Minced Meat in Lavash, Provençal Style
Description
A delicious appetizer for any gathering. This meat appetizer is wonderful served hot or cold. Tender and juicy, with a tasty crust, it works well as a snack and is easy to take along to a picnic or to work. I like to eat it with tomato sauce generously seasoned with hot pepper and basil. So there you go—save the recipe for yourself. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients, peel the onion and garlic. Let's begin!
- 2
Step 2
Add finely chopped onion and garlic, Provençal herbs, and salt to the pork-beef mince. Mix the mince well.
- 3
Step 3
Beat in two raw eggs. Mix the minced meat again.
- 4
Step 4
The mince should be slightly loose in consistency so it spreads easily over the lavash.
- 5
Step 5
Lay the rectangular lavash flat on the table. Spread with mayonnaise or sour cream; you can also use ketchup or tomato sauce.
- 6
Step 6
Spread the filling in an even, thin layer. Leave a little space from the edge so you can roll the lavash into a roll neatly.
- 7
Step 7
Sprinkle with fresh chopped herbs. Any herbs will work: green onions, parsley, dill, or cilantro.
- 8
Step 8
Carefully roll the lavash into a roll. Work quickly so the lavash with the filling does not have time to get soggy and tear.
- 9
Step 9
With a sharp knife, cut the roll into 4 pieces, place them on a heatproof baking sheet, and bake in the oven for 35 minutes at 200 degrees. During baking, brush the rolls with a piece of butter — this will make the crust golden, soft, and appetizing-looking.
- 10
Step 10
Minced meat in lavash, Provençal-style, is ready! An incredibly aromatic and delicious dish, served hot or cold!