Stuffed lavash
Description
Perfect for the table and with drinks. Lavash has long been used for more than just lyulya kebab or shashlik. It is the base for delicious appetizers (rolls, shawarma, hot dogs); stuffed lavash is especially popular and can be filled with mushroom, meat, cheese, or vegetables. You can serve it as an appetizer even on a holiday table. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. I wash the mushrooms (or any other mushrooms), clean them, trim the stem ends, and cut the mushrooms into small pieces. I peel and wash the onion bulb and chop it finely.
- 2
Step 2
2. I heat a skillet with a little butter, add the sliced mushrooms, and sauté them until fully cooked, then add the onion, salt, and pepper.
- 3
Step 3
3. I use processed cheese, so I put it in the refrigerator first for 20–30 minutes. I grate the slightly frozen cheese on the coarse side of the grater.
- 4
Step 4
4. I wash the herbs (I use dill and parsley, but you can use any you like), dry them on a paper towel (or in a special herb dryer), and chop them finely.
- 5
Step 5
5. I unfold the lavash, squeeze or spread mayonnaise on it so the lavash doesn’t turn out dry, and spread it around.
- 6
Step 6
6. In the center, I place the sautéed mushrooms with onion and spread them out a little.
- 7
Step 7
7. I put a little cheese on the mushrooms, then some finely chopped herbs, and sprinkle with a little more salt.
- 8
Step 8
8. I fold the lavash carefully into an envelope, and do the same with the remaining three.
- 9
Step 9
9. I pour just a tiny bit of sunflower oil into a clean skillet, fry each packet on both sides until golden brown, then serve the finished lavash at the table.