Calorie content: Not specified
Cooking time: Not indicated

Lavash rolls are a great snack! They are always prepared quickly and easily, but you can experiment with fillings as much as you like! At the same time, the most favorite ingredients are used, starting with cheese and ending with chicken and. Any salad, in fact, can be wrapped in pita bread - you just need to think over the format of cutting the products for the filling and the number of layers. I often cook such rolls. Every time trying to try some new options. But still, there are several basic recipes that are invariably very popular with my guests and household members. One of them is a lavash roll with feta cheese and cucumber. According to this photo recipe, it turns out to be very juicy, very light and somehow fresh in spring! Want more details?

Ingredients:
- 100 g feta cheese;
- 2 tbsp. l. sour cream;
- dill greens;
- salt to taste;
- 0.5 medium cucumber;
- thin pita bread.

How to cook from a photo step by step

We need thin lavash, it is also called Armenian. It is sold in most grocery stores these days. There are two types of pita bread: oval and rectangular. They are no different in taste, but they are most convenient for lavash. of course, pita-rectangle. If you bought an oval pita bread, do not worry - you can simply cut off the rounded edges with kitchen scissors - and you will have the same rectangle.

The main ingredient of the lavash filling: feta cheese - certainly fresh and aromatic. Be sure to try it - so that there is no unpleasant sourness. Otherwise, you risk spoiling the taste of the future lavash completely and irrevocably.

Three feta cheese on a fine or medium grater.






Finely chop the washed and dried dill.

Add sour cream to feta cheese - also fresh and without sourness. The fat content of sour cream does not matter much. Add dill to feta cheese and sour cream.

Mix feta cheese, dill and sour cream (it is most convenient to do this with a fork). You should get a relatively homogeneous mass, not dry, but not very liquid either - remember that this is still a filling for pita bread. If you are not sure about the proportions (you have not very dry feta cheese, for example, or not fatty sour cream), then I advise you to add sour cream to feta cheese in small portions, stir and check if this amount is not enough. Salt the mass if necessary.

We put a mass of feta cheese and sour cream on a sheet of pita bread. At the same time, we retreat a little along the edges - when we wrap the roll, the filling will have where to move.

Three cucumber on a coarse grater. Squeeze lightly to remove excess cucumber juice.

And then we spread the grated cucumber on the pita bread, on top of the feta cheese.

We wrap the pita bread in a tight roll. It is necessary to give such a roll a little "infuse". Therefore, we hide it in a plastic bag or pack it in foil or cling film and send it to the refrigerator for 30-40 minutes.

Then we take out the roll and cut into rings about 1 cm thick.Do not cut the pita bread into thinner pieces - the filling in it is quite tender, it may just fall out. Then the appetizer will lose its attractiveness.

Such a pita roll is perfect for both meat and fish dishes, you can cook it on weekdays and on holidays, and it will also be good for outings in nature.




Tips and tricks:
I usually buy thin pita bread in the store. But if you wish, you can cook it yourself at home. Of course, it will take some time, but how delicious it will be!




Other pickled cheeses will also be good in this pita bread, not just feta cheese. I'm sure if you make such a feta roll, for example, there will be plenty of people who want to try it!
Be sure to try the cheese mass before sending it to the pita bread. The fact is that cheese can be both lightly salted and highly salted. So make sure your filling is as it should be.
Author - Natalia Tishchenko

Have you already prepared

If there is a lot of desserts from the category of "guests on the doorstep", then why not come up with something like that in a hurry, but "salty"? Today we will look at just such recipes and learn how to make pita bread with feta cheese and herbs, because you can cook it both in the oven and in a pan. And if there is no time or desire for heat treatment, it does not matter, even raw this appetizer will be very tasty, because that is why it is so popular!

Lavash with feta cheese and herbs is equally good as a light dinner, and a healthy breakfast and snack at work.

Let's prepare it for a start according to the simplest recipe, simply by frying it in a pan.

Ingredients

• Armenian lavash - 1 pc. + -
• Cheese - 200 g + -
• - 1/3 bundle + -
• - 1/3 bundle + -
• - 1 clove + -
• - taste + -
• - taste + -

How to cook feta cheese in pita bread

You can also fry pita bread in vegetable oil so that the rolls turn out with a crispy brown crust, and on a dry hot surface - this will dry the appetizer.

1. We wash the greens well and let them drain so that there is no excess water left. Blot with a paper towel if necessary.
2. Shred it and put it in a deep bowl.
3. Grind the cheese with a fork or three on a grater - we need to get medium-sized pieces and a more or less homogeneous mass.
4. Combine feta cheese with herbs, add salt if necessary, pass the garlic through a press, add black and allspice, mix everything.
5. We unfold the pita bread on the table and over the entire surface, avoiding only the edges, apply an even layer of cheese mass. We twist the roll so that the edges are wrapped inward and the filling does not spill out.
6. Pour vegetable oil into a preheated pan and fry the pita bread on both sides until golden brown, 3-4 minutes each.

Serve hot, divided into portions.

If you want the appetizer to immediately turn out to be portioned, divide the unfolded pita bread into squares and roll them up with the filling in envelopes.

As you can see, there is nothing difficult in cooking feta cheese in pita bread in a pan. But if, for some reason, you cannot or don’t want to follow the preparation of fried, we will make lavash with feta cheese and herbs in the oven.

Achma: feta cheese in pita bread in the oven

The dish is prepared in a large form, so the lavash should be at least 1 large sheet weighing 200 g.

1. We lay the first layer on the bottom of the form two wide strips of lavash crosswise so that the ends hang on both sides - this will take half a sheet.
2. Prepare a mixture for pouring: combine 1 glass of kefir with 1 egg, add salt, if cheese is lightly salted and pepper.
3. We tear the remaining pita bread into squares and dip it into the kefir mixture to soak.
4. Three 250 g of feta cheese or chop with a fork, combine with 1 bunch of chopped fresh herbs, mix and add garlic from the press or black pepper (or both).
5. Pour 2-3 tbsp into the bottom of the mold. egg mixture, spread part of the filling to cover the surface and cover with several pieces of pita bread. So, alternating, we repeat until the lavash ends - usually 3-4 layers are obtained.
6. Cover the achma with long edges and add the egg-kefir mixture on top.

We send pita bread with feta cheese and herbs to a preheated oven and bake at 190 ° C for 30 minutes.

We serve the casserole, letting it cool down a little so that it is convenient to cut.

Lavash with feta cheese: roll with tomatoes

Well, this recipe may not involve heat treatment at all. A roll with such a filling will turn out to be unusually tasty after being in the refrigerator, and not on the stove.

• For cooking, we need to grind 250 g of feta cheese to a pasty consistency. Three on a fine grater or grind in a blender.
• We wash, dry and chop a bunch of any fresh herbs, avoiding cutting the cuttings - they will be too coarse in the filling. We combine everything, taste for salt and add spices to taste.
• If the mixture turns out to be dry, add kefir, sour cream or mayonnaise. The main thing is to do it gradually, literally 1 tbsp each, so as not to overdo it.
• Wash 2 medium tomatoes and cut into thin circles.
• Spread a sheet of Armenian lavash on a flat surface and grease with a mixture of feta cheese and greens, applying it in an even layer.
• Lay tomato slices on top of the filling.
• Gently twist the roll. If it turns out to be too long, cut in half and wrap each in cling film.

Put it in the refrigerator for at least 30-40 minutes. Over time, we take out and cut into portions. On a plate, decorate the rolls with olives and fresh herbs.

Hot recipe

Well, if someone wanted to try pita bread with feta cheese and tomatoes hot, nothing could be easier!

It is enough for us to fry the resulting roll on both sides in a pan or bake in the oven, having previously greased the surface with an egg - so it will turn out to be ruddy and crispy, but not greasy.

For lovers of pita bread snacks, we also offer several recipes that will not take much time to prepare.

As you can see, friends, this incredibly simple and equally mouth-watering dish presents a huge scope for your imagination. When preparing pita bread with feta cheese and herbs, you can always experiment by adding hard cheese, cottage cheese or mushrooms to the filling - it will turn out deliciously and quickly.

We try to do it cold or hot and share our impressions in the comments!

Crispy on the outside and soft on the inside, salty and aromatic from greens lavash rolls with curd and cheese filling- a simple and tasty breakfast, which can also involve children.

Moreover, since all the ingredients can be safely tried - since they are initially completely ready for use, the child himself in the cooking process can check and adjust the filling for salt, taste and proportions of ingredients.

At the same time, such straws can be a good snack for beer, so it is not at all necessary to assume that this is an exclusively childish dish, not at all.

For pita bread rolls with filling you will need:

• Thin (Armenian) lavash. 1 sheet.
• Cottage cheese. 200 gr.
• Cheese or cheese. 150-200 gr.
• Garlic. 1 clove.
• Dill.
• Parsley.
• Green onions.
• Any other greens to taste. Here are beet leaves.
• Freshly ground black pepper. Taste.
• Salt. If necessary.
• Butter for frying.

Cooking pita bread rolls with curd and cheese filling.

It is better to take lightly salted cheese for this dish. If the feta cheese is completely salty, then it can be soaked in water or milk - put in one piece in an enamel, glass or ceramic dish and pour over slightly warm boiled water or milk for several hours.

Finely chop the dill and parsley.

Chop green onions.

If you want to add any more green ingredients, chop them finely enough.

I like to add beet leaves to these fillings, in this case without the stems, as opposed to cooking the same, where the stems can also be used.

The beet tops will add a light flavor to the filling, which is very appropriate for this dish.

Chop the garlic finely. In this case, it is better not to use a garlic press, since excess bitterness from the crushed garlic will be added.

Rub the cheese on a coarse grater.

Instead of feta cheese, you can safely take cheese, such as Suluguni or Adyghe. Although cheese is still preferable, since the filling with it turns out to be lighter than with cheese, which, when melted, will bind the curd and at the same time, the melted cheese can begin to flow out of the ends of the tubes.

Alternatively, then, you can roll the pita bread into an envelope, and you can also experiment endlessly with fillings. , again, is an excellent breakfast.

And if there is neither feta cheese nor ordinary cheese, but there is feta, then you can do it, but in this case, frying is not required.

Put the cottage cheese, feta cheese, chopped herbs and garlic in a suitable dish. Sprinkle with black pepper to taste.

Next, knead the filling so that all the ingredients are evenly distributed throughout the entire volume. Stir is best done with a fork. It is better for adults to do this, since the filling is quite dense and the child may not have enough strength to knead the cottage cheese and stir the filling.

But the child can try the stirring filling and, according to his taste, add the missing ingredients, for example, salt or add herbs, or, conversely, if the filling is too salty, then add cottage cheese.

There remains little to do.

Cut a sheet of pita bread into squares the size of a CD box. It is convenient to cut with scissors - it turns out quickly and accurately.

On the edge of the sheet we spread a strip of filling with a thickness of about 2-2.5 cm.

The filling does not reach about 1 cm to the side edges. We shape the filling so that it is the same in thickness and height. The filling is dense and keeps its shape well.

Then we wrap the filling in a pita bread in the form of a tube. In order for the pita bread to keep its shape well and the filling does not break through the sheet during cooking, the outer layer of pita bread should be at least double, so you do not need to get carried away with the amount of filling too much.

So we prepare all the tubes for which there is enough filling or pita bread.

From this number of ingredients, my daughter and I got 11 tubes.

Heat butter in a wide skillet until boiling. We make the fire medium, even slightly below average, so that the lavash does not burn, but simply fries calmly, warming up the filling inside.

Then we put the prepared tubes in a frying pan with the seam down, so that the pita bread in this place is fried, becomes crispy and thereby fixes its shape. Accordingly, the tubes will not begin to unfold on their own.

Fry the pita bread rolls for 2-4 minutes, depending on the stove, from all sides.

As soon as the tubes are fried, put them out of the pan onto a dish and serve.

This dish performs well both hot and cold, so for the same party when pita rolls with filling will be used as a snack, they can be prepared in advance.

Lavash rolls are becoming more and more popular. And this is not at all surprising, since they are quite simple to prepare and, at the same time, they are a wonderful snack for unexpected guests, a nutritious and delicious breakfast for the whole family, a wonderful decoration for any feast and an addition to the summer picnic menu. In addition, today a huge number of recipes for making lavash rolls are known. And we offer you another recipe for your collection - lavash roll with chicken, feta cheese, fresh cucumber and herbs.

Necessary products:

• 400-500 g chicken fillet;
• 200 g feta cheese;
• 1 large fresh cucumber (2 small);
• 1 bunch of dill;
• 150 g mayonnaise;
• 1 laurel leaf;
• ground black pepper;
• 2-3 peas of black pepper;
• salt;
• 230 g (2 sheets, 115 g each) Armenian lavash.

Cooking method:

1. First you need to prepare a delicate filling for our roll. To do this, rinse the chicken fillet well, put in a small saucepan, pour cold water (so that its level is several centimeters higher than the meat level) and, slowly heating until the water boils, cook for 30-35 minutes, removing the foam that appears on the surface with a slotted spoon. 10 minutes before readiness, add laurel leaf, black peppercorns and salt to the broth.

2. Remove the cooked meat from the broth and let it cool completely.

3. Cut chicken and feta cheese into large pieces and place in a blender bowl.

4. Grind, but not until puree.

5. Wash, dry and cut the cucumber into thin strips (the thinner the better).

6. Rinse the dill greens, dry well and chop finely.

7. Put the chicken, feta cheese, dill and cucumber into a bowl. Season with pepper, season with salt and mix well.

8. Divide the filling in half. Grease the sheets of pita bread with a thin layer of mayonnaise.

9. Lay the filling in an even layer on the sheets of pita bread, leaving 1.5-2 centimeters of free space at the edges. This is done so that when the lavash is rolled up, the minced meat does not "jump out" out.

10. Form a roll: roll the pita bread tightly, giving it the shape of a log.

Now we will show you a recipe for making a delicious snack, which is also done very quickly. So, you are waiting for several options for cooking with feta cheese.

Lavash with feta cheese in the oven

Ingredients:

• thin pita bread - 1 package;
• feta cheese - 300 g;
• garlic - 2 cloves;
• dill and parsley greens - to taste;
• eggs - 3 pcs.

Preparation

First, we prepare the filling. To do this, knead the feta cheese with a fork, add chopped herbs, garlic passed through a press and 1 egg. We knead all this thoroughly. We cut each sheet of pita bread into 4 parts (squares). Put a little filling on each wide edge and roll up the pita bread, tucking the edges. We dip the edges of each of the tubes obtained in the protein so that the rolls do not fall apart. You can also grease the surface with an egg so that the tubes come out ruddy. We grease a baking sheet with vegetable oil or margarine, put our blanks on it and bake for 10-15 minutes at a temperature of 180 degrees, until a golden crust appears.

Recipe "Brynza in lavash"

Ingredients:

• Armenian lavash - 1 sheet;
• feta cheese - 150 g;
• large tomato - 1 pc.;
• dill, parsley - to taste;
• salt to taste;
• vegetable oil for frying.

Preparation

Cut the cheese and tomato into long strips. Grind the greens. Cut the lavash sheet in half. First put greens on each half, and then pieces of feta cheese and tomato. Top can be lightly sprinkled with salt or any other spices. But the main thing is not to overdo it, because feta cheese is already salty. Now we roll the pita bread into a roll. We heat vegetable oil in a frying pan and fry our blanks in it on both sides. As soon as there is a golden crust, it is ready with feta cheese.

Lavash with feta cheese and tomatoes

Ingredients:

Preparation

Knead the cheese with a fork, add mayonnaise, chopped herbs and stir. Spread a sheet of pita bread with the resulting mass, lay out tomato slices on top and roll it up. We send the snack to the refrigerator for at least half an hour, and then cut each roll into slices about 2 cm thick.