The basis for a hearty treat is thin Armenian lavash. It is smeared with mayonnaise, processed cheese, and ketchup. If desired, you can always prepare an original sauce from yogurt and mustard or sour cream, garlic and herbs.

The five most commonly used ingredients in pita and cheese roll recipes are:

The rolls are filled with fried chicken fillet, cottage cheese, ham, lightly salted or smoked fish. The filling is supplemented with fresh vegetables, pickled cucumbers, Korean carrots, and grated cheese.

How to make pita rolls with cheese

The elegant appetizer is prepared hot and cold. In the first case, ready-made filling is used, which does not need to be heat treated. In the second, they take fresh minced meat and a filling made from fresh chicken eggs.

Five of the fastest lavash cheese roll recipes:

1. Preparing the simplest roll takes 10-15 minutes. A sheet of pita bread is greased with cream cheese or sauce, and slices of ham or sausage are placed on it. Olive oil is mixed with chopped garlic and chopped herbs. The mixture is applied to the filling with a pastry brush, then the workpiece is rolled up. To prevent the snack from falling apart, wrap it in cling film and place it in the refrigerator for 1 hour. Cut the finished treat into slices 3-4 cm thick and place them on lettuce leaves.
2. A simple filling for a baked snack is made from cottage cheese, grated cheese, beaten eggs and herbs. It is placed on pita bread and rolled into a roll. The workpiece is cut into slices 4-5 cm thick and placed in a baking dish. For juiciness, put pieces of butter on top. The treat is baked for 20-30 minutes at a temperature of 180 °C.
3. Thin pita bread and cheese are included in such popular dishes as shawarma, burritos, Caesar roll, and fish roll. To prepare them, the sheet is cut, the filling is placed on it and rolled up. The workpiece is fried on the grill and in a frying pan on both sides.

Lavash rolls are served hot and chilled.

The treat goes well with cheese, sour cream and tomato sauce.

So, let's prepare all the components of the future dish: pita bread, hard cheese and vegetable oil (for frying). You can take absolutely any hard cheese, with any shade of taste. And the degree of melting of the cheese doesn’t even matter. Because during heat treatment, the cheese will still begin to melt, but it will turn out delicious both with cheese that has flowed heavily and with cheese that has retained its appearance, simply becoming hot and soft.

The cheese needs to be cut into cubes. I had cheese that had already been sliced ​​at the supermarket, so I formed the block artificially (stacked the cheese slices to achieve the desired height).

Now it's time for the lavash. It needs to be unfolded completely on the table and cut into squares. The width of the square should be approximately the same as the length of the cheese block. If the square is a little smaller and the cheese begins to protrude from the roll, then during the frying process you will get a delicious cheese ending on the stick. If the square is wider and the block of cheese is shorter than the pita bread, then in the end we will get a roll with crispy edges, inside of which there will be melted cheese, like in a tube.

Wrap the cheese in pita bread. The rolls will unwind, so while preparing the rest of the rolls, I cover the already prepared ones, pressing them down with a knife. It is better to prepare all the rolls for frying at once, then the further process will take a matter of minutes.

There is another way to roll pita bread rolls with cheese. If the slices of cheese turned out to be large when slicing, then you can try wrapping the lavash rolls not with a block, but with a slice: place the sliced ​​lavash and a plate of cheese on top of each other and then roll them together into a tube.

All that remains is to fry the rolls. Pour a little vegetable oil into a hot frying pan, quickly fry the rolls on both sides (literally 20-30 seconds), achieving a ruddy appearance of the finished dish. After frying, be sure to place the rolls on paper towels to remove excess fat.

That's it, you can serve. Hot, with amber flowing cheese, these lavash rolls are perfect with tea or coffee. This is delicious! This recipe can serve as a lifesaver when you quickly need to prepare breakfast or an afternoon snack. And even when someone unexpectedly came to visit you for tea.

Bon appetit!

Pita bread roll is an incredibly convenient snack. It can be prepared in just a few minutes using almost whatever you have in the refrigerator. You can take it to work, give it to your child to school, or prepare it for a friendly buffet. Fillings for lavash rolls can be very varied. We offer five simple and very tasty options.

Cut two pita breads into four parts. Grease the first part with curd cheese and sprinkle with dill. Place a second sheet on top, greased with cheese and sprinkled with crab sticks, then a third sheet with cheese and boiled eggs, and finally a fourth sheet with mayonnaise and dill. Roll everything up and place it under cling film. Place in the refrigerator for 1 hour to soak and cool. Before serving, cut the roll into portions.

Ingredients:

• Armenian lavash - 2 pieces
• Crab sticks - 200 grams
• Cottage cheese - 200 grams
• Eggs - 3 pieces
• Dill - 1 Bunch
• Mayonnaise - To taste

Cooking method:

1. Divide the pita bread in half to make four parts.
2. Grease one sheet with curd cheese and sprinkle with chopped dill.
3. Place the second sheet on top and also grease with cheese.
4. In addition, sprinkle with grated crab sticks.
5. Grease the third sheet with cheese and sprinkle with grated eggs.
6. Grease the fourth sheet with mayonnaise and sprinkle with dill.
7. Roll the pita bread and wrap it in cling film.
8. Place in the refrigerator for 1 hour.
9. Before serving, cut the roll into portions.

Lavash roll with curd cheese

Ingredients:

• Armenian lavash - 1 pc.;
• curd cheese - 1 box (140 g);
• hard cheese - 50 g;
• meat (boiled pork, boiled breast, etc.) - 50-70 g;
• boiled egg - 2 pcs.;
• pickled (or salted) cucumbers - 2 pcs.;
• lettuce leaves.

Cooking method:

1. Prepare food. Wash the lettuce leaves and dry them. Hard-boil the eggs and cool.
2. Grease the pita bread with curd cheese, leaving the edges of the pita bread clean.
3. Peel the eggs, grate on a coarse grater and place on pita bread in the form of a strip.
4. Then lay out the lettuce leaves in strips.
5. Cut the meat into thin slices. Place the meat in one row after the greens.
6. Cut pickled or pickled cucumbers into thin slices and place next to the meat.
7. Grate the cheese on a fine grater and place in the next strip.
8. Fold the edges of the pita bread over the filling and roll the pita bread into a tight roll.
9. Wrap the finished roll in foil or parchment paper and put it in the refrigerator for 1-2 hours.
10. A tender, tasty and spicy snack roll of lavash with curd cheese is ready, cut into pieces and serve.

Rolls – lavash rolls with red fish

The most important thing is to choose good quality pita bread so that your roll does not fall apart. Choosing lavash is a matter of practice. Try taking pita bread from several pita brands and you will know which one will retain its texture after refrigeration.

Ingredients:

• Thin lavash – 2 sheets;
• Red fish (lightly salted or smoked) – 200-250 grams;
• Greens – dill – 1 bunch;
• Cream cheese - Philadelphia type (you can use a mixture of Mascarpone with cream, or you can use cottage cheese whipped in a blender) - 250 grams.

Cooking method:

1. Wash the greens and chop finely.
2. Cut salmon, pink salmon or trout into thin slices.
3. To be calm, I advise you to salt the red fish yourself - you will be sure that the fish is in the pita bread
4. it will be fresh.
5. Remove the pita bread from the packaging and unwrap it.
6. Spread cream cheese over the entire surface and sprinkle with herbs.
7. Spread the second pita bread with cream cheese and cover the first one.
8. Place red fish plates on the second pita bread.
9. Roll tightly into a roll, wrap in cling film and put in the refrigerator for 3 hours, preferably overnight.
10. In the morning, remove the roll from the film and cut into rolls or diagonally.
11. Place on a plate and garnish with herbs.

Lavash roll with salmon and curd cheese

This very simple step-by-step photo recipe for lavash roll with salmon will help you create a delicious and satisfying appetizer for a dinner party or picnic. It is made so simply that once you have done it, it will be a regular guest at your holidays. This appetizer is very suitable for the beginning of various parties, be it a wedding or a birthday.

Ingredients:

• lavash 1 piece
• lightly salted salmon 250 gr.
• curd cheese 200 gr.
• dill

Cooking method:

1. It is better to take pita bread for the roll that is not very thin; a thin flatbread will do. Spread Almetta with herbs or other curd cheese on the pita bread in an even, non-greasy layer. It is better to make a roll with thick pita bread that will not crumble. Ready-made round pita breads are ideal. It is recommended to make ordinary traditional pita bread in several layers, i.e. initially 2-3 layers are great.
2. Next, cut the salmon into thin small strips. All bones must first be removed from the fish. We buy ready-salted salmon.
3. Finely chop the dill, having first washed it well and removed any thick sticks. Only the soft parts should get into the roll.
4. Then place the salmon on the pita bread, as shown in the picture. Sprinkle chopped dill on top.
5. Next, we roll the entire structure into a roll. You need to roll the pita bread carefully, without pressing too hard, but also without giving much freedom.
6. After rolling the rolls, put them in the refrigerator for a couple of hours. Then you can take it out and cut it across. You need to cut the salmon roll carefully, without squeezing the pita bread.
7. A sharp knife works well. It is better to cut immediately before use. We usually make it the day before the event and cut it before the table.

Lavash roll with lightly salted fish and cheese

Ingredients:

• Armenian lavash - 1 sheet;
• Lightly salted salmon - 400 gr.;
• Processed cream cheese - 250 gr.;
• Curd cheese - 140 gr.;
• Parsley - 1 bunch;
• Green onion - 1 bunch;

Cooking method:

1. One of the ways to prepare a very famous cold snack is from pita bread and any red fish, be it salmon, trout, or pink salmon.
2. As a “highlight” of this recipe, I took the idea of ​​​​preparing my favorite “Kyoto” roll, which contains, in my opinion, a wonderful combination of cream cheese and green onions.
3. Well, if you combine the usual recipe for making a pita roll with salmon and the roll indicated above, you get what I got below.
4. This is how I prepared my cold appetizer for the holiday table.
5. We cut off the white bases of the onion and chop the green feathers as finely as possible.
6. Also finely chop the parsley sprigs, mix the green onions with parsley into a single green mass
7. Gently and evenly spread a sheet of fresh Armenian lavash (if you don’t take fresh one, it will be difficult to wrap it, as it will break) with a thin layer of processed cheese, you must definitely coat the top part of the lavash, otherwise the rolls will unroll
8. As soon as you have finished with the processed cheese, coat the base of the flatbread with a layer (the entire 140 gram package) of curd cheese, in a strip of about 1.5-2 cm.
9. Sprinkle a strip of chopped onion and parsley on top of the curd cheese; sprinkle the remaining greens in the middle of the pita bread coated with processed cheese.
10. Cut the skin off a piece of lightly salted salmon and cut the salmon into very thin slices.
11. To prepare this appetizer, I highly recommend salting the salmon yourself, since in the store, vacuum-packed fish are usually over-salted
12. Place the salmon pieces evenly over the entire surface of the pita bread in a checkerboard pattern.
13. As you can see in the photo of the recipe, the base of the pita bread and its upper part remain not covered with fish,
14. Now, starting from the very bottom, tightly tucking the pita bread over the entire width, we twist our roll,
15. Constantly making sure that it is rolled up tightly.
16. After the roll is completely rolled up, the cheese that was spread on the top of the pita bread will glue the roll together, and it will not unroll.
17. Cut the roll in half (this will make it easier to place it on the cutting board), and cut several rolls from the extreme parts of the rolled pita bread.
18. This is necessary so that “empty rolls”, which are precisely obtained by cutting the outer parts of pita bread, are not served on the festive table.
19. Now all we have to do is cut two “selected” lavash rolls into rolls
20. Place them on a dish, garnish with fresh herbs and lemon slices if desired, and serve immediately on the New Year's or any other holiday table!
21. Well, this is what the resulting lavash rolls with salmon look like in the photo close-up.
22. Please note that the core of my rolls is cream cheese and herbs, everything is as intended!
23. Bon appetit everyone and good luck in preparing the recipe described above for this delicious cold appetizer.

Lavash roll with garlic sauce and curd cheese

This lavash roll with salmon will appeal to lovers of spicy foods.

Ingredients:

• Armenian lavash;
• curd cheese - approximately 300 g;
• lightly salted salmon – 300 g;
• green salad - packaging.

For the sauce:

• fat sour cream - a few spoons;
• mayonnaise - the same amount as sour cream;
• a few cloves of garlic.

Cooking method:

1. First, let's make the sauce.
2. Mix sour cream with mayonnaise, add crushed or finely chopped garlic.
3. We spread one sheet of pita bread on the table and grease it with cheese.
4. It is convenient to apply it with a long knife.
5. We place thoroughly washed and dried lettuce leaves on the cheese, followed by fish slices.
6. Place another sheet of pita bread on top and spread garlic sauce on it.
7. We roll up the roll, it will be quite wide, and wrap it with cling film.
8. Place in the cold for about half an hour.
9. We cut and taste together with the guests.

Lavash roll with ham and cream cheese

Ingredients:

• cucumber;
• half a bunch of dill;
• thin pita bread;
• lettuce leaves - a bunch;
• ham – 200 g;
• chicken ham – 100 g;
• curd or processed cheese – 150 g.

Cooking method:

1. Spread the pita bread on the work surface and coat it with curd cheese along the entire perimeter, not missing the edges.
2. Rinse a bunch of lettuce leaves, dry them slightly and spread them over the entire surface of the pita bread.
3. Wash the cucumber, wipe it with a paper towel, cut it into thin circles and place it on top of the lettuce leaves.
4. Cut two types of ham into thin slices. Rinse the dill, dry it and chop it finely. Place slices of ham on cucumbers and sprinkle with chopped dill.
5. We bend the edges of the pita bread and wrap it into a tight roll. We wrap it in foil and let it soak for 20 minutes on the table, then put it in the refrigerator for half an hour. Place the roll cut into slices on a serving plate.

Lavash roll with curd cheese

Ingredients:

• 1 thin pita bread;
• 1 cucumber;
• 200 g ham;
• 100-150 g processed or curd cheese;
• 100 g homemade chicken pastry
• 1 bunch of lettuce;
• ½ bunch of dill.

Cooking method:

1. Grease the pita bread around the entire perimeter with melted cream cheese; carefully coat the edges of the pita bread as well.
2. Wash the lettuce leaves, dry them, and spread them all over the pita bread.
3. Thinly slice the cucumber and place it around the entire perimeter of the pita bread.
4. Chop the ham and pastrami, wash the dill, dry it, chop finely. Place the ham and pastrami all over the pita bread and sprinkle with finely chopped dill.
5. Fold the edges of the pita bread.
6. Roll the pita bread into a tight roll.
7. Wrap the lavash roll with ham tightly in foil, let soak for about 15-20 minutes at room temperature, and then remove it to cool for 20-30 minutes.
8. Cut the chilled lavash roll with ham into portions and place on a serving plate.
9. Bon appetit! Eat with pleasure!

Lavash roll with carrots and curd cheese

There are also countless vegetarian versions of pita rolls; one of the most popular options is presented below. A cheese roll with spicy Korean carrots and assorted fresh vegetables is also suitable for those watching their figure.

Ingredients:

• peeled sunflower seeds - 25 g;
• Korean carrots - 130 g;
• purple onion - 30 g;
• sweet pepper - 45 g;
• a handful of spinach leaves;
• curd cheese - 90 g;
• yogurt - 25 g;
• sweet mustard - 10 g;
• zest of half a lemon;
• lavash sheets.

Cooking method:

1. Prepare a light sauce for greasing pita bread based on cottage cheese, yogurt, mustard and lemon zest. Salt the cheese mixture and brush it over the entire surface of the lavash sheet.
2. Place a handful of spinach leaves on one edge of the flatbread, top them with carrots, thin half rings of onion and sweet pepper, and then sprinkle with seeds.
3. Roll the pita bread and serve immediately.

Fried lavash rolls with curd cheese

Ingredients:

• Thin lavash 1 large sheet
• Cottage cheese 100 gr.
• A couple of sprigs of parsley
• Pepper
• Medium size tomato 1 pc.
• Hard cheese 50 gr.
• Mayonnaise 1 tbsp.
• Vegetable oil for frying

Preparation:

1. Cut the lavash sheet into four equal parts.
2. Mash the cottage cheese with a fork, add a little salt and pepper, add mayonnaise and finely chopped parsley, mix everything thoroughly.
3. Cut the tomato into 4 parts, remove seeds and liquid, cut into small cubes.
4. Grate the cheese on a fine grater.
5. Place curd filling on each piece of lavash, slices of tomatoes on top and sprinkle with grated cheese.
6. Roll the pita bread into rolls and fry on both sides in vegetable oil until lightly crusted.

Roll with salmon, cream cheese and herbs

Ingredients:

• 6 eggs
• 2 tbsp. l. flour
• 150 g cream (11%)
• 1 tbsp. l. butter
• 4 tbsp. l. sunflower oil
• salt, pepper

For filling:

• 200 g soft curd cheese
• 100 g salted salmon fillet
• 1–2 tbsp. l. sour cream (20%)
• a small bunch of any greenery
• several stalks of green onions

Cooking method:

1. Beat eggs with cream with a whisk. Add flour, salt, pepper.
2. Heat a large non-stick frying pan, pour sunflower oil into it, add butter.
3. Pour half the egg mixture into the pan in a thin layer (about 1.5 cm), reduce heat, cover and cook the omelette for about 5 minutes.
4. Or you can finish the omelette in the oven at 180C for 5-7 minutes.
5. Carefully remove the finished omelette from the pan and cool.
6. Also prepare a second omelet from the remaining egg mixture.
7. For the filling, cut the salmon into small cubes, mix with chopped herbs, onions, cottage cheese and sour cream.
8. Spread the resulting mixture in a thin layer over the entire surface of the omelette and carefully twist the roll. Do the same with the second omelet.
9. Serve, cut crosswise, with any salad leaves, such as frisée and corn.

Lavash rolls with red fish and curd cheese

It's hard to imagine a holiday table without red fish. It is incredibly beautiful and tasty on its own, even if you don’t invent anything and just cut it into pieces. But in order to make our table truly festive, we are not looking for easy ways! And the more beautiful and fascinating the dish looks, the stronger the appetite. I fell in love with this recipe the first time I tried it. Since I love red fish just like that, I didn’t think that it could be used to make something even more delicious than it is on its own.

Ingredients:

• pita,
• lightly salted red fish (salmon, trout),
• cottage cheese,
• leaf salad,
• fresh dill.

Cooking method:

1. Lay out the pita bread on the table and carefully spread it completely with curd cheese, in a fairly thick layer. Place lettuce leaves, pre-washed and dried with a napkin, on top of the curd cheese. It is necessary that the leaves cover the entire surface of the pita bread. Read more:
2. Next, cut the red fish into thin pieces and place it on the salad, but we try not to place it often, there should be a distance of 2-3 cm between the pieces. Sprinkle finely chopped dill on top. Now you need to carefully roll the pita bread into a roll, trying not to tear it from sudden movements.
3. To prevent the pita bread from unrolling, wrap it in cling film and put it in the refrigerator for at least 2 hours. Before serving, the roll is cut into pieces approximately 3 cm thick. You will definitely like the dish!

Lavash roll is perhaps the best quick snack. Without spending a lot of time and effort, you can easily prepare delicious rolls and please your loved ones. Moreover, there are a huge number of filling options, so everyone can choose something suitable for their taste. Take the time and read recipes for various fillings for pita bread. In this article we will take a detailed look at how to prepare pita rolls and provide examples of step-by-step recipes. It's simple, interesting, very tasty and varied. Go!

Lavash rolls. Filling with cottage cheese

Option 1

Ingredients:

• cottage cheese;
• two cloves of garlic;
• salt to taste;
• dill or parsley;
• small amount of mayonnaise.

Step-by-step preparation

1. I don’t indicate the exact amount of ingredients, since you can decide on how much lavash you have and how many rolls you want to make. Also, small deviations in the proportions of ingredients will not spoil the taste of the finished dish, but will make the process of preparing lavash rolls creative.
2. In a bowl, mash the cottage cheese with a fork.
3. Squeeze the garlic cloves through a press and add them to the cottage cheese.
4. Finely chop the dill or parsley.
5. Mix everything well.
6. Add a small amount of mayonnaise so that the mixture spreads onto the pita bread. Don't make the filling too runny.

Lavash roll with cottage cheese. Option 2

Ingredients:

• cottage cheese;
• two cloves of garlic;
• dill greens;
• hard cheese;
• pickle.

Step-by-step preparation

1. Mash the cottage cheese with a fork.
2. Finely chop the dill greens.
3. Grate a small piece of hard cheese.
4. Cut the pickled cucumber into small cubes.
5. Mix all the ingredients.
6. Place the filling on thin pita bread and distribute it evenly throughout the pita bread.
7. Roll the pita bread into a roll and cut the roll into portions with a sharp knife.

Lavash roll. Stuffing with mushrooms

Ingredients:

• fried mushrooms (champignons with onions);
• processed cheese Yantar;
• parsley.

Step-by-step preparation

1. Fry the champignons in vegetable oil with onions until golden brown. Let them cool.
2. Finely chop the parsley.
3. Mix all ingredients.

Lavash roll with crab sticks

Ingredients:

• crab sticks;
• boiled chicken egg;
• hard cheese;
• two cloves of garlic;
• mayonnaise;
• dill greens.

Step-by-step preparation

1. Cut crab sticks into small cubes.
2. Chop the boiled chicken egg on a coarse grater.
3. We also grate a piece of hard cheese on a coarse grater.
4. Squeeze the garlic cloves through a press.
5. Finely chop the dill with a knife.
6. Mix all the ingredients and add a small amount of mayonnaise to make the filling softer and easier to lay on the pita bread.
7. Place the filling on thin pita bread and distribute it evenly throughout the pita bread.
8. Roll the pita bread into a roll and cut the roll into portions with a sharp knife.

Lavash roll with cheese and garlic

Ingredients:

• Adyghe cheese (one package);
• dill or parsley;
• two cloves of garlic;
• mayonnaise.

Step-by-step preparation

1. Carefully crumble the Adyghe cheese into a bowl with your hands.
2. Finely chop the dill or parsley with a knife.
3. Squeeze the garlic cloves through a press.
4. Mix all ingredients and add a small amount of mayonnaise for taste.
5. Place the filling on the pita bread and distribute it evenly.
6. Roll the pita bread into a roll and cut it into portions.

Lavash roll with red fish

Ingredients:

• lightly salted red fish fillet;
• parsley;
• fresh cucumber.

Step-by-step preparation

1. Cut fillet of lightly salted red fish into small pieces.
2. Chop the parsley with a knife.
3. Cut fresh cucumber into small cubes.
4. Mix all ingredients.
5. Place the filling on the pita bread and distribute it evenly.
6. Roll the pita bread into a roll and cut it into portions.
7. Place the filling on thin pita bread and distribute it evenly throughout the pita bread.
8. Roll the pita bread into a roll and cut the roll into portions with a sharp knife.

Lavash roll with smoked sausage

Ingredients:

• smoked sausage;
• boiled egg;
• Korean carrots;
• mayonnaise.

Step-by-step preparation

1. Cut the smoked sausage into small cubes.
2. We also finely chop the boiled egg.
3. Carefully roll the pita bread into a roll and cut it into portions with a sharp knife.

Advice. You will find step-by-step cooking recipes, as well as cooking recipes, on our “Very Tasty” website.

Lavash rolls with vegetables

Option 1

Ingredients:

• eggplant;
• Bell pepper;
• tomato;
• garlic clove;
• salt to taste;
• vegetable oil.

Step-by-step preparation

1. In a frying pan in vegetable oil, fry all the vegetables until tender.
2. Then put them in a blender bowl and make a paste out of them using a blender.
3. Distribute the finished paste evenly over the pita bread (it is better to cut the pita bread into small pieces).
4. Wrap the pita bread in an envelope so that the filling does not fall out.

Option 2

Ingredients:

• beet;
• carrot;
• two cloves of garlic;
• a handful of walnuts;
• mayonnaise.

Step-by-step preparation

1. Boil beets and carrots until tender.
2. Peel the vegetables and grate them.
3. Finely chop the garlic with a knife.
4. Also chop the walnuts using a knife.
5. Layer the filling on a sheet of lavash.
6. Carefully roll the pita bread into a roll and cut it into pieces with a sharp knife.

Lavash roll with cream cheese

Ingredients:

• cream cheese;
• a bunch of green onions;
• garlic clove;
• a mixture of ground peppers.

Step-by-step preparation

1. Finely chop a bunch of fresh green onions with a knife.
2. Squeeze the garlic through a press.
3. Mix all the ingredients and add a pinch of ground pepper mixture to taste.
4. Place the filling on thin pita bread and distribute it evenly throughout the pita bread.
5. Roll the pita bread into a roll and cut the roll into portions with a sharp knife.

Lavash roll with chicken liver

Ingredients:

• chicken liver;
• vegetable oil;
• heavy cream;
• salt and pepper to your taste.

Step-by-step preparation

1. Fry the chicken liver in a frying pan until tender in a small amount of vegetable oil.
2. Add salt and ground black pepper to taste.
3. Grind the liver with a blender to form a paste (so-called pate).
4. Add a little cream to make the paste softer and easier to lay on the pita bread.
5. Mix everything well.
6. Place the filling on thin pita bread and distribute it evenly throughout the pita bread.
7. Roll the pita bread into a roll and cut the roll into portions with a sharp knife.

I hope you liked these options for fillings for pita bread, and you will definitely find something suitable for yourself. The “Very Tasty” website team wishes you bon appetit.

Lavash roll with feta and herbs is a completely universal dish that is equally good as a simple breakfast, carefully prepared the day before, as an appetizer for a holiday table or as an appetizer for a beer party. You can also prepare this roll and, without cutting it first, take it with you on a picnic. And cut this roll already on the spot. It will serve as a very good addition to or.

It’s easy to make; it takes very little time to prepare, as well as labor. The only thing you should do is make the roll at least three hours before slicing and serving.

As an alternative serving, you can make or - they, like this roll, are one of the first to disappear from the table, as, indeed, are other recipes from.

For lavash roll with feta and herbs you will need:

• Feta. 1 package 200 gr.
• Pita. Thin. 1 sheet.
• Garlic. 1-2 cloves. There is one clove here, but a big one.
• Cucumber. Average. 1 PC. (not pictured) .
• Green onions.
• Dill.
• Parsley.
• Any other greens you like.

Prepare a lavash roll with feta cheese and herbs.

Everything is extremely simple and fast.

Finely chop the dill and parsley.

Also finely chop the green onions.

Chop the garlic very finely. A garlic press will not work - it will create an unnecessary bitterness - so we chop the garlic instead of squeezing it with a garlic press.

If there is some cheese brine left in the package, then we also add this brine to all the ingredients.

Using a fork, carefully knead the cheese and herbs so that all the greens are evenly distributed throughout the cheese.

This takes about 3-5 minutes. At first it seems that it is not easy physically, but as you mix it it becomes easier and easier.

We cut the cucumber into thin rings, after which we cut the colza into thin strips - this type of cutting is called julienne.

Lay out a sheet of pita bread on the table.

It is most convenient to place a sheet of foil under the sheet of pita bread. It will greatly help to roll the roll tightly, and in any case, the roll will need to be wrapped in the same foil before putting it in the refrigerator.

Spread the cheese filling onto the sheet in a layer of about 5-7 mm. That is, you don’t need to be subtle, but you shouldn’t get carried away either.

Leave about 1 teaspoon of filling, you will need it a little later.

We spread the filling so that on one side of the lavash - the one from which we will begin to roll the roll - the filling does not reach the edge by about 1 centimeter, and on the opposite side of the lavash sheet - the filling does not reach the edge by 3-4 centimeters.

Spread the sliced ​​cucumber evenly over the filling.

Helping yourself with foil, roll the roll, starting from the side where the filling does not reach the edge of the sheet by 1 cm.

We wrap this edge over the filling, after which carefully and tightly, but without pressing, otherwise the filling will begin to spread, we roll up the roll almost completely.

Just that edge of the lavash sheet remains, 3-4 cm wide, which was not spread with filling.

We remember the carefully preserved teaspoon of cheese filling.

Just spread this reserve very thinly over a free strip of pita bread, starting from the outer edge. In this case, the feta will act as a glue that will hold the entire roll together.

If we spread the entire sheet with the filling, without leaving free stripes, then in this case the inner part will have a double layer of cheese, and the filling will come out on the outer layer, which will not at all decorate the entire dish.

We tightly wrap the resulting lavash roll with feta and herbs in foil.

And put it in the refrigerator for at least 3 hours, preferably overnight. This is necessary so that the pita bread absorbs some moisture from the feta and herbs, becomes limp and does not act as a foreign element of the dish. While the pita bread is still dry, it introduces an element of foreignness, so it’s worth the wait.