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Lavash Rolls with Bryndza and Herbs

A delicious and super-fast dish that's incredibly easy to make! Lavash rolls with bryndza and herbs come together very quickly and easily, yet they turn out incredibly tasty and appetizing. This recipe can save the day when guests show up at the door, or when you need something filling to take on the road, to school, or to work. You can also crisp the lavash rolls in a dry skillet (no oil), which makes them even tastier and crunchier.

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Lavash with cheese and herbs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 13 g
Fats 44 % 18 g
Carbohydrates 24 % 10 g
258 kcal
GI: 9 / 0 / 91
    1. First, put the eggs on to hard-boil: wash them, put them in a pot, and cover with enough water to submerge them completely. Set the pot over high heat and bring the water to a boil. Once it boils, reduce the heat to medium and cook the eggs for 10 minutes. Then take the pot off the heat and run cold water over the eggs so they cool faster and peel more easily. 2. Once the eggs have cooled, peel them and grate them on the coarse side of a grater. 3. Wash the parsley thoroughly under running water, pat it dry with paper towels, and chop it finely. 4. Grate the bryndza on the coarse side. If it's crumbly, just mash it with a fork. 5. Take the lavash out of the package and lay both sheets out on the work surface. 6. Spread mayonnaise over the lavash, then sprinkle with the chopped parsley. Try to distribute everything evenly over the surface. 7. Spread the grated eggs over the mayonnaise and parsley. 8. Spread the grated (or mashed) bryndza over the eggs in an even layer. 9. Now roll up the lavash. Try to roll the rolls up tightly, or the filling will fall out when you cut them. Crisping helps with this — frying melts the cheese, which holds the rolls together from the inside and adds new layers of flavor to the dish. 10. Cut the finished rolls into pieces (three per roll). And that's it — the dish is ready! Serve them as an appetizer, or pack them to take to work or school as a snack. They taste great both cold and hot. Enjoy!

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
  • Cow's-milk bryndza - 260  kcal/100g
  • Sheep's-milk cheese 50% fat - 370  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salad mayonnaise 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Armenian lavash - 236  kcal/100g
  • Lavash - 277  kcal/100g

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