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Lavash with cheese and egg

Lavash with Cheese and Egg

Very tasty, very simple, very quick, and very cheap! You can make lavash with cheese and egg in 20 minutes flat. Every ingredient in it can be swapped to suit your own preferences. It's a real lifesaver for any occasion: a snack, the road, work, school, a party, breakfast, or dinner!

Maria

Recipe author

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Composition / ingredients

Servings:

Thin lavash (2 sheets)

100

Hard cheese

200

Mayonnaise

100

Eggs

Dill (4-5 sprigs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 14 g

Fats 50 % 24 g

Carbohydrates 21 % 10 g

321 kcal

GI: 10 / 0 / 90

Cooking method

Step 1:

How do you make lavash with cheese and egg? Gather all the ingredients. You'll need thin Armenian lavash (two sheets). How do you choose good lavash? First, check the production date on the package — don't buy expired bread. Fresh lavash should smell pleasant. Look it over carefully to make sure there are no stains or signs of mold.
Step 2:

The hard cheese can be any kind — the main thing is that it's tasty, fresh, and aromatic. Grate it on a coarse grater. You can replace hard cheese with a processed cheese like "Druzhba." To make it easier to grate, chill it in the freezer for 15–20 minutes.
Step 3:

Wash the eggs well. Hard-boil them (about 8–10 minutes after the water comes to a boil). Drain the hot water and cover with cold. Once the eggs have cooled, take them out and peel them. Grate them coarsely too.
Step 4:

Wash the fresh dill and pat it dry with paper towels. Chop it. Besides dill, you can use parsley, cilantro, or arugula.
Step 5:

Put the mayonnaise in a separate bowl. If for some reason you'd rather not use mayonnaise, replace it with sour cream. Mix it with the chopped herbs.
Step 6:

Lay out the first sheet of thin lavash. Spread its surface evenly with a thin layer of the dill mayonnaise. Stay 2–3 cm in from the edges and don't spread filling on them.
Step 7:

Scatter the grated eggs evenly over the surface.
Step 8:

Cover the first sheet of lavash with a second one. Spread it with mayonnaise too and sprinkle it with the hard cheese.
Step 9:

How do you roll up lavash properly? Roll it carefully and as tightly as you can, so the filling doesn't fall out at the ends and the lavash doesn't tear. If the roll isn't tight, it'll be hard to cut into neat pieces later.
Step 10:

Wrap the roll in plastic wrap. Put it in the refrigerator for one hour. In that time it will soak through nicely and become soft. Cut the finished roll into individual slices and serve.

This dish works for breakfast, a snack, or an appetizer on a festive table. Filling, tasty, and pretty! A lavash roll is a popular cold appetizer. It's very tasty, filling, and versatile, suited to any occasion. It's not hard to make at all, and the recipe is a real help when time is short. Give it a try — everyone is sure to love it!
For extra flavor, you can add garlic pressed through a press (2–3 cloves) to the mayonnaise (or sour cream) sauce. Another option: slice a fresh cucumber thinly, and wash and dry some lettuce leaves. Spread the lavash with the sauce. Mentally divide it into four strips and put the filling on each — first the eggs, then chopped lettuce, cheese, and cucumber. Roll it up tightly and refrigerate for 1 hour.
It's better to make the mayonnaise yourself — it's tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing, but also sour cream or plain yogurt. Use them on their own or mix them with mayonnaise in any proportion you like — that will cut the calorie count of the dish.