Lavash roll with egg
Description
Perfect for the table and with drinks. 1. First, put the eggs on to boil. 2. Unroll a sheet of lavash on the table and spread a layer of melted cheese. If you don’t have cheese on hand, you can use a little olive oil with spices and minced garlic—it will still turn out very tasty. 3. Spread liver pâté on top. The ideal option is to use natural homemade pâté in this lavash roll with egg recipe. If you like, you can also add a pinch of salt or pepper, for example. 4. Finely chop washed herbs (any kind you like—you can even use lettuce leaves) and sprinkle them on top. 5. If you have green peas, you can mash them into a paste and spread a thin layer on top—it will be very tangy and delicious. 6. Cool the boiled eggs and peel them. Place them in a single row, slightly inset from the edge. 7. The most important step is to carefully roll up the lavash roll with egg at home. Do this slowly, pressing each layer firmly. 8. Wrap the finished roll in plastic wrap or a bag and refrigerate for at least 40 minutes. 9. Then slice into portions with a sharp knife—and serve. In cross-section it looks very beautiful and appetizing. The appetizer is ready. Serve right away.