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Cold cuts in pita bread bags in the oven

Meat Medley in Lavash Bundles, Baked

The striking presentation and flavor of this dish will wow your guests! It's hearty, fragrant, and delicious—and it comes together in a reasonable amount of time without much fuss. Pay attention to the lavash: it should be fresh and pliable, which makes it much easier to shape into filled bundles. If you like, you can get creative and add potatoes to the filling, the way some cooks do (though the dish is traditionally made without them). Just peel and wash the potatoes (about 10 oz / 300 g), cut them into the same size cubes as the meat and eggplant, fry them in a separate skillet, and stir them into the filling right before you spoon it onto the lavash. We've tried it both ways in our family. The men, of course, preferred the version with potatoes! :)))

Sweet-Tooth Mom

Recipe author

Cold cuts in pita bread bags in the oven

Composition / ingredients

Servings:

Beef tenderloin

300

Lamb (tenderloin)

300

Pork tenderloin

300

Thin lavash (large flatbreads)

Eggplant

300

Carrots

200

Onion

Paprika (ground)

Ground black pepper

Ground red pepper (hot)

Salt

Olive oil (for browning the meat)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 12 g

Fats 42 % 11 g

Carbohydrates 12 % 3 g

157 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. Rinse the lamb, pork, and beef tenderloins well (use young, tender cuts so the dish comes out juicy). Peel and wash the onion, carrots, and eggplant.
Step 2:

First, cut the meat into small pieces.
Step 3:

Fry the meat in a hot skillet with olive oil until cooked through. Don't cover it; stir now and then and make sure it doesn't burn. Be careful not to overcook the meat, or the dish will turn out dry.
Step 4:

Cut the carrots into small cubes.
Step 5:

Then cut the peeled eggplant and onion into small cubes as well.
Step 6:

Add the carrots and onion to the meat and let them cook down for a bit.
Step 7:

Add the eggplant to the meat and simmer over low heat until tender. Then season with salt, pepper, and spices to taste. Stir it all together and simmer a little longer.
Step 8:

Cut one of the lavash flatbreads into ribbons of roughly equal width—one per serving—to tie the other bundles closed.
Step 9:

Spoon the filling into the center of an unfolded lavash.
Step 10:

Gather the lavash up into a bundle and tie a lavash ribbon around the top so the filling stays inside. The dish is basically ready at this point. But if you slide it into an oven preheated to 325°F (160°C) for 10–15 minutes, the lavash turns lightly crisp. Some cooks recommend baking it up to 30 minutes, but we found that dries the lavash out too much and makes it tough.
Step 11:

And there's your showstopping meat-in-lavash dish! Serve it with a fresh vegetable salad and some herbs. Call the family and guests to the table and dig in!