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Pita bread roll with egg and cucumber

Lavash Roll with Egg and Cucumber

Made from simple ingredients—quick, tasty, and springy! This lavash (thin flatbread) roll with egg and cucumber comes out delicate and light-looking. It's great for breakfast, as an appetizer on a holiday table, or as a snack to take to work or school.

Anna

Recipe author

Composition / ingredients

Servings:

Thin lavash

300

Eggs (hard-boiled)

Cucumbers

Dill

Hard cheese

150

Garlic

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 9 g

Fats 37 % 15 g

Carbohydrates 41 % 17 g

241 kcal

GI: 6 / 0 / 94

Cooking method

Step 1:

How do you make a lavash roll with egg and cucumber? Gather the listed ingredients. Use lavash made of several sturdy sheets. The cucumbers should be fresh and medium-sized. I use a firm yellow cheese, but any cheese works—even a sharp, distinctive one will make the snack more interesting. Use homemade mayonnaise, or swap it for thick sour cream with mustard and spices.
Step 2:

Cool the hard-boiled eggs and peel them. Rinse the fresh dill under cold running water and dry it well. Grate the eggs into a deep bowl, add the finely chopped dill and a spoonful of mayonnaise, and mix well.
Step 3:

In another bowl, mix the grated cheese, the garlic pressed through a garlic press, and mayonnaise. Mix this well too.
Step 4:

It's best to have the fillings ready before you start, so the lavash doesn't tear from soaking through while you roll it. Lay a sheet of lavash on the counter. Spread the egg-and-dill mixture evenly over the entire surface of the first sheet.
Step 5:

Lay a second sheet of lavash over the egg filling. Rinse and dry the fresh cucumbers. Use a vegetable peeler to make thin ribbons along the length of each cucumber, or just slice them as thinly as you can with a knife. Spread the lavash with mayonnaise and arrange the sliced cucumber on top.
Step 6:

Lay a third sheet of lavash over the cucumber layer. Spread the cheese-garlic-mayo mixture evenly over it. Right away, carefully roll up the lavash with its filling. Roll it tightly, but gently enough that the lavash doesn't tear.
Step 7:

Wrap the lavash roll in plastic wrap and refrigerate it for 1-2 hours, so it firms up and the lavash soaks up the filling.
Step 8:

Serve the finished roll chilled. To serve, unwrap it and cut it with a sharp knife into pieces about 3/4 inch (1.5-2 cm) thick.

It's better to make the mayonnaise yourself—it'll be tastier and healthier; there are some good homemade mayo recipes out there. You can also use sour cream or plain yogurt as a dressing, on their own or mixed with mayo in any ratio you like, which cuts down the calories.
How do you pick good lavash? First, check the production date on the package and skip anything past its date. Fresh lavash should smell pleasant. Look it over carefully to make sure there are no spots or signs of mold.