Originally the roulade, a creation of purely European cooking, was made from meat. A filling of eggs, mushrooms, vegetables or cheese was wrapped in a single whole piece of meat. After that the meat was tied with thread or pinned with wooden picks and sent to a skillet or oven to roast. If the piece of meat was large, the roulade had to be cut into portions.
A meat roulade
is usually browned first in vegetable oil or butter and then braised in a little broth. A meat roulade can also be made from either pounded meat or ground meat.
Today
recipes for rolls
are very diverse and include sweet pastries, cold and
hot snacks
, and roasts. For example, a cheese roll with egg makes an excellent cold appetizer, while a chicken roll complements a first course such as chicken broth. Many home cooks have gotten the knack of making a ground-meat roll. That is, a filling of ground meat is placed in yeast or unleavened dough, and then the roll is baked in the oven. A crab roll is also very popular, and all sorts of
cold snacks
are made from it.
To make a
pita bread roll
, the recipe for which appears in many cookbooks, you'll need special Armenian lavash. Pita bread rolls are a great quick snack for any feast. The fillings for pita rolls can be all kinds of things:
cheese
,
olives
, greens,
vegetables
,
mushrooms
,
meat
.
Stuffed pancakes can also be rolled up as rolls. And with a little imagination, you can put together an original salad roll for a festive table.
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