Crab stick rolls in lavash. Delicious lavash roll with crab sticks - cooking features, recipes and reviews

Lavash roll is a wonderful invention of modern cooking. It’s a couple of trifles to prepare, and at the same time, pieces of pita bread with filling are a hearty dish that you can serve to guests, eat yourself during lunch break, or take with you to a schoolchild.

Indeed, thanks to its mild flavor, it can be combined with a wide variety of fillings, be it fresh or stewed vegetables, meat, fish, eggs, cheese, etc. In addition, ease of preparation is a second, no less important characteristic of stuffed pita bread.

Thin oval-shaped flatbreads are used for the dish. To cook it looking beautiful, you can cut off the rounded edges. Then all that remains is to grease the flatbread so that it does not lose its elasticity, stuff it with filling and wrap the roll. Depending on the recipe, the delicacy is served cold or pre-fried.

Lavash with crab sticks

Lavash roll with crab sticks, melted cheese, eggs, herbs and garlic. An excellent quick snack for a holiday table. The pita roll recipe is especially suitable in a situation where guests are standing on the threshold. The recipe for this snack uses mayonnaise, but it can be replaced with sour cream or natural yogurt.

Ingredients:

lavash 3 sheets
hard cheese 200 g
boiled eggs 4 pcs.
soft processed cheese type "Yantar" 150 g
crab sticks 200 g
mayonnaise 150 g
dill
garlic 1-2 cloves

Cooking method:

We will need 3 sheets of pita bread. Thinly grease the first sheet with mayonnaise.
Cut the crab sticks into thin strips and place on top.
Cover with a second sheet.
Add chopped garlic to soft processed cheese, such as amber. Stir.
Spread the second sheet of lavash with this cheese mixture.
Sprinkle with finely grated hard cheese.
And cover with a third sheet.
Grease with mayonnaise.
Boil eggs hard (8-10) and cool under cold water.
Grate on a fine grater, add chopped dill.
Place this filling on top.
Roll all three pita breads with filling into a tight roll.
Wrap it in film and put it in the refrigerator.
For convenience, I cut the roll into two parts.
Before serving, cut the lavash roll into pucks and decorate as desired.

Roll with crab sticks in lavash

Ingredients:

Thin Armenian lavash – 3 layers;
Chicken eggs – 4 pieces;
Processed cheese – 4 packs;
Beijing cabbage – 5 sheets;
Garlic – 1-2 cloves;
Greens (dill and/or parsley and/or cilantro) – 1 bunch each;
Crab sticks – 200 g.
Mayonnaise or tartar sauce – 5 tbsp. spoons

Cooking method:

As usual, preparing any recipe should begin with preparing the ingredients for use. So, you should rinse the herbs thoroughly. After washing, they need to be chopped.
As for the eggs, it is better to start boiling them before preparing the greens - this will save time. Before peeling, immerse the eggs in ice water to allow them to cool. Once this happens, you can remove them from the shell and grate the yolks and whites separately from each other.
Crab sticks and processed cheese should be grated on a fine grater. Mix them and then add chopped herbs and eggs. Season the mixture with 1 tablespoon of mayonnaise or tartar sauce.
Chinese cabbage leaves should be finely chopped, mixed with a tablespoon of mayonnaise or sauce, and pre-chopped garlic cloves should be added to them.
In advance, you should give the pita bread a rectangular shape by cutting off the curves. You need to assemble it into a roll as follows: 1 layer of mayonnaise or sauce, Chinese cabbage with garlic, a mixture of crab sticks, cheese curds, herbs and eggs. In this form, you can wrap the roll by squeezing it tightly. All that remains is to cut the dish into portions.

Lavash appetizer with crab sticks

Quickly prepared snack. The main thing is that you have the necessary ingredients on hand, and preparing it is as easy as shelling pears.

Ingredients:

Large sheet of Armenian lavash;
packaging of crab sticks;
3 hard-boiled eggs;
chopped carrots;
a bunch of greenery;
150 g of shredded cheese of any variety (even curd cheese will do);
a little mayonnaise

Cooking method:

Generously coat the unrolled pita bread with mayonnaise and place chopped products and unwrapped crab sticks on it in rows.
Roll the roll tightly and place it on a plate, seam side down, to prevent it from unraveling. Place the dish in a plastic bag, then in the refrigerator for an hour to soak.
Before serving, cut the roll with a knife with a very thin and sharp blade, then it will not crumble.
You can use any products you have on hand for the filling, preferably multi-colored ones.
It is not necessary to crumble them; you can put them in pieces or slices.
Replace mayonnaise with any vegetable oil if desired, you will get a completely different taste.

Roll of crab sticks in lavash

Such rolls will help you out in many situations, including on the holiday table. And since New Year and Christmas are coming, I recommend taking note of this recipe. After all, in addition to the fact that this appetizer is delicious, it also turns out to be bright, which can decorate your elegant New Year’s table in an original way.

Ingredients:

Crab sticks - 250 g
Processed cheese - 100 g
Egg - 1 pc.
Dill (small bunch) - 5 g
Garlic (to taste) - 2 cloves
Mayonnaise - 20 g

Cooking method:

Remove the processed cheese from the package and grate it on a coarse grater. When buying cheese, choose dense varieties so that you can easily grate it. If you choose a softer type of processed cheese, then remember it with a fork.
Wash the dill and finely chop it with a sharp knife. According to taste and preference, you can replace dill with cilantro or basil, then the appetizer will still have a fragrant aroma
Boil the egg until stiff, then place it in cold water for 10-15 minutes to make it easier to peel the shell. Then grate it on a coarse grater as well.
Peel the garlic, wash under running water and squeeze using a press. Adjust the amount of garlic yourself. If you like dishes heavily seasoned with garlic, then you don’t have to regret it. If, on the contrary, you avoid this herb, then add one clove so that it gives the snack a light taste and aroma.
Place all the ingredients for the filling in one plate and pour in the mayonnaise. Using a fork, mix the filling well.
Remove the crab sticks from the packaging and defrost well. Then press down first one side, then the other, with your fingers to see their layered structure. Find the last fold on the outside of the stick, from which you begin to carefully unfold it so as not to tear it anywhere.
Apply the filling to the stick in an even thin layer. Fold the crab stick in the opposite direction. Before serving, cut the stick into small pieces, which are beautifully placed on a dish and decorated with herbs.

Lavash stuffed with crab sticks

Ingredients:

Three sheets of Armenian thin lavash;
Three chicken eggs;
4 cloves of garlic;
200 grams of crab sticks;
250 grams of soft cheese;
Mayonnaise sauce;
A bunch of cilantro;
Salt;
Spices.

Cooking method:

Grind the eggs, cheese and garlic in a food processor. Using a coarse grater attachment for this;
Chop the crab sticks with a kitchen knife;
Spread the spread lavash sheet with sour cream sauce;
Place crushed crab substance on it
Brush the second pita sheet on both sides with mayonnaise sauce. Cover the crab surface with it;
Place grated garlic cheese on it. Cover with another greased Armenian sheet;
Place chopped herbs and eggs on this surface. Lubricate them with mayonnaise;
Carefully, so as not to tear the flour sheet, roll this appetizer of pita bread with crab sticks into a tube.

Before presentation, keep the finished dish in the refrigerator for a while. Just before serving, cut the pita rolls into 2 cm circles. Present this dish on a beautiful ceramic tray, sprinkled with chopped herbs on top.

Appetizer with crab meat and cucumber in lavash

Prepare this original crab appetizer for your banquet. It will turn out quite tasty and satisfying. No one will leave your event hungry.

Ingredients:

Armenian lavash leaf;
200 grams of crab meat;
200 grams of fresh cucumbers;
Two chicken eggs;
100 grams of lettuce leaves;
Mayonnaise sauce;
Dry garlic;
Salt;
Spices.

Cooking method:

Mix mayonnaise sauce with dry garlic;
Spread Armenian lavash on a cutting board. Generously coat it with garlic-flavored mayonnaise sauce;
Tear the lettuce leaves with your hands. Place them on pita bread. Lubricate with mayonnaise;
Boil chicken eggs for 10 minutes. Remove the shells from them. Grate on a coarse grater. Place them on top of the lettuce leaves. Spread with garlic sauce;
Also grate the cucumbers and place them on top of the eggs. Spread with sauce;
Grate the crab meat on a coarse grater and spread it over the cucumber layer. Pour mayonnaise over them;
Using gentle hand movements, roll the lavash sheet into a tight tube.

Before presenting to the table, cut the chilled tubes into 3 cm circles. Present your masterpiece to your guests on a beautiful glass dish.

Lavash roll with crab sticks

We always want to set the table with the best, but when it comes to appetizers, some housewives just can’t decide what to serve that will please everyone and make the appetizer a success. Today I hasten to bring to your attention a recipe for a very tender, tasty and satisfying crab roll, which all my guests liked and sold out in an instant. Of course, it will appeal to lovers of crab meat and crab sticks, which have become so integral to our lives. After all, we make salads and cold appetizers with crab sticks, one of which is roll.

Ingredients:

Armenian thin lavash - 2 pcs.
Lettuce leaves - 15-20 leaves.
Crab sticks - 15-20 pcs. large.
Eggs - 5-6 pcs.
Fresh cucumbers - 2 pcs.
Fresh greens - dill or parsley - to taste.
Mayonnaise - to taste (about 200-300 ml.)
Garlic - 3-4 cloves.

Cooking method:

First we need to prepare all the components of the roll: thoroughly rinse the lettuce, cucumbers, fresh herbs, boil the eggs, squeeze the garlic into the mayonnaise and mix thoroughly.
Then lay out the Armenian lavash on the work surface. Coat with mayonnaise and garlic.
Place lettuce leaves in one layer over the entire surface.
Top with three crab sticks on a coarse grater or finely chopped
Season everything on top with mayonnaise. Place the second pita bread. Coat it with mayonnaise and garlic. Then come the grated boiled eggs. We also distribute them over the entire surface of the pita bread.
Cut fresh cucumbers into strips or cubes and place them on the surface of the pita bread. Then finely chop fresh herbs and sprinkle on top.
Now we need to wrap the roll as tightly as possible. In this state, you need to keep the roll in the refrigerator for about 1-2 hours.
Since the lavash roll turns out to be very long, I usually immediately cut the roll in half and put it on a board to cool in the refrigerator. This is what the roll looks like in cross section - very appetizing, isn’t it?
Before serving, simply cut the roll into portions, place it on plates and serve.
This crab roll will be simply an excellent cold appetizer and your family or guests will simply be delighted.

Lavash and crab sticks rolls

Lavash rolls with crab sticks, eggs, cheese and herbs are a great treat for a corporate birthday, picnic, breakfast or school snack. It's very easy to prepare them. The fillings for the roll can be anything. But my favorite combination is pita bread, crab sticks, cheese and eggs.

Ingredients:

thin pita bread
mayonnaise

For filling:

4 eggs
200 grams of crab sticks
100 grams of cheese
dill

Cooking method:

First you need to boil the eggs and let them cool. Peel and grate. I buy crab sticks frozen. And while they are frozen, they are very easy to grate. If they are too big and don’t rub well, just chop them finely.
There are also three cheeses on a grater. Wash the greens, dry and finely chop. Spread the lavash. We sell pita bread for two-bite rolls. And large ones, from which you can make one large roll. These are the second ones I buy. Spread the pita bread and grease it well with mayonnaise.
If you are against mayonnaise, use sour cream with garlic. Moreover, add garlic only for the smell. We do not grease the edges of the pita bread generously so that they do not drip. Now put the filling on the pita bread: grated eggs, cheese, crab sticks. Sprinkle generously with herbs.
On one edge I leave the edge of the pita bread without filling. About 5 centimeters. Carefully roll up the crab roll from the pita bread. If you use fresh pita bread, it will soak in pretty quickly. If it's a little dry, leave it to soak before rolling.
To soak the rolled roll, wrap it in cling film. I leave the crab pita roll in the refrigerator overnight. Although most often an hour is enough. The soaked rolls are very tender. The filling is simply amazingly balanced.

Lavash roll with crab sticks. Real jam.

History should be grateful to lavash - unleavened white bread in the form of a thin flatbread - for the appearance of such a wonderful dish in cooking as snack rolls. The neutral taste qualities of the wheat guest with Caucasian ancestry favorably highlight and present in all its glory the most varied filling. It is precisely such “relationships” between ingredients and the inexhaustible imagination of chefs that turn a dish into an example of exquisite taste.

Ingredients:

three pita breads, three eggs,
three hundred grams of crab sticks,
one hundred and fifty grams of hard cheese,
two cloves of garlic,
two hundred grams of mayonnaise,
two sprigs of dill and parsley.

Cooking method:

Set the eggs to boil.
Trim the edges of the pita bread, giving it a rectangle shape.
Grate the cheese.
Peel the crab sticks from the wrappers and chop finely.
Peel the boiled eggs and chop finely.
Prepare three types of filling separately.
First: finely chop the greens, add crushed garlic, grated cheese, two tablespoons of mayonnaise, mix well.
Second filling: mix chopped eggs with three tablespoons of mayonnaise.
For the third filling, mix the chopped crab sticks with four tablespoons of mayonnaise.
Apply a grid of mayonnaise to the first layer of lavash, lay out the first filling of herbs and cheese, and spread thoroughly over the entire surface in an even layer.
Wrap the layer with a roll, set aside.
Apply a mayonnaise mesh to the second layer of lavash, lay out and smooth out the egg filling.
Place the roll with the first filling on the edge of the second layer, tightly and carefully wrap it all together into one roll.
Apply a grid of mayonnaise to the third layer of lavash, spread the filling of crab sticks evenly
Place the existing roll on the edge of the third layer, wrap everything into a single roll, also tightly and neatly.
Wrap the finished product in cling film and place in the refrigerator for two to three hours.
Let it brew so that all the products are nourished from each other.
Time flew by. You can cut the roll into portions and revel in its rich taste.

Lavash roll with crab sticks

Ingredients:

Lavash - 3 pcs.
Eggs - 3 pcs.
Crab sticks – 300 g
Hard cheese – 150 g
H jelly - 2 cloves
Dill - 2 sprigs
Parsley - 2 sprigs
Mayonnaise - 200 g

Cooking method:

We prepare products for lavash with filling.
How to prepare a lavash roll with crab sticks:
Let's prepare the filling. Finely chop the greens. Add chopped garlic using a garlic press to the greens.
If the hard cheese is sliced, cut it finely, and if it is in one piece, grate it.
Add it to the chopped greens. Add 2 tablespoons of mayonnaise. Mix.
Remove the wrapper from the crab sticks and chop them finely. Add 4 tablespoons of mayonnaise to the crab sticks. Mix.
Boil the eggs for 15 minutes in salted water. Chop the cooled eggs finely and add 3 tablespoons of mayonnaise. Mix.
We apply a thin mesh of mayonnaise to the first layer of lavash and lay out the entire filling of herbs, garlic, and cheese. Distribute the filling evenly throughout the pita bread.
Wrap the pita bread into a roll.
On the second layer of lavash we apply a mesh of mayonnaise and lay out the egg filling.
Take a roll stuffed with herbs and cheese and place it on pita bread with an egg. Wrap everything tightly in one roll.
On the third layer of lavash we apply a mesh of mayonnaise and lay out the filling of crab sticks.
Place the previously rolled roll on top of the crab sticks. Wrap everything tightly in one roll. Wrap the roll in cling film and put it in the refrigerator for 2-3 hours. Cut the finished roll into portions.
Lavash roll with crab sticks is ready.

Lavash roll with crab sticks and cucumber

Ingredients:

Armenian lavash - 1 pc.;
mayonnaise - 2-3 tbsp. l.;
lettuce leaves - 0.5 bunch;
crab sticks - 1 package (200 g);
egg - 2 pcs.;
fresh cucumber - 1 pc.

Cooking method:

Prepare food. Hard-boil the eggs and cool. Wash the lettuce leaves and cucumber.
If you use frozen crab sticks, you must first defrost them at room temperature. Read more:
Grease a sheet of lavash with mayonnaise. For better and more accurate roll formation, it is better to leave the edges of the pita bread clean.
Then lay out the lettuce leaves and form a tight strip.
Peel the eggs and grate them on a coarse grater.
Place the chopped eggs next to the lettuce leaves. Carefully unroll the crab sticks to create layers
Place crab sticks in the next strip. Cut the cucumber into thin slices, I did this using a vegetable peeler
Place cucumber strips on pita bread. This is the preparation we make for a lavash roll:
Fold the edges of the pita bread over the filling, and then roll the pita bread into a tight roll. Wrap the roll in foil or cling film and put it in the refrigerator for 1-2 hours
Cut the finished roll into pieces approximately 4 cm thick
Place the rolls on a flat plate and serve
These are the bright and delicious pita rolls with crab sticks and cucumber that I got.

Oh, how many wonderful things can be prepared from pita bread! Recipes for pita bread snacks and filling recipes for pita bread with crab sticks amaze with their variety of fillings. Various crab stick appetizers, stuffed rolls, stuffed crab sticks, salads in pita bread, and that’s not all that can be prepared.

I really like the lavash roll with crab sticks and melted cheese - it turns out tender, satisfying, and very tasty! Would you like to try this crab pita roll too?

Ingredients:

1 sheet of pita bread;
1 processed cheese (100 g);
1 egg;
1-2 tbsp. l. mayonnaise;
salt pepper;
4-5 pcs crab sticks;
dill greens.

Preparation:

Boil the egg hard. We clear the shell.

Three processed cheese on a medium grater.

Add an egg grated on a medium grater to the grated cheese.

Add mayonnaise and salt and pepper to taste.

Mix the cheese with the egg and mayonnaise, trying to get a homogeneous mass. It is very convenient to do this with a fork rather than a spoon.

We will need a sheet of thin pita bread - it will be the basis for our snack.

Thin pita bread is sold either rectangular or oval. You won’t have any problems with the first option – just put the filling and roll it up. But oval-shaped pita bread is wrapped differently. That’s why I usually cut this kind of pita bread into a rectangle: of course, the sheet then loses its size, but the snack turns out neater.

Apply a thin layer of cheese mixture onto a rectangle of pita bread.

At the same time, on one side we try to retreat 1-2 cm from the edge.

Finely chop the crab sticks.

And place the chopped crab sticks on top of the cheese mixture.

We also cut the dill greens quite finely.

Sprinkle crab sticks with dill.

Now the most important thing is to wrap the pita bread in a roll. In this case, we start from the side opposite to the one from which we retreated a little. When they laid out the filling. The fact is that when wrapped tightly, the filling moves a little, and if you don’t step back from the edge, it can simply “crawl out” beyond the roll - it will turn out unappetizing, in my opinion.

Wrap the pita bread in a bag or cling film and put it in the refrigerator to soak for 20-30 minutes.

After this, take out the pita bread and cut it into rings approximately 1 cm thick.

Published: 10/18/2017
Posted by: Drug
Calories: Not specified
Cooking time: Not specified

Lavash roll with crab sticks, melted cheese and egg, a step-by-step recipe with photos of which I have prepared for you today, an ideal quick snack. This dish can be considered complete because it contains a large number of ingredients that will fill you up even without salads and other side dishes. Depending on your preferences, you can replace the mayonnaise sauce with sour cream, which will make the roll healthier and less high in calories. You can take a lavash roll to work or a picnic, as a hearty snack, or serve it to a holiday table or a home-cooked dinner. The cooking technology is quite simple and does not require a lot of time and expensive products. You can also cook.

Required ingredients:

- lavash - 1 sheet,
- crab sticks - 100 gr.,
- chicken egg - 3 pcs.,
- processed cheese - 100 gr.,
- mayonnaise to taste,
- dill - 1 bunch,
- salt,
- ground pepper.

Step-by-step recipe with photos:

Cut the crab sticks into cubes or circles. Use only quality products.

Wash the eggs and set them to boil. Cook over medium heat for 10 minutes until the yolk is runny. Immediately transfer the boiled eggs into cold water and keep in water for 5-7 minutes. This trick will help you quickly remove the shell. Cut the peeled eggs into small cubes or whatever you like.

Grate the processed cheese. To make the cheese easier to grate, place it in the freezer to harden a little. You can use either medium or large. The size of grated cheese depends on your preference.

Place the pita bread on a convenient large kitchen board. Using a spoon or silicone spatula, grease the “crust” with mayonnaise or sour cream. Distribute chopped crab sticks over the entire surface of the pita bread.

Add chopped boiled eggs on top. Salt it a little. Season with ground black pepper to taste.

Spread the cream cheese shavings. Finally, give your appetizer a little freshness - rinse and chop the greens. You can use different herbs: dill, parsley or celery leaves.

Carefully wrap the finished product into a roll. Pack in a plastic bag or cling film. Place in a cool place for 20-30 minutes to set the shape. I think you'll like this one too

Lavash remains the lifesaver of any housewife: a brilliant appetizer for the table can be prepared from it in a matter of minutes. This is especially true if you have unexpected guests. Today you can buy pita bread in almost any supermarket, but you will have to think about the most delicious and extremely simple filling. So, here are our must-have options.

Recipe 1: pita bread with crab sticks

Products:

crab sticks (about two hundred and fifty grams);
two pita breads (it is advisable to choose a thin one);
chicken eggs (four pieces);
cheese (about one hundred and eighty grams);
garlic (two cloves are enough);
some fresh herbs to taste;
light mayonnaise (about three hundred and fifty grams).

Prepare:

Food preparations can be made in advance: for example, boil eggs and cool them, then peel and grate them. You can also finely chop it with a knife.
If you use frozen crab sticks, then it is also better to take care of this in advance. Just like eggs and cheese, we also grind them using a grater. Wash and dry fresh greens. It is best to take dill, green onions and parsley. Cut the greens with a knife.
The garlic is peeled, but not cut into pieces: it is best to squeeze it to a conditional puree. For garlic, take a separate plate, where we first put chopped herbs and mayonnaise. The mixture can be thoroughly peppered and a little salt added.
Next comes the pita bread: take the first sheet and grease it with the resulting mayonnaise sauce (do not spread everything, use only half). Next, pour in half the cheese and crab sticks, and pour mayonnaise again. A second sheet of pita bread is placed on top, soaked in the rest of the sauce and sprinkled with cheese.
Finish the preparation with grated or chopped eggs. The pita bread is rolled up very carefully: the roll will turn out quite dense, keep this in mind. It is best to wrap it in cling film and keep it in the refrigerator for a while so that it takes the desired shape and is thoroughly soaked. When serving, cut the rolls in the standard way. Bon appetit!

Recipe 2: pita bread with cheese

Products:

three sheets of lavash (it is better to use Armenian);
about seventy grams of butter;
about fifty grams of fresh herbs to taste;
about four hundred grams of Suluguni cheese;
two cloves of garlic;
three pinches of ground pepper;
salt to taste;
one tablespoon of vegetable oil.

Fresh greens are thoroughly washed and chopped, preferably finely. We peel the garlic cloves and turn them into a puree of consistency, it should give up its juice. Please note that there may be less or more garlic or herbs, it all depends on your taste.
Next, the cheese is grated using a coarse grater. Grate the butter too. If you first took it out of the refrigerator, you can simply mix it with the cheese. In this recipe with photo we use the popular suluguni cheese, but if you don’t find it in the refrigerator, then any other variety will do.
Mix. For those who like it spicy, we recommend adding seasonings. As a rule, paprika, curry, Provençal herbs and much more are actively used. Also, tomatoes, for example, will fit quite harmoniously into the recipe.
Use lavash only from the first freshness, keep this in mind when purchasing. If the pita bread is not very fresh, then cracks will appear on the fold when folding it, and when cutting it will simply fall apart.
However, we will not prepare one large roll. We suggest cutting pieces of pita bread into small squares and rolling them into tubes with filling.
To lubricate the envelopes we use vegetable oil. There are many cooking options: you can cook in the oven, use a frying pan or grill. In the latter case, you will need a grate. But if you use suluguni cheese, you certainly won’t regret your choice! Oh, yes, and keep in mind that it is advisable to eat pita bread with cheese only warm.

Recipe 3: pita bread with chicken

Products:

about three hundred grams of chicken fillet;
about two hundred grams of processed cheese;
one medium-sized onion;
two sheets of pita bread;
two tablespoons of vegetable oil;
ground pepper and salt to taste;
about fifty grams of fresh herbs.

Cooking:

Fresh greens along with mushrooms and chicken are thoroughly washed and dried. The products should not be wet, otherwise the pita bread will simply soften.
Take an onion and chop it. Preferably not in very large cubes. Champignons are also chopped along with chicken.
Fry the onion in a frying pan in vegetable oil until light golden brown. Next, add the chicken to the pan. It is prepared traditionally until the meat turns white. Next, the mixture is fried with mushrooms added to the pan. Chopped greens are also sent there. Please note that the mixture must cool before being applied to the pita leaves.
Before putting the filling on the pita bread, you need to grease it with processed cheese. Next, the filling is distributed. The pita bread can be rolled up in any way that suits you. Some people prefer to cut it into small squares and roll it into rolls, while others prefer to wrap one large roll and then cut it. Don’t forget that in any case, the finished pita bread should stay in the refrigerator for at least two hours. Bon appetit!

Recipe 4: pita bread with mushrooms

Products:

two or three sheets of fresh Armenian lavash;
about three hundred grams of cheese (hard variety is fine);
about three hundred grams of champignons;
about two hundred grams of mayonnaise (it is best to use low-calorie);
two heads of onions;
about two tablespoons of vegetable oil;
green onions, parsley and dill to taste.

Cooking:

We cut the champignons into fairly large pieces; after frying, they will shrink significantly. Fry them in vegetable oil. At the same time, you can prepare fresh herbs: rinse, dry and finely chop.
While the mushrooms are frying, let's take care of the onions: they are peeled and cut into small cubes. Don’t forget to stir the champignons; they cook until the liquid from the pan has completely evaporated.
Next, add the onion to the mushrooms in the frying pan and fry until tender. The onion should become golden.
Lubricate the lavash sheets with a small layer of mayonnaise. As we mentioned in the list of products, it is best to use low-calorie mayonnaise. Next, sprinkle the pita bread with pre-washed, dried and chopped herbs. Add fried mushrooms and onions. Do not forget that the champignons must cool before placing on the pita bread.
Another layer of pita bread is placed on top, which is also smeared with mayonnaise. Sprinkle cheese on it. After this, you can roll it up and hide it in the refrigerator for two to three hours. We promise that the lavash will be delicious!

Recipe 5: lavash with cottage cheese

Products:

several sheets of thin pita bread;
cottage cheese (half a kilo is enough);
chicken eggs (two pieces);
about five tablespoons of sour cream;
You can add a little raisins, honey, vanilla or sugar to taste;
if you prefer a savory filling, you can choose fresh herbs (parsley, green onions, dill, ground pepper, salt).

Cooking:

The recipe is extremely simple. First, prepare the filling. Mix half a kilogram of cottage cheese with sour cream, add a little sugar, a little honey - to taste. You can also add dried fruits (for example, dried apricots or prunes). If you decide to use raisins, rinse and steam first.
Next, take chicken eggs and beat them. Brush a sheet of pita bread with the egg; place the finished filling evenly on top of it. Roll the pita bread into a roll and place it in the oven for a short amount of time: ten minutes at low temperature is enough. The treat is ready for the table!

Recipe 6: pita bread with fish (salmon)

Products:

two sheets of Armenian lavash;
about two hundred grams of lightly salted salmon;
about half a kilo of processed cheese;
one bunch of dill.

Cooking:

To begin, spread the processed cheese on a sheet of Armenian lavash. The most convenient way to distribute it evenly over the pita bread is with a knife. Finely chop the dill and sprinkle on the melted cheese.
Place the second one on the first sheet and also spread the processed cheese and dill and only after that add the pieces of lightly salted salmon.
We roll the roll tightly and keep it in the refrigerator for several hours, after which the pita bread can be cut into small pieces (more than one centimeter).

Recipe 7: hot roll with filling (in the oven)

Products:

pita bread (two thin sheets are enough);
smoked sausage (about one hundred and fifty grams);
chicken eggs (three pieces);
pickled cucumbers (three pieces are enough);
green onions (a bunch is enough);
cheese (about two hundred grams);
garlic (three cloves);
butter (one tablespoon);
mayonnaise.

Cooking:

While the eggs are boiling, you can finely chop the smoked sausage and grate the cheese. We also cut the pickled cucumbers into small pieces.
Finely chop the green onions and squeeze out the garlic. It is not advisable to cut into pieces. Boiled chicken eggs are cut into small pieces and also added to the filling. If you wish, you can add some spices (any spices to taste). Season the filling with mayonnaise.
Before putting the filling on the pita bread, it is better to grease it a little with mayonnaise. Then we traditionally roll the pita bread into a roll.
Don't forget to grease the baking sheet with butter. The roll is prepared in the oven at one hundred and eighty degrees for a maximum of fifteen minutes. Serve exclusively hot!

Recipe 8: pita bread with ham, arugula and cheese

Products:

about sixty grams of ham;
about forty grams of tomatoes;
about fifteen grams of cream cheese;
about ten grams of arugula;
lavash leaf.

Cooking:

The recipe is simple, like most of the previous ones. We start by spreading the pita bread with cheese. It is best to choose cheese with a light curd consistency. By the way, the roll will have a rather refined Italian taste. And, compared to most options, this recipe is far from the most high-calorie.
Carefully place slices of ham on the pita bread. In this recipe, we do not recommend rolling the lavash sheet with filling into one large roll. It is best to cut it into four equal parts and place food on each separately.
First put the tomatoes on the ham. It is advisable that they are not overripe, do not spread and do not give too much juice. Place arugula on top.
Ready! It's just a matter of shape: if the lavash leaves turn out to be small, then you can make an “ala sandwich” by placing one piece on top of another. But the easiest way is to roll the pieces into small rolls. To the table!

Recipe 9: Lavash with red caviar, squid and egg

Products:

about fifty grams of red caviar;
one sheet of Armenian lavash;
three chicken eggs;
about fifty grams of squid;
one tablespoon of mayonnaise.

Cooking:

The ingredients for this pita bread cannot be called cheap; this is an option, rather, for special holiday occasions. We start by boiling chicken eggs. Cool them and cut them into medium-sized pieces or use an egg slicer.
Grease a sheet of Armenian lavash with mayonnaise. As always, we recommend using a low-calorie product.
Place chopped chicken eggs on the mayonnaise, then carefully spread the red caviar. If you wish, you can add some fresh herbs to the recipe.
Let's start with the squid: first you need to boil them for several minutes in boiling salted water. Cut into medium sized pieces. There is no need to scatter the squid over the pita bread; they are laid out in one line along the edge of the sheet.
We roll it into a roll, traditionally keep it in the refrigerator for about two hours and cut it into pieces with a sharp knife.

Recipe 10: how to cook sausage in pita bread

Products:

one tablespoon of white sesame seeds;
seven pieces of milk sausages;
two tablespoons of tomato paste;
two tablespoons of sour cream;
about one hundred and fifty grams of processed cheese;
one chicken egg.

Cooking:

If you are using a standard fairly large sheet of Armenian lavash, it is best to cut it into pieces of the same size. Taking into account that a sausage will fit into them.
Place a slice of processed cheese a little closer to the edge of the sheet (sold in almost any store, easy to prepare). Place the sausage on a piece of cheese and wrap it in a roll.
Perhaps, even in this form, you will find pita bread with sausage tasty if you simply heat it in the microwave. But we offer a tastier option: brush sausage rolls with egg and sprinkle a little sesame seeds on top. You don’t need to bake them for a long time: fifteen minutes at a standard temperature of one hundred and eighty degrees is enough.
The rolls turn out amazingly delicious, believe me. Their advantage is their crispy crust, which you cannot get even by frying. Please note that the rolls should only be served hot.

If you know some really simple and very tasty recipes with lavash, share with us in the comments to the article! We also look forward to your honest feedback if you have already tried any of our recipes. We also invite you to try shawarma, döner or falafel from chefs in establishments in Minsk. In the comments, be sure to write where you liked the most, and what other places with juicy shawarma you know.

thin pita bread;
several chicken eggs;
100 grams of crab sticks;
fresh herbs (parsley, dill);
several cloves of garlic;
50 grams of cheese;
100 grams of mayonnaise.

How to cook pita bread with crab sticks and cheese

It is better to use chilled crab sticks for the filling. I peel off the film and cut into thin, long strips. If I use frozen crab sticks, then I defrost them naturally in advance. In no case through the microwave, because then they have a different taste and consistency. It is better to take it out in advance and place it on a kitchen towel, which will absorb excess moisture.

I grate the cheese, preferably with small holes. You can use any type of cheese to make these rolls, that is, it doesn’t matter whether the product is hard or soft (for example, processed).

I boil the eggs in advance, peel and chop them (when I cook them, I add a little salt, then they clean well). Mix the cheese and eggs thoroughly.

I squeeze the garlic into the filling (you can grate it with the smallest divisions) to give it a spicy, spicy taste. I pour mayonnaise over it and stir it several times.

I carefully apply the filling onto the unrolled pita bread in an even layer. I lay crab sticks on top and pour a little mayonnaise on top. This will add juiciness.

Then sprinkle with finely chopped herbs. I really like parsley, but you can use personal preference, such as chives or dill.

Then, slowly, carefully roll the pita bread into a roll, so that the filling remains inside and does not fall out.

It turns out to be a dense, beautiful roll. I put it in a bag for a couple of hours.

Then I cut the pita bread with crab sticks, cheese and egg into portions, decorate with a sprig of parsley and serve.