Armenian lavash is best suited for a variety of rolls. This thin unleavened flatbread rolls up perfectly and is soaked with filling. It will take very little time to prepare a pita roll with cod liver; I indicated 40 minutes, taking into account keeping the roll in the refrigerator for soaking. This snack can be prepared in advance.

So, let's prepare the necessary products. If you wish, you can take garlic and mix it with mayonnaise.

Let's set the eggs to boil, but for now let's get on with the other ingredients. Remove the liver from the jar and mash with a fork.

Grate the cheese on a fine grater.

Finely chop the greens. Dill, green onions, parsley - any favorite herbs will do.

Meanwhile, the eggs were boiled. Peel them from the shell and cut the whites and yolks separately.

I have a large pita bread - about 50*30 cm. Spread one half with mayonnaise and lay out half of the filling one by one. I added a mixture of peppers. If you have smaller pita bread, take two.

Cover with the other half of the pita bread, grease it again with mayonnaise and spread the remaining filling.

Roll the roll tightly, wrap it in cling film and place it in the refrigerator for 30 minutes (or more).

Using a sharp knife, cut the roll into slices approximately 1 cm thick. A wonderful appetizer, nourishing and tasty, is ready! The pita bread was soaked in the sauce and became tender and soft. Cod liver made excellent friends with cheese, eggs and herbs. The roll disappears from the dish in an instant.

Treat yourself to a tender lavash roll with cod liver, bon appetit!

The idea of ​​​​an appetizing snack, which we will consider today, can successfully become both a hit on the holiday table and just an interesting dinner. Lavash roll with cod liver does not require exotic ingredients or multi-step preparation, so even a novice housewife can make it. You can come up with a myriad of options for filling, because different products are combined with liver, and in our article you will find the most popular recipes.

Cod liver in pita bread turns out to be not only a satisfying, but also a very beautiful dish, since you can decorate the rolls as you please - with pomegranate seeds, chopped herbs, grated cheese. Place the rolls on cucumber slices or carrot flowers, pour mayonnaise on top or make a mustard pattern.

Lavash with cod liver can be baked in the oven or served raw, depending on our preferences.

Shall we try to cook?

Ingredients

• Cod liver in oil— 1 bank + -
• Thin lavash - 2 pcs. + -
• - 2 pcs. + -
• - 1/2 bunch + -
• - 1/2 bunch + -
• - 3 tbsp. + -
• — 1/3 tsp. or to taste + -
• — on the tip of a knife or to taste + -

Preparation

We present to you a classic recipe that makes preparing an appetizer easy. It uses a minimal amount of products.

1. First, let's hard boil the eggs - after boiling, you need to keep them on the fire for at least 15 minutes so that the yolks set for sure. Then drain, cool and clean.
2. Chop the boiled eggs as desired with a fork or finely chop with a knife.
3. We wash the greens, let them drain and blot them with a towel. We chop everything except the cuttings - they will make our dish rough.
4. Place the cod liver from the jar into a deep plate and mash with a fork into a homogeneous mass.
5. Unroll one sheet of lavash and grease it with mayonnaise.
   

   If you don’t like this type of sauce, use any other one, as long as it’s white.
   You can make it, or you can make spicy yoghurt with mustard and black pepper - our task is to make the first layer juicy.

6. Spread the sauce over the dough in a thin, even layer.
7. Spread a second sheet of pita bread on top of the first one, press it with your hands and lay out the chopped cod liver. We also distribute it evenly.
8. Lay out the next layer of chopped herbs, and then add the eggs.
9. Roll the roll tightly, but not tight. If desired, you can immediately cut it into portions, each 2-3 cm wide, or wrap it in cling film and put it in the refrigerator to steep and wait for guests.

Before serving, decorate the sliced ​​rolls with pomegranate seeds or chopped herbs.

Subtleties of making lavash with liver

In this recipe, an additional layer of lavash provides not only the density of the roll - with it it will not tear or leak, but also enhances the soft taste of the unleavened dough. If you roll it into one layer, it is better to add no more than 1.5 tbsp of mayonnaise and mix immediately with the cod liver.

The filling laid out in layers in the roll will make the snack more impressive, but if there is absolutely no time, combine all the ingredients, mix into a homogeneous mass and grease the pita bread with it.

To enrich the taste, add additional ingredients.

Lavash with cod liver and cheese

• Boil 2 hard-boiled eggs as in the previous recipe. Cool them and clean them. Three on a fine grater and set aside.
• Remove the cod liver from the jar and mash with a fork.
• Grind 100 g of hard cheese using a fine grater.
• We wash and chop the greens. In this recipe, it’s good to add 4-5 sprigs of green or purple basil to traditional parsley, dill or cilantro - this will make the taste of the roll spicy and juicy.
• Wash 1 medium cucumber and grate it on a coarse grater so that the vegetable does not give too much juice and does not drip.
• Now unfold 1 large rectangular pita bread.

If you only have small round ones at hand, lay them out overlapping so that the filling does not spill out.

• Since this recipe contains cucumber, you don’t need to add mayonnaise for juiciness; it’s better to replace it with processed soft cheese - you will need no more than 100 g of it. Gently grease the pita bread with it so that the thin dough does not tear.
• Then fill the entire surface evenly with the filling, laying it out in layers - first cod liver, then eggs, cucumber, cheese and herbs. Lightly add salt and pepper to taste.

Roll the pita bread into a roll and wrap it in foil or cling film. Let it sit in the refrigerator for 25-30 minutes, take it out and cut it into portions. To get a beautiful oblique cut, place the knife at an angle.

Decorate with the remaining chopped herbs, whole sprigs of parsley and cucumber slices.

Creative additions to the pita roll recipe

If there is no basil, but you want to make the taste more unusual, we will use other additional ingredients.

Olives

We choose canned, pitted ones and cut them into rings, 3 mm thick.

If you leave the olives in halves, the roll will look sloppy.

Korean carrots

Lavash with cod liver and Korean carrots is a very unusual combination, but it turns out so tasty that guests will probably ask for more.

It is better to lay out the filling in layers: on a sheet of lavash greased with mayonnaise, first lay out the chopped cod liver, then the Korean carrots and sprinkle everything with a mixture of cheese and herbs in equal proportions.

Since the Korean snack itself has a rich, spicy taste, you shouldn’t add a lot of it - for 1 jar of liver you will need no more than 200 g of carrots.

Crab sticks

The rolls will turn out unusually tender and light. In combination with crab sticks, it is better to use soft, creamy processed cheese rather than mayonnaise.

We grease the pita bread with it, lay out the chopped liver, sprinkle with grated eggs and only then chopped crab sticks. You will need approximately 1 pack (150 g).

However, a hot appetizer of pita bread and cod liver will be no less tasty. It takes a little longer to prepare, but the result is worth it.

Lavash stuffed with cod liver in the oven

Ingredients

• Cod liver - 1 jar;
• Armenian lavash - 2 pcs.;
• Eggplants - 1 pc.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 1 clove;
• Bell pepper - 1 pc.;
• Tomatoes or tomato paste - 1 pc. (2 tbsp);
• Cheese - 70 g;
• Salt, pepper - to taste;

How to cook a roll

1. Wash and clean the vegetables thoroughly.
2. Cut the eggplant into slices and cover with salt for 30 minutes - this must be done so that the bitterness goes away from it.
3. Meanwhile, heat 1 tbsp in a frying pan. vegetable oil and add finely chopped onion and garlic passed through a press. Bring them until golden and add grated carrots.
4. Drain the eggplants, and when the frying is half cooked, add it along with the chopped bell pepper.
5. Simmer for 30 minutes and add chopped peeled tomato or tomato paste.
6. Salt, pepper and keep on low heat under the lid for another 5 minutes, turn off.
7. Let cool and grind with an immersion blender or in a bowl to obtain vegetable caviar.
8. Unroll a rectangular sheet of pita bread on the table and grease it with 2 tablespoons of mayonnaise. Then spread the cod liver, chopped until smooth, in an even layer.
9. We put another sheet of pita bread on top - it is needed to give it greater strength, because the filling will be quite liquid.
10. Lubricate it thickly with a layer of caviar and twist it.
11. Cut the resulting roll into portions and place them on a greased baking sheet.
12. Grind the cheese on a fine grater and sprinkle each mini roll separately.
13. Place in a hot oven to bake at 180°C for 10-15 minutes until browned.

Serve the finished rolls hot, piping hot, garnished with chopped herbs.

Similarly, they can be baked in the microwave. 2-3 minutes will be enough.

The result is a very tender dish with a golden crispy crust.

1. Boil 2 hard-boiled eggs and finely chop them.
2. We wash 100 g of green onions well and also chop them. Mix eggs with onions, add salt.
3. Mash the cod liver with a fork.
4. Unroll the thin rectangular pita bread and brush it with raw yolk using a pastry brush. Spread the cod liver over the top.
5. Sprinkle with 100 g of finely grated cheese, and then lay out the onion-egg mixture.
6. Carefully roll everything up and place it on a baking sheet lined with baking paper. Brush the surface of the roll with the remaining yolk and sprinkle with sesame seeds.
7. Place in a hot oven to bake at 190°C for 15-20 minutes.

Let the finished roll cool for 10 minutes and cut into portions - the mini-rolls will have beautiful golden crispy sides with sesame sprinkles.

Now you know how to prepare an interesting snack and how varied it can be. We make a roll of pita bread with cod liver cold or cook it in the oven, add cheese, eggs or Korean carrots, we will invariably be pleased with the wonderful taste of the fish delicacy!

Let's try, experiment and treat ourselves and treat our friends!

Description

Lavash roll with cod liver is a simple and tasty delicacy that is easy to make with your own hands. The step-by-step snack recipe with photographs, which can be found below, will tell you in detail and clearly how you can quickly prepare a simple dish for a picnic or holiday feast at home. The finished food turns out incredibly tasty and tender.

Stuffed pita rolls are very popular among many connoisseurs of this original dish. There are many variations of preparing a simple snack and a huge number of filling ideas. Ready-made pita bread stuffed with canned cod liver and boiled eggs can rightfully become your signature snack that you can treat your family and friends to for a holiday or family celebration. The delicacy is also ideal for the daily menu.

The advantage of a cold appetizer is that portioned pieces of food do not stain your hands and look very impressive on the plate. In addition to the proposed filling variation, you can use a different set of products. They can be mushrooms, sausage or ham, seafood, vegetables, fish roe, grated cheese and eggs, and many other ideas.

You can pleasantly surprise your guests with a neat and original appetizer. If you listen to some of the tips described below, you can end up with a tasty and appetizing product, similar to a restaurant dish. We are sure that any gourmet will enjoy this hearty, tender and nutritious dish. Having prepared original lavash rolls with cod liver for the first time, you will surely appreciate this delicacy and want to make it again.

Ingredients

• 
  (thin, 1/2 part)
• 
  (1 jar)
• 
  (125 g)
• 
  (2 pcs.)
• 
  (2 tbsp.)
• 
  (1 feather)
• 
  (3 tbsp.)
• 
  (taste)
• 
  (taste)

Cooking steps

To prepare pita rolls with cod liver, you need to stock up on the necessary components from the list of suggested ingredients. First, boil the eggs until tender and cool them in cold water.



In the meantime, you need to start preparing the filling. It is necessary to coarsely chop the hard cheese on a grater, and then grate the eggs in the same way. Parsley needs to be finely chopped. The oil from the canned fish delicacy should be drained into a separate bowl, and the product itself should be chopped with a fork. All elements must be mixed and then seasoned with mayonnaise, salt and spices at your discretion.



A little advice. Before placing the contents on the pita bread, be sure to coat the surface of the flatbread with a thin layer of mayonnaise. This will allow the filling not to crumble while cutting the roll. Also, do not forget to coat the side and ends of the snack with mayonnaise. Instead of this product, you can use sour cream or another favorite sauce. If you have chosen 3 small pita breads, then lay them out overlapping. After the surface of the product is evenly coated with a layer of mayonnaise, put the filling on the pita bread and then carefully roll it up. The roll should be long. Stuffed rolls should be wrapped very carefully so as not to tear the thin flatbread. For convenience, the roll can be cut into two equal parts, each of which should be wrapped in foil. Next, the food should be sent to the bottom shelf of the refrigerator and the appetizer should be allowed to soak in mayonnaise.



After some time, the dish can already be tasted. Thin, large oval or round lavash is quite difficult to cut. To make the task easier, you need to get used to it and use a very sharp knife. Ready-to-serve portions of the dish can be transferred to a plate and then served to the table, impressively decorated with freshly chopped herbs or fresh vegetables. Delicious homemade lavash rolls with cod liver are ready.



Bon appetit!

Cod liver is a storehouse of fish oil necessary for our body. In addition, it is rich in other vitamins and microelements. Cod liver is valued for its surprisingly delicate taste and pleasant texture. Today we invite you to prepare a pita roll with cod liver. Cucumbers perfectly highlight the taste of the liver, making the lavash filling more aromatic. It’s impossible to tear yourself away from this combination, but we still advise you to remember that cod liver is a very high-calorie product. Therefore, if you follow the principles of proper nutrition, then you should not get carried away with such a lavash roll.

Author of the publication

Lives on the coast of the harsh but beautiful Baltic Sea. She has loved cooking since early childhood, but it grew into a real hobby from the moment she began to live independently. Now I take great pleasure in cooking for my family. Twice mom. His hobbies include photography, and food shots have recently taken up the lion's share of all photographs.

• Recipe author: Valentina Maslova
• After cooking you will receive 4
• Cooking time: 40 min

Ingredients

• 200 g thin lavash
• 65 g canned cod liver
• 2 pcs. egg
• 150 g cream cheese
• 150 g cucumber
• 5 sprigs dill

Cooking method

Boil the eggs hard-boiled, cool and grate on a fine grater or chop with a knife.

Place the cod liver on a paper towel to remove excess fat, and then mash thoroughly with a fork.

Wash the cucumber and greens. Cut the cucumber into thin strips, and finely chop the dill, after removing the coarse stems.

Cut the lavash sheet in half. Spread one sheet of pita bread with half the cream cheese and sprinkle with half the dill. Cover with a second sheet, pressing it tightly.

Grease the top sheet of pita bread with the remaining cream cheese and place the cod liver on it first, and then the eggs. Place the cucumbers on top of the eggs and sprinkle with the remaining dill.

From the wide edge, roll the pita bread into a tight roll. Wrap in cling film or foil and refrigerate for at least 30 minutes.

Before serving, remove the roll from the refrigerator, remove the film and cut into portions 4-5 cm wide.

Lavash roll with cod liver ready. Bon appetit!