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Lavash sausage cheese egg in a frying pan

Pan-Fried Lavash Rolls with Sausage, Cheese, and Egg

Super quick and easy — a snack in no time! Pan-fried lavash rolls with sausage, cheese, and egg make a great hot or cold snack. Rolled up in thin lavash (a soft Armenian flatbread) and fried in oil, they're a lot like little hand pies. Have them for breakfast, snack on them midday, or pack them for work or a picnic.

katushafin

Recipe author

Lavash sausage cheese egg in a frying pan

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Composition / ingredients

Servings:

Thin lavash

100

Semi-smoked sausage

100

Hard cheese

150

Eggs (hard-boiled)

Sour cream

Fresh herbs

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 14 g

Fats 51 % 24 g

Carbohydrates 19 % 9 g

308 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 20 min

Step 1:

How do you make lavash rolls with sausage, cheese, and egg in a skillet? Gather your ingredients. Any sausage works — I liked semi-smoked, and I think boiled would be just as good. Hard dry-cured sausage isn't the best choice here, though. Use a cheese that melts well. Hard-boil the eggs ahead of time. I made mine with two eggs, scaling the other ingredients down to match.
Step 2:

Peel the casing off the sausage and cut it into small cubes. Alternatively, grate it on the coarse holes of a grater for a more tender, uniform filling.
Step 3:

Grate the cheese on the coarse holes of a grater.
Step 4:

Peel the hard-boiled eggs and grate them coarsely too.
Step 5:

Wash the fresh herbs and dry them well, or they'll make the lavash soggy. Chop them as finely as you can. I used dill; use whatever you like, or leave it out — it's up to you.
Step 6:

In a large bowl, combine all the chopped ingredients. Add a little salt and ground black pepper. Keep in mind the filling already has salty cheese and sausage, so don't overdo it. Stir in the sour cream — any fat content is fine, it doesn't matter here. You can use mayonnaise instead of sour cream, in which case you definitely won't need salt, though it will bump up the calories.
Step 7:

Stir the filling together. It'll come out something like a salad.
Step 8:

Take the thin lavash and cut it into squares. Mine made 6, just enough for all the filling. The squares are about 8 x 8 inches (20 x 20 cm). I don't recommend making the rolls small — the filling falls out. Scissors are the easiest way to cut lavash.
Step 9:

Lay a strip of filling along one edge of each lavash square. It took me about two tablespoons per serving.
Step 10:

Roll the lavash up into a log. I didn't tuck in the ends, to keep the layers of flatbread from getting too thick.
Step 11:

Here's what the rolls look like when they're done.
Step 12:

Heat a skillet over low heat and add the vegetable oil. Use as much oil as you like. I used just a little so the rolls would toast lightly without soaking it up. More oil gives a heavier fry — fry them that way if you prefer. Place the filled rolls in the skillet.
Step 13:

Fry over low heat until golden, then flip to the other side.
Step 14:

Transfer the finished rolls to a paper-towel-lined plate to soak up excess oil.
Step 15:

Serve the rolls however you like — they're good hot or cold. Enjoy!

A really tasty snack! The most important thing is to pick a good lavash — thin and crisp rather than rubbery. I'd add some vegetables to the filling too.
How do you hard-boil eggs? To keep them from cracking, start them in cold water and bring them to a boil over low heat. Boil for 9 minutes once the water comes to a boil, then run them under cold water to cool. The quick temperature change makes them easier to peel.
How do you pick a good lavash? First, check the date on the package — skip anything past its date. Fresh lavash should smell pleasant. Look it over carefully for any spots or signs of mold.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, at which the oil begins to burn and forms toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.