Lavash with Korean carrots. Lavash roll with Korean carrots and cheese Cheese rolls with Korean carrots
Denis Kvasov
A A
When choosing an appetizer for the holiday table, you need to take into account both the preferences of people and the culinary abilities of the person who will cook. Making a lavash roll is not difficult, and guests will definitely like this snack. You can experiment with the ingredients, but the ideal combination would be pita bread with smoked chicken and Korean carrots.
There are no special or hard-to-find ingredients in this recipe. Lavash with Korean carrots and smoked chicken is an inexpensive dish both in composition and in the time it takes to prepare.
The main thing you need to pay attention to is the freshness of the ingredients: the fresher and juicier they are, the better the roll will turn out.
To prepare you will need:
- smoked chicken breast - 200 g;
- processed cheese - 70-80 g;
- Korean carrots - 150 g;
- Armenian lavash - 2 pcs.;
- mayonnaise - approximately 100 g.
It is from these ingredients that the roll will be prepared. In the future, the finished snack will need to be wrapped in cling film, so you need to take care of its availability in advance. You will also need: a grater, a sharp knife, a cutting board (on which you can form a roll). The entire preparation will only take about 15-20 minutes, since the ingredients are taken ready-made.
How to cook?
The cooking process involves spreading the filling in an even layer. In order to assemble the roll, you first need to spread 1 sheet of pita bread on a flat surface of the table or cutting board. Lubricate it with 50 g of mayonnaise. Next, you need to grate the processed cheese on a coarse grater and scatter it over the mayonnaise in an even layer, then put the next pita bread on top. It is necessary that the sheets fit tightly to each other.
The base of the new layer also begins with mayonnaise, on which Korean carrots are laid out in equal portions (it is better to take carrots without juice so that the dough does not get soggy). Thinly sliced smoked breast will complete this layer. Before you roll the pita bread, you need to make sure that the filling is evenly distributed. Next, a roll is formed. It is necessary to roll it up as tightly as possible to avoid the possibility of spillage.
If the pita bread is not prepared immediately for the table, but in advance, then you should wrap it in cling film (so as not to fall apart) and put it in the refrigerator. Before serving, the pita bread needs to be cut into pieces of the same width; here you will need a sharp knife. You can cut it together with the film if the tool can handle it, but it is better to remove it immediately so as not to damage the structure.
Calories: Not specified
Cooking time: Not indicated
Lavash rolls are a very popular snack: they are easy to prepare and always look beautiful and festive. I really like that you can experiment with the filling to your liking, using your favorite ingredients. The version of lavash roll that I like best is with ham and carrots in Korean, but it turns out just as tasty. Try both. As for ham and carrots, the combination is very tasty on its own, and even more so as a filling for such rolls. Be sure to try making this appetizer, you and your guests will definitely love it!
Lavash roll with ham and Korean carrots - recipe with step-by-step photos
Ingredients:
- 1 thin lavash (Armenian);
- 200 g Korean carrots;
- 200 g ham (or any other smoked meat);
- 0.5 bunch of lettuce;
- 1 processed cheese;
- 1 egg;
- 1 tbsp. l. mayonnaise;
- salt pepper.
Recipe with photos step by step:
For lavash rolls we use (Armenian). Usually the size of pita bread on sale is approximately 40 by 40 cm. You can wrap it whole - then you will get a very large roll, or you can cut it into two halves measuring 40 by 20 cm - in this case you will get 2 neat rolls. Small rolls are easier to wrap, while large ones look very impressive. Choose for yourself which option you like best. I usually cut the pita bread into 2 parts. 
Boil the egg hard and cool. Then we clean and grate on a fine or medium grater.
Processed cheese is also grated on the same grater as the egg. 
Combine the egg and cheese, add mayonnaise, salt and black pepper to taste. 
Mix the cheese, egg and mayonnaise and get a mass that is well known to many housewives as a cheese salad. This is what we will need for the roll as a binder for the filling ingredients. 
Korean carrots are usually initially quite long; they are not very convenient to eat in this form in salads and snacks. Therefore, for a lavash roll, I recommend cutting it into small pieces. 
Cut the ham into very small cubes. If the cutting is too large, then the smoked meat will stand out too sharply against the background of other ingredients, both visually and in taste. 
Lay out the sheet of pita bread on a flat surface (or just on a clean countertop).
Spread the cheese salad on top of the pita bread. Apply the mixture of egg, processed cheese and mayonnaise in a fairly thin layer, but evenly so that there are no gaps. I advise you to pay special attention to the edges so that in the future these places do not remain dry. It is very convenient to level the salad with the back of a spoon or a table knife. 
Place chopped Korean carrots on top of the cheese salad. It is important that it is also located evenly. Gaps are already allowed, but they should be relatively equal. 
Using the same principle, place chopped ham after the Korean carrots. 
Wash the lettuce leaves and dry them on a towel. And then we place it on a sheet of pita bread on top of the carrots and ham, leveling the leaves flat. This is the last layer of filling for the roll. 
Now carefully wrap the pita bread into a roll across the long side (if you, like me, took a rectangular pita bread and not a large square). The lavash roll with ham and carrots should be rolled as tightly as possible so that during further slicing it will hold together and not fall apart. 
We pack the pita bread in cling film or a regular plastic bag and put it in the refrigerator for 20-30 minutes. This time is enough for the roll to “grab.” 
Then we take out the pita bread, remove the film and carefully cut it with a very sharp knife into round pieces 1-1.5 cm thick. If you did everything correctly, you should get a very beautiful cut. 
Place the chopped pita roll on a plate and serve. Bon appetit! 
Tips and tricks:
Thin pita breads are sometimes sold in a rectangular shape, sometimes in an oval shape. The first option is better suited for a roll, but if you only find pita bread with rounded edges, don’t be discouraged - with some skill, it’s still possible to roll it into a neat roll. If any flaws arise, they will disappear when you cut the lavash roll into rings.
High-fat processed cheeses are very soft and difficult to grate. Place them in the freezer first, after 10-15 minutes they will become much harder and will be much more convenient to rub.
This pita bread can be stored in the refrigerator for 1-2 days without any problems. But it’s better to cut it before serving, and not in advance, so that the cut does not get weathered.
Lavash dishes
Lavash with Korean carrots deserves to take pride of place on any holiday table next to traditional tartlets and canapés. The best recipe.
2 hours 15 minutes
204 kcal
5/5 (2)
Anyone who has at least once experienced the unexpected arrival of guests knows how important it is to have in stock several trouble-free and quick recipes for snacks that can be prepared literally from pasture (read, from what is found in the refrigerator). Fortunately, there is one universal way out of this situation!
Today we will get acquainted with a Korean-style lavash roll with carrots, which has saved me more than once in extreme culinary situations. The advantage of a lavash roll is that it can have any filling - you can serve, today, for example, lavash stuffed with melted cheese and pieces of salmon. Tomorrow - with scrambled eggs and Korean carrots. The day after tomorrow with Chinese cabbage, fresh cucumber and egg. The fillings can be changed every day and will never be repeated!
Kitchen appliances. Lavash snacks seem to be specially invented for those who are limited in the choice of kitchen appliances. Of all the variety that you probably have in your kitchen, you only need a banal grater.
Ingredients
How to choose the right ingredients?
Korean carrots You can cook it yourself, or you can buy it ready-made in the store: this way you will lose absolutely nothing in taste and save a lot of time.
Pita must be fresh and soft. If it dries out even a little, it will be quite problematic to roll it into a roll. By the way, pita bread is well preserved in the freezer, just don’t forget to defrost it on the bottom shelf of the refrigerator before eating.
Step-by-step cooking recipe
- Grate the ham on a coarse grater and try not to eat it all along the way (at least, this happens to me all the time, maybe things are better with your willpower).
If you don’t have ham, but your refrigerator is full of smoked meat, you can safely use it, or indeed any type of meat or sausages.
- So, for example, lavash with Korean carrots and chicken will turn out to be quite dietary, and lavash with raw smoked sausage and Korean carrots will bring a little piquancy to your table.
- Place the pita bread on a work surface and brush it with mayonnaise. Don’t be lazy, spread the mayonnaise evenly over the entire sheet, not forgetting the edges.
- Place the grated ham on top of the mayonnaise and smooth it out carefully.
- Next comes the turn of Korean-style carrots: place them on a bed of ham and lightly press down over the entire surface with a fork.
- Roll the pita bread into a very tight roll, cut it into 2 parts and wrap each in cling film. Place both rolls in the refrigerator for 2 hours- let them soak thoroughly!
- Before serving, cut the rolls into circles about 1.5 cm wide, place on a dish decorated with herbs, and feel free to invite guests - you are guaranteed a delicious snack.
From this recipe you learned how to prepare pita bread with Korean carrots and ham, but do not forget that pita bread with Korean carrots and crab sticks and pita bread with Korean carrots and cheese are prepared exactly according to the same principle: all the ingredients are grated and laid out in layers. lavash.
Lavash roll with Korean carrots video recipe
It is often more difficult to describe in words the process of preparing even the simplest dish than to show it. Fortunately, we have a wonderful video in which you can see all the intricacies of preparing this wonderful snack.
Secrets of lavash snacks
- Instead of mayonnaise you can use a sauce based on sour cream or kefir - of course, you will have to tinker with it additionally, but the usefulness of the snack will increase significantly.
- If you fiddle with the filling for too long, leveling all the ingredients this way and that, even the highest quality one can simply get soggy and tear at the most crucial moment. Of course, there’s no point in fussing either, but don’t count the crows in vain.
- Before you start forming the roll, taste the Korean carrots for salt: you may need to add a little salt to other ingredients or, conversely, think about how to dilute the excess saltiness.
What are lavash rolls served with?
Believe me, lavash rolls deserve to take pride of place on any holiday table next to traditional tartlets and canapés. This appetizer is perfect for a buffet table at work, for a home feast, and for student gatherings. Lavash rolls go well with absolutely any other snacks and hot dishes.
Options for preparing lavash snacks
The filling for pita bread with Korean carrots (and not only with them) can vary depending on the preferences of the housewife, the time of year and even the contents of your refrigerator. can be a hearty breakfast for children rushing to school,
Thin Armenian lavash is a real lifesaver for modern housewives.
Lavash rolls with Korean carrots are served as a snack for dinner or lunch.
Lavash roll with Korean carrots - basic cooking principles
Korean carrots can be purchased at any supermarket or cook it yourself. Simply peel the carrots, chop them on a special grater for Korean salads and place them in a bowl. Sprinkle with spices for this salad. Heat any vegetable oil in a frying pan until smoke appears and pour it over the prepared carrots. Stir, cover with a flat plate on top and press down. After two hours the carrots are ready.
Almost any ingredients can be added to the filling. They are crushed into small cubes or grated. Lavash sheets are smeared with mayonnaise or sauce based on the same mayonnaise, sour cream or kefir. The filling includes both fresh and pickled vegetables. Here you can use your imagination and experiment. The prepared ingredients are placed in layers on pita bread and rolled tightly into a roll. Then it is wrapped in film and left to soak for a couple of hours. The roll is cut into portions and served as a snack.
Recipe 1. Lavash roll with Korean carrots and boiled pork
400 g Korean carrots;
mayonnaise - half glass
1. Grind the cheese into large shavings. Cut the pork into small cubes. Place the Korean carrots in a deep bowl, add boiled pork and cheese shavings. Stir.
2. Lubricate the lavash laid out on the table with mayonnaise. Spread the filling on it in a thin, even layer. Roll the pita bread with filling into a tight roll. Place in a plastic bag and leave for 20 minutes. Remove the film and cut the roll into fairly large pieces.
Recipe 2. Lavash roll with Korean carrots and cheese
fresh dill and cilantro - a bunch;
Armenian lavash - 4 pcs.;
half a glass of mayonnaise;
hard cheese - 200 g;
Korean carrots - 300 g.
1. Coarsely grate the cheese. Sort the cilantro and dill, rinse and dry. Finely chop the greens.
2. Apply a thin layer of mayonnaise to the pita bread laid out on the table. Sprinkle it with a third of all the cheese shavings. Place a third of the Korean carrots on the cheese. Lightly crush the herbs.
3. Cover the filling with pita bread, press down lightly with your palms and place the filling in the same order. We repeat this until we run out of lavash sheets.
4. Roll the lavash with filling into a roll, pressing lightly to make it quite tight. Place in the refrigerator for about forty minutes, after wrapping it in film. Then remove the film. Cut the roll into pieces one and a half centimeters thick. Place on a flat dish.
Recipe 3. Lavash roll with Korean carrots and crab sticks
Korean carrots - 300 g;
four sheets of thin pita bread;
a bunch of fresh dill;
crab sticks - 300 g;
processed cheese - 3 pcs.;
garlic - 2 cloves.
1. Place pita bread on the table. On a sheet greased with mayonnaise, spread Korean carrots in an even layer. Form into a tight roll.
2. Boil hard-boiled eggs, cool them and finely chop them. Coat the second sheet of lavash with mayonnaise and cover with chopped eggs. Place the carrot roll on the edge of the second sheet of egg filling and roll tightly into a roll.
3. Remove the shells from the crab sticks, cut them in half lengthwise and chop them into small pieces with a knife. Grease the third pita bread placed on the table with mayonnaise and sprinkle it with chopped crab sticks. Place our roll on the edge of this sheet and wrap it up.
4. Coat the fourth sheet with mayonnaise, sprinkle with cheese shavings and finely chopped herbs. Place the roll on the edge and wrap it up. Wrap the roll in foil and place it in the refrigerator to soak for two hours. Cut the roll into portions, place on a plate and sprinkle with herbs.
Recipe 4. Lavash roll with Korean carrots, crab sticks and bacon
fresh cucumbers - 2 pcs.;
crab sticks - packaging;
smoked bacon - 100 g.
1. Boil the eggs hard, cool in ice water, peel and chop on a fine grater. Wash the cucumbers, wipe with a napkin and finely chop. Place the chopped cucumbers in a colander to remove excess liquid.
2. Peel the crab sticks from the film. Remove the top red layer from them.
3. Place a sheet of pita bread on the work surface. Lubricate the surface with mayonnaise, place whole crab sticks on the edge of the sheet, then lay out all the ingredients across the sheet in thin strips, alternating with each other. At the end we lay out the red shell of crab sticks.
4. Now carefully and tightly wrap it with a roll. We do this extremely carefully so that the strips do not mix with each other, but lie evenly. Wrap the roll in film and put it in the refrigerator for an hour. Cover the dish with lettuce leaves. Take out the roll and cut into slices. Place on a plate.
Recipe 5. Lavash roll with Korean carrots and ham
garlic - three cloves;
a jar of creamy soft cheese;
lavash - three sheets;
Korean carrots - 200 g.
1. Cut the ham into long thin strips. Place a sheet of pita bread on a work surface, apply a thin layer of mayonnaise and arrange the chopped ham.
2. Place the second pita bread on top of the ham, press lightly, coat with mayonnaise and lay out carrots in Korean style.
3. Crush the garlic into a jar of cheese and add finely chopped herbs. Stir gently until smooth. Cover the carrots with pita bread and coat it with garlic and cheese mixture. Sprinkle cheese shavings and herbs on top. Roll the lavash with filling into a tight roll. Cut it into portions.
Recipe 6. Lavash roll with Korean carrots and smoked chicken
half a bell pepper;
Korean carrots - 150 g;
thin Armenian lavash;
1. Remove the skin from the smoked leg, separate the meat from the bones and cut it into small pieces.
2. Rinse the pepper, wipe it, clean out the seeds and chop it into thin, short strips.
3. Wash the dill, dry it and finely chop it with a knife.
4. Evenly grease the lavash with mayonnaise. Sprinkle it with chopped dill. We lay out strips of bell pepper over the entire surface of the sheet. Lay out the Korean carrots in transverse strips so that there is an equal distance between them. Place smoked chicken between the carrot strips.
5. Roll the sheet of pita bread with the filling into a roll, wrap it in film and leave to soak for a couple of hours. Then cut the roll into pieces and place on a plate.
Recipe 7. Lavash roll with Korean carrots and cucumber
ground black pepper;
smoked breast - 100 g;
green onions - half a bunch;
Korean carrots - 200 g;
1. Wash the cucumber and chop it on a coarse grater. Squeeze out the juice, put it in a bowl and add salt.
2. Rinse the onion and dill, dry and finely chop. Add to cucumber and stir.
3. Add sour cream to the mixture of greens and cucumbers, stir until smooth.
4. Place pita bread on the work surface. Place Korean carrots on one half of the sheet, and a mixture of greens and cucumber on the other.
5. Cut the smoked brisket into small strips and place on a layer of Korean carrots. Roll the pita bread tightly into a roll. Leave to soak for half an hour and cut into small slices.
Recipe 8. Lavash roll with Korean carrots and salmon
eight leaves of green lettuce;
Korean carrots - 200 g;
300 g lightly salted salmon fillet.
1. Cut the salmon into thin slices. Unroll the pita bread and coat its surface with mayonnaise. Arrange thin slices of salmon. Instead of salmon, you can use any other red fish.
2. Cover the layer of fish with the second pita bread, press lightly with your palms and coat with mayonnaise. Place a fairly thick layer of Korean carrots on it.
3. Rinse the green salad leaves under the tap and dry lightly. Cover the carrots with the third pita bread and apply a thin layer of mayonnaise. Cover with lettuce leaves.
4. Carefully roll the pita bread into a roll, pressing lightly to make it tight. Wrap the roll in foil or film and put it in the refrigerator so that the sheets are well soaked. Before serving, cut with a sharp knife into pieces two centimeters thick.
Recipe 9. Roll of pita bread and Korean carrots with mushrooms
Korean carrots - 300 g;
three sheets of Armenian lavash;
mayonnaise - 300 ml;
champignons - 400 g;
bunch of lettuce leaves.
1. Clean the champignons, rinse and lightly dry on a paper towel. Chop the mushrooms into thin slices. Peel the onion and finely chop it. Place a frying pan with oil on the stove and add mushrooms. Fry until all the moisture has evaporated, then add a little oil and add chopped onion. Fry until golden brown over moderate heat.
2. Rinse the lettuce leaves, dry them and chop them into strips.
3. Unroll a sheet of lavash on the work surface, apply a thin layer of mayonnaise and lay out the Korean carrots.
4. Cover the carrots with the second pita bread. We also coat it with mayonnaise and cover it with lettuce leaves.
Lavash roll with Korean carrots - basic cooking principles
Korean carrots can be purchased at any supermarket or prepared yourself. Simply peel the carrots, chop them on a special grater for Korean salads and place them in a bowl. Sprinkle with spices for this salad. Heat any vegetable oil in a frying pan until smoke appears and pour it over the prepared carrots. Stir, cover with a flat plate on top and press down. After two hours, the carrots are ready.
Almost any ingredients can be added to the filling. They are crushed into small cubes or grated. Lavash sheets are smeared with mayonnaise or sauce based on the same mayonnaise, sour cream or kefir. The filling includes both fresh and pickled vegetables. Here you can use your imagination and experiment. The prepared ingredients are placed in layers on pita bread and rolled tightly into a roll. Then it is wrapped in film and left to soak for a couple of hours. The roll is cut into portions and served as a snack.
Recipe 1. Lavash roll with Korean carrots and boiled pork
Ingredients
400 g Korean carrots;
Mayonnaise - half glass
Two pita breads;
400 g boiled pork;
Cheese – 250 g.
Cooking method
1. Grind the cheese into large shavings. Cut the pork into small cubes. Place the Korean carrots in a deep bowl, add boiled pork and cheese shavings. Stir.
2. Lubricate the lavash laid out on the table with mayonnaise. Spread the filling on it in a thin, even layer. Roll the pita bread with filling into a tight roll. Place in a plastic bag and leave for 20 minutes. Remove the film and cut the roll into fairly large pieces.
Recipe 2. Lavash roll with Korean carrots and cheese
Ingredients
Fresh dill and cilantro - a bunch;
Armenian lavash – 4 pcs.;
Partial glass of mayonnaise;
Hard cheese – 200 g;
Korean carrots – 300 g.
Cooking method
1. Coarsely grate the cheese. Sort the cilantro and dill, rinse and dry. Finely chop the greens.
2. Apply a thin layer of mayonnaise to the pita bread laid out on the table. Sprinkle it with a third of all the cheese shavings. Place a third of the Korean carrots on the cheese. Lightly crush the herbs.
3. Cover the filling with pita bread, press down lightly with your palms and place the filling in the same order. We repeat this until we run out of lavash sheets.
4. Roll the lavash with filling into a roll, pressing lightly to make it quite tight. Place in the refrigerator for about forty minutes, after wrapping it in film. Then remove the film. Cut the roll into pieces one and a half centimeters thick. Place on a flat dish.
Recipe 3. Lavash roll with Korean carrots and crab sticks
Ingredients
Korean carrots – 300 g;
Four sheets of thin pita bread;
A bunch of fresh dill;
Eggs – 6 pcs.;
Crab sticks – 300 g;
Processed cheese – 3 pcs.;
Garlic – 2 cloves.
Cooking method
1. Place pita bread on the table. On a sheet greased with mayonnaise, spread Korean carrots in an even layer. Form into a tight roll.
2. Boil hard-boiled eggs, cool them and finely chop them. Coat the second sheet of lavash with mayonnaise and cover with chopped eggs. Place the carrot roll on the edge of the second sheet of egg filling and roll tightly into a roll.
3. Remove the shells from the crab sticks, cut them in half lengthwise and chop them into small pieces with a knife. Grease the third pita bread placed on the table with mayonnaise and sprinkle it with chopped crab sticks. Place our roll on the edge of this sheet and wrap it up.
4. Coat the fourth sheet with mayonnaise, sprinkle with cheese shavings and finely chopped herbs. Place the roll on the edge and wrap it up. Wrap the roll in foil and place it in the refrigerator to soak for two hours. Cut the roll into portions, place on a plate and sprinkle with herbs.
Recipe 4. Lavash roll with Korean carrots, crab sticks and bacon
Ingredients
Fresh cucumbers – 2 pcs.;
100 g carrots;
Eggs – 3 pcs.;
Lavash is thin;
Crab sticks - packaging;
Cheese – 100 g;
Smoked bacon – 100 g.
Cooking method
1. Boil the eggs hard, cool in ice water, peel and chop on a fine grater. Wash the cucumbers, wipe with a napkin and finely chop. Place the chopped cucumbers in a colander to remove excess liquid.
2. Peel the crab sticks from the film. Remove the top red layer from them.
3. Place a sheet of pita bread on the work surface. Lubricate the surface with mayonnaise, place whole crab sticks on the edge of the sheet, then lay out all the ingredients across the sheet in thin strips, alternating with each other. At the end we lay out the red shell of crab sticks.
4. Now carefully and tightly wrap it with a roll. We do this extremely carefully so that the strips do not mix with each other, but lie evenly. Wrap the roll in film and put it in the refrigerator for an hour. Cover the dish with lettuce leaves. Take out the roll and cut into slices. Place on a plate.
Recipe 5. Lavash roll with Korean carrots and ham
Ingredients
Garlic – three cloves;
A jar of creamy soft cheese;
Greens - a bunch;
100 g cheese;
Lavash - three sheets;
300 g ham;
Korean carrots – 200 g.
Cooking method
1. Cut the ham into long thin strips. Place a sheet of pita bread on a work surface, apply a thin layer of mayonnaise and arrange the chopped ham.
2. Place the second pita bread on top of the ham, press lightly, coat with mayonnaise and lay out carrots in Korean style.
3. Crush the garlic into a jar of cheese and add finely chopped herbs. Stir gently until smooth. Cover the carrots with pita bread and coat it with garlic and cheese mixture. Sprinkle cheese shavings and herbs on top. Roll the lavash with filling into a tight roll. Cut it into portions.
Recipe 6. Lavash roll with Korean carrots and smoked chicken
Ingredients
Dill greens;
Smoked ham;
Half a bell pepper;
Korean carrots – 150 g;
Thin Armenian lavash;
Mayonnaise – 80 g.
Cooking method
1. Remove the skin from the smoked leg, separate the meat from the bones and cut it into small pieces.
2. Rinse the pepper, wipe it, clean out the seeds and chop it into thin, short strips.
3. Wash the dill, dry it and finely chop it with a knife.
4. Evenly grease the lavash with mayonnaise. Sprinkle it with chopped dill. We lay out strips of bell pepper over the entire surface of the sheet. Lay out the Korean carrots in transverse strips so that there is an equal distance between them. Place smoked chicken between the carrot strips.
5. Roll the sheet of pita bread with the filling into a roll, wrap it in film and leave to soak for a couple of hours. Then cut the roll into pieces and place on a plate.
Recipe 7. Lavash roll with Korean carrots and cucumber
Ingredients
Ground black pepper;
Lavash is thin;
Fresh cucumber;
Kitchen salt;
Sour cream – 80 g;
Smoked breast – 100 g;
Green onions - half a bunch;
Korean carrots – 200 g;
4 branches of dill.
Cooking method
1. Wash the cucumber and chop it on a coarse grater. Squeeze out the juice, put it in a bowl and add salt.
2. Rinse the onion and dill, dry and finely chop. Add to cucumber and stir.
3. Add sour cream to the mixture of greens and cucumbers, stir until smooth.
4. Place pita bread on the work surface. Place Korean carrots on one half of the sheet, and a mixture of greens and cucumber on the other.
5. Cut the smoked brisket into small strips and place on a layer of Korean carrots. Roll the pita bread tightly into a roll. Leave to soak for half an hour and cut into small slices.
Recipe 8. Lavash roll with Korean carrots and salmon
Ingredients
Three pieces pita bread;
Eight leaves of green lettuce;
Mayonnaise – 300 g;
Korean carrots – 200 g;
300 g lightly salted salmon fillet.
Cooking method
1. Cut the salmon into thin slices. Unroll the pita bread and coat its surface with mayonnaise. Arrange thin slices of salmon. Instead of salmon, you can use any other red fish.
2. Cover the layer of fish with the second pita bread, press lightly with your palms and coat with mayonnaise. Place a fairly thick layer of Korean carrots on it.
3. Rinse the green salad leaves under the tap and dry lightly. Cover the carrots with the third pita bread and apply a thin layer of mayonnaise. Cover with lettuce leaves.
4. Carefully roll the pita bread into a roll, pressing lightly to make it tight. Wrap the roll in foil or film and put it in the refrigerator so that the sheets are well soaked. Before serving, cut with a sharp knife into pieces two centimeters thick.
Recipe 9. Roll of pita bread and Korean carrots with mushrooms
Ingredients
Korean carrots – 300 g;
Three sheets of Armenian lavash;
Mayonnaise – 300 ml;
Champignons – 400 g;
Onion – 150 g;
A bunch of lettuce leaves.
Cooking method
1. Clean the champignons, rinse and lightly dry on a paper towel. Chop the mushrooms into thin slices. Peel the onion and finely chop it. Place a frying pan with oil on the stove and add mushrooms. Fry until all the moisture has evaporated, then add a little oil and add chopped onion. Fry until golden brown over moderate heat.
2. Rinse the lettuce leaves, dry them and chop them into strips.
3. Unroll a sheet of lavash on the work surface, apply a thin layer of mayonnaise and lay out the Korean carrots.
4. Cover the carrots with the second pita bread. We also coat it with mayonnaise and cover it with lettuce leaves.
5. Place the third sheet of lavash on the mushrooms, press lightly with your palms, apply a thin layer of mayonnaise and spread the fried mushrooms. Level it over the entire surface. Roll the pita bread with filling into a tight roll, wrap it in cling film and leave it in the refrigerator for three hours. Before serving, cut into slices and place on a plate lined with lettuce leaves.
Lavash roll with Korean carrots - tips and tricks from chefs
If you want a light snack, use more herbs and vegetables in the filling, and replace mayonnaise with low-fat sour cream.
You need to spread the filling and form the roll quickly enough so that the lavash sheets do not have time to get wet.
All roll ingredients should be at the same temperature.
If you buy Korean carrots in a store, be sure to taste them. So, you will be guided whether you need to salt other ingredients or not.
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