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Hot appetizer of lavash with meat and vegetables

Hot Lavash Rolls with Meat and Vegetables

A hot lavash appetizer with a perfect combination of ingredients. This lavash roll recipe with meat and vegetables is simple and quick. Fried lavash with a juicy filling of meat, mushrooms, and tomatoes makes a really tasty appetizer that no one can resist.

Natalia Vasilenko

Recipe author

Hot appetizer of lavash with meat and vegetables

Watch the video

Composition / ingredients

Servings:

Thin lavash (I used 2 sheets of thin Armenian lavash)

100

Ground meat

300

Mushrooms

150

Tomatoes

Eggs

Sour cream

Fresh herbs

Garlic

Vegetable oil

Salt

0.5

Ground black pepper

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 58 % 19 g

Carbohydrates 21 % 7 g

233 kcal

GI: 29 / 0 / 71

Cooking method

Cooking time: 25 min

Step 1:

Prep all the ingredients. This appetizer is best made with ground meat, which keeps it juicier. Any ground meat will do — this time I chose ground chicken.
Step 2:

Fry the ground meat in vegetable oil until cooked through. Finely chop the mushrooms and fry them in vegetable oil as well. Boil the eggs and let them cool, then peel and dice them small. Dice the tomatoes small, finely chop the herbs, and press the garlic through a garlic press.
Step 3:

In a deep bowl, combine all the prepared filling ingredients. Season with salt and pepper, add the sour cream, and mix until evenly blended.
Step 4:

Cut the lavash into squares, spread the filling along one edge, and roll it up.
Step 5:

Fry the rolls in a skillet on both sides until golden. Set them on a paper towel to blot off the excess oil, then transfer them to a plate. The result is a quick hot appetizer that's perfect for a picnic.
Step 6:

The lavash rolls with meat and vegetables are ready! For a more detailed how-to, check out the video. Enjoy!

Lavash appetizers — simple or elaborate, everyday or festive — are always a hit with cooks of every skill level. If unexpected guests drop by and you need to throw together something for the table fast, lavash recipes will save the day. A few useful tips for making them: use rectangular sheets of lavash for rolls; roll lengthwise so you get a long, not-too-thick "log"; let the finished roll rest so the lavash soaks up the sauce and turns juicy; slice the finished roll into pieces up to about 1.5 inches (4 cm) thick, depending on the filling; the roll won't dry out if you store it wrapped in foil, plastic wrap, or at least a plastic bag; and use top-quality, well-baked lavash — good lavash smells wonderfully appetizing, while poor-quality lavash smells of raw dough.