Lavash with Adyghe cheese and herbs
Description
The recipe won't take much time. If you like, you can add any sauce of your choice to this lavash with Adyghe cheese and herbs, but don't overdo it (so the lavash doesn't lose its shape). A feature of this appetizer is that the lavash should be grilled if possible. If that's not an option, you can do it in a skillet (a grill pan works too) or leave it in the refrigerator so the lavash absorbs the flavors. In any case, this appetizer will be very tasty. See—the appetizer is ready. Serve right away.
Instructions
- 1
Step 1
1. I borrowed this recipe from an acquaintance of mine who made lavash like this with Adyghe cheese and herbs for her anniversary. The guests appreciated this appetizer right away. It is as simple as can be to make.
- 2
Step 2
2. Prepare the filling in advance: chop the herbs, dice the tomatoes coarsely, and grate the cheese on a medium grater.
- 3
Step 3
3. Mix the cheese with the herbs until smooth and uniform.
- 4
Step 4
4. Spread out the lavash, place our filling in the center: first spread with cheese and herbs, then top with sliced tomatoes.
- 5
Step 5
5. Wrap the lavash with the filling like an envelope.
- 6
Step 6
6. What makes this recipe special is that lavash with Adyghe cheese and herbs is grilled (you can use a skillet and a regular stovetop, but the result won’t be quite the same). The lavash develops a crust and takes on a distinctive aroma. There is another way to make this appetizer—let the lavash rest in the refrigerator for an hour so the flavors soak in—but the first method is better.
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Step 7
7. Lavash with Adyghe cheese and herbs is best served hot if you finished cooking it on the grill. You can also cut it into small pieces.