Lavash Snail in the Oven
Description
It will be perfect with tea and coffee. I suggest making this pie with chicken mince and onions, but you can use any filling—mix the mince with sautéed mushrooms, combine the mince with any vegetables. However, I still recommend using mince as the base; it will bind the lavash well and the pie will turn out as a single cohesive whole. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Finely chop the onion.
- 3
Step 3
I prefer to pre-fry the onion until soft, but you can also add it to the mince raw.
- 4
Step 4
Add onion to the minced meat, season with salt and add paprika to taste. I add quite a lot; I like the aroma it gives to the minced meat.
- 5
Step 5
Mix the ground meat thoroughly.
- 6
Step 6
Cut the lavash sheets in half and spread each piece with the minced meat.
- 7
Step 7
Wrap the lavash with minced meat into a roll. Grease the baking dish with vegetable oil. Place the resulting lavash rolls in the dish in a snail shape – start from the center and gradually work outward toward the edges of the dish.
- 8
Step 8
Mix sour cream, eggs, and finely grated hard cheese, add a little salt and ground black pepper. Mix well.
- 9
Step 9
Pour the resulting mixture over the lavash snail.
- 10
Step 10
Bake the lavash snail in an oven preheated to 200 °C for 30–40 minutes. The glaze should set, and the filling should be fully cooked.