Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To prepare the filling for pita bread envelopes with cheese, we will need: hard cheese, dill, parsley, mayonnaise, sour cream, ground black pepper and salt (if the cheese is salty, then salt is not needed).
Step 2:
Grate the cheese on a medium grater.
Step 3:
Wash the dill and parsley, dry and finely chop.
Step 4:
Combine cheese with dill and parsley, sour cream and mayonnaise. Add salt and pepper.
Step 5:
Mix the filling thoroughly.
Step 6:
Prepare the ingredients. For the envelopes, we will need pita bread and vegetable oil for frying. It is better to use refined sunflower oil without odor.
Step 7:
Cut the lavash into strips 8-10 cm wide. I got 6 identical rectangles.
Step 8:
Put 1-2 tablespoons of filling in the middle of each rectangle. Spread the filling all over the pita bread with a thin layer, or, as I have done, make a triangle in the center.
Step 9:
Roll the pita bread strips into triangles.
Step 10:
Heat vegetable oil in a frying pan. Fry the pita bread triangles for 2-3 minutes on each side until golden brown.
Step 11:
Put the finished envelopes on a dish covered with a paper towel. Serve the envelopes immediately while they are hot, and the cheese melts and stretches. Enjoy your meal!
I really love various pita bread dishes, but I have always made either rolls and rolls, or whole pies with various fillings. I have never cooked a fried version of such dishes. And it turned out to be very, just incredibly delicious. Lavash tastes like thinly rolled crispy dough. And the next day, when the pita bread is soaked with moisture, it becomes soft and juicy. 
In addition to the filling of cheese and herbs presented in the recipe, other ingredients can also be used. For example, smoked sausage and tomatoes. Only tomatoes need to be cleaned out of the middle so that the filling retains its viscosity and does not soak the pita bread.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 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
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 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
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
