Lavash (Pita) Casserole in the Oven
Simple, quick, and delicious — perfect for lunch or dinner, any day of the week! This lavash casserole comes together in the oven so fast and so easily that even a beginner can pull it off. It's like a pie built from thin sheets of flatbread layered with juicy meat filling, all topped with a creamy layer that bakes up golden and crisp.
Cooking method
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Step 1:
How do you make a lavash casserole in the oven? Gather your ingredients. Any ground meat works here — I used a pork-and-beef blend. Pick a large tomato; if yours are small, use two.
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Step 2:
Peel the onion and cut it into small dice.
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Step 3:
Peel and rinse the carrot, then grate it on the coarse side of a box grater.
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Step 4:
Here's an easy way to peel a tomato: wash it, then score a shallow X in the skin with a sharp knife. Drop it into boiling water for 1–2 minutes until the skin splits, then lift it out, cool it briefly, and slip the skin off.
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Step 5:
Cut the tomato into small dice. If you prefer, you can purée it with an immersion blender instead.
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Step 6:
Heat the vegetable oil in a skillet and add the chopped onion. Cook over medium heat, stirring, for 3–4 minutes.
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Step 7:
Add the grated carrot to the onion and stir. Cook the vegetables, stirring now and then, until they're partway tender.
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Step 8:
Stir in the tomato and cook until all the tomato liquid has cooked off.
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Step 9:
Add the ground meat and stir it in right away, breaking it up so it doesn't clump into large lumps.
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Step 10:
Cook the meat over medium heat until it's no longer pink. As it cooks, season the meat and vegetables with salt, black pepper, and herbes de Provence, and stir. Cook until the meat is done, then let the filling cool a bit.
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Step 11:
Line a baking dish with a sheet of lavash, trimming it to fit as needed. The lavash should cover the bottom and sides completely; I used a double layer on the bottom. My dish is 7 x 7 inches (18 x 18 cm).
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Step 12:
For a neater casserole, I trimmed the lavash a little at the corners. Divide the filling into three portions by eye, then spread one portion evenly over the layer of lavash.
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Step 13:
Top with another double layer of lavash. Keep alternating layers until the filling is used up. The casserole should finish with a double layer of lavash on top.
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Step 14:
Any fat level of sour cream works for the topping. For the cheese, use hard, semi-hard, or even a melting cheese — whatever you have.
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Step 15:
Grate the cheese on the coarse side of a box grater.
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Step 16:
Whisk the egg together with the sour cream with a fork until smooth.
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Step 17:
Stir in the grated cheese.
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Step 18:
Pour the egg-and-sour-cream mixture over the top of the casserole.
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Step 19:
Bake in an oven preheated to 375°F (190°C) for about 20 minutes. The topping should set and turn golden brown. Watch the time and adjust to your own oven.
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Step 20:
Serve the lavash casserole hot. Enjoy!
- Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For frying, choose a refined oil with a high smoke point.
- Keep in mind that every oven is different. The temperature and cooking time may vary from what's written in the recipe, so keep an eye on your dish as it bakes.
- Turn the oven on ahead of time (10–20 minutes before you start) so it reaches the right temperature.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream, 30% fat - 340 kcal/100g
- Sour cream, 25% fat - 284 kcal/100g
- Sour cream, 20% fat - 210 kcal/100g
- Sour cream, 10% fat - 115 kcal/100g
- Sour cream - 210 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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 - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Steppe cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese, 50% fat - 400 kcal/100g
- Cheshire cheese, 50% fat - 363 kcal/100g
- Edam cheese, 40% fat - 340 kcal/100g
- Cheese with mushrooms, 50% fat - 395 kcal/100g
- Emmental cheese, 45% fat - 420 kcal/100g
- Gouda cheese, 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Full-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
- Mixed ground meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Herb blend - 259 kcal/100g
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