Lavash Roll with Egg and Cheese
A tasty, quick, and filling lavash appetizer! Lavash rolls are a fast way to put together a delicious, satisfying snack for any occasion. This recipe is very easy to make with a pretty affordable list of ingredients.
Cooking method
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Step 1:
Before you start, prepare the eggs. Cover the raw eggs with water, bring to a boil, and cook for 5–7 minutes. Then drain the hot water and replace it with cold to cool the eggs. Peel the cooled eggs.
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Step 2:
Get out a bowl for mixing the filling. Grate the cheese into it on a medium grater.
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Step 3:
Grate the boiled eggs into the same bowl on a coarse grater.
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Step 4:
Add the chopped herbs and garlic. Dress everything with mayonnaise and mix well. For the herbs, you can use dill, parsley, or green onion.
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Step 5:
Spread the lavash out on the table and cover its whole surface with the filling. Roll it up.
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Step 6:
Wrap the finished roll in plastic wrap and refrigerate it for an hour. In that time it will soak through and slice cleanly.
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Step 7:
After an hour (or just before serving), take the roll out of the refrigerator and cut it into pieces with a sharp knife. Arrange the slices on a platter and serve. Enjoy!
- Lavash on its own doesn't have much of a flavor, which means you can make just about anything with it, including all kinds of appetizers. You can stuff it with any filling and roll it up. The filling can include vegetables, canned goods, mushrooms, or various sauces — the options are as endless as your imagination. A lavash roll makes a great snack to take to work, or to serve at a picnic or on a holiday table. It's a quick recipe for when you're really short on time, and it can round out a lunch or dinner nicely. Sliced, a lavash roll looks very elegant and festive, so you won't be embarrassed to set it on a holiday table. The roll is delicious cold, but if you warm it up a little, you get an even more interesting version: the cheese starts to melt and the filling turns softer. Highly recommended!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Yellow fat cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
