Pan-Fried Lavash Pockets with Cheese and Tomatoes
A tasty, simple, quick hot snack. This recipe for pan-fried lavash with cheese and tomatoes comes in handy when you need fresh ideas for a hearty breakfast. These little pockets come together quickly and easily!
Cooking method
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Step 1:
How do you make lavash in a skillet? Start by gathering the ingredients. You'll need one or two eggs for the coating, depending on the size of the eggs and how many pockets you're making.
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Step 2:
Wash, dry, and cut the tomato into small dice. Small pieces won't tear the lavash when you fold the pockets. Choose meaty, not watery, tomatoes so they don't make the lavash soggy. If a lot of juice comes out as you cut, drain it off.
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Step 3:
Grate the cheese on the coarse or medium side of a box grater.
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Step 4:
Wash, dry, and finely chop the herbs.
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Step 5:
Cut the lavash into rectangles roughly 15 × 30 cm (6 × 12 inches). Mine came as a single sheet about 75 × 30 cm, which conveniently cut into 5 pieces.
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Step 6:
Onto each piece of lavash, a little in from the edge, spoon 1–2 tablespoons of tomato, 1 tablespoon of grated cheese, and 1 teaspoon of chopped herbs. Season the filling lightly with salt and pepper. If your cheese is already salty, you may not need any extra salt.
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Step 7:
Fold the edges in so the filling stays put, then roll the lavash into an envelope or a triangle.
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Step 8:
Form all the remaining pockets the same way.
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Step 9:
Make the egg coating: beat the egg (or eggs) until smooth.
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Step 10:
Dip each pocket into the beaten egg, coating all sides.
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Step 11:
Heat the vegetable oil in a skillet. Place the pockets seam-side down and fry over medium heat for about 3–4 minutes, until golden brown. Flip them and fry the other side until golden as well.
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Step 12:
Transfer the finished lavash pockets with tomato and cheese to a plate and serve hot. Enjoy!
- 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.
- Here's an easy way to tell if the oil is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
