Cod liver appetizer in lavash. Stuffed lavash with cod liver

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!

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!

Lavash is a unique product. You can wrap all your favorite foods in it. In addition, it will not only be tasty, but also original and beautiful. Snack pita rolls are not only quick to prepare, they will decorate any table. I suggest you make lavash with liver today.

Lavash roll with liver

Ingredients:

Lavash 3 pcs.
Mayonnaise 300 gr.
Egg 5 pcs.
Liver 300 gr.
Onion 2 pcs.
Cheese 300 gr.
Greenery
Garlic

Preparation:

To prepare the appetizer, boil the eggs hard. Peel them from the shell and grate them on a coarse grater. Boil the chicken liver and grate it. I crushed it in a food processor. Lay out a sheet of pita bread and rub it with garlic, passed through a garlic press.
After this, place grated melted cheese on top. It is best to take tender, pasty cheeses. Do not use flavored cheese. Pour mayonnaise on top and cover with a sheet of lavash.
Place grated eggs on top of this sheet and pour mayonnaise over them. Cover with another layer of pita bread. Now place the chopped liver on the pita bread. Place onion fried in vegetable oil on top of it. There is no need to top this layer with mayonnaise. Pressing firmly, roll everything into a roll. Place it seam side down on a plate. Let soak for at least two hours. I left it overnight. Cut into portions. If desired, you can add greens.
Since the roll consists of three layers, the resulting pieces are large in diameter. To make them smaller, add a little filling. From the specified amount of products, I prepared two large rolls. This is enough for an average company.
Even those who do not usually eat liver ate the snack with pleasure. The liver can be replaced with lungs or hearts. Instead of boiling the by-products, you can fry them together with onions and then grind them in a blender.

Lavash roll with liver and cucumber

Rolls filled with meat, fish or offal always turn out quite satisfying. Lavash roll with liver, cheese and cucumber is no exception. Any liver is suitable for the roll, but it is still better to use turkey or chicken - it is softer and more tender. When using beef or pork liver, be sure to soak it in cold water to remove any bitterness or peculiar taste.

Ingredients:

200 g chicken liver
1 fresh cucumber
100 g hard cheese
6-7 green onions
spices
1 sheet of lavash (1m*30 cm)
50 ml mayonnaise

Preparation:

Wash the fresh liver, soak it if possible and send it to cook, after salting the water and adding spices and herbs. Cook for 20 minutes after the water boils in the pan.
Cool the finished liver and grind it using a food processor and blender. You may end up with fine crumbly crumbs or even liver pate.
Wash the fresh cucumber, trim the ends, check for bitterness and grate on a coarse grater.
Grate the hard cheese on a coarse grater.
Wash fresh green onions, dry and chop finely.
Flatten a sheet of pita bread on the table and cut it into two equal parts. Gently spread one of the parts with liver pate over the entire area.
Cover the sheet with the liver with a second sheet and coat it with mayonnaise or sour cream.
Spread grated hard cheese over the entire surface of the sheet.
Pour grated fresh cucumber on top of the cheese, but do not pour the juice it has released onto the pita bread, otherwise it will get very wet and tear.
Sprinkle the pita bread with green onions.
Carefully wrap the pita bread into a tight, thick roll, wrap it in film and let it lie in a cool place for at least a couple of hours.
After this, remove the film and cut the lavash roll with liver, cheese and cucumber into small pieces with a sharp knife. Place the roll on a platter and serve.

Lavash roll stuffed with cod liver

Ingredients:

Cod liver - 1 jar;
Armenian lavash - 2 pcs.;
Eggplants - 1 pc.;
Carrots - 1 pc.;
Onions - 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;

Preparation:

Wash and clean the vegetables thoroughly.
Cut the eggplant into slices and cover with salt for 30 minutes - this must be done so that the bitterness goes away from it.
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.
Drain the eggplants, and when the frying is half cooked, add it along with the chopped bell pepper.
Simmer for 30 minutes and add chopped peeled tomato or tomato paste.
Salt, pepper and keep on low heat under the lid for another 5 minutes, turn off.
Let cool and grind with an immersion blender or in a bowl to obtain vegetable caviar.
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.
We put another sheet of pita bread on top - it is needed to give it greater strength, because the filling will be quite liquid.
Lubricate it thickly with a layer of caviar and twist it.
Cut the resulting roll into portions and place them on a greased baking sheet.
Grind the cheese on a fine grater and sprinkle each mini roll separately.
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.

Ingredients:

cod liver - 1 jar;
Armenian lavash - 1 pc.;
egg - 3 pcs.;
hard cheese - 50-70 g;
lettuce leaves - 1 bunch;
mayonnaise - 2-3 tbsp. l.

Preparation:

Then place a couple of lettuce leaves next to the eggs, also in stripes. Drain excess oil from the cod liver, then mash the liver with a fork and place on pita bread next to the lettuce leaves.
Cut the finished lavash roll with cod liver into portions and serve. This appetizer is perfect for serving with beer.
Look how bright and delicious the rolls turned out!
Prepare food. Hard-boil the eggs first and let them cool. Wash the lettuce leaves and dry them.
Grease a sheet of lavash with mayonnaise. It is better to leave the edges of the pita bread clean, this will make it easier to wrap the roll and it will be more neat.
Peel the boiled eggs and grate them on a coarse grater. Place the chopped eggs on the pita bread and form a tight strip.
Then place a couple of lettuce leaves next to the eggs, also in stripes.
Drain excess oil from the cod liver, then mash the liver with a fork and place on pita bread next to the lettuce leaves.
Grate the cheese on a coarse grater and place the last strip. This way we got 4 strips of filling.
Fold the empty edges of the pita bread over the filling, and then roll the pita bread into a tight roll. Wrap the resulting roll in cling film and put it in the refrigerator for 2 hours.
Cut the finished lavash roll with cod liver into portions and serve. This appetizer is perfect for serving with beer. Look how bright and delicious the rolls turned out!

Lavash roll with liver

Ingredients:

thin pita bread - 1 piece;
black pepper – 1 pinch;
egg - 2 pieces;
mayonnaise – 3 tablespoons;
cod liver (better if it is in oil) – 1 can;
dill - 1 bunch.

Preparation:

First, open the can of cod liver and transfer the fish to a separate plate. Take a fork and thoroughly mash the liver until smooth.
Boil the eggs hard, cool them in cold water and peel them.
We divide them into whites and yolks. After this, wash the dill in warm water, dry it with a towel or dry cloth, and then finely chop it.
Then carefully unwind the pita bread so that it does not tear anywhere. Lubricate it thoroughly with mayonnaise or any mayonnaise sauce, such as tartar or garlic.
You can add a little pepper to taste.
It is best to choose large size pita bread. Now we begin to lay out the filling in layers on our future roll.
Place chopped cod liver in the first layer. Using a fork, spread it evenly over the entire surface of the pita bread.
Place the second layer of egg yolks, which must first be grated on a medium grater.
After the egg yolks, add the egg whites, which also need to be grated first.
Now sprinkle the entire perimeter of the pita bread with chopped dill
Carefully, tightly wrap the roll and cover with cling film.
We put it in the refrigerator for several hours so that the roll is thoroughly soaked and becomes soft and tender. After the time has passed, take out the pita bread and cut into portions.
Place on a plate and decorate with herbs.
After which the lavash roll with cod liver can be served.

Lavash roll with cod liver

Ingredients:

cod liver - 1 jar
Armenian lavash - 1 pc.
egg - 3 pcs.
hard cheese - 50-70 g
lettuce leaves - 1 bunch
mayonnaise - 2-3 tbsp. l.

Preparation:

Lubricate the lavash sheet with mayonnaise. It is better to leave the edges of the pita bread clean, this will make it easier to wrap the roll and it will be more neat.
Boil the eggs, peel them, grate them on a coarse grater, place them on pita bread, forming a tight strip.
Wash the lettuce leaves well and place them next to the eggs and strips.
Drain the excess oil from the cod liver, mash the liver with a fork, and place it on pita bread next to the lettuce leaves.
Grate the cheese on a coarse grater and lay out the last strip
We wrap the empty edges of the pita bread over the filling, and then roll the pita bread into a tight roll. Wrap the roll in cling film and put it in the refrigerator for 2 hours.
Cut the finished lavash roll with cod liver into pieces and serve.

Delicious lavash and liver roll

Ingredients:

1 thin pita bread,
2 hard-boiled eggs,
1 can of cod liver in oil,
3 table. spoons of mayonnaise,
1 bunch of dill,
1 pinch of black pepper.

Preparation:

Open a can of canned food, place the cod liver on a plate, separating most of the oil, mash it well with a fork until smooth. Separate the whites of the boiled eggs from the yolks, finely chop the dill. Unwrap the pita bread and carefully coat it with mayonnaise or other sauce to taste (garlic, tartar, etc.), evenly lay cod liver in the first layer, rub the egg yolks on top, also trying to distribute them evenly, then grated egg whites, sprinkle everything with chopped dill Carefully but tightly roll the pita bread into a roll and wrap it in cling film.
You can place the prepared rolls under a press without wrapping them in film. Place the rolls in the cold for several hours, then remove the film and cut crosswise into thin pieces. Place the roll on a plate, decorate with herbs and fresh vegetables and serve.
You can add additional ingredients to the roll filling to suit your taste. This can be boiled rice (colored with saffron) or rice with stewed carrots, pickled onions (mayonnaise in this case should not contain garlic) or chopped kiwi fruit.
You can prepare this snack in a matter of minutes, using simple and inexpensive widely available products, the set of which is minimal, but, at the same time, optimal in terms of taste. You should use thin pita bread, which can be bought in any store today. The choice of cod liver should also be approached with care: its quality will directly determine whether the appetizer will be a success.

Armenian roll with cod liver

Ingredients:

Cod liver – 1 can (230 g)
Armenian lavash (thin) - 1 pc.
Chicken egg - 3 pcs.
Hard cheese – 50 g
Mayonnaise - 3 tbsp.
Greens - to taste

Preparation:

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.
My lavash is large - about 50*30 cm.
Spread one half with mayonnaise and place half of the filling one at a time.
I added a mixture of peppers. If you have smaller lavash, 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 delicate lavash roll with cod liver.

Lavash roll with cod liver

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.

Ingredients:

cod liver - 1 jar;
Armenian lavash - 1 pc.;
egg - 3 pcs.;
hard cheese - 50-70 g;
lettuce leaves - 1 bunch;
mayonnaise - 2-3 tbsp. l.

Preparation:

Lubricate the lavash sheet with mayonnaise, leaving the edges clean. Grate the eggs on a coarse grater.
Place the grated eggs on the pita bread and form a tight strip.
Place a couple of lettuce leaves in a strip next to it.
Drain the excess oil from the cod liver, then mash the liver with a fork, placing it on pita bread next to the lettuce leaves.
Grate the cheese on a coarse grater and lay out in strips.
We wrap the empty edges of the pita bread over the filling, and then roll the pita bread into a tight roll.
Wrap the roll in cling film and put it in the refrigerator for a couple of hours.
Serve the lavash roll with cod liver, cut into portions.

Lavash rolls with liver

I present to you a simple recipe for making lavash rolls with liver. Necessary ingredients: chicken liver, pita bread, onions, sunflower oil and butter, salt, pepper, flour and sour cream. These rolls can be cooked in a frying pan, or in a slow cooker. The choice is yours! In any case, it turns out quite tasty. Happy cooking!

Ingredients:

Chicken liver - 150 grams
Sunflower oil - 1 tbsp. spoon
Onion - 1 piece
Flour - 1.5 tbsp. spoons
Sour cream - 200 grams
Water - 100 Grams
Butter - 50 grams
Salt - To taste
Pepper - To taste
Lavash - 3-4 pieces

Preparation:

Finely chop the onion, then fry in 1 tbsp. sunflower oil until golden brown.
Add chopped liver to the onion and continue frying.
Now add flour, sour cream and hot water. Cook until thickened for 7-10 minutes.
Add salt and pepper, simmer slightly and remove from heat.
Lay out the pita bread and place the filling on the edge. Wrap the pita bread into rolls.
Fry the rolls in a frying pan, adding a few pieces of butter.
Fry until golden brown.
The finished rolls can be topped with your favorite sauce.

Lavash roll with cod liver

Ingredients:

Armenian lavash (1 large or 2 small),
hard cheese,
cod liver in oil,
chicken eggs,
mayonnaise,
fresh dill and ground black pepper.

Preparation:

Transfer the cod liver to a plate. Mash it well with a fork. Grate the cheese on a medium grater.
Hard-boil the eggs and cool, then peel. Separate the whites from the yolks. Wash the dill, dry and finely chop.
Lubricate the pita bread with mayonnaise. I have a large pita bread, about 30x60 cm.
In the middle of the pita bread, spread the filling evenly: first 1/2 yolks, dill, whites and liver.
Pepper to taste. Sprinkle with 1/2 grated cheese. Then cover the filling with one end of the pita bread and also lay out the second part of the filling in the same way.
Fold the other end of the pita bread over the filling and brush with mayonnaise. Wrap the pita bread into a roll.
Wrap the roll in a plastic bag or cling film, put it in the refrigerator for 3-4 hours to soak. Before serving, cut the lavash roll.

Lavash roll with chicken liver and cheese

For a long time now, everyone has fallen in love with thin white bread - lavash, in which, by wrapping any filling, you can prepare an original snack for any table. Preparing such dishes is not difficult, but they look appetizing and impressive. Every housewife, I think, has more than once surprised her household and friends with attractive rolls and other dishes using a thin piece of dough.

Ingredients:

Armenian lavash 2 sheets
chicken liver 300-350 g.
cheese 100 g.
yolks 2 pcs.
dill greens
onions 2 pcs.
ground black pepper
khmeli-suneli
vegetable oil for frying

Preparation:

Clean the liver, wash, dry and fry in vegetable oil until the protein coagulates, place on a paper towel. Read more:
Peel the onion, wash, dry, finely chop and fry until transparent.
Wash the greens and dry.
Grind the liver, onions and greens in a blender.
Add the yolks, salt, pepper, spices and beat again until smooth.
Grate the cheese on a fine grater and mix into the mixture.
Cut the pita bread into rectangular pieces 10-12 cm wide.
Place the sausage-shaped filling on the prepared pita bread and roll it into a tube. The edges can be coated with egg white.
Fry each tube for 1-2 minutes on all sides in vegetable oil until golden brown.
Place the fried tubes on a paper towel to absorb excess fat.
Serve warm and crispy, garnished with fresh herbs and green onions.

Send

Cool

Stammer

Lavash roll with cod liver.

To prepare a lavash roll we will need:
cod liver - 1 jar;
Armenian lavash - 1 pc.;
egg - 3 pcs.;
hard cheese - 50-70 g;
lettuce leaves - 1 bunch;
mayonnaise - 2-3 tbsp. l.

Prepare food. Hard-boil the eggs first and let them cool. Wash the lettuce leaves and dry them.
Grease a sheet of lavash with mayonnaise. It is better to leave the edges of the pita bread clean, this will make it easier to wrap the roll and it will be more neat. Peel the eggs and grate them on a coarse grater. Place the chopped eggs on the pita bread and form a tight strip.
Then place a couple of lettuce leaves next to the eggs, also in stripes.
Drain excess oil from the cod liver, then mash the liver with a fork and place on pita bread next to the lettuce leaves.
Grate the cheese on a coarse grater and place the last strip. This way we got 4 strips of filling.
Fold the empty edges of the pita bread over the filling, and then roll the pita bread into a tight roll. Wrap the resulting roll in cling film and put it in the refrigerator for 2 hours.
Cut the finished lavash roll with cod liver into portions and serve. This appetizer is perfect for serving with beer. Look how bright and delicious the rolls turned out!
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.

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.
Chop the boiled eggs as desired with a fork or finely chop with a knife.
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.
Place the cod liver from the jar into a deep plate and mash with a fork into a homogeneous mass.
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.
Spread the sauce over the dough in a thin, even layer.
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.
Lay out the next layer of chopped herbs, and then add the eggs.
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; we’d rather 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

Wash and clean the vegetables thoroughly.
Cut the eggplant into slices and cover with salt for 30 minutes - this must be done so that the bitterness goes away from it.
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.
Drain the eggplants, and when the frying is half cooked, add it along with the chopped bell pepper.
Simmer for 30 minutes and add chopped peeled tomato or tomato paste.
Salt, pepper and keep on low heat under the lid for another 5 minutes, turn off.
Let cool and grind with an immersion blender or in a bowl to obtain vegetable caviar.
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.
We put another sheet of pita bread on top - it is needed to give it greater strength, because the filling will be quite liquid.
Lubricate it thickly with a layer of caviar and twist it.
Cut the resulting roll into portions and place them on a greased baking sheet.
Grind the cheese on a fine grater and sprinkle each mini roll separately.
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.

Boil 2 hard-boiled eggs and finely chop them.
We wash 100 g of green onions well and also chop them. Mix eggs with onions, add salt.
Mash the cod liver with a fork.
Unroll the thin rectangular pita bread and brush it with raw yolk using a pastry brush. Spread the cod liver over the top.
Sprinkle with 100 g of finely grated cheese, and then lay out the onion-egg mixture.
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.
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!