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Pita bread with cheese fried in a pan

Pan-Fried Lavash and Cheese Triangles

A tasty, quick breakfast for the whole family! These pan-fried lavash-and-cheese triangles are crispy little parcels with a savory melty filling, ready in 20 minutes. A delicious hot snack for the family — and easy to pack along for a picnic!

Maria

Recipe author

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Composition / ingredients

Servings:

Thin lavash (1 sheet)

200

Vegetable oil (2-3 tbsp)

Hard cheese

Mozzarella

Dill

Parsley

Sour cream

Mayonnaise

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 10 g

Fats 33 % 18 g

Carbohydrates 48 % 26 g

305 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 30 min

Step 1:

How do you make crispy fried lavash-and-cheese triangles in a skillet? It's quick and easy! Start by gathering the ingredients from the list. It's best to begin with the filling. Feel free to pick cheeses to your taste — for example, swap the mozzarella for suluguni, feta, and so on.
Step 2:

Grate both cheeses on a fine or medium grater. Mozzarella comes two ways — the low-moisture kind for pizza and the fresh kind packed in brine. Either works. I used fresh mozzarella, which I took out of the brine and patted dry first.
Step 3:

Wash the dill and parsley, dry them, and chop finely. If you like, swap in or add other herbs — green onion, cilantro, or a mix.
Step 4:

Combine the cheese with the herbs, sour cream, and mayonnaise. Season the filling with pepper to taste. If the cheeses are already salty, it's best not to add more salt, since the mayonnaise has plenty.
Step 5:

Mix everything together well until smooth. The filling shouldn't be runny.
Step 6:

Now prepare the base for the triangles. Instead of Armenian lavash, you can also use 1–2 sheets of soft flatbread wrap. They hold their shape well and don't get soggy.
Step 7:

Cut the lavash into strips about 3 inches (7–8 cm) wide. Mine was a long sheet, roughly 28 by 14 inches (70 by 35 cm). I cut it in half and then each half into 3 strips, for 6 long strips total. Lavash dries out fast, so cut the strips last, once the filling is ready. Until then, keep it in a tightly sealed bag.
Step 8:

Place 1 tablespoon of the cheese filling on the end of each strip.
Step 9:

Fold the lavash strips up into triangles, flag-style. Make sure all the edges are wrapped in lavash so the filling won't leak out.
Step 10:

Heat the vegetable oil in a skillet over low heat. Add the lavash triangles and fry for 2–3 minutes per side, until golden and crisp.
Step 11:

Serve the triangles hot, while the cheese is still melty. Enjoy!

How do you pick good lavash? First, check the production date on the package and skip anything past its prime. Fresh lavash should smell pleasant. Look it over carefully to make sure there are no spots or signs of mold.
It's best to make your own mayonnaise — it'll taste better and be better for you. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, either on their own or mixed with mayo in any ratio you like, which cuts down on calories.
Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always season to your own taste. And if you're using a spice for the first time, remember that some are especially easy to overdo (chili pepper, for one).