Thin lavash pie
Description
The recipe won't take much time. Preparing a pie with thin lavash requires very little effort. Since there's no need to make dough, you'll save a lot of time. This pie is made in layers. In our case, when we wrap the filling in lavash in a unique way, the pie turns out more cohesive. Also, by replacing dough with lavash, you'll reduce the strain on your stomach. Since thin lavash is dry by nature, don't skimp on the kefir-egg mixture. Happy cooking! The baked dish is ready. Serve at the table.
Instructions
- 1
Step 1
Brown the meat with the onion. A few minutes before it's done, add the diced tomatoes. Mix well.
- 2
Step 2
Let the prepared filling cool, then mix it with grated cheese, pepper, garlic, and herbs.
- 3
Step 3
Mix kefir with eggs, salt to taste.
- 4
Step 4
Grease a large baking dish with oil. Place one whole lavash on the baking sheet, letting the edges hang over the sides. Generously brush the part inside the dish with kefir-egg mixture, leaving the edges dry. Repeat the same with the remaining lavash sheets. Thus, the lavash base for the pie is ready.
- 5
Step 5
Place one-third of the minced meat onto the lavash, spreading it evenly across the entire shape. Pour several spoons of the egg-kefir mixture on top.
- 6
Step 6
Cover the top of the pie with the edges of one lavash, generously brush with the kefir-egg mixture, making sure not to leave any dry spots. Spread half of the remaining filling over the lavash. Repeat the same procedure with the next lavash. Pour the remaining kefir-egg mixture over the final layer that covers the pie.
- 7
Step 7
Place the pie in a preheated oven at 190 degrees for 30-40 minutes. The pie will brown nicely, forming a golden crust on top.