Lavash with cheese and egg in a frying pan. How to cook soft pita bread in a pan

• thin Armenian lavash - 2 sheets;
• chicken egg - 1 piece;
• hard cheese - 100 grams;
• a bunch of greens - 1 piece;
• vegetable oil;
• a slice of butter;
• spices (salt, pepper) - optional.

Cooking process:

So, get started. All actions are as simple and clear as possible. First of all, you should prepare pita bread. Cut each sheet into rectangular layers measuring 10 by 15 cm. For this, it is best to use ordinary scissors. Then everything will turn out quickly and smoothly.

Set aside the pita blanks for now, and take care of the greens. Wash it well in running water, at the same time remove poor quality. Then place in a colander to drain excess water from the glass. After that, chop the greens not very finely.

Grate the cheese on a coarse grater.

Then mix it with herbs into a homogeneous mass in a deep bowl.

In another deep bowl, beat the egg with a fork.

Now proceed to the formation of rolls with filling. Put the cheese and greens filling on the pita rectangle, and then wrap the roll, tucking the edges so that the filling does not spill out. Thus, roll the roll from each piece of pita bread.

Put a slice of butter on a preheated pan with a non-stick coating and at the same time add a spoonful of vegetable oil.

Dip each roll in the egg and fry on both sides until golden brown.

Since all this happens very quickly, be careful not to burn the pita bread in the pan.

It remains to put the finished rolls on a dish and serve. There will definitely not be a release from those who wish! Bon appetit! And remember. Never back yourself into a kitchen corner. There is always a way out. Plus, it's simple and delicious!

First, consider the simplest pita bread recipe from the minimum set of products. It will take you no more than an hour to prepare it.

Cooking order:

1. Dissolve the salt in warm water, sift the flour and gradually add it to the water, stirring. You should get a soft dough.
2. Wrap it in cling film and let it sit on the table for half an hour.
3. Divide into 10 equal parts, make a ball out of each with your hands.
4. Roll the balls with a rolling pin into thin pancakes, about 1 mm thick. If you fry in a pan, then make them round.
5. Fry in a dry frying pan for 30 seconds. to each side. Don't overcook or they will become brittle.

At first, the finished pita sheets are hard. Spray them with water and wrap them in a damp towel. After lying down for about 30 minutes, they will become soft and tender. Lavash should be stored in an airtight bag in the refrigerator for up to 7 days. They can be stored in the freezer for up to six months.

Armenian lavash is interesting in that it uses yeast, but it turns out not lush, but thin. What products will be needed for it:

• Flour - 3 stack.
• Dry yeast - 1 tsp
• Grows. oil - 1 tbsp.
• Salt - 1 tsp
• Sugar - 1 tsp
• Water - 200 ml.

First, make the usual yeast dough:

1. Dilute the yeast in warm water, pour in the oil, add salt and sugar, mix.
2. Sift the flour and knead into a soft elastic dough.
3. Place it in an oiled bowl, cover with a towel and let stand for 1 hour in a warm to rise.
4. Punch down the risen dough and divide into 8-10 pieces. The larger your pan, the smaller the pieces will be.
5. Roll up the koloboks and leave under a napkin for another 5 minutes.
6. Heat the pan, it should be dry, without oil.
7. Roll the bun into a thin pancake 1-2 mm. Place in hot skillet and sear on each side until creamy dots appear. If overcooked, pita bread will turn out dry and brittle.

Fold the finished sheets of pita bread in a pile and cover with a towel on top. When steamed, they become soft. Let them cool completely and use as you please. Keep in a bag.

Lavash with cheese in a pan

From ready-made pita bread, you can quickly make a simple but tasty snack with cheese and herbs.

What you will need:

• Lavash - 2 large rectangular sheets or 4 smaller round ones.
• Hard cheese - 200 g.
• Dill greens - 1 bunch.
• Garlic - 2 tooth.
• Oil grows. - 2 tablespoons (for frying).

This is the main set of ingredients, you can add others to your liking.

Cooking order:

1. Cut a rectangular sheet into 2 parts. Leave the round one whole.
2. Grate the cheese on a fine grater.
3. Crumble dill and other herbs to taste.
4. Mix cheese, herbs and crushed garlic.
5. Put some of the filling on a sheet and carefully fold it into an envelope.
6. Fry the envelopes in oil on both sides.

Serve warm with salad, soup or tomato juice.

Lavash dishes

Fried pita bread with cheese in a pan - what could be tastier? Try out our family recipe with step by step photos and videos and cooking tips.

20 minutes

220 kcal

4.2/5 (5)

Summer is in the yard, family picnics by the water are in full swing. Having run a lot on the sand and swimming in warm water, we arrange light lunches, having prepared sandwiches in advance. Many are already fed up with them, so it's time to take a new, very tasty dish to the picnic, which will perfectly satiate the suffering. I'm talking about stuffed fried pita bread, which has long replaced the standard sandwiches in our family.

Appetizing, very hearty stuffed lavash, fried in a pan, I always cook according to my grandmother’s signature, very simple recipe, who once noticed it in an old Soviet cookbook, which contained cooking details with a photo of the finished dish. As a filling, you can use any food lying around in the refrigerator: I love pita bread with sausage, greens and cheese, fried in a pan, and my husband and children are just crazy about ham wrapped in the most delicate flatbread.

So, let's start cooking.

Did you know? The preparation of delicious stuffed pita bread is available even to children, who are always happy to combine various components. Read the recipe carefully, follow all the recommendations, and you will learn how to cook this glorious dish in just a few minutes.

Ingredients and preparation

Kitchen appliances

It is very important to prepare in advance all the necessary utensils, cutlery and kitchen tools for the successful production of delicious stuffed pita bread:

• a spacious frying pan with a non-stick coating with a diameter of 24 to 27 cm;
• several capacious bowls with a capacity of 200 to 900 ml;
• wooden spatula;
• sieve;
• sharp knife;

• cutting board;
• medium or large grater;
• metal whisk;
• measuring utensils or kitchen scales;
• cotton and linen towels;
• kitchen potholders.

In addition, use a blender and food processor whenever possible to make the perfect dough.

Important! To make your products thin, but whole, do not use plastic utensils and utensils when preparing dough for pita bread.

You will need

The basis:

Important! Water for the dough can be replaced with fresh pasteurized milk, but do not use cream or liquid sour cream: the dough may turn out to be too friable.

Filling:

• 2 chicken eggs;
• 100 - 150 g of cheese;
• 25 ml of purified water;
• 200 - 300 g of sausage or ham;
• 20 g green onions;

• 7 g mustard;
• 70 ml sour cream;
• 8 g black ground pepper;
• 50 g parsley;
• 7 g of table salt.

Did you know? If possible, use only hard cheese for stuffed pita bread - it will feel better in the finished product. You can take sour cream of any fat content.

Additionally:

• 50 g creamy margarine or butter.

Cooking sequence

Preparation

Did you know? At this stage, you can prepare some additional ingredients to add to the filling, especially spices that will improve the taste and aroma of the finished dish.

Dough

1. Pour the sifted flour into a deep bowl and pour boiling water over it. Mix the mass, pour in sunflower oil.
   
   
2. Transfer the dough to the kitchen table, knead it for about five minutes.
   
   
3. Having received a soft and smooth dough, wrap it in plastic wrap. We send it to the refrigerator for about half an hour or an hour.
   
   
4. Knead the well-chilled dough a little more, then divide into ten or twelve parts.
   
   
5. We roll each part into the thinnest, almost translucent round layer.
   
   
6. Put the creamy margarine into the pan and put it on medium heat.
7. As soon as the dishes are well warmed up, place the rolled cake on it.
   
   
8. Fry pita bread on both sides for about five minutes.
   
   
9. We put the finished products in a pile on a spacious dish.
   
   
   

   Important! Lavash should turn out very thin - otherwise it will be impossible to add filling to it. In order for the leaf to roast properly, carefully monitor its color, as the finished pita becomes pale pink.

Cooking

1. Add grated cheese to a bowl with chopped sausage. Mix the mass well, trying to combine the components with each other as much as possible.
2. After that, add chopped onion to the filling, stir it again actively. Then add parsley, salt, mustard and sour cream, gently mix the filling.
   
   
3. Separately, beat two chicken eggs with cold water, add salt and pepper if necessary.
   
   
4. We spread the pita bread on the kitchen table, cut it into long strips.
   
   
5. Using a spoon, spread a tablespoon of the filling at the base of the strips.
   
   
6. We turn the layers into triangles or into simple tubes.
   
   
7. We soak the resulting blanks with a beaten egg and fry in a pan until golden brown.
   
   
8. We lay out the finished products on a dish for serving and decorate as you like.

That's all, your most delicate pita stuffed with cheese and sausage is completely ready! Let the products cool a little and serve sprinkled with a little greens, grated garlic or black pepper - the choice is yours. You can also mix some grated cheese with melted butter, and then pour the finished babies with this mixture.

What to eat stuffed pita bread with

These amazingly delicious products go very well with not too fatty sour cream or the usual “Provencal” - at least these sauces are my family's favorite sauces. In addition, on my own I can advise several other options on the use of these delightful products.

• Use pita bread as a main dish by adding vegetable puree or yogurt without filler to it. I know it's a great lunch.
• Season your pita bread with chili ketchup or Caesar sauce. They also go great with soy sauce.
• Come up with an original filling for products: it can be minced meat, unsweetened fruit or mashed potatoes.
• When preparing shawarma, fry pita bread in sunflower oil after the filling is wrapped in it - this way the product will not open, and the filler will not fall out.
• Stuffed pita bread makes an excellent salad. To prepare it, grind the product in a food processor, and then sprinkle the mass with herbs and pour over the sauce.

Video recipe for pita bread with cheese in a pan

Watch the video on how to properly prepare the dough and fry excellent pita bread with cheese and sausage.

Finally, I would very much like to advise you on several other pita options that I often cook for my family for breakfast or lunch.

Try the classic - Lavash Snack - which I usually make for a light family snack. In addition, do not pass by - Lavash with cottage cheese and herbs - these delicious babies are very fond of my children. In addition, I cannot but recommend very interesting and rather unusual, only recently appeared in the cookbooks of our country, Vkontakte

Lavash with cheese in a pan is a simple dish that goes well with breakfast as a snack or food to go to work/school. It can be prepared as an independent dish and as a sweet addition to tea.

Recipe in Armenian

This dish owes its special simplicity to the fact that ready-made Armenian lavash is sold in stores and the choice of producers is quite wide.

Since the most important thing is already in finished form, you can immediately start preparing the filling, namely, cutting / rubbing the cheese. It must be mixed with pepper, finely chopped dill and added too.

At this stage, the filling is ready and you can start cutting pita bread. The pieces should be the size of an ordinary pancake, and cheese flavored with spices and herbs is already laid out in them, after which they are wrapped and set aside for further cooking.

The oil in the pan needs to be warmed up well, then put the wrapped rolls into it with the seam down and fry until golden brown, first on one side, then on the other side. You can also flatten them when frying to flatten them.

If you want a less fatty dish, you can fry in a dry frying pan, resulting in a dry crispy dough with fragrant soft cheese inside.

Lavash with cheese and egg in a frying pan

This version is slightly more nutritious due to the presence of eggs in it, and the complexity of preparation has not increased compared to the previous recipe. So, for cooking you will need:

• pita bread - 1 pack;
• chicken egg - 2 pcs.;
• hard cheese - 200 g;
• salt and pepper - to taste;
• spices - to taste and any.

Cooking time - 20 minutes. Calorie content - 215 kcal per 100 g.

Eggs with salt must be beaten well with a whisk or mixer, add spices. Cheese cut into pieces or grate on a coarse grater.

Lavash should be cut into equal pieces, resembling pancakes in size, into which the filling is later laid out.

Cheese with spices is wrapped in envelopes several times so as not to fall apart, dip in a beaten egg and laid out in heated oil in a pan with the seam down.

Fry until golden brown on both sides, after which you can serve.

Lavash with sausage and cheese

Such a recipe will be to your taste, since only cheese with spices is not enough for a hearty snack, and sausage in any version is an excellent addition to the filling.

Ingredients:

• pita bread - 1 pack;
• hard cheese - 200 g;
• sausage (any) - 200 g;
• vegetable oil - to taste;
• spices - to taste.

Cooking time - 20 minutes. Calorie content - 220 kcal per 100 g.

The order of preparation, in general, is preserved, however, there are two options - fry the sausage before wrapping it with cheese in pita bread or not. And so, at first cheese is cut or rubbed, mixed with spices and you can proceed to the formation of rolls.

If you decide to fry the sausage, then you need to cut it into small pieces, given that they will become a little smaller, then lightly fry them with a small amount of oil.

The resulting dish will have an attractive aroma of sausage and cheese and will taste very pleasant.

Lavash with ham and hard cheese

Ham is a great addition to any such dish. In this case, you can also choose whether to fry or not.

• hard cheese - 200 g;
• spices - to taste;
• thin pita bread - 1 pack;

Cooking time - 20 minutes. Calorie content - 215 kcal per 100 g.

In any case, you need to grind the cheese and mix it with spices. The ham also needs to be cut into small slices and added to the cheese. Cut pita bread into medium squares and put the filling on it, then wrap and fry on both sides.

Thin lavash with vegetables

Such a dish will not leave indifferent anyone from a large family who gathered in the morning to smell at the table. Ready-made envelopes look very appetizing, and the taste only confirms expectations. For cooking you will need:

• Armenian lavash - 1 pack;
• hard cheese - 70 g;
• fresh greens (dill, parsley and onion) - half a bunch;
• tomato - 1 pc. (medium size);
• chicken egg - 1 pc.;
• salt, spices - to taste;
• vegetable oil - to taste.

Cooking time - 30 minutes. Calorie content - 220 kcal per 100 g.

First you need to prepare the filling: finely chop the cheese (grate on a coarse grater), finely chop the greens, cut the tomato into cubes. In this form, you can not mix the ingredients, but sequentially lay them out on each sheet of pita bread.

To form envelopes, you need to cut it into pieces that would have one side twice as long as the other. Spread the filling in the middle of one half of the slice.

First, fold the short edge near the filling, then fold the edges along the long side, and at the end - fold into the actual envelopes.

Beat the egg in a bowl, add salt and pepper, then place an envelope of pita bread in it and fry it in a pan with oil on both sides. Ready Armenian lavash with cheese, tomatoes and herbs from the pan can be put on a plate and served.

Lavash khachapuri with cheese filling

Khachapuri is a dish of Georgian cuisine, which even translated from the original language means “bread with cottage cheese”. There is no single recipe for this baking, so any experiments are not only allowed, but welcome.

The shape may vary depending on the region where they are cooked: for example, khachapuri can be round, in the form of boats filled with eggs, round with a curd middle, like a large cheese curd cheesecake.

Ingredients:

• Armenian lavash - 1-2 packs;
• hard cheese - 200g;
• granular cottage cheese - 200 g;
• chicken egg - 1 pc.;
• sour cream - 30 g;
• sunflower oil - 2 tbsp. l.;
• dill greens - 1 bunch.

Cooking time - 30 minutes. Calorie content - 220 kcal per 100 g.

Lavash is ready, so you can immediately start the filling: grate the cheese and mix with cottage cheese mashed with a fork. Egg and sour cream are also added to the filling. All this is well stirred until a homogeneous mass.

Wash and finely chop the greens and mix into the filling. Cut the pita bread into rectangular slices, as in the previous recipe. Put the filling on the narrow edge, carefully roll up the roll and press down a little. Now it remains only to fry them in a pan in hot oil on both sides.

Lavash with chicken meat

In addition to sausages and ham, you can add chicken meat, and many will like this alternative just as much. For the filling, it is better to take a ready-made fillet or chicken breast, which must be removed from the bone.

Ingredients:

• chicken meat - 600 g;
• pita bread - 1 pack;
• hard cheese - 100 g;
• onion - 1 pc.;
• vegetable oil - to taste;
• spices - to taste.

Cooking time - 35 minutes. Calorie content - 200 kcal.

So, the meat needs to be washed and cut into small pieces and fried in a pan with onions until tender. Put the finished meat on a plate, and cut the pita bread into equal pieces so that it is convenient to wrap the filling.

Cheese cut into smaller pieces or grate on a coarse grater. Put the filling on the unfolded piece of pita bread, wrap it with a roll or an envelope, and then fry on both sides in a frying pan in hot oil.

When the cheese melts, and the pita bread acquires a golden crust, you can remove it and serve it on the table.

Appetizer with greens

An egg combined with cheese and green garlic leaves is a very interesting combination, which is worth trying if only out of curiosity. So for pita bread, you can use such a filler.

• chicken egg - 5 pcs.;
• Armenian lavash - 1 pack;
• hard cheese - 100 g;
• spices - to taste;
• green garlic - half a bunch;
• vegetable oil - to taste.

Cooking time - half an hour. Calorie content - 210 kcal per 100 g.

Eggs must be hard-boiled so that they can be cut into small cubes with a string egg cutter or a knife. Wash and chop the garlic, grate the cheese on a coarse grater. At this stage, the preparation of the filling is completed and the ingredients just need to be mixed.

Cut pita bread into equal slices and wrap the filling in it. Next, fry the envelopes or rolls in vegetable oil in a pan until golden brown.

There are a lot of options for preparing stuffed pita bread and experimenting in this case is simply necessary in order to find, perhaps, something new and pleasant for yourself. From recipes, you can start your thought, supplementing and changing the set of ingredients, as well as the order of preparation.

Lavash with cheese in a pan can be fried with or without butter - as you like. In the case of frying without oil, it is important not to miss the moment when the pita bread is already brittle and crumbles when touched.

As an alternative to frying, you can cook this dish in the oven, which will allow you not to use oil and evenly bake the filling inside the pita bread.

It is best to take hard varieties of cheese so that it is easy to grate, and it will melt in the finished dish. For lovers of soft cheeses or cottage cheese, it is quite possible to make a replacement for these products, or even make the entire filling from cottage cheese with herbs, for example.

Meat can be fried with onions and spices or boiled, which is not important. The use of many vegetables can lead to dampness of the lavash, which will affect the integrity of the rolls/envelopes.

The easiest and fastest version of the original breakfast is pita bread with cheese in a pan. The filling for such a dish can be made more varied and interesting to your liking. For example, adding sausage, boiled eggs and other ingredients.

Lavash with cheese in a pan - a basic recipe

Ingredients:

• 1 thin pita bread;
• 1 clove of garlic;
• 1 egg;
• 100 grams of "Dutch" cheese;
• 3 sprigs of fresh parsley;
• 3 art. l. medium fat sour cream.

Cooking:

1. Mix sour cream with crushed garlic. Salt if necessary.
2. Coarsely grate the cheese. Mix with chopped parsley.
3. Lubricate pita bread with sour cream sauce. Sprinkle with cheese and greens filling. Cut it into two parts and fold each into a tight envelope.
4. Dip the pastry in the beaten egg.

Fry pita bread in any fat heated in a pan on both sides until golden brown. Serve hot.

With added sausage

Ingredients:

• 3 pita bread;
• 2 raw eggs;
• 150 g Mozzarella;
• 250 g boiled sausage;
• ½ bunch of green onions;
• 3 art. l. sour cream;
• 1 tsp sweet mustard.

Cooking:

1. Coarsely grate the cheese. Cut the sausage into small cubes. Chop the greens randomly. Mix the ingredients and pour them with sour cream. Add sweet mustard and mix well.
2. In a separate container, lightly beat the contents of raw eggs with 2 tbsp. l. water and salt.
3. Lavash cut into wide strips. Wrap a small portion of the filling in each. Fold the blanks into triangles.
4. Dip each into a beaten egg. Brown on both sides in a hot cast iron skillet.

Ready-made pita bread with sausage and cheese is delicious to serve both cold and warm.

Cooking option with egg

Ingredients:

• 1 large Armenian lavash;
• up to 200 grams of hard salted cheese;
• 1 small bunch of fresh herbs;
• 2 - 3 garlic cloves;
• 1 egg;
• ½ st. classic mayonnaise.

Cooking with egg and cheese like this:

1. Grate the cheese very finely. Process the boiled cooled egg in the same way.
2. Season grated cheese and egg chips with mayonnaise. Add crushed garlic and chopped herbs to them.
3. Lubricate the unfolded pita bread with the resulting filling and carefully roll the workpiece into a roll.
4. Cut it into two parts and brown on each side in a dry frying pan. An appetizing crust should appear on the pita bread.
5. Cut the finished snack into slices and serve immediately as a snack.

Such a snack can be prepared with an egg and any vegetables. For example, you can supplement it with bell pepper or Korean carrot.

Lavash with cheese and ham

Ingredients:

• 2 thin rectangular lavash;
• up to 200 grams of pork ham;
• ½ bunch of fresh dill;
• 100 g "Dutch" cheese;
• 1 raw egg.

Cooking:

1. Chop the ham into miniature cubes and mix with grated cheese.
2. Add chopped herbs to the filling. If cheese and ham are not salty enough, you can add salt to taste.
3. Lavash cut into rectangles. Each - into 3 equal parts.
4. Put a small amount of filling in the center of the rectangles and fold them into neat tight envelopes.
5. In a small bowl, shake a raw egg and dip each piece in it.

Fry pita bread with cheese and ham in a well-heated cast-iron skillet with fat until crispy on both sides.

With cottage cheese in a pan

Ingredients:

• 3 pcs. pita bread;
• 200 grams of cheese and fat cottage cheese;
• 1 large bunch of green onions and dill;
• 2 eggs;
• fresh garlic to taste;
• 1 pinch of ground pepper;
• a piece of butter;
• fine salt.

Cooking:

1. Coarsely grate the feta cheese and mix with the mashed cottage cheese with a fork.
2. Send raw eggs, all chopped herbs, salt and pepper to the filling.
3. Lavash cut into large squares. In the center of each of them put a part of the filling and fold the blanks into envelopes.

Fry the appetizer until golden brown on both sides in hot butter.

Lavash khachapuri with cheese

Ingredients:

• 300 grams of thin pita bread (3 sheets);
• 150 - 200 grams of "Dutch" and "Adyghe" cheese;
• 2 pinches of coarse salt;
• 2 raw eggs;
• 1 st. medium fat kefir.

Cooking:

1. Whisk the eggs in a bowl with salt. Pour in non-cold kefir and repeat whipping.
2. From the pita bread, cut two circles the size of the pan. One sheet must be left whole and placed in the selected container so that the edges protrude.
3. Cut the rest of the pita bread into pieces, put in a mixture of kefir and eggs.
4. Pour some of the grated "Dutch" cheese into the pan with the base.
5. Lay the first round on top. Pour a little hard cheese again, and also distribute some of the Adyghe cubes.
6. Next, lay out pieces of pita bread soaked in kefir and eggs.
7. Repeat layer of two types of cheese. Close the products with the protruding edges of the pita bread. Put the last circle on top.
8. Pour everything with the remaining mixture of kefir and eggs.

Cover the khachapuri in the pan with a lid and cook over low heat until the egg mass thickens and the top “cake” is browned.

with melted product

Ingredients:

• 2 thin pita bread;
• 2 eggs;
• 1 processed cheese without additives;
• 2 tbsp. l. olive mayonnaise;
• fine salt;
• butter for frying.

Cooking:

1. Cut the processed cheese into thin slices.
2. Prepare a batter from eggs, mayonnaise and salt.
3. Divide pita bread into medium-sized squares.
4. Lay several thin slices of cheese in each.
5. Wrap the blanks with envelopes, dip in batter and fry until golden brown.

The tastiest appetizer is obtained by frying in melted butter.

Armenian lavash with cheese in a frying pan

Ingredients:

• 1 pack of thin Armenian lavash;
• 3 - 4 green onion feathers;
• 300 - 350 g of Gouda cheese;
• 3 boiled and 2 raw eggs;
• 2 tbsp. l. sour cream and the same amount of homemade mayonnaise;
• 80 ml of milk;
• butter;
• salt.

Cooking:

1. Coarsely rub the boiled cooled eggs. Mix them with chopped green onions, sour cream and mayonnaise.
2. Add all the grated cheese and salt to the filling to taste.
3. Separately beat milk with raw eggs. Salt.



Ingredients:

• 1 thin large pita bread;
• 150 g of "Russian" cheese;
• 60 g of various fresh herbs;
• 1 pinch of ground paprika;
• 1 egg;
• 1.5 st. l. milk;
• 3 art. l. crumb crumbs;
• 250 g smoked sausage;
• salt.

Cooking:

1. For the filling, mix chopped herbs, paprika and grated cheese. Cut the sausage into slices separately.
2. Lavash cut into rectangles.
3. Put a part of the cheese filling and a piece of smoked sausage on the edge of each blank.
4. Wrap the strips into neat triangles. The filling must be closed on all sides.

Dip lavash triangles in milk, beaten with egg. Then roll in breadcrumbs and fry until browned.

This appetizer of pita bread with cheese is a great option for a quick snack or a thorough breakfast. And even better, for evening gatherings with friends! Fragrant, satisfying, crunchy - in general, great!