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Pita bread roll with ham and cheese

Lavash Roll with Ham and Cheese

A quick snack for when you don't have time to cook. Versatile! Another winning lavash-roll recipe from my collection - this time with ham and cheese. With processed cheese, the filling comes out very tender and soft. Serve this appetizer at a holiday table before the main course, or make it for breakfast or a snack.

Maria

Recipe author

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Composition / ingredients

Servings:

Thin lavash

Ham

200

Ham

300

Processed cheese

200

Garlic

Olive oil

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 14 g

Fats 69 % 33 g

Carbohydrates 2 % 1 g

305 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients. You'll need thin Armenian lavash. How do you pick good lavash? First, check the production date on the package - don't buy anything past its date. Fresh lavash should smell pleasant. Look it over carefully to make sure there are no spots or signs of mold.
Step 2:

Wash fresh dill, pat it dry with paper towels, and chop it finely.
Step 3:

Peel the garlic and mince it finely with a knife or press it through a garlic press. In a small container, combine the minced garlic with refined olive oil.
Step 4:

Spread out a sheet of thin Armenian lavash. Brush its surface evenly with the garlic oil.
Step 5:

Spread the entire surface of the lavash with soft processed cheese.
Step 6:

Sprinkle the chopped dill on top.
Step 7:

How do you pick good ham? Check the ingredient list for soy, starch, and flavorings. Real ham is made from pork; other meats in the list aren't ideal. I recommend buying pre-sliced ham so the slices are uniform in size and thickness. Or slice it yourself into thin rounds no more than 2-3 mm thick. If you cut the slices thicker, they'll crack when you roll the lavash. Arrange them over the lavash, leaving a bare strip along one edge.
Step 8:

How do you roll up lavash? Roll it carefully and as tightly as you can so the filling doesn't fall out the ends and the lavash doesn't tear. If the roll isn't tight, it'll be hard to slice into pretty pieces later. Wrap it in plastic wrap and refrigerate for 1 hour. In that time it'll soak through nicely and turn soft.
Step 9:

Cut the finished roll into small portions. Arrange them nicely on a plate and garnish with sprigs of fresh dill or curly parsley. The appetizer is ready.

You can replace the processed cheese with finely grated hard cheese mixed with 2-3 tablespoons of mayonnaise or sour cream; in that case you don't need the garlic oil. Or use a processed cheese like Druzhba. Put it in the freezer for 15-20 minutes, then grate it finely and mix with mayonnaise or sour cream and minced garlic. I recommend making the mayonnaise yourself - it's better for you. You'll find recipe options here.
If you like, lay slices of fresh cucumber, or washed and well-dried lettuce leaves, over the ham.
You can serve the appetizer on a plate lined with leaf lettuce. Garnish it with rings of colorful bell pepper, olives, lemon slices, or cornichons.