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Pita bread roll with tomatoes and cheese

Lavash Roll with Tomatoes and Cheese

Try a fresh take on a lavash roll! This bright, light cheese-and-vegetable roll makes a great appetizer for any gathering. It comes out not just tasty but beautiful, and it grabs every guest's attention right away.

Maria

Recipe author

Pita bread roll with tomatoes and cheese

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Composition / ingredients

Servings:

Thin lavash (Armenian)

250

Processed cheese

200

Hard cheese

100

Tomatoes

Dill (5 sprigs)

Parsley (5 sprigs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 11 g

Fats 33 % 15 g

Carbohydrates 42 % 19 g

212 kcal

GI: 11 / 0 / 89

Cooking method

Step 1:

Prepare all the ingredients for the filling. For the processed cheese, the soft kind in tubs is best - it's easier to spread on the lavash.
Step 2:

Wash and dry the tomatoes and cut them in half. To keep the tomato moisture from soaking the whole lavash, scoop out the seedy center. Cut the flesh into small cubes. It's best not to cut the tomatoes too big, since they can tear the roll when you roll it up. For the filling, choose meaty tomatoes with more flesh and less juice.
Step 3:

Grate the hard cheese on a medium or fine grater.
Step 4:

Wash, dry, and finely chop the dill and parsley. You can also add green onion, cilantro, or other herbs. You can swap the herbs for the leaves of any salad green (such as iceberg or frillice lettuce).
Step 5:

Spread the sheet of lavash on your work surface and coat it evenly with the processed cheese. For extra zing, you can mix 1-2 pressed garlic cloves into the processed cheese first, then spread it on the lavash.
Step 6:

Mentally divide the lavash into three equal parts. Scatter the tomato pieces over one third. Sprinkle the second third with grated cheese. Sprinkle the last third with chopped herbs. Or, instead of doing it section by section, mix all the filling in a bowl and scatter it evenly over the whole lavash.
Step 7:

Roll the lavash up tightly, starting from the tomato side, so all the tomatoes end up in the center of the roll. That way they can only soak through the very middle, not the whole thing.
Step 8:

Wrap the finished roll in plastic wrap or a cellophane bag and refrigerate it for 1-2 hours so it sets.
Step 9:

Unwrap the chilled roll, cut it into portions, and serve. Enjoy!

If you like, you can heat the roll in the microwave or oven for a few minutes. The cheese will melt and you can serve the roll warm - it'll taste like a vegetable shawarma without the chicken.