Composition / ingredients
Cooking method
The recipe uses hard-boiled eggs. It is better to prepare them in advance, then the general preparation before serving will take a minimum amount of time. Pour the eggs in a saucepan with cold water, add a little salt, bring to a boil and cook for 5 minutes over medium heat. Immediately after cooking, we immerse the eggs in ice water, this is necessary not just for cooling, but also so that the shell is easily removed without damaging the delicate protein.
Hard cheese of any kind is grated on a coarse grater. Chilled boiled eggs are cleaned and crushed. This can be done with a grater, a vegetable cutter, a special chopper or even the most ordinary fork.
Greens for a roll can be taken any to your liking. In the original recipe, these are green onions and dill, but you can diversify. Wash the greens with cold water, shake off excess drops well and dry them in the air or with a towel. Finely chop.
In a deep bowl, combine cheese, eggs and herbs. Fill with mayonnaise and mix well, all the ingredients should connect evenly. If necessary, you can increase the amount of sauce, the filling should not be dry - the pita bread will actively absorb moisture.
Garlic can be used fresh and replaced with dry. We clean the fresh one, wash it, dry it and pass it through the press immediately into a bowl with a filling for pita bread. If desired, you can replace fresh garlic with dry, ground.
We unfold one pita bread, you can trim it at the edges so that it turns out smooth, this will facilitate the folding process and improve the appearance in the finished version. Spread half of the filling and evenly distribute it over the surface. Cover the top with a second pita bread, distribute the rest of the filling.
We roll up pita bread with a roll filling, wrap it in plastic wrap and put it in the refrigerator for 30 minutes. During this time, the pita bread will be well soaked and will not be colored when sliced.
We take the roll with pita bread out of the refrigerator, cut it into portions and serve it to the table.
Bon appetit!
Calorie 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
- 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
- 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
