Lavash Envelopes with Ham
Description
It works for both holidays and everyday meals. Making these envelopes doesn’t take long—about as much time as scrambled eggs or toast. Feel free to change the filling to suit your taste or whatever you have in the fridge. I fry the envelopes in a pan; however, if you have a waffle iron, the dish will turn out crunchier, with a golden crust. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. In a bowl, I beat in an egg, add starch and salt, and mix well until no lumps remain.
- 2
Step 2
2. I have the most ordinary Armenian lavash, oval-shaped, which I cut into 4 pieces.
- 3
Step 3
3. I slice the cheese into thin slices, the ham into half-moons, and I wash and chop the herbs.
- 4
Step 4
4. On each piece of lavash, I place a piece of cheese in the center, then ham, and on top of that — finely chopped herbs.
- 5
Step 5
5. I fold the filling envelope-style so there are no gaps.
- 6
Step 6
6. I dip each envelope into the previously beaten egg with starch and salt.
- 7
Step 7
7. I put a skillet with sunflower oil on the heat, place the envelope seam-side down first, then flip it and fry until golden brown.
- 8
Step 8
8. I serve the dish hot, straight from the skillet.