Homemade lavash snack tartlets with stuffing hot and cold without molds: recipes with photos. Lavash tartlets for the festive table: recipes for fillings, toppings

You can make a delicious snack on the table in the form of a basket with a sheet of pita bread. To do this, you will need tips and recipes from this article.

In order to make tartlets on the festive table - a tasty and beautiful snack, it is not necessary to use it. It is quite possible to get by with products that are "at hand". For example, you can use ordinary lavash leaf.

For work you will need:

• Lavash packaging(usually one package contains two thin sheets).
• Egg- 1 PC. (only for greasing baskets)
• Hard cheese- 100 g (you can use any cheese)
• Culinary scissors
• Muffin tins

Work step by step:

• Each sheet of pita bread should be cut into proportionally even squares. Their sizes should be provided independently, depending on the form in which you will bake them. The ends of the cut square should not hang down, they should stick up after laying in the form.
• The most optimal size of the squares can be considered 10 by 10 cm, but these notations are rather arbitrary.
• Prepare the form. Place the first square on the bottom of the mold.
• Beat the egg and coat the whole laid piece of pita bread.
• Sprinkle a piece of pita bread with a little cheese. The cheese will melt during baking and become a fastening component, helping the basket to keep its shape.
• After that, the first piece of pita bread is covered with a second square so that their corners move and a kind of crown is obtained.
• Firmly press the pita leaves together with your fingers.
• If your molds are silicone, put them in the microwave for one minute. After that, remove and do not remove the basket until it has completely cooled down.
• If your molds are metal, they should be sent to the oven at a high temperature and held in it for up to five minutes.
• The cooled baskets have a beautiful and very original shape. They should be stuffed.

An easy way to make pita bread baskets

Lavash tartlets without molds: a recipe on a glass

For those who do not have baking molds, but want to cook delicious tartlets, it will come in handy recipe for the original way of preparing baskets:

• As in the previous method, the pita leaf should be cut into identical squares.
• In this case, a certain number of glasses (2-3 pieces), glasses or any other dishes with a flat, rounded and not wide bottom will come in handy for you.
• Several squares of pita bread (about 4) are sent to the microwave in the heating mode.
• Lavash keeps in the microwave for a minute and a half.
• After that, hot pieces of dough (they will become very soft) cover the bottom of the inverted glass.
• With your hands, you should press each piece of pita bread so that it literally “flows around” the glass.
• Wait for the pita to cool down. Cold, it will lose moisture, become crispy and keep its shape.
• The cooled basket of pita bread should be stuffed to taste.

Lavash - the basis for the preparation of delicious and simple baskets

Lavash tartlets recipes for fillers, toppings

The lavash basket turns out to be quite thin, crispy and fresh. That is why it is of great importance what filling you choose for your tartlet. It is better to give preference to finely chopped salads, meat and mushroom fillings, cheese snacks.

Lavash baskets with crab filling:

You will need:

• Crab sticks- 100 g (can be replaced with crab meat).
• Egg- 3 pcs. (chicken or 8-10 quail)
• Corn- 100 g (canned sweet, can be excluded from the recipe).
• Green onion- 20 y.
• Mayonnaise- 3 tbsp. l. (high fat, not less than 50%)
• Sour cream- 1 tbsp. (oily or homemade)
• Salt to taste
• You can add dill

Cooking:

• Chop the crab sticks or meat very finely with a knife. They can also be grated on a coarse grater, but then you should also grate the other ingredients in the dish in a similar way.
• Eggs should be boiled and chopped in the same way as crab sticks.
• Finely chopped green onions into the salad. If desired, add corn without sweet liquid from the jar it is in.
• Mix mayonnaise and sour cream. You can enhance the taste of this dressing with salt, finely chopped dill and a clove of squeezed garlic.
• The salad is seasoned and neatly placed in each lavash basket before serving.

Crab filling in lavash tartlets

Lavash baskets stuffed with minced meat:

You will need:

• Herring fillet- 300 g (the more fillets, the richer the taste of the filling).
• Egg - 2 pcs. (chicken or 10 quail)
• Bulb onions– 1 head (small!)
• Green onion- 20 g. (pen)
• Mayonnaise- 2 tbsp. (very fat!)
• Butter- 50-70 g (any fat content)

Cooking:

• The butter is left to melt at room temperature.
• Herring fillet should be chopped very finely with a knife (it is better not to use a blender because the fillet can turn into a paste in it).
• The egg is rubbed on a coarse grater, added to the chopped herring fillet.
• The onion head and feather are also finely chopped, sent to the fillet.
• The mass is first seasoned with soft butter, and then with mayonnaise. Stuff the tartlets with the minced meat.

Farshmak is a good filling for pita bread baskets

Lavash baskets with ham:

You will need:

• Ham(any) - 150 g (can be replaced with any other sausage and even sausages).
• Cheese- 100 g (any hard)
• Marinated champignons- 100 g (can be replaced with any other mushrooms).
• Tomato- 1 PC. (only the pulp is used without the seed "liquid" part).
• Mayonnaise- 3 tbsp. (fatty!)
• Garlic to taste

Cooking:

• The ham is very finely chopped with a knife, poured into a bowl.
• Grated cheese on the largest grater is added to it.
• Mushrooms are crushed, compare to how the ham was cut.
• The tomato is peeled from the skin and seeds, its flesh is finely chopped and added to the rest of the ingredients.
• Everything is dressed with mayonnaise and a small amount of garlic is squeezed into the mass.
• Mix the dressing thoroughly and stuff the pita bread tartlets with it.

Ham stuffing for a basket

Hot lavash tartlets stuffed in the oven: recipe

Baskets made from pita bread can be baked in the oven with "hot" fillings. This dish is very flavorful and satisfying.

You will need:

• Pre-prepared lavash baskets
• Mushrooms- 100 g (champignons fried with onions or any other mushrooms).
• Chicken fillet- 1 breast (boiled or fried in oil).
• Cheese- 150 g (any)
• Sour cream- 2 tbsp. (any fat content)
• Mayonnaise- 2 tbsp. (any fat content)

Cooking:

• Mushrooms and fillets are chopped very finely with a knife
• Cheese should be grated on a fine grater. Add half of its part to the mushrooms with fillets.
• The ingredients are dressed with sour cream with mayonnaise. The resulting mass is filled with each tartlet.
• The remaining cheese is placed in a pile on each tartlet.
• Baskets should be sent to the oven for exactly 15 minutes. The temperature of the cabinet should be large enough, 250 degrees is enough.

Hot lavash baskets

Cold lavash tartlets with filling: recipe

You will need:

• Eggs- 5 pieces. (chicken, can be replaced with quail, but they require three to four times more).
• Hard cheese- 100 g (any)
• Processed cheese - 2 pcs. (friendship)
• Garlic– 3 cloves (the amount of garlic and the spiciness of the filling can be adjusted independently).
• Mayonnaise- 5 tbsp. (fatty)

Cooking:

• Boiled eggs are rubbed on a coarse or fine grater
• On the same grater, grate two types of cheese
• Mix eggs and cheese with mayonnaise
• Ready dressing is seasoned with mayonnaise and herbs as desired.
• If the mass turned out to be “cool”, add more mayonnaise.
• Tartlets start with dressing. They can be garnished with fresh herbs.

How to decorate lavash tartlets for the festive table?

Tartlets are already mouth-watering beautiful baskets that you want to eat first. However, you can add elegance to this appetizer

Cooking options and recipes for fillings for lavash tartlets.

Tartlets for the festive table are a real find. Let's look at a variety of options for making tartlets at home.

How to make baskets for pita bread tartlets without molds on a glass?

If you do not have molds for making tartlets, you can use a simple glass. To prepare tartlets, take:

• Lavash leaf
• 1 egg
• 150 g cheese
• 20 g butter

The cooking process is as follows:

• Cut the pita bread into small squares - about 10x10 cm.
• Turn the glass upside down and grease the bottom with oil.
• Spread pieces of pita bread on top and form waves.
• Put the glass in the microwave for 2 minutes, setting the maximum power.
• If the microwave is large, you can put several glasses in it.
• Put the tartlets on a plate, now it's time for the eggs and cheese.
• Beat the egg and grate the cheese coarsely.
• Lubricate the inside of the tartlet with an egg and sprinkle with cheese, put in the microwave at maximum power for only 30 seconds.

The tartlet is ready to be filled with various fillings. If you don't have a microwave, you can use the oven. But in this case, it is necessary to choose a glass suitable for such preparation.

How to make baskets from thin pita bread in molds?

A huge advantage of such baskets is the possibility of their preparation in advance. That is, you can cook them 2-3 days before the celebration, and fill them with stuffing before serving. It is necessary to prepare:

• Pita
• Scissors
• Molds

It is desirable that the pita bread be soft, if it is dry, then wrap it in a damp towel or sprinkle it with water. It would be ideal to leave dried pita bread in a damp towel overnight. Further:

• Cut out the squares from the molds.
• Put the pita bread into a mold, place another mold on top and fix the pita bread.
• You can cut out not only squares, but also circles. It all depends on your imagination.
• Send pita bread to a preheated oven to 200 C for 3 minutes.
• Leave the blanks to cool. Do not try to remove the upper mold immediately - you can burn yourself and break the still fragile molds.
• Before serving, fill the molds with stuffing.

It is advisable to serve immediately after filling the forms on the table. They keep not soaking with mayonnaise filling for about 2 hours. If the filling is filled with oil - up to 4 hours.

Lavash tartlets recipes for fillers, toppings

The filling for tartlets can be very diverse. You can combine foods to your liking or create a unique topping with ingredients you have in the fridge. For the filling most often used:

• chicken
• Cod liver
• Crab sticks
• lettuce leaves
• Shrimps
• salmon
• Mushrooms

Let's take a closer look at the main filling options:
Shrimp Stuffing:

• 500 g shrimp
• 50 g mayonnaise and ketchup
• Several lettuce leaves

Cooking:

• Lettuce leaves are needed so that the tartlet does not soak so quickly, they need to be laid out on the bottom of each tartlet.
• Boil the shrimp, if they are large, then cut them in half.
• Mix all the ingredients and put in tartlets.

Shrimp and Cheese Stuffing:

• 100 g shrimp and mozzarella
• 50 g mayonnaise
• 2 cloves of garlic
• Greens, salt to taste

The filling is prepared as follows:

• Fry the shrimp for about 3 minutes.
• Grind cheese, garlic, herbs and spices in a blender.
• Mix the cheese mixture with mayonnaise and arrange in tartlets.
• Arrange 1-2 shrimp on top.
• Serve to the table.

Walnut Cheese Filling:

• 200 g of your favorite cheese
• 100 g chopped bell pepper and nuts

Filling preparation:

• Cut the cheese into slices and arrange in tartlets.
• Sprinkle nuts and pepper on top.
• Bake in the oven for 20 minutes.

Cheese-mushroom filling:

• green onion feathers
• Mushrooms - 150 g
• Favorite cheese - 150 g
• Dry wine - 30 g
• Spices

Cooking:

• Grate the cheese.
• Mushrooms and onions cut, fry with wine and spices.
• Mix the ingredients and fill the tartlets with the filling.
• Bake in the oven for 15 minutes.

Chicken Stuffing:

• 500 g fillet
• 300 g mushrooms and cheese
• 2 onions
• 200 g cream
• Spices, herbs

Instruction:

• Boil the fillet and fry the mushrooms cut into rings.
• Separately, fry the onion until golden brown.
• Pour cream over mushrooms and simmer for 15 minutes.
• Mix the ingredients and arrange in tartlets.
• Sprinkle cheese on top.

Cod liver filling:

• Cod liver - 200 g
• 2 eggs and pickled cucumbers
• 1 bulb
• 50 g mayonnaise

Step by step:

• Finely chop cucumbers and onions.
• Grind boiled eggs and cod liver with a fork.
• Mix the ingredients with mayonnaise and fill the tartlets.

Red caviar as a filling:

• 1 jar of caviar
• 200 g butter
• Greenery

The preparation is very simple:

• Spread 1 tsp of oil on the bottom of each tartlet.
• Put caviar on top with a slide.
• Decorate with greens.

Crab sticks or crab meat filling:

• 200 g sticks
• 3 eggs
• 150 g corn
• 50 g mayonnaise
• Greenery

• 1 can of canned meat
• 150 g cheese
• 2 tomatoes
• arugula

In the first case:

• Finely chop the boiled eggs and crab sticks.
• Mix with the rest of the ingredients and stuff the tartlets.

When using crab meat:

• Grind all ingredients with a blender.
• Fill the tarts and bake for 15 minutes.

Salmon Stuffing:

• 150 g salmon
• 100 g cheese
• Spinach
• 1 bulb
• 2 cloves of garlic
• Spices

Instruction:

• Cut the last 3 ingredients and sauté with the spices.
• Mix with cheese and grind with a blender.
• Arrange in tartlets, put salmon strips on top.

Stuffing with salmon and cheese:

• 300 g melted cheese
• 200 g salmon
• Greenery

Cooking:

• Prepare the cheese mixture by chopping the cheese and greens with a blender.
• Arrange the filling in tartlets, lay the strips of salmon on top.

Cold lavash tartlets with filling: recipe

How to cook lavash tartlets is discussed above. Let's look at a few more options for fillings for cold tartlets. Cooking such a dish is a huge advantage, as the appetizer is very fast and tasty.

A very tasty option for cold tartlets - filling with pineapple and crab sticks:

• 50 g crab sticks and pineapple
• 50 g mayonnaise
• 2 cloves of garlic
• Greenery

Cooking:

• Cut the pineapple and crab sticks into cubes, first drain the liquid from the pineapples.
• Grind the herbs and garlic, mix the ingredients.
• Season with mayonnaise and fill the tartlets.
• You can serve.

You can even fill tartlets herring:

• 100 g herring fillet
• 200 g cheese
• lettuce leaves
• 50 g mayonnaise

Step by step:

• Arrange lettuce leaves on the bottom of the tartlet.
• Grease the leaves with mayonnaise on top.
• Grate the cheese and chop the fish finely.
• Put the herring, sprinkle with cheese on top.

Cold tartlets with pate:

• 150 g pate
• lettuce leaves
• 5 eggs
• 5 tomato

Cooking:

• It is advisable to take quail eggs and cherry tomatoes. They will simply need to be cut in half or into 4 parts.
• Arrange lettuce leaves in tartlets.
• Spoon the pâté on top.
• Arrange a quarter of an egg and a tomato on top.

Simple cold appetizer tartlets with egg and cucumber:

• 2 eggs
• 1 cucumber
• 50 g mayonnaise
• Greenery

Cooking:

• Chop cucumber and boiled eggs.
• Mix with mayonnaise and stuff tartlets.
• Decorate with greens.

Another original version tartlets with ham:

• 50 g ham
• 50 g Korean carrot
• 50 g corn
• 50 g cheese
• 50 g mayonnaise
• Greenery

Cooking:

• At the bottom of each tartlet, you can spread lettuce leaves so that the lavash tartlet filling does not soften.
• Chop the ham and carrots.
• Grate the cheese.
• Drain the liquid from the corn and mix it with the rest of the ingredients.
• Stuff the tartlets and garnish with herbs.

Hot lavash tartlets stuffed in the oven: recipe

We offer you some great options for hot tartlets. They need to be baked in the oven. Tartlets should still be prepared from pita bread according to the recipe indicated above.

Hot tartlets with julienne- Well, a very tasty snack:

• Cream - 300 g
• 500 g mushrooms
• 1 bulb
• 500 g chicken fillet
• 50 g cheese
• 1 egg
• Spices

Step by step preparation:

• Cut the onion and mushrooms, onion into cubes, mushrooms into plates.
• Boil the fillets in salted water.
• Fry the onion until golden brown.
• Fry the boiled fillet and mushrooms.
• Bring the cream to a boil and add spices, preferably mushroom seasoning.
• Mix the sauce and the rest of the ingredients, arrange in molds, in which you first place the pieces of pita bread.
• Sprinkle grated cheese on top.
• Bake the julienne in the preheated oven for 15 minutes. Serve the tartlets piping hot.

Another equally delicious recipe - hot lavash tartlets stuffed with sausage and tomato:

• 3 tomatoes
• 1 bell pepper
• 200 g sausage
• 100 g cream
• 1 egg
• 100 g potatoes
• 100 g cheese
• 50 g mayonnaise
• Salt pepper

Step by step:

• Cut peppers, tomatoes, sausage and potatoes into cubes.
• Lightly fry the potatoes.
• Mix the chopped ingredients and season with mayonnaise and spices.
• Add half of the grated cheese to the mixture.
• Lubricate the pita bread in molds with an egg and spread the filling on top.
• Sprinkle the rest of the cheese on top and bake at 200 C for 15 minutes.
• Serve quickly on the table before it cools down.

How to decorate lavash tartlets for the festive table?
Of course, the best option for decorating tartlets is greens and grated cheese. But housewives also use pomegranate berries and fruits. But it is better to see once than to read several times. Therefore, we offer you to look at beautiful options for decorating holiday tartlets.

Garnish with olives and lemon

Video: Lavash tartlets, cooking

Lavash rolls, lavash baskets and pies, lavash khachapuri

Lavash rolls with salted fish

Lavash rolls with salmon 2 types. Salted and smoked
It's simple and delicious.

Two different pita breads - one for salted salmon, the second for smoked salmon.
Spread thin pita bread with butter, sprinkle with finely chopped salmon and finely chopped boiled egg. You can add onion to pita bread with lightly salted salmon (but this is not for everyone). Or you can add something that salmon is usually delicious with.
Roll pita bread with salmon into a tube ("sausage"). When serving - cut into pieces, place ready-made pita rolls on a dish, after decorating the dish with lettuce leaves. Drizzle with a little lemon juice.

Roll with salmon

Spread pita bread with melted cheese (Viola in a jar, or Druzhba, or Shrimp). Put lettuce leaves on top, slices of lightly salted salmon on it. Roll into a roll, wrap in cling film and refrigerate. Eat the next day, because it is especially tasty when soaked

Bon appetit

Lavash baskets

Take thin pita bread, cut out circles of the size you need (to fit the mold), cut with scissors, grease them on all sides with vegetable oil. I first cut out one circle, try it on the mold, if it fits, then fold the pita several times, put the finished circle on, and cut out several circles in one fell swoop. Take two circles (greased with vegetable oil), put in a mold, pour peas on top.
In order for the pita bread to take the desired shape, you need to take it by the edges and, as it were, plant it in a mold, lay the edges a little.

Bake in preheated to 200 gr. oven, do not go far, cook very quickly, reddened, take out. Let cool in the mold.

We pour out the peas, it can stick a little because of the oil, this is not a problem, it comes off very easily when you gently clean it with a spoon. Baskets are fragile, be careful with them.

Salad for baskets should not be wet, cheese-based salads work well

Lavash pies

Along with yeast dough pies, there are many variants of thin pita pies.
These pies are good because they require a minimum of effort. You just need to buy a few thin pita breads and lay the filling. In terms of taste, such pies are in no way inferior to yeast pies. And their internal structure turns out to be layered.
The fillings in these pies can be very diverse - both sweet and salty.
It is preferable to use products that have already undergone heat treatment (stew, vegetables) or that do not need such treatment (cottage cheese, berries) as a filling.
To soften the sheets of pita bread and to bind the layers in such pies, a mixture of sour cream / kefir with eggs is always used.
For housewives who have little time to cook, pita pies are a great help.

Compound
1~2 sheets of thin lavash, stuffing

Sauce
250~500g sour cream or kefir, 2 eggs, [salt, pepper, garlic] - for salty pies, [sugar, vanillin, lemon zest] - for sweet pies

For reference, a lavash sheet has dimensions of 70 x 55 cm.

THE FIRST LAVASH PIE I-NETA

For the first time, the recipe for a lavash pie was published on the Culinary website in 2000 and since then, with victorious steps, it has spread to other culinary sites.
Here is the original recipe:
it turns out a product similar to the one that is sold in the stalls near the metro and is called "khachapuri" or "achma".

Need to:
Armenian lavash, 1 pack (3 or 4 sheets)
kefir 0.5 liters + 2 eggs
cheese - grated on a coarse grater 100 grams or a mixture of cottage cheese and cheese
margarine.

Preparing is simple: The form is smeared with margarine and 1 or 2 sheets of pita bread are placed in it so that the edges hang down, so that later they can close the filling with them.
The rest of the pita bread is torn into pieces of arbitrary shape, dipped in kefir with eggs, squeezed a little and put into the mold in such a crumpled form. Then all this is sprinkled with cheese or cheese with cottage cheese, covered with the hanging ends of a large sheet, the remains of kefir are poured on top and pieces of margarine are laid out.
Bake for 20 minutes until crusty.
Taste - great

How to cook khachapuri from pita bread?

Cake for all occasions. It takes only half an hour to cook, any variations are possible with the filling - from cottage cheese with cheese to potatoes with mushrooms or meat, fish. In any case, it turns out very tasty.

What you need for cooking

Lavash packaging (it should contain three sheets)
500 grams of cottage cheese
200 - 300 grams of cheese or Adyghe cheese
five eggs
A glass of milk
Small bunch of fresh herbs
Salt and spices to taste
A little sour cream and cumin for sprinkling

Cooking

We knead the cottage cheese with a fork (it should be dry and greasy), rub the cheese on a coarse grater, Adyghe cheese can be broken into small pieces or also grated. Finely chop the greens. We mix cottage cheese, cheese, greens, break five eggs into it, salt to taste. Stir and pour in a glass of milk. Once again, mix well.
Put a sheet of pita bread on a baking sheet, evenly distribute half of the filling over it. We cover with a second sheet and also lay out the filling on it. We put the third sheet of pita bread on top, grease it with sour cream, sprinkle with caraway seeds and put the cake in the oven. bake at 180 degrees for about twenty minutes

SALTED LAVASH PIES

For salty pies, meat, vegetable, cereal, cheese, egg and mixed fillings are used.
Salt is added to the sauce and garlic, pepper and various dried or fresh herbs are added to taste.
If the filling is dry and crumbly, the sauce can be mixed directly into it.
If the filling is sufficiently connected (for example, stewed vegetables), then the pita sheets are smeared with sauce.

SWEET LAVASH PIES

Fruits, berries, various types of jam, dried fruits, cottage cheese are used as fillings in sweet pies.
The simplest sweet pie is pita bread smeared with a standard sauce with added sugar.
There is a variant of a jellied sweet lavash pie - put 2-3 sheets of lavash in the mold so that the long edges hang down. Fill the formed cavity with stuffing and pour sauce over it. From above close the edges of the pita bread.

ASSEMBLY OF LAVASH PIES

Lavash pies are assembled in layers - a layer of pita bread, a layer of filling, etc.
If the filling is dry, then the pita sheets must first be greased with a sauce made from a mixture of sour cream and eggs.
If the filling layer is thick and heavy, then you need to put 2 pita bread together to avoid tearing.


You can collect the cake both on the table and directly in the mold.
In the first case, the pita bread is spread on the table, smeared with sauce, and the filling is laid out.

You can wrap pita bread either in an envelope, or by collecting a lump of it. The second method is preferable, because. then the layers will be arranged randomly and there will be air gaps between them, which will allow the cake to bake better and be prettier on the cut.

In the second case, the pita bread is laid out on the table, slightly moistened with sauce (it is very convenient to use a culinary brush for this) and placed in a mold so that the edges hang down.

Then the second sheet is also smeared and laid in the same way.
Half of the filling is laid out in a mold, covered with the ends of the second pita bread. The second part of the filling is laid out, closed with the edges of the first sheet. The rest of the sauce is poured on top.

The pie pan can be greased with butter (vegetable or butter) or, more preferably, lined with baking paper at the bottom.

BAKING LAVASH PIES

If a ready-made filling is used in the pie (that is, which does not require long-term heat treatment), then the top of the pie should be smeared with the rest of the sauce and baked at t=180~200°C until browned.
In the case of a raw filling, the top of the pie should be covered with foil and baked at t=220°C from 30 minutes to 1 hour until done. Then remove the foil and lightly brown the top.

STORAGE OF LAVASH PIES

If the cake is not eaten on the first day, then it must be tightened with plastic wrap or placed in a container with a lid and stored in the refrigerator.
For longer storage, the finished cake can be frozen.

Lavash pie with cheese

The cake is salty, soft, tender, moist. Can be served with both coffee and beer. I liked it better when it was warm.

Compound
1 sheet of thin lavash (size 70x55cm), 250~300g cheese, 1.5 cups kefir, 2 eggs

Chatter eggs with kefir.
Break the pita leaf in half. Pour 2~3 tablespoons of kefir mixture onto half of the sheet and spread evenly (it is convenient to spread with a cooking brush). Lay in a mold with a diameter of 20 cm so that the pita bread follows the contours of the mold.

Do the same with the second half of the pita bread - spread and put in a mold. Pour about 1/3 cup of kefir mixture.


Mix the remaining kefir mass with grated cheese. Put half of the cheese mass into a mold and close the hanging ends of the top sheet of pita bread on top.

Lay out the second part of the cheese. Close the edges of the bottom sheet of pita bread. Coat the top with cast kefir mass.

Place in the oven at t=200~220°C until the surface is browned (~10 minutes).

Lavash roll with minced meat

Simple and delicious pie
Compound
1 sheet of thin lavash (size 70x55cm), 500g minced meat, 1 large onion, 3 eggs, 50g sour cream, ~0.5 tsp salt, pepper, greens if desired

Finely chop the onion and fry in vegetable oil over medium heat until soft and lightly browned.
Add fire to max. Put minced meat in a pan with onions. Salt and pepper.
Fry with constant stirring for 2~3 minutes. The minced meat should turn white, but the juices should not evaporate.

Cool mince until warm.

Whisk the eggs and stir in the mince. If desired, you can add finely chopped greens.

Lavash spread on the table and evenly spread with meat filling. Roll the pita bread into a roll. Roll the resulting roll into a spiral and place in a greased form d=26~28cm.
Attention! Spreading and twisting the roll must be done very quickly, otherwise the pita bread will get wet and tear.

Brush the top of the pie with sour cream.

Put in an oven preheated to t=180~200°C for 30 minutes.
If the top is browning too quickly, cover with foil.

Lavash pie with minced meat and potatoes

Tasty, satisfying, fast.

Compound
2 sheets of thin lavash (size 70x55cm), 200~300g sour cream

Filling options
1. 1kg minced meat (meat+onion+salt+pepper)
2. 500g minced meat (meat+onion+salt+pepper), 300~500g potatoes
3. 500g minced meat (meat+onion+salt+pepper), 100~150g rice

Pre-prepare the filling.
2nd option
Peel potatoes, cut into small cubes and put in boiling salted water for 3~5 minutes. Drain the water.

3rd option
Boil rice in salted water until tender. Drain the water.

Mix minced meat with sour cream. In the case of options 2 and 3, add potatoes or rice to the minced meat.

Arrange 2 sheets of pita bread on the table on top of each other (do not lubricate the sheets with anything).
Spread the entire filling on 2/3 of the pita area, i.e. so that one end of the pita bread remains free.

Bend the free end of the sheet onto the filling.

Bend the other end of the sheet. Those. you should get a structure with alternating layers of minced meat and dough. Lavash sheet should be folded in three.

If desired, the resulting rectangle can be folded in half again, after smearing pita bread with sour cream. But in this case, there is a possibility that the pita bread will tear at the fold.
Place the cake on a baking sheet lined with baking paper.

Cover the top of the pie with foil. Put in the oven at t=220~230°C for 30 minutes.
Remove the foil and bring the surface to a browning

Lavash pie with chicken stomachs

A pie for those who love chicken stomachs and who are not too lazy to mess with them. The pie is very successful - delicious filling and juicy thin layers of dough. If desired, the filling can be made from the stomachs alone, without adding potatoes. This will make it even tastier.

Compound
1 sheet of thin lavash (size 70x55cm), 150g sour cream, 2 eggs

Filling
250g onion, 700~800g chicken stomachs, ~1 tsp salt, pepper, 0.5~1 cup water or stock, 500g potatoes

Chicken stomachs prepare and stew with onions until tender.

Peel potatoes, cut into small cubes and put in boiling salted water for 3~5 minutes. Drain the water. Mix potatoes with stewed stomachs.

Whisk eggs with sour cream.

Break the pita leaf in half. Pour 2~3 tablespoons of the sour cream mixture onto half a sheet and spread evenly with a cooking brush. Lay in a mold with a diameter of 20 ~ 24 cm so that the pita bread follows the contours of the mold.

Do the same with the second half of the pita bread - spread and put in a mold. Put half of the filling into a mold and close it with the hanging ends of the top sheet of pita bread.

Lay out the second half of the filling. Close the edges of the bottom sheet of pita bread.
Brush the top with the remaining sour cream.

Put in the oven at t=180~200°C for 20~25 minutes.

Lavash pie with cottage cheese

Very tasty pie. And very quickly prepared. For some reason, the bottom crust smells like butter, although I did not use it.
When I cooked it for the first time, I took 2 packs of cottage cheese. Curd layers were barely perceptible.
The second time I put 3 packs already - it's still not enough.
It is better to put more cottage cheese in such a pie - from 800g to a kilogram, then the curd layers will be clearly expressed.

Compound
2 sheets of thin lavash (size 70x55cm), 800g~1kg sweet vanilla curd mass, 2 eggs, ~200g sour cream

If not cottage cheese mass is used, but cottage cheese, then it must first be rubbed through a sieve, sweetened and put vanillin. The taste of cottage cheese should seem a little oversweetened, then in combination with salty pita bread, the taste will be optimal.

Heat the curd mass a little (for example, in the microwave) so that it becomes more liquid.
Mix in eggs and sour cream.
If desired, you can add lemon zest, raisins, etc.
Spread one pita bread on the table, pour half of the cottage cheese on it and spread it evenly.

Put the second sheet of pita bread on top and put the second part of the cottage cheese on it (leaving 2-3 spoons for greasing the top.)
Collect pita bread in a room. Those. you need to collect the edges of the sheets, as if tightening the neck of the bag.

Grease the mold with oil or put baking paper on the bottom.
Put down the pie. Brush the top with the remaining cottage cheese.

Put in the oven at t=200~220°C until the surface is browned (~20 minutes).

Baked lavash curls with cottage cheese

This is not only a simple, but also a beautiful dish. After baking, the curls open up and look like roses.
These small rolls are very convenient to cook in the evening to serve for breakfast in the morning - both tasty and healthy.

Compound
1 sheet of thin lavash (size 50x70cm), 400~500g sweet curd mass with vanillin, 3 eggs

Mix the eggs with the curd mass.
If the curd mass was not very sweet, then put a little sugar.
(If cottage cheese is used instead of curd mass, then sugar, vanillin and, if desired, a little lemon zest should be added to it.)

Lavash unroll and put on the table. Spread the curd mass and roll up. Cut the roll into slices 3~5cm thick.

It is more convenient to cut pita bread with kitchen scissors.
If the filling squeezes out a little - it's not scary. Then with the help of a knife it will be possible to spread it on the cut.

Attention! The thinner the rolls are cut, the softer, tastier and more beautiful they are. But at the same time, they are harder to cut - the filling is squeezed out.

Line a baking sheet with parchment paper and place the rolls.

Put in the oven at t=180~200°C for 15~20 minutes.
To prevent curls from burning, you can put a sheet of paper on top of them.

Serve curls preferably warm.
But curls become even richer in taste after 6~12 hours, provided that they were stored in a closed container - a pan with a lid or a plastic bag. During storage, moisture from the curd passes into the dough and it becomes soft.

Lavash roll with cottage cheese

Everything is done simply and quickly, and it turns out delicious. Lavash gets a little soaked and becomes no longer dry and papery, but a full-fledged layer of dough. Thin layers of cottage cheese give flavor to the whole product, but are felt not as a separate part, but as a whole with the dough.
Instead of cottage cheese, advice is to use high-quality and tasty cottage cheese mass with vanillin - it is correct in texture and taste-aroma.

Compound
1 sheet of thin lavash (size 50x70cm), 400~500g sweet curd mass with vanillin, 3 eggs, 3 tbsp sour cream, 2 tsp sugar

Whisk the eggs with the curd mass.
If cottage cheese is used instead of mass, then add sugar to taste and flavor - vanillin or lemon zest.
Spread cottage cheese evenly on the unfolded pita bread.

roll up

Then the roll is not tight and very carefully, so as not to tear, twist into a spiral.

Place in a buttered mold.
Top with sour cream and sprinkle with sugar.

Bake at t=180~200°C for 20~30 minutes.
Remove the finished cake from the oven, cover with a towel and let stand for 10-15 minutes.

If the cake will be stored, then keep it in a closed container so that it does not dry out.

Lavash pie with caramel apples

The simplest and most delicious pie.
Strong butter aroma.
The bottom layers are crispy and fried. In the middle are appetizing soft sweet layers of apples with caramel flavor.

Compound
1 sheet of thin lavash (size 50x70cm), 50g butter, ~100g sour cream, 2~3 tbsp sugar for sprinkling

Filling
50g butter, 0.5 cup sugar, ~1.5kg apples

Filling
Cut out seed pods from apples. If the skin is hard, then peel off, if thin, then leave.
Cut into small cubes.
Melt 50g butter in a frying pan over high heat.
Sprinkle in an even layer of sugar.

Wait until the sugar begins to caramelize in some places - turn brown. Do not bring to the appearance of smoke.

Pour in the apples. Fry with stirring for 7~10 minutes. Apples should give juice in which the caramel will dissolve. The apples themselves should be steamed and become soft on the outside, but retain their shape.
Remove skillet from heat.

Assembling the pie
Put finely chopped pieces of butter on the bottom of the baking dish. (Butter can be melted if desired)
Lay a sheet of pita bread in the form so that the ends hang outward. Moreover, one hanging side should be larger than the second.

Fold inward the smaller overhanging side and cover the second.
Trim the second side so that it only slightly exceeds the size of the form.

Open lavash. Put the scraps on the bottom.
Pour in half of the filling and smooth it out.

Cover with the uncut side of the pita bread. Gently straighten the folds and corners.

Lay out the rest of the filling and cover it with the cut side. Tuck the edges of the pita bread down so that they do not stick out. Brush the top of the pie with sour cream and sprinkle with sugar.

Bake the cake in an oven preheated to t=200~220°C until the surface is browned - 20~30 minutes.

At the finished cake, run a knife along the walls so that sticking does not occur.
Cool without removing from the mold.
Transfer the cooled cake to a plate with two spatulas.
If the cake sags and breaks when lifted with spatulas, then it is better to take it out by turning over

Lavash pie with dried apricots

Instant pie. It took only seven minutes to prepare. Then half an hour in the oven - and on the table.
Despite the speed of preparation, the pie came out delicious - sweet, with a little dried apricot sourness, with a delicate sour cream layer and elastic, but soft dough.

Compound
1 sheet of thin lavash (size 70x55cm), 400~500g sour cream, 2 eggs, 1 tbsp flour, 1/3~1/2 cup sugar, 300~400g dried apricots

Wash and steam the dried apricots.
Whisk eggs with sour cream, flour and sugar.
Break the pita leaf in half.
Pour 2~3 tablespoons of the sour cream mixture onto half a sheet and spread evenly with a cooking brush.
Lay in a mold with a diameter of 20 ~ 22 cm so that the pita bread follows the contours of the mold.

Lay the second sheet (not greased) on top of the first sheet of pita bread.
Put steamed dried apricots (if desired, you can cut it.)
Pour in the sour cream, leaving about 0.5 cups.

On the filling, bend the edges of the top sheet of pita bread. Brush with half of the remaining sour cream.
Bend the edges of the second sheet and grease with the remaining mass.

Cover the form with foil.
Put in the oven at t=220~230°C for 30 minutes.
Remove the foil and bring the surface to browning.

There are many pita snacks, they can be prepared both in the form of rolls and tartlets. The filling of such tartlets can be very diverse. An excellent solution for the filling can be chicken and mushroom julienne, as well as tomatoes along with sausage.

How to make pita bread tartlets in molds

Ingredients:

• Lavash packaging (as a rule, one package contains two thin sheets).
• Egg - 1 pc. (only for greasing baskets)
• Hard cheese - 100 g (you can use any cheese)
• Culinary scissors
• Muffin tins

Cooking method:

1. Each sheet of pita bread should be cut into proportionally even squares. Their sizes should be provided independently, depending on the form in which you will bake them. The ends of the cut square should not hang down, they should stick up after laying in the form.
2. The most optimal size of the squares can be considered 10 by 10 cm, but these notations are rather arbitrary.
3. Prepare the form. Place the first square on the bottom of the mold.
4. Beat the egg and coat the whole laid piece of pita bread.
5. Sprinkle a piece of pita bread with a little cheese. The cheese will melt during baking and become a fastening component, helping the basket to keep its shape.
6. After that, the first piece of pita bread is covered with a second square so that their corners move and a kind of crown is obtained.
7. Firmly press the pita leaves together with your fingers.
8. If your molds are silicone, put them in the microwave for one minute. After that, remove and do not remove the basket until it has completely cooled down.
9. If your molds are metal, they should be sent to the oven at a high temperature and held in it for up to five minutes.
10. The cooled baskets have a beautiful and very original shape. They should be stuffed.

Classic lavash tartlets

Ingredients:

• Eggs - 1-2 pcs.

Cooking method:

1. To prepare tartlet baskets, you only need eggs and thin sheet pita bread.
   You will also need silicone or iron molds (muffin cups work well). How to cook lavash tartlets:
2. We cut each sheet of pita bread into squares, with a side of about 10 cm. We sell pita bread of a “standard” size, oval shape.
3. A sheet of such pita bread must first be cut lengthwise into three parts. Then, if necessary, trim the rounded edges and cut the strips into squares.
4. Beat eggs lightly. (Salt and spices can be added to the eggs, but this is optional.) To prepare one tartlet, you will need two squares of pita bread.
5. Wet them in the egg on one side. You can use a special brush. Or dip one side of one of the squares in the egg, and then rub the pita sheets against each other, evenly distributing the egg over the surface.
6. We heat the oven to 220-230 degrees. We put a baking sheet with tartlets in the upper third of the oven.
7. Bake lavash tartlets for 5-10 minutes. Care must be taken to ensure that the edges are browned, but not burnt. Then turn off the oven and leave the tartlets in the oven for another 10 minutes.
8. Ready-made lavash tartlets can be filled with whatever you want: salad (“crab” with rice and egg, squid or shrimp, fried mushrooms, etc.), cheese with garlic, liver pate, fruit (sweet salad).
9. You can use tartlets as vases - for example, for nuts. It's up to you.

Lavash tartlets with julienne

Ingredients:

• 1 pack pita bread;
• 300 ml cream;
• 500-520 gr. champignon mushrooms;
• large head of onion;
• 450-520 gr. chicken fillet;
• 10-15 gr. dried mushrooms;
• 60-70 gr. Dutch cheese;
• seasoning for julienne;
• egg.

Cooking method:

1. Peel the onion, wash it, and then cut it into small cubes.
2. Thoroughly clean the mushrooms under water using a brush for this. Then cut them into thin slices.
3. Grind a few dried mushrooms with a blender.
4. Transfer the meat to a saucepan, cover with water, add salt and cook until cooked.
5. Fry the chopped onion until golden in a pan, transfer to a separate bowl.
6. In the same pan, fry the mushrooms cut into plates, transfer to the fried onions.
7. Then you should also fry the boiled and sliced ​​​​chicken fillet. Send it to a bowl with champignons and onions.
8. Pour 200 ml of cream into a saucepan and bring them to a boil, and then reduce the heat to a minimum. Add seasoning to the julienne, as well as chopped dried mushrooms and mix the sauce. Cook the mushroom sauce for another 5-6 minutes. until a gentle mushroom smell appears.
9. Add the sauce to the bowl with the mushrooms, onion and chicken meat and mix all the ingredients together.
10. Cut pita bread into 10 x 10 cm squares and soak them in a mixture of leftover cream and chicken eggs. Give pita bread 10-12 minutes. to soak, and then put it in small cupcake molds so that the bottom is completely covered with pita bread
11. Transfer the prepared filling to the molds and sprinkle the contents with shredded Dutch cheese.
12. Preheat the oven to 180C, place your julienned tartlets in it and bake them for about 13-15 minutes.
13. Remove browned tarts and place them on a serving platter. Now you can treat your guests to this wonderful snack.

Lavash tartlets with sausage and tomatoes

Ingredients:

• 1 pack pita bread;
• 3-4 large tomatoes;
• bell pepper;
• 200-220 gr. boiled sausage;
• 100 ml cream;
• egg;
• 100 gr. potatoes;
• 100-110 gr. Dutch cheese;
• sea ​​salt;
• low-fat mayonnaise;
• ground pepper.

Cooking method:

1. Bulgarian pepper, washed, de-seeded and cut into small pieces.
2. Cut the potatoes into small cubes and lightly fry in a pan.
3. Cut the boiled sausage into small cubes.
4. Remove the seeds and excess liquid from the tomatoes and finely chop the remaining pulp.
5. Mix all the chopped ingredients and season them with mayonnaise. Add sea salt to taste and ground pepper.
6. Grind Dutch cheese with a grater, and add most of it to the prepared filling, mix.
7. The remaining cheese will be used for sprinkling tartlets.
8. Cut pita bread in the form of squares as in the previous version and soak in the required amount of cream mixed with a chicken egg.
9. We put the tartlets on a baking sheet and send them to the oven preheated to 180-190 C, bake them for 15 minutes until the pita bread is browned and a homogeneous cheese crust is formed.
10. Tartlets with sausage and tomatoes are ready, serve them on the table as soon as possible. Such an original appetizer will diversify your festive feast.

Delicious lavash tartlets

Ingredients:

• thin Armenian lavash - 1-2 pcs.
• leek - 1 pc.
• bacon (brisket) - 100 g
• egg - 2 pcs.
• curd cheese (cottage cheese) - 100 g
• cream - 150 ml
• vegetable oil - 2 tbsp.
• salt, black pepper, fresh herbs - to taste

Cooking method:

1. Cut thin pita bread into squares according to the size of muffin molds (5 by 5 cm), lay out two or three overlapping squares in each mold, deepening the bottom and forming a tartlet. If the pita bread is dry, it is necessary to sprinkle it with water until softened or dip it in a container with water for 2-3 seconds, and then proceed to the formation of tartlets.
2. Cut the white part of the leek into thin rings, cut the bacon or brisket into strips. Fry the leek and bacon in a skillet, stirring occasionally, for 4-5 minutes. To prepare the omelet filling, mix the curd cheese (soft cottage cheese), cream, salt, pepper and eggs.
3. Beat lightly with a whisk to obtain a homogeneous smooth mixture without large lumps. It is advisable to use cream, in extreme cases, you can replace it with full-fat homemade milk.
4. Put bacon and leek on the bottom of the lavash tartlets, at the same time lubricating the “wings” of the tartlets with melted bacon fat with a silicone brush. This will prevent the tartlets from drying out too much in the oven.
5. Pour the omelette mixture into each mold, leaving 1 cm for the mass to rise during baking. Preheat the oven to 180, transfer the molds to a baking sheet, put in a hot oven. Bake such pita tartlets for 15-20 minutes, remove and serve immediately, sprinkled with herbs.
6. An original, amazing and delicious breakfast is ready! Have a good day!

In a matter of minutes, you can cook beautiful and very functional pita bread tartlets at home. They can serve appetizers, salads or use them as bread.

Ingredients:

• Thin lavash - 1 piece

Cooking method:

1. The recipe for making pita bread tartlets is really very simple and takes less than half an hour. All they need is pita bread, scissors or a knife and molds for baking muffins.
2. First you need to determine the size of future tartlets. It depends on the size of the molds, but the square should be a little larger.
3. Put a square of pita bread into a mold. Trying not to damage the pita bread, gently straighten it so as to form a future tartlet.
4. So that pita tartlets at home do not lose their shape during the baking process, you need to place another mold on top or pour something heavy inside - peas or beans, for example.
5. Now you can send the molds to the preheated oven for 5-7 minutes. If desired, you can fry them until golden brown, then it will take about 10 minutes. After the tartlets are ready, they need to be allowed to cool well, and only then removed from the mold and served.

Ingredients:

• Lavash (Armenian) - 2 pieces
• Leek (white part) - 1 pc.
• Curd cheese - 100 g
• Cream (any) - 100 ml
• Chicken egg - 2 pcs
• Bacon (or brisket) - 80 g
• Vegetable oil - 30 ml
• Black pepper (to taste)
• Salt (to taste)

Cooking method:

1. Lavash cut into squares 10 * 10 cm. Lubricate the squares on both sides with vegetable oil.
2. Place two squares in a muffin pan.
3. Leek (white part) cut into thin rings.
4. Bacon cut into strips. Fry them in vegetable oil for 5 minutes.
5. Mix cottage cheese, cream and eggs, add salt and pepper to taste.
6. Put the onion and bacon on the bottom of the tartlets.
7. Pour in omelet mixture. Bake at 180 gr. until ready 15-20 minutes.

Lavash tartlets with Mexican meatballs

Ingredients:

• Armenian lavash 2 sheets
• vegetable oil
• minced beef 0.5 kg
• sweet bun 100 gr
• milk 1/2 tbsp.
• salt, red pepper to taste
• spicy ketchup 3 tbsp.
• 2 big tomatoes
• Bulgarian pepper 2 pcs
• onion 2 pcs
• fresh cabbage ketchup

Cooking method:

1. Thin plates of pita cut into 3 pieces each.
2. You will get squares that are greased on both sides with oil.
3. Take small bowls or cupcake tins.
4. Put squares of pita bread in them so that you get "Bowls" with edges.
5. Put in the oven to dry. They should brown slightly.
6. Remove cooked tarts and set aside.
7. Remove each tartlet from the molds and place on saucers.
8. Soak the bun in milk and then squeeze. Add it to the mince.
9. Finely chop the onion and fry. Also add to minced meat.
10. Pour in ketchup. Mix everything well.
11. Add salt and pepper to taste.
12. From the prepared mass, make small meatballs and fry in a pan.
13. Dip the tomatoes in boiling water for 1-2 minutes. Remove skin. Finely chop.
14. Peppers clean, wash, cut into cubes.
15. Put tomatoes and peppers in a pan with meatballs. Cover and simmer for 5-7 minutes.
16. Put the finished meatballs into tartlets. Drizzle with tomato and pepper sauce.
17. Top with shredded fresh cabbage salad.
18. Drizzle everything with lemon juice.

Lavash tartlets "Sharp"

Ingredients:

• 2 pita bread;
• 300 grams of ground beef;
• 2 onions;
• 5 slices of white bread;
• 100 milliliters of milk;
• 1 red sweet pepper;
• 2 tablespoons of vegetable oil;
• 2 table boats of ketchup
• 1 medium sized avocado;
• half an onion;
• 1 hot chili pepper;
• 2 tablespoons fresh lemon juice;
• 1 medium tomato;
• salt, pepper mixture to taste.

Cooking method:

1. Lavash tartlets "Sharp" can be prepared for any holiday. To begin with, we will make our molds for pita snacks. We cut it into squares with sides of about 6-7 centimeters.
2. We put two pieces of pita bread into metal molds for cupcakes and press them well to the bottom. They need to be reddened. To do this, send them for 10-15 minutes in a preheated oven to 160 degrees.
3. Now we soak slices of bread in milk and then squeeze out all the excess liquid. Thoroughly mix them with minced meat. Salt and season with your favorite spices to taste.
4. My sweet pepper and, removing the core and all the seeds, cut it into small cubes. We do the same with onions.
5. We heat the pan over medium heat, pour oil and fry our vegetable cubes until they are browned.
6. We throw this pepper with onion to the minced meat and mix well.
   Using a teaspoon, we need to form small meatballs and fry them in vegetable oil in a pan.
7. Wash avocado well with water and then dry. We cut it in half. We remove the bone. We cut off its peel and send it, sprinkled with lemon juice in a blender.
8. Cut the chili pepper and remove the seeds from it. If you really like spicy, then you can leave them, since all the spiciness is mainly in these seeds.
9. We throw half of the onion and chili to the avocado and beat in a blender until mashed. Salt this mass and mix again.
10. Put a couple of meat balls into ready-made lavash molds, pour sauce on top. Cut the washed tomato into medium-sized cubes and put a little on top of the hot sauce.
11. This time, a simple recipe helped to prepare tartlets from “Spicy” pita bread. They can be served for all sorts of holidays, as an appetizer for the main second courses or drinks. Fans of spicy food will definitely appreciate the spicy tartlets.

Ingredients:

• For 18 tartlets:
• Lavash thin (sheets measuring 30x50 cm) - 3 pcs.
• Eggs - 1-2 pcs.

Cooking method:

1. To prepare tartlet baskets, you only need eggs and thin sheet pita bread. You will also need silicone or iron molds (muffin cups work well).
2. How to cook lavash tartlets: We cut each sheet of lavash into squares, with a side of about 10 cm. We sell lavash "standard" size, oval. A sheet of such pita bread must first be cut lengthwise into three parts. Then, if necessary, trim the rounded edges and cut the strips into squares.
3. Beat eggs lightly. (Salt, spices can be added to the eggs, but this is optional
4. To prepare one tartlet, you will need two squares of pita bread. Wet them in the egg on one side. You can use a special brush. Or dip one side of one of the squares in the egg, and then rub the pita sheets against each other, evenly distributing the egg over the surface.
5. Then stack the squares on top of each other diagonally with the smeared side up. We put the workpiece in the mold. We do the same with the rest of the pita bread. We put all the molds on a baking sheet.
6. We heat the oven to 220-230 degrees. We put a baking sheet with tartlets in the upper third of the oven. Bake lavash tartlets for 5-10 minutes. Care must be taken to ensure that the edges are browned, but not burnt. Then turn off the oven and leave the tartlets in the oven for another 10 minutes.
7. Ready-made lavash tartlets can be filled with whatever you want: salad (“crab” with rice and egg, squid or shrimp, fried mushrooms, etc.), cheese with garlic, liver pate, fruit (sweet salad). You can use tartlets as vases - for example, for nuts. It's up to you.

Lavash tartlets with scrambled eggs

Ingredients:

• Armenian lavash - 2 pcs.
• leek - 1 pc.
• curd cheese - 100g
• cream - 100 ml
• egg - 2 pcs.
• bacon or brisket - 80g
• vegetable oil - 30 ml
• black pepper - to taste
• salt - to taste.

Cooking method:

1. To cook Tartlets from pita bread with scrambled eggs, you need ...
2. Thinly slice the white part of the leek into rings. Cut bacon into strips. Put the onion and bacon in a preheated pan with oil and fry for 3-4 minutes.
3. Mixing cottage cheese, cream and eggs, beat the mass. Season with salt and pepper and stir in the mixture.
4. Lavash cut into squares and greased on both sides with vegetable oil. Place two squares in a muffin pan. Put the onion and bacon on the bottom of the tartlets and pour over the omelette mixture.
5. Send the tartlets to the preheated oven. Bake lavash tartlets with scrambled eggs at 180C for about 20 minutes until done.

Lavash tartlets with zucchini

Ingredients:

• Armenian lavash;
• 1 young zucchini;
• 1 bunch of greens;
• 1 onion;
• 50 gr walnuts;
• 2 tsp pomegranate juice;
• 2 tsp adjika;
• cherry tomatoes.

Cooking method:

1. For tartlets: take one sheet of thin Armenian lavash, cut out circles from it on a saucer, sprinkle with vegetable oil. Read more:
2. Put the mugs into ceramic molds, dry in the microwave on the power “Above average” for 1-1.5 minutes. Cool, carefully remove the resulting tartlets from the molds.
3. For pkhali: wash one young zucchini, peel, cut into small cubes. Transfer to a container, add 1 tbsp. water and cook in the microwave at "Full power" for 5 minutes, cool.
4. In a blender, chop 1 onion, 1 bunch of herbs. Walnuts (50 gr) crush in a mortar. Pass the zucchini through a meat grinder (or chop in a blender in pulse mode), mix with the rest of the ingredients, add pomegranate juice and adjika (2 tsp) to taste.
5. Form into balls and put into tartlets, garnish with herbs and cherry tomatoes.

Lavash tartlets with vegetables and feta

Ingredients:

• 1 sheet of thin lavash
• 1 yolk
• 200 ml cream
• 2 eggs
• a pinch of herbs
• 1 sweet pepper
• 2-3 cream tomatoes
• 1 chili
• 100-150 g feta

Cooking method:

1. Cut pita bread into squares about 8 by 8 cm. Fold them in pairs. In each pair, grease one square with yolk, attach the second one so that you get an 8-pointed asterisk (the corners of the upper square run in the middle of the side of the lower one - it’s more difficult to describe than to do - everything is simple there))
2. Put the resulting stars in muffin molds. Put diced vegetables and cheese in the middle.
3. Mix cream with eggs, herbs, add salt and pepper to taste and pour 2-3 tbsp / l into each basket.
4. Send the forms to bake in an oven preheated to 170C for 25-30 minutes. Cool and you can serve.