All existing recipes for stuffed pita bread. Lavash with cheese and herbs

Lavash with cheese is a very satisfying and unpretentious snack that can be prepared in a matter of minutes. This dish will be appropriate both in the everyday menu and at the festive table, if it is arranged in the form of tasty and beautiful rolls. The versatility of lavash with cheese allows you to use a lot of additional ingredients in its preparation, based on personal preferences - these can be a variety of vegetables, mushrooms, crab meat, slightly salted or smoked red fish, greens, etc.

Such a large selection of additions for cheese filling makes it possible to give the dish a new shade of taste every time and experiment in search of that very perfect combination. As for the main ingredient of the dish, almost any type of cheese is suitable for making lavash snacks - hard, processed, suluguni, cottage cheese, etc. Lavash with cheese - regardless of the additional ingredients - is perfectly complemented by fresh herbs and a few cloves of garlic, passed through a press.

Despite the fact that pita bread with cheese is a very high-calorie and nutritious snack, sometimes you can still treat yourself and your loved ones, because little pleasures make our life a little more pleasant! "Culinary Eden" has compiled for you a small selection of recipes that you can change at your discretion, supplementing them with your favorite ingredients.

Lavash envelopes with cheese and herbs

Ingredients:
2 thin Armenian lavash,
200 g hard cheese,
1/2 bunch dill,
1/2 bunch of parsley
2-3 garlic cloves,
2 eggs,
salt,
vegetable oil.

Cooking:
Cut each pita bread into 6 rectangles. Grate the cheese on a coarse grater and mix with chopped herbs and garlic passed through a press. Put about 3 tablespoons of filling in the center of each piece of pita bread and roll up into envelopes. Beat the eggs with a small amount of salt and dip each lavash envelope in the resulting mass. Fry the envelopes in vegetable oil on both sides until a golden crust appears. Serve the appetizer hot.

Lavash rolls with cheese and boiled eggs

Ingredients:
1 Armenian lavash
250-300 g of hard cheese,
3 boiled eggs
2 raw eggs
3 tablespoons of mayonnaise, sour cream or regular yogurt,
80 ml milk
salt,
vegetable oil.

Cooking:
For the filling, mix grated eggs and cheese, chopped green onions and mayonnaise in a bowl. In another bowl, beat eggs with milk and a pinch of salt. Cut pita bread into squares of the same size, grease with the prepared filling and twist into tubes. Dip the tubes in the egg mixture and fry on both sides in vegetable oil, putting them in the pan with the seam down. Serve the appetizer hot or warm.

Lavash roll with melted cheese and mushrooms

Ingredients:
2 lavash,
200 g champignons,
1 onion
80 g melted cheese
2-3 garlic cloves (optional)
dill greens,
salt and ground black pepper to taste
vegetable oil.

Cooking:
Saute chopped onion in vegetable oil until soft. Add mushrooms, cut into thin slices, and fry, stirring occasionally, about 5-7 minutes. Salt and pepper the mushroom mixture and set aside. Lubricate one sheet of pita bread with half of the melted cheese and sprinkle with chopped dill. Lubricate the second sheet of pita bread with melted cheese, put it on top of the first pita bread and evenly distribute the mushroom filling on top. Gently roll the pita bread into a tight roll, wrap with cling film and let it soak in the refrigerator for several hours. Serve sliced.

Lavash roll with curd cheese and salmon

Ingredients:
2 Armenian lavash
200 g lightly salted salmon,
400 g curd cheese,
1 large cucumber
1 bunch of dill.

Cooking:
Cut the salmon into very thin slices. Lubricate one sheet of pita bread with half the curd cheese and sprinkle with chopped herbs. Put the second sheet of pita bread on top, brush with the remaining curd cheese, spread the pieces of fish and finely chopped cucumber. Gently roll up the roll, wrap it in cling film and refrigerate for at least 1 hour before serving. Serve the appetizer by cutting it into small portioned pieces 2-3 cm thick.

Lavash roll with cheese and crab meat

Ingredients:
1 thin lavash
200 g cheese
1 pack of crab meat
3-4 tablespoons of mayonnaise,
ground black pepper to taste.

Cooking:
Grease a sheet of pita bread with mayonnaise, evenly distributing it over the entire surface. Sprinkle pita bread with finely chopped crab meat and grated cheese. Season with ground black pepper to taste. Roll into a tight roll, wrap in cling film and refrigerate for several hours. Before serving, cut into portions.

Lavash khachapuri with cheese

Ingredients:
3 thin pita bread,
300 g suluguni cheese,
300 g cottage cheese,
2-3 tablespoons of sour cream,
2 eggs,
1/2 bunch of greens
salt to taste.

Cooking:
Mash the cottage cheese with a fork with sour cream and mix with cheese grated on a coarse grater and chopped herbs. Salt the filling to taste. Lay one sheet of pita bread on a baking sheet lined with foil or parchment paper. Pour half of the filling on top and spread evenly over the entire surface. Cover with another sheet of pita bread and brush with the remaining filling. Put the third sheet of pita bread on top and brush its surface with beaten eggs with a pinch of salt. Put the baking sheet in the oven preheated to 180 degrees and bake for about 20-30 minutes until golden brown. Serve hot, cut into slices.

Ingredients:
2 Armenian lavash
200 g sour cream or regular yogurt,
100 g cheese
1 egg
salt and spices to taste.

Cooking:
In a bowl, beat sour cream (or yogurt) with egg, spices and salt. Lubricate the pita bread with the resulting mixture, then cut into pieces (according to the size of the chips). Put on a baking sheet lined with parchment paper and sprinkle with grated cheese on top. Bake in a preheated oven at 190 degrees for 5 to 10 minutes until the chips are crispy and golden.

As you have already seen, pita bread with cheese can have a lot of different variations that allow you to cook something new every time and surprise your loved ones. Bon appetit!

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

It's easy to make, takes very little time to prepare, but also labor. The only roll should be made at least three hours before slicing and serving.

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

For pita roll with feta and herbs you will need:

• Feta. 1 pack 200 gr.
• Pita. Thin. 1 sheet.
• Garlic. 1-2 cloves. There is one tooth here, but a big one.
• Cucumber. Average. 1 PC. (not pictured) .
• Green onion.
• Dill.
• Parsley.
• Any other greens of your choice.

Cooking pita bread roll with feta cheese and herbs.

Everything is extremely simple and fast.

Finely chop the dill and parsley.

Also finely chop the green onion.

Chop the garlic very finely. A garlic press will not work - an unnecessary bitterness will appear - so we cut the garlic, and do not squeeze it out with a garlic press.

If a little brine from the cheese remains in the package, then this brine is also added to all the ingredients.

With a fork, carefully knead the cheese with herbs so that all the herbs are evenly distributed throughout the cheese.

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

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

We lay out a sheet of pita bread on the table.

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

We spread the cheese filling on the sheet with a layer of about 5-7 mm. That is, you don’t need to thin, but you shouldn’t get involved either.

We leave about 1 teaspoon of the filling, you will need it a little later.

We spread the filling so that on one side of the pita bread - from the one from which we will start rolling the roll, the filling does not reach the edge by about 1 centimeter, and on the opposite side of the pita leaf - the filling does not reach the edge of a centimeter by 3-4.

On top of the filling, evenly distribute the chopped cucumber.

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

We wrap this edge over the filling, after which it is neat and tight, but without pressing, otherwise the filling will begin to spread, we roll the roll almost completely.

Just that edge of the pita leaf, 3-4 cm wide, which was not smeared with the filling, remains.

We recall the carefully preserved teaspoon of cheese filling.

Just this stock is very thinly smeared on a free strip of pita bread, starting from the outer edge. In this case, the feta will work as a glue that will hold the whole roll together.

If we spread the whole sheet with the filling, leaving no free stripes, then in this case the inside will be with a double cheese layer, and the filling will come out on the outer layer, which will by no means decorate the whole dish.

Tightly wrap the resulting pita roll with feta and herbs in foil.

And send it to the refrigerator for at least 3 hours, preferably at night. This is necessary so that the pita bread absorbs a little moisture from feta and greens, becomes limp and does not act as a foreign element of the dish. While the pita bread is still dry, it introduces an element of foreignness, so it's worth the wait.

So, let's prepare all the components of the future dish: pita bread, hard cheese and vegetable oil (for frying). Hard cheese can be taken absolutely any, with any shade of taste. And it doesn't even matter the degree of melting of the cheese. Because during heat treatment, the cheese will still begin to melt, and it comes out tasty with both heavily leaked cheese and with one that has retained its appearance, just becoming hot and soft.

Cheese must be cut into cubes. I had cheese already sliced ​​in the supermarket, so I formed the block artificially (I stacked the cheese plates, achieving the desired height).

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

We wrap the cheese in pita bread. The rolls will unwind, so during the preparation of the remaining tubes, I cover the ready-made ones, pressing down with a knife. It is better to prepare all the rolls for frying at once, then the further process will take a few minutes.

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

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

Everything can be served. Hot, with flowing amber cheese, these pita rolls are perfect for tea or coffee. This is delicious! Such a recipe can serve as a lifesaver when you need to quickly prepare breakfast or an afternoon snack. And even when you unexpectedly came to visit for tea.

Bon appetit!

I assure you, such a dish as a pita roll with cheese, garlic and herbs will not take you much time to cook. As you can see from the list of ingredients, you don't have to boil or steam anything! The ingredients for the dish are minimal and quite affordable, try to cook such a snack roll for sure ...

INGREDIENTS

To make this snack roll recipe, you will need the following:

• cheese (one package of Adyghe);
• a couple of cloves of garlic;
• mayonnaise;
• greens (I have dill, but you can take parsley).

COOKING

1. And so, let's get started! Let's start cooking with cheese, for this, first crumble it well with your hands.
2. Then we take the greens that you have (I have dill) and chop it finely with a knife.
3. Next, we skip the cloves of cooked garlic into the garlic press.
4. And now we take a bowl, combine and mix all the cooked ingredients in it, add the right amount of mayonnaise for taste and mix again.
5. In general, the process is coming to an end! Now we lay out the pita bread on the table, spread the finished filling on it evenly over the entire area and roll the pita bread with the filling neatly into a roll.
6. That's all, our delicious pita roll with cheese, garlic and herbs is ready, it remains only to cut it into portioned pieces, which we are doing now.
7. We lay out the pieces of appetizer beautifully on a plate, decorate with greens if desired and serve!

Bon appetit!

Watch the video below with another recipe for making pita roll with cheese and herbs.

Step-by-step recipes for making a hearty and tasty pita roll with herbs and other ingredients

2018-04-12 Natalia Danchishak

Grade
prescription

4727

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

16 gr.

carbohydrates

25 gr.

289 kcal.

Option 1. Classic recipe for pita roll with herbs

From pita bread you can cook a delicious snack that you can take to a picnic or to work. In the classic version, cheese with herbs is used as the filling, but you can experiment by adding ingredients to your taste.

Ingredients

• 100 g of mayonnaise;
• pita bread - two pieces;
• 150 g of hard cheese;
• greens - a bunch;
• 3 cloves of garlic;
• a bunch of green onions.

Step-by-step recipe for pita roll with herbs

Grind the cheese on a grater with small sections. We wash, dry and crumble a bunch of green onions into thin rings.

We sort out the greens, wash, shake off excess moisture and chop. We free the garlic cloves from the husk and squeeze through the garlic press.

Combine grated cheese in a deep bowl with herbs, garlic and green onions. We season everything with mayonnaise and mix well.

Lavash lay out on the countertop. Lubricate it with cheese filling. We turn the pita bread into a tight roll, leave for ten minutes.

The roll should be left for a while so that the pita bread is well soaked. The appetizer on top will not dry out if it is pre-wrapped with cling film.

Option 2. A quick recipe for pita roll with cheese and herbs

Lavash roll is a versatile dish that is suitable for breakfast or as an appetizer for a festive banquet. He prepares quickly. The only condition: you need to make it at least two hours before serving, so that it is well soaked.

Ingredients:

• 200 g Feta cheese;
• 40 g of dill and parsley;
• sheet of Armenian lavash;
• green onions - a bunch;
• garlic - two slices;
• small cucumber.

How to quickly cook pita roll with cheese and herbs

Wash a bunch of dill and parsley. Dip with a paper towel and chop finely. Rinse the green onions, pat dry and cut into thin rings.

Free the garlic cloves from the husk. Rinse and crumble as finely as possible. Put the cheese in a deep plate along with the brine. Send chopped herbs and garlic here. Thoroughly mash everything with a fork. Greens should be evenly distributed over the cheese.

Wash the cucumber, wipe with a napkin. Cut the vegetable into thin slices, and then crumble into thin strips. Lay a sheet of foil on the table. Lay the pita bread on top. Spread the cheese filling evenly over the entire area. Arrange the sliced ​​cucumber on top of the filling.

Roll up the pita using foil. Wrap the roll in foil and refrigerate for at least three hours. Cut the finished roll into slices two centimeters thick.

If the filling is dry, add a little sour cream or mayonnaise to it. Do not use a press to grind garlic, it needs to be chopped finely.

Option 3. Korean-style pita roll with herbs and carrots

Lavash roll is a great alternative to banal sandwiches. The appetizer is juicy, spicy and very tasty.

Ingredients

• 200 g of cheese;
• mayonnaise packaging;
• thin pita bread - four sheets;
• a bunch of cilantro and dill;
• 300 g of Korean carrots.

How to cook

Grind on a grater with large sections of cheese. Rinse a bunch of cilantro and dill, shake off excess liquid and chop finely.

We lay out the first sheet of pita bread on the table, coat it with mayonnaise, sprinkle with cheese chips and spread the carrots in Korean. We crush the greens. We cover with the second pita bread and cover with the filling in the same sequence. On the third sheet we also lay out the filling.

We wrap the filling in pita bread and send it to soak in the cold for forty minutes. Cut the finished roll into pieces.

Depending on your taste preferences, you can use spicy or non-spicy Korean carrots. Lavash rolls can be rolled up using cling film or foil.

Option 4. Hot pita roll with cheese and herbs

Shawarma lovers will appreciate this version of the roll. The filling includes fresh vegetables, sausage, eggs, cheese and pickled cucumbers. Sauce based on mayonnaise and ketchup will make the roll juicy.

Ingredients

• 50 g of ketchup;
• 2 sheets of thin pita bread;
• 2 cloves of garlic;
• 150 g smoked sausage;
• 3 pickled cucumbers;
• 2 eggs;
• ¼ head of fresh cabbage;
• 50 g leek;
• 100 g of mayonnaise;
• on a sprig of dill and parsley;
• 30 g plum oil;
• 150 g of Russian cheese.

Step by step recipe

Chop the cabbage as thin as possible. Finely chop the leeks. Free the cheese and sausage from the packaging and crumble into small pieces. Set some cheese aside.

Chop pickled cucumbers into small pieces. Finely chop the greens. Hard boil the eggs in salted water. Cool in cold water and peel off the shell. Chop into small pieces.

In a bowl, combine mayonnaise with ketchup. Combine the prepared ingredients in a deep bowl, add mayonnaise and chopped garlic. Mix well.

Grease a sheet of pita bread with a thin layer of mayonnaise and ketchup sauce. Spread the filling over the entire sheet in a thin layer. Roll tightly into a roll. Cover the refractory form with parchment, put the rolls into it, sprinkle with the remaining cheese and spread the pieces of butter. Put in the oven for ten minutes. Bake at 180 C. Serve the rolls hot.

If you don't have an oven, you can toast the rolls in a dry frying pan until lightly browned. You can salt the cabbage and knead with your hands. So the vegetable will become soft and juicy.

Option 5. Lavash roll with herbs and salmon

Roll with soft cheese and salmon is an easy and quick way to prepare a healthy, tasty snack that does not require heat treatment.

Ingredients

• 100 ml sour cream;
• a rectangular sheet of thin pita bread;
• two cloves of garlic;
• 200 g lightly salted salmon fillet;
• a small bunch of dill greens;
• 300 g soft sheep's cheese.

How to cook

Grind soft cheese with a coarse grater into a deep bowl. Add sour cream to it.

We wash the dill greens, dry it and chop finely. We send it to a bowl with cheese. We also send peeled and chopped garlic with a press.

Cut salmon fillet into small cubes and combine with cheese. Mix carefully. We lay out a sheet of pita bread on the countertop and cover it with a filling of cheese and fish. We roll the pita bread into a tight roll and send it for ten minutes in the cold. Cut the chilled roll into slices and put on a plate.

Instead of salmon, you can take any other salted red fish. Cut the roll with a sharp knife.

Option 6. Hot pita roll with herbs and bacon

The roll turns out to be hearty, tasty and very juicy. They can be successfully cooked on a dry frying pan or grill.

Ingredients

• 160 g of mayonnaise;
• 4 sheets of thin pita bread;
• a bunch of fresh dill and parsley;
• 300 g of Dutch cheese;
• 4 tomatoes;
• 200 g bacon.

Step by step recipe

Grind the cheese with a large grater. Wash greens and chop finely. Cut the bacon into thin strips. Put the prepared ingredients in a deep bowl and mix.

Wash the tomatoes, wipe them and cut into thin slices. Spread a sheet of pita bread on the countertop. Lay a layer of thin slices of tomato on it. Cover the tomatoes with an even layer of cheese-protein mass. Pour mayonnaise on top and lay out another layer of tomatoes.

Wrap the sides of the pita bread inside and roll it into a tight roll. Place the rolls on a hot, dry skillet or grill over the coals. Fry until appetizing browned.

Choose fleshy tomatoes so that the rolls do not turn out too wet. The appetizer can also be baked in the oven.