Main Page
Fast and tasty
Triangles of pita bread with egg and cheese in a frying pan

Pan-Fried Lavash Triangles with Egg and Cheese

A tasty, satisfying cheese-filled snack! I love quick recipes for simple, delicious bites like this. For breakfast, they're a welcome break from the usual sandwiches, and if guests turn up unexpectedly, this recipe always has you covered. Give it a try!

Julia M.

Recipe author

Triangles of pita bread with egg and cheese in a frying pan

Watch the video

Composition / ingredients

Servings:

Thin lavash

100

Hard cheese

150

Egg

Salt

Dry spices

Vegetable oil (for frying)

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 15 g

Fats 40 % 21 g

Carbohydrates 31 % 16 g

313 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 15 min

Step 1:

To make these lavash triangles with egg and cheese, grate the hard cheese on the medium side of a box grater. If you like, stir some aromatic spices into the cheese.
Step 2:

Cut the lavash lengthwise into strips about 4 to 5 inches (10–12 cm) wide. Put a little grated cheese on one end and fold a corner over to form a triangle. Keep folding it flag-style — corner over corner — down the length of the strip.
Step 3:

Fold all the triangles this way. The filling ends up sealed neatly inside on every side.
Step 4:

Crack one egg into a separate bowl and add the water. Season with a little salt and spices to taste, and whisk into a smooth mixture.
Step 5:

Dip each triangle into the egg mixture, coating all sides.
Step 6:

Pour a little vegetable oil into a hot skillet and add the triangles. Fry them over medium heat for about a minute per side. Enjoy them right away, while they're hot and the cheese pulls into stretchy strands. Enjoy!

Lavash triangles can be made with all kinds of fillings — just look at what's in your fridge. Ground meat, mushrooms, ham, fish, bacon, and tomatoes all work well, and I'd always recommend adding grated cheese to the mix. To my mind, cheese is what makes these snacks so irresistible — just picturing that melted cheese stretching when you break one open is enough to get your mouth watering. Beyond savory fillings, you can also wrap sweet ones in lavash, like sweetened farmer's cheese or fruit. It's a great last-minute recipe for when you don't have time to cook something elaborate — or just as a snack for school or work. No one can resist a snack this tasty and fragrant! Highly recommended.
How do you pick good lavash? First, check the production date on the package and skip anything past its prime. Fresh lavash should smell pleasant. Look it over carefully for spots or any signs of mold.
All oils are good only up to a certain temperature — the smoke point, where the oil starts to burn and forms toxic compounds, including carcinogens. For how to judge frying temperature, pick the best oil for frying, and figure out which oils to avoid entirely, read more here.
Since everyone's sense of salt, sweetness, bitterness, spice, sourness, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).