Suluguni-Stuffed Lavash

Cooking method

1. Step 1:

   

   How do you make suluguni-stuffed lavash? Gather your ingredients. I used round, thin lavash because it's easy to fry, but any shape — rectangular or oval — works; you'll just fold it differently. Pop the butter in the freezer 30 minutes before you start, and it'll be much easier to grate.

2. Step 2:

   

   Grate the suluguni on the coarse side of a box grater. If you're making this outdoors, you can slice the cheese into strips instead of grating it — either way it'll melt. Any good melting cheese works in place of suluguni.

3. Step 3:

   

   Take the butter out of the freezer and grate it as well. Use good-quality, real butter with no added vegetable fats.

4. Step 4:

   

   Wash and dry the herbs well, then chop them finely with a sharp knife. I used parsley, cilantro, and dill; green onion, sorrel, or spinach would work too. Trim away any tough, thick stems.

5. Step 5:

   

   Put all the filling ingredients into a bowl.

6. Step 6:

   

   Mix them together well. No need to add salt — the suluguni is salty enough on its own.

7. Step 7:

   

   Spread the filling in a thin layer over a piece of lavash. If yours is rectangular, cut it into smaller pieces that fit your skillet. Top with a second flatbread and press down firmly with your palm.

8. Step 8:

   

   Heat a skillet over medium heat and lay the filled lavash in it. Cover with a lid and lower the heat. Cook a few minutes on one side, then flip and cook the other, keeping it covered, until the cheese is fully melted. Repeat with the next one. I cooked the second one in butter, which gave it a wonderfully golden, crisp crust.

9. Step 9:

   

   Cut the lavash into wedges and serve right away, while the cheese is still hot and stretchy. Enjoy!