and 2 raw eggs;
• 2 tbsp. l. sour cream and the same amount of homemade mayonnaise;
• 80 ml of milk;
• butter;
• salt.

Preparation:

1. Grate boiled cooled eggs coarsely. Mix them with chopped green onions, sour cream and mayonnaise.
2. Add all the grated cheese and salt to the filling to taste.
3. Beat milk and raw eggs separately. Salt.
4. Cut the lavash into equal squares. Fill each with filling and roll up.

Fry the appetizer in a grill pan with butter until browned.

Triangles - a simple recipe for breakfast

Ingredients:

• 1 large thin pita bread;
• 150 g of "Russian" cheese;
• 60 g of a variety of fresh herbs;
• 1 pinch ground paprika;
• 1 egg;
• 1.5 tbsp. l. milk;
• 3 tbsp. l. crackers;
• 250 g smoked sausage;
• salt.

Preparation:

1. For the filling, mix chopped herbs, paprika and grated cheese. Cut the sausage into slices separately.
2. Cut the lavash into rectangles.
3. Place a part of the cheese filling and a piece of smoked sausage on the edge of each piece.
4. Wrap the strips in neat triangles. The filling should be closed on all sides.

Dip pita bread triangles in milk, beaten with egg. Then roll in breadcrumbs and fry until browned.

Such a pita bread appetizer with cheese is a great option for a quick snack or a hearty breakfast. Better yet, for evening gatherings with friends! Aromatic, satisfying, crunchy - in general, great!

We continue the series of reports about delicious and quick breakfasts that you can cook in a matter of minutes in the morning, when everyone 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 is it that determines what the day will be, so I always try to turn it into a small holiday. Turn on pleasant, calm music. Light warm flickering candles. With a kiss to wake the children up. To cook pita bread with cheese and herbs, who is very fond of her husband. In fact, of course, it turns out the most banal hot cheese sandwich, which I often serve for breakfast, but is it really important when the emphasis is not on variety, but on "zest", on mood, on the desire to turn an ordinary morning into an unusual ? Lavash with cheese and herbs in a pan is a little beyond the scope of our standard breakfasts, and this is already a reason to look differently at the morning, at the 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, Heroes of Olympus

However, if it seems to you that in the morning you will not find time to cook pita bread with cheese and herbs, make preliminary preparations in the evening - grate 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 in the pan. You must 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 greenery;

salt and pepper to taste.

Rub hard cheese on a fine grater. You can mix several varieties - I usually make such a breakfast when a piece of Russian, a stub of Dutch, dried slices of Gouda remain in the refrigerator. All this is perfectly utilized, turning into delicious pita rolls, inside of which cheese stretches like appetizing strings. It’s just cheese, without being tied to varieties.

Chop the greens finely. Taste. Or just what is in the fridge. Or even in the freezer - in winter I don't buy greens for this recipe, I take out the dill-parsley harvested from the summer, grown with my own hands.

We 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 out a couple of garlic cloves.

Distribute the resulting mass evenly over the entire surface of the pita bread. We roll up with rolls. Cut into portions.

Fry in a hot dry frying pan on both sides until golden brown. And immediately, immediately serve, because the cheese stretches in 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, filled with sun and love!

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 bread with cheese, you can radically change your attitude towards this product. I bring to your attention the best recipes for pita bread rolls with cheese with all sorts of delicious additions, which I have been collecting for more than one year, time-tested and not 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 make a hot snack from pita bread, then the cheese should also melt well. Cheese rolls can be prepared not only for a festive table, but also as a snack or a hearty breakfast, if you add them, for example, with scrambled eggs.

In addition, you can safely wrap your favorite cheese salad in pita bread, for example, "Jewish" or "Squirrel", beautifully lay out the neat rolls on a plate and decorate with herbs and berries of viburnum or cranberries. Guests will be delighted with such a spectacular and original serving of cheese salad.

Friends, I am very interested to know if you have your favorite pita bread recipes with cheese? I will 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 pita bread
• 150 g cheese that melts well
• 1 bunch of spinach
• ½ bunch of parsley
• ½ bunch of dill

How to cook:

The first step is to prepare the greenery. We wash the spinach in plenty of water to get rid of the sand. Dry with a towel and cut quite finely.

We also wash the dill and parsley and chop finely.

Rub the cheese on a coarse 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 the thin pita bread along the long side.

And carefully, so that the pita bread does not crack, we turn it into a roll.

Then we put our pita rolls with cheese and herbs on a dry frying pan, seam down. Cover the pan with a lid and turn on the maximum temperature. We are waiting for the rolls to brown from below, then turn over.

Serve hot fried pita bread stuffed with cheese and herbs. Each roll can be cut obliquely for a more beautiful presentation, and garnish 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.
• Peking cabbage 50 gr.

Preparation:

Lightly salted salmon, or trout, cut into thin slices.

Chop Chinese cabbage with a knife.

Rub hard cheese on a coarse grater.

Now we start assembling our stuffed pita bread. 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 processed cheese, spread the Chinese cabbage evenly.

Then we cover our future snack with a second sheet of thin pita bread.

Spread the top sheet of thin pita bread with the remaining processed 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 its finest hour in the refrigerator, having previously wrapped it in cling film or foil.

Or you can immediately cut pita bread stuffed with red fish and cheese into 1.0 - 1.5 cm portions.

Put the lavash rolls with salmon on a plate, garnish with herbs a little, and serve.

Juicy rolls with Korean carrot, cheese and ham

Ingredients:

• 2 sheets of pita bread;
• 100 g ham;
• 100 g of Korean carrots;
• 50 g of hard cheese;
• 3-4 tsp mayonnaise;
• greens for decoration.

Preparation:

We need lavash 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. For a roll, we need 2 sheets of pita bread of the same size.

Let's take care of the filling for the lavash roll - cut the ham into small cubes.

Grate hard cheese - medium or large.

We also cut carrots in Korean - so that the carrot pieces are not so long.

Grease the first sheet of pita bread with mayonnaise (use half of the total amount of sauce). We distribute the mayonnaise over the pita bread using a table knife or the back of a teaspoon - this way it is more convenient to apply the sauce as evenly as possible.

Put chopped Korean carrots on top of 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).

Put grated cheese and ham cubes on the second sheet of pita bread. The filling should fit 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 lavash itself does not accidentally break.

We wrap a Korean-style pita bread roll with carrots in cling film or foil and hide in the refrigerator for 40-60 minutes. During this time, the roll is properly soaked. This is the minimum time the lavash stays 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 it, I take it out of the refrigerator and cut it.

Recipe for dietary filling with feta 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 of feta cheese of medium salinity;
• 1 small cucumber;
• 1 sheet of thin pita bread measuring 20x40 cm.

Preparation:

We need lavash exactly rectangular - it is easier to wrap it in a roll than a square and, moreover, oval. If you bought a square pita bread. 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 - the brighter the taste of feta cheese will be in pita bread. Delicious in both the first and second cases.

My dill, dry it and chop finely.

Pass the garlic through a garlic press.

Put the sour cream in a deep plate or bowl.

Add garlic, dill and feta cheese to the sour cream.

Mix everything thoroughly. The resulting mass should not be too liquid, but also not very dry - so that it is easy to spread it on pita bread.

Apply sour cream with feta cheese to the surface of the pita bread, use the back of the spoon to distribute it over the entire area.

Now it's the cucumber's turn. Three it on a coarse grater. Now it should be just a coarse grater, and not a medium or small one: the cucumber lets out the juice strongly, so it should not be chopped too much. Be sure to try the cucumber to see if its skin tastes bitter. If so, then it will need to be cut off before rubbing the cucumber.

We spread the cucumber after sour cream with feta cheese.

We roll up the pita bread with a fairly dense roll.

We wrap the lavash roll 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 cooked in advance - the cucumber is very juicy, the pita may 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 lavash with feta cheese and cucumber, garnished with herbs.

Delicious filling with shrimps, cream cheese and green salad

Ingredients:

• 1 sheet of thin (Armenian) lavash;
• 20 pcs of medium-sized shrimps;
• 2 tbsp processed cream cheese;
• lettuce leaves;
• greens for decoration.

How to cook:

Such rolls are made from thin lavash, which is also called Armenian. We need a sheet of pita bread about 20 by 40 cm in size.

I usually buy shrimps for filling in pita bread of medium size: too small are not so tasty, and large, royal ones are more likely to be used in a salad than in such a roll. We peel the shrimps carefully, trying to preserve their integrity.

Grease a sheet of pita bread with melted cream cheese. The cheese, as you understand, should be pasty, and not in cubes, so that it can be spread.

Departing from one edge of the pita bread 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 quite enough for the pita roll with shrimps and cheese to soak.

I usually cut a long roll into 2-3 parts: it is more convenient to take and eat it this way.

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 of hard cheese;
• 2-3 tsp processed cheese.

Preparation:

We need 1 sheet of thin square-shaped pita bread, with sides 35-40 cm.

Cut the lavash sheet into 2 halves. It turns out two rectangles.

Spread sour cream on 1 of the rectangles with a thin layer. 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 pita bread, spread with sour cream. Do not be confused that there is not much blue cheese - it has a very bright 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 - with a spoon, quite carefully.

Now we connect the 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 put the grated hard cheese on the pita bread with melted cheese.

Well, now we have the most important job - to spin 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 it very tightly so that the sheets of pita bread are pressed together as close as possible and, as a result, no voids are formed.

Now we send pita bread to the refrigerator for a couple of hours, while packing it, for example, in a plastic bag.

Before serving, take out a 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 filling with grilled 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 of 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 get ready-made minced meat). I usually use minced pork, you can take from 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 with a spatula for a frying pan into small pieces) 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 frying pan with the prepared minced meat from the heat, salt and pepper to taste. Let cool.

Grease 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 on pita bread, on top of minced meat.

Cut the tomatoes into thin rings and put them on the cheese.

Now tightly roll the pita bread stuffed with a roll.

We pack the stuffed pita bread in a plastic bag or cling film and send it to the refrigerator for 2-3 hours, soak.

After this time, you can already cut the roll into rings.

As I said, this pita and minced meat dish can be served both cold and hot. In the latter version, I advise you not to cut the roll, but serve it whole (according to the principle of shawarma). To heat such a roll, use a worldwave.

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.

Preparation:

Eggs must be pre-cooked hard-boiled (4 minutes), and cooled. We clean the eggs and rub them on a fine grater.

Hard cheese, I used "Russian", rub on a fine grater.

We also rub the processed cheese on a fine grater.

Pass the garlic through a press, and mix with mayonnaise in a separate bowl.

A sheet of pita bread must be laid out on a flat surface. If you are using an oval sheet, then you need to cut it off to make a square, or rectangle.

Spread pita bread with mayonnaise with garlic, and spread the processed cheese on top. It is most convenient to do this with a spoon.

Lay out grated eggs and hard cheese on top.

Add a little more mayonnaise and spread the pita filling with a spoon.

Gently fold the pita bread into a tight roll, and make sure that there are no voids.

The finished roll must be wrapped in cling film or foil, and sent to the refrigerator for at least 1 hour.

We take our pita bread roll from the refrigerator, and cut it into 2-3 cm portions.

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 tomato;
• 1 egg;
• salt, black pepper to taste;
• vegetable oil for frying.

How to cook:

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. Put the filling in the center of one part. Bend the edges.

And 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 in vegetable oil. When the pan heats up, put the pita envelopes in the egg batter on it.

Cooking pita bread 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 on a plate, decorate with herbs.

How to make grilled pita bread with cheese

Ingredients:

For 2 servings:

• 1 sheet of thin pita bread measuring 40 x 40 cm;
• 3-4 tsp homemade mayonnaise;
• 100 g of hard cheese;
• parsley.

Preparation:

We need a 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).

Apply mayonnaise to each square of pita bread. With the back of a spoon, distribute it over the entire surface.

Three hard cheese on a medium or coarse grater.

We spread the cheese on a lavash sheet with mayonnaise, again trying to capture the entire plane of the lavash sheet. Sprinkle with finely chopped parsley on top.

We wrap the pita bread, while bending it from all sides.

You should get a neat envelope.

We light a fire in the grill or on the grill. As well as for kebabs, we already need coals. When they are ready, put the pita envelopes with cheese and herbs on a baking rack. And we cook pita bread on the coals, periodically turning the grate on one side or the other.

After 4-6 minutes, the lavash will be ready: its surface will brown, and the cheese inside will melt.

Carefully remove the pita bread with cheese from the wire rack and put it on a plate. We serve immediately, while the lavash is still warm - this way it is much tastier!

Recipe for hot 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 jerky;
• parsley;

Preparation:

We need a thin pita bread that can be conveniently folded into an envelope. I usually buy rectangular pita bread and cut it into squares of the desired size.

Apply mayonnaise with a thin layer on a sheet of pita bread. It is best to use homemade.

Three cheese on a medium or fine grater. Cut the jerky into small cubes, and the parsley - finely enough. We spread on pita bread first a layer of grated cheese, and then on top of it - cubes of meat and herbs.

Gently wrap the pita bread. First, bend the two opposite sides of the square.

And then we put the pita bread in two steps so that in the end the filling is inside. If, at the same time, the pita bread cracks or breaks slightly on the folds, then do not worry - nothing terrible will happen, neither cheese, let alone jerky with herbs will not fall out of the pita bread because of this.

We put the pan on the fire, do not pour oil. When the pan is well warmed up, put the stuffed pita bread on it. Fry pita bread on each side for 2-3 minutes, until light golden brown.

Serve pita bread with cheese and jerky immediately, until it cools.

This recipe is perfect to complement 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 take care of the feta cheese. As you know, this is a pickled, low-fat cheese - excellent for diet food, and such popular PP recipes today. 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 dry it with a towel.

We unfold a sheet of thin pita bread on the table. Sprinkle first with grated feta cheese, then spread 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 turn it into a tight roll.

At this stage, pita bread with a filling can be wrapped in plastic wrap and sent to the refrigerator, waiting for its finest hour. Or you can immediately serve it by cutting the roll in half diagonally, as shown in my photo.

Filling 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 part of a bunch of parsley.

How to cook:

For stuffed pita bread, you need to take thin pita bread, Armenian: it is easy to roll it up.

Three processed cheese on a medium grater. If you have a high-fat cheese, it will be quite soft, and in this case it is not very convenient to grate it. Put the cheese in the freezer for 10-15 minutes - there it will cool and become harder, then you can easily grate it.

We combine processed cheese, garlic, passed through a press, salt, pepper and mayonnaise. We mix.

Apply a mixture of melted cheese and mayonnaise in a thin layer on a sheet of pita bread.

Finely chop the parsley.

And put it on pita bread with melted cheese.

We roll pita bread with herbs and cheese into a roll, trying to do it as tightly as possible.

Now the lavash needs to be soaked. For this he will need at least an hour. We 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 grams of 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 need thin lavash, which is also called Armenian - it is with it that the rolls are made. Sheet size - approximately - 20x40 cm.

Combine sour cream, mayonnaise, grated hard cheese. And garlic, pressed through a press.

Mix and grease a sheet of pita bread with the resulting mass.

Our next ingredient is crab sticks. They must be cut - either into small cubes or into thin cubes.

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 roll it into a roll. Take your time, do it carefully: it is very important that the roll turns out to be tight - this way the filling will not fall out of it, and it itself will be well saturated and will not disintegrate when cutting. We pack the pita roll in cling film or foil and put 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 makes it quite large (up to 4 cm). I prefer the golden mean - 2-3 cm.

Now you can put pita bread rolls with crab sticks on a dish and serve.

Lavash appetizer 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 in our dish is light salted red fish. It can be trout, like mine 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 marinate yourself - it's quite simple and quick.

For the roll, we will need to cut the red fish into small thin plates. In this case, you do not need to adhere to some clear, certain size, the pieces may differ from each other, it will not be noticeable in the finished dish.

We need thin lavash for a roll, it is also called Armenian, rectangular in shape. The approximate size of the sheet is 20x40 cm.

Lubricate a 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 without hurrying so that the sheet of pita bread does not slide 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 lavash rolls with red fish on a dish, decorate with herbs as desired and serve.

15 options for lavash rolls with cheese

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