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Meat in Armenian lavash
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Meat in Armenian lavash

60 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Meat in Armenian lavash is my culinary improvisation—I've never come across anything similar anywhere. Nevertheless, it turned out very tasty—the filling is juicy and piquant, slightly spicy, while the lavash becomes crispy. This dish is both satisfying and visually appealing, as the lavash pouches look quite beautiful. Although next time I wouldn't add potato to the filling—even though guests said they enjoyed it even with the potato. The dish is ready to be served.

Instructions

  1. 1

    Step 1

    Step 1

    Cut all the meat into small cubes (1-1.5 cm per side) and fry in a pan until half-cooked.

  2. 2

    Step 2

    Step 2

    Then add finely chopped onion and carrot to the same skillet. Sauté, stirring, for 2-3 minutes.

  3. 3

    Step 3

    Step 3

    Next, add the finely chopped eggplant to the pan. Add spices to taste and simmer over medium heat until cooked through.

  4. 4

    Step 4

    Step 4

    Mix well, simmer in its own juice until the meat is fully cooked.

  5. 5

    Step 5

    Step 5

    In another skillet, fry the potato cut into small cubes.

  6. 6

    Step 6

    Step 6

    We cut one of the lavash sheets into long strips — these will be used to tie all the other lavash wraps. We unfold the remaining lavash sheets and place the filling from the two pans in the center of each.

  7. 7

    Step 7

    Step 7

    Now roll up the lavash and tie it with a strip of lavash.

  8. 8

    Step 8

    Step 8

    Place the rolled and tied lavash in a preheated oven at 160 degrees for 15-20 minutes. The lavash should become crispy. Ready—serve immediately while still warm.