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Lavash meat pie with minced meat and cheese in the oven

Lavash Meat Pie with Ground Meat and Cheese

A delicious, striking, and original main course for a holiday table! This lavash meat pie with ground meat and cheese is a lifesaver for any cook. There's no dough to fuss with, so it doesn't take long to put together. The filling is juicy and savory, and the cheesy custard topping makes it even better.

Ropotushka

Recipe author

Lavash meat pie with minced meat and cheese in the oven

Composition / ingredients

Servings:

Thin lavash (2 sheets)

200

Ground meat

600

Onion

Hard cheese

300

Sour cream

200

Eggs

Tomatoes

Dill

Mayonnaise

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 9 g

Fats 59 % 23 g

Carbohydrates 18 % 7 g

270 kcal

GI: 29 / 0 / 71

Cooking method

Step 1:

How do you make a lavash meat pie with ground meat and cheese in the oven? Gather all your ingredients. Choose fresh lavash — it should smell pleasant, with no stains or signs of mold. You can swap the tomatoes for ketchup, canned tomatoes in their juice, or tomato paste, in whatever proportion you like. I used frozen tomatoes and dill and it came out great. Use a cheese that melts well.
Step 2:

Peel, rinse, and finely dice the onion — this way it cooks fast and the filling comes out more even. Add it to a skillet set over medium heat with a little vegetable oil, then turn the heat up and cook until golden.
Step 3:

Add the ground meat to the onion and keep cooking, stirring constantly so the meat doesn't clump together.
Step 4:

Cook just until the meat turns from pink to gray — don't cook it down too far, so the filling stays juicy. Season with salt and pepper to taste, take it off the heat, and let it cool until just warm.
Step 5:

While the filling cools, prep the lavash. Unroll a sheet and spread it evenly with a thin layer of mayonnaise.
Step 6:

Wash the tomatoes, remove the stem end, and slice into rings. Spread the meat-and-onion filling and the tomatoes evenly over the lavash.
Step 7:

Grate the cheese on the coarse or medium side of a box grater. Set half the cheese aside for the topping (step 11). Pick over the dill, rinse it, and chop finely. Scatter the remaining cheese and the dill evenly over the lavash.
Step 8:

Roll the lavash up tightly along the long side into a log. Do the same (steps 5, 6, and 7) with the second sheet of lavash.
Step 9:

Now figure out how the rolls will fit best in your baking dish. I used a rectangular dish about 8 x 12 inches (20 x 30 cm) with 2-inch (5 cm) sides. Each roll fit standing on its side, and I cut each of the two rolls in half. Arrange the rolls in a greased dish.
Step 10:

Wash the eggs and wipe them dry. Beat them until lightly foamy.
Step 11:

Add the reserved cheese and the sour cream and mix well.
Step 12:

Pour the custard mixture over the lavash rolls, spreading it evenly.
Step 13:

Bake in an oven preheated to 400°F (200°C) for about 15 minutes with top and bottom heat, until golden on top. Adjust the exact time and temperature to your own oven. If you'd like to garnish the pie the way I did, take it out 5 minutes before it's done, arrange some vegetables — such as tomatoes — on top, and return it to the oven for a few more minutes.

Take the finished pie out of the oven and let it cool a bit — 10–15 minutes. Garnish with fresh herbs before serving if you like.
Homemade mayonnaise is worth making — it's tastier and better for you. Look for good homemade mayo recipes. You can also use sour cream or plain yogurt as the binder instead of mayonnaise, on their own or blended with mayo in any ratio you like — that will lighten up the dish.
Use an oil with a high smoke point for frying. 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. Most unrefined oils have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils hold up better to heat. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are common choices.
Keep in mind that every oven is different. The temperature and cooking time may vary from what's written here, so keep an eye on the dish as it bakes.