Lavash Roll with Cheese, Egg, and Garlic
A tasty lavash-wrapped appetizer that's very easy to make! Lavash dishes are a great way to liven up a holiday table or nicely round out an everyday family dinner. You can make the roll with any filling. Today it's egg, herbs, and cheese with a little garlic — a can't-miss combination.
Ankdash
Recipe author
Lavash Roll with Cheese, Egg, and Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 %
7 g
Fats 43 %
10 g
Carbohydrates 26 %
6 g
142 kcal
GI:
14
/
0
/
86
- This recipe uses hard-boiled eggs. It's best to prepare them ahead of time, so the final assembly before serving takes minimal time. Put the eggs in a pot, cover with cold water, add a little salt, bring to a boil, and cook for 5 minutes over medium heat. Immediately after, plunge the eggs into ice water — this isn't just to cool them but also so the shell comes off easily without damaging the delicate white. Grate any kind of hard cheese on a coarse grater. Peel the cooled boiled eggs and chop them — you can use a grater, a vegetable slicer, a dedicated chopper, or even an ordinary fork. Use any herbs you like for the roll. The original recipe calls for green onion and dill, but feel free to mix it up. Rinse the herbs in cold water, shake off the excess well, and let them dry in the air or with a towel. Finely chop them. In a deep bowl, combine the cheese, eggs, and herbs. Dress with mayonnaise and mix well so all the ingredients are evenly combined. If needed, add more mayonnaise — the filling shouldn't be dry, since the lavash will readily absorb moisture. You can use fresh or dried garlic. Peel, wash, and dry the fresh garlic and press it straight into the bowl of filling. If you prefer, swap in dried, ground garlic. Unroll one sheet of lavash; you can trim the edges to even it out, which makes it easier to roll and improves the look of the finished dish. Spread half the filling and distribute it evenly over the surface. Cover with a second sheet of lavash and spread the rest of the filling. Roll up the lavash with the filling, wrap it in plastic wrap, and refrigerate for 30 minutes. During this time the lavash soaks through well and won't fall apart when sliced. Take the lavash roll out of the fridge, cut it into portions, and serve. 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
- Gouda-style cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavl cheese - 361 kcal/100g
- Altai cheese 50% fat - 356 kcal/100g
- Sovetsky cheese - 400 kcal/100g
- Stepnoy cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese 50% fat - 400 kcal/100g
- Cheshire cheese 50% fat - 363 kcal/100g
- Edam cheese 40% fat - 340 kcal/100g
- Mushroom cheese 50% fat - 395 kcal/100g
- Emmental cheese 45% fat - 420 kcal/100g
- Gouda cheese 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep's milk, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Full-fat yellow 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
- Gruyère cheese - 396 kcal/100g
- Garlic - 143 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Frozen packaged soup greens - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
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