Preparation for the New Year holidays continues in full swing, and today, dear friends, I bring to your attention another culinary idea for a New Year's snack. Yes, yes, exactly a culinary idea, because you can hardly call an original recipe for lavash roll with cod liver.

Until that time, I only cooked salads with cod liver, but a pita bread roll with this delicacy won my heart. The roll with cod liver in pita bread turned out to be very tasty, festive and unusual. If you need a simple and tasty appetizer for a festive table, I can safely recommend pita bread stuffed with cod liver for cooking!

Cod liver in pita bread is very well combined with fresh crispy cucumber and egg. Also, lavash with cod liver can be prepared in advance. During the time that pita bread with cod liver and egg will stand in the refrigerator, it will soak and become even tastier.

Ingredients:

• Cod liver 100 gr
• Eggs 2 pcs
• Cucumber 1 pc (weighing 100 gr)
• Hard cheese 100 gr
• Mayonnaise 100 gr
• Lavash 2 pcs

How to make a pita roll with cod liver:

Eggs must be pre-cooked hard-boiled (4 minutes), and cooled. We clean the eggs and rub them on a fine grater.

We also rub hard cheese on a fine grater.

Grate the cucumber on the coarsest grater so that it uses as little juice as possible in the finished roll, and remains crispy.

We take out the cod liver from the box with butter, put it on a plate, and knead it with a fork.

For this recipe, you need 2 sheets of pita bread, square or rectangular. I came across oval pita breads, so I cut them off with scissors.

Spread the first sheet of pita bread with mayonnaise.

And sprinkle with grated cheese.

Cover with a second sheet of pita bread, and press firmly with your fingers so that the layers of our future pita snack “stick together”.

Spread the second pita bread with cod liver.

Then spread the grated eggs and cucumber evenly.

We roll the pita bread with the filling into a tight roll.

In this form, a pita roll with cod liver is already ready for use. But if you make a snack in advance, wrap the finished pita bread in plastic wrap or foil and store in the refrigerator.

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To make a pita roll, we need:
cod liver - 1 can;
Armenian lavash - 1 pc.;
egg - 3 pcs.;
hard cheese - 50-70 g;
lettuce leaves - 1 bunch;
mayonnaise - 2-3 tbsp. l.

Prepare food. Hard-boiled eggs and cool. Wash and dry lettuce leaves.
Grease a sheet of pita bread with mayonnaise. It is better to leave the edges of the pita bread clean, so it will be more convenient to wrap the roll and it will be more accurate. Peel the eggs, grate on a coarse grater. Place the crushed eggs on the pita bread and form a tight strip.
Then put a couple of lettuce leaves next to the eggs, also in a strip.
Drain excess oil from the cod liver, and then mash the liver with a fork, put on pita bread next to the lettuce leaves.
Grate cheese on a coarse grater and lay out in the last strip. Thus, we got 4 stripes from the filling.
Wrap the empty edges of the pita bread over the filling, and then roll the pita bread into a tight roll. Wrap the resulting roll in plastic wrap and refrigerate for 2 hours.
Cut the finished lavash roll with cod liver into portions and serve. This appetizer is perfect for serving with beer. See how bright and appetizing the rolls turned out!
Bon Appetit!

The liver obtained from the famous cod fish is a very useful seafood for our body, from which those who do not like to consume it fresh can prepare a large number of the most unusual and original dishes, for example, a delicious roll. Lavash roll with cod liver is incredibly simple, satisfying, tasty, festive. An excellent option for cooking cod liver dishes, both for the everyday menu and for the holidays, and right now there are some useful tips for preparing the specified dish.

In order for a pita roll with cod liver to turn out beautiful, neat and at the same time tasty, you need to know a few simple secrets for its preparation.

1. It is easier to work with a rectangular bakery pancake, it is convenient and simple to wrap it in a roll, and then cut it, making it from a round or oval product is much more difficult.
2. Before putting the cod on the pita bread, be sure to first thoroughly coat it with mayonnaise, so that it becomes, so to speak, a more rubbery consistency, it wraps well later, does not break.
3. When smearing your pancake, do not forget about its ends, otherwise it will be very difficult to fold them.
4. The filling in a roll can be laid out either in layers or alternately one ingredient after another. You can also mix all the products at once, and then distribute them over the pita bread. Everything here will depend on your taste.
5. When you lay out the layers, you should leave about two to three cm on each side of your sheet. This is necessary so that later it would be convenient to roll your masterpiece into a roll.
6. By playing with the ingredients, adding or removing them from the dish, you can delight your loved ones with more and more rolls every time.

Ask the chef!

Failed to cook the dish? Do not be shy, ask me personally.

Recipe for cod liver pita bread with cheese

This is a classic version of making a roll with cod liver, the dish is made very quickly and simply, does not require large expenses, it turns out to be tender, satisfying, usually like both adults and children.

So, cod liver in pita bread, recipe with photo.

We take for cooking:

• - 2 eggs.
• - A tin of canned cod liver.
• - 120 (plus minus 10-20 gr.) Grams of hard cheese (Russian is perfect).
• - A small bunch of parsley, dill and cilantro.
• - A medium sized fresh cucumber.
• - Buy thin lavash, better rectangular.

Step by step cooking process:

1. We peel the cooled boiled eggs from the shell, three on a grater, coarsely or finely, does not matter how you like it.
2. We take out the liver from the jar. Oil (fat) in pita bread is not needed, only the seafood itself. Rub it gently with a fork.
3. Three cheese on a grater, add finely chopped all the greens to it and mix.
4. On a note! If you want to make the dish more spicy and aromatic, you can use basil instead of parsley.
5. My cucumber, cut off the ends on both sides, three together with the peel on a coarse grater, you can, as an option, chop it finely. If the product has released a lot of juice, it should be squeezed out.
6. We unfold our Georgian or Armenian, most importantly, thin bread, slightly coat the leaf with mayonnaise, just a little, and immediately spread the liver on it in layers, then eggs, grated cucumber and cheese with herbs, carefully wrap everything, twist our roll.
7. We put our dish in the refrigerator for at least 15 minutes, everything is ready.
8. The cooled roll can be taken out in 15-20 minutes, before serving, cut beautifully into an even or oblique cut, decorate a little with sprigs of greenery or a flower cut from a cucumber.

A pita roll with cod liver and cheese and cucumber can be laid out in layers on the pita bread, as we described, or you can alternately lay out the ingredients and wrap them or mix everything in one bowl, put it out immediately and wrap it up, in this case it all depends on your taste and preferences.

Lavash roll with cod liver and cucumber

An easy, tender and satisfying snack that can be prepared even by those who have never cooked anything.

Required for cooking:

• - One thin pita bread (best if it is rectangular)
• - 200 gr. canned cod liver.
• - 2 or 3 cucumbers.
• - 1-2 tomatoes, depending on the size of the fruit.
• - 3 tablespoons of mayonnaise or mayonnaise sauce.
• - Onion.
• - A little dried marjoram.
• - One spoonful of vinegar 6% or for salads.
• - Hard cheese - 60-70 gr.

Making pita bread with cod liver, recipe step by step.

1. From cucumbers and tomatoes, previously washed, you should remove the skin, and then cut the vegetables into small cubes.
2. Remove the husk from the onion, cut it into halves of rings, if the onion head is small or in quarters, if the onion is larger.
3. Pour the onion with vinegar mixed with three tablespoons of cold water, leave to marinate for 20 minutes.
4. We open the liver, right in the jar, drain the liquid from it, knead the product with a fork or crush.
5. We spread the bakery product on the table, coat it with a layer of mayonnaise, a small one, 2-3 tablespoons are enough, depending on the size of the product.
6. Squeeze the onion from the water, spread it in the first layer.
7. After the onion, put cucumbers, tomatoes, liver and grated cheese, roll up the roll, wrap (wrap) it in a food wrap or a regular bag and send it to the refrigerator. You need to get the cooked product and cut it just before serving.

Lavash roll with cod liver and egg

An excellent delicacy and most importantly useful, with which you can please your family and loved ones at any time, the main thing is to have a simple set of products at hand - canned cod liver, eggs, tomatoes and Armenian bread.

Composition of products for cooking:

• - Bank of the liver.
• - Thin lavash.
• - 4-5 eggs (you must first boil hard boiled).
• - A tomato.
• - Processed or soft cheese - 70-80 gr.
• - A spoonful of mayonnaise.
• - A couple of sprigs of dill.

How to make delicious pita bread with cod liver and egg, recipe step by step.

1. - We open the cod liver, grind it, drain the juice from the can into the minced meat.
2. - Mix the cheese with mayonnaise, grease thin bread with this composition, smearing it well not only inside, but also around all edges.
3. - Put the liver on top of the cheese, sprinkle it all with chopped dill.
4. - Peel the tomatoes, cut into slices, put on greens.
5. - We clean the eggs (they must be cold), three on a grater, this product will be the final layer.
6. - We wrap our roll beautifully, send it to a cold place until the very moment of serving. Before serving the dish, cut it into portions.

On a note! If there are too many products, layers can be repeated.

Completely ready to use! Bon Appetit!

The idea of ​​an appetizing snack, which we will consider today, can successfully become a hit on the festive table and just an interesting dinner. Lavash roll with cod liver does not require exotic ingredients or multi-stage cooking, so even a novice housewife can make it. You can think of a myriad of options for the filling, because different products are combined with the liver, and in our article you will find the most popular recipes.

Cod liver in pita bread turns out to be not only a hearty, but also a very beautiful dish, since you can decorate the rolls as you like - with pomegranate grains, chopped herbs, grated cheese. We lay out the rolls on slices of cucumbers or carrot flowers, pour over mayonnaise or make a drawing of mustard.

Lavash with cod liver can be baked in the oven or served raw, depending on our preference.

Let's try to cook?

Ingredients

• Cod liver oil- 1 bank + -
• Thin lavash - 2 pcs. + -
• - 2 pcs. + -
• - 1/2 bundle + -
• - 1/2 bundle + -
• - 3 tbsp. + -
• — 1/3 tsp or to taste + -
• — on the tip of a knife or to taste + -

Preparation

We present you a classic recipe according to which it will not be difficult to prepare an appetizer. It uses a minimum amount of products.

1. To begin with, we will boil hard-boiled eggs - after boiling, they must be kept on fire for at least 15 minutes so that the yolks will grab for sure. Then we drain, cool and clean them.
2. Chop boiled eggs with a fork or finely chop with a knife.
3. We wash the greens, let them drain and pat them with a towel. We shred everything except the cuttings - they will make our dish rough.
4. Put the cod liver from the jar into a deep plate and knead with a fork into a homogeneous mass.
5. We unfold one sheet of pita bread and grease it with mayonnaise.
   

   If you don't like this type of sauce, we use any other, as long as it is white.
   You can make, or you can make hot yoghurt with mustard and black pepper - our task is to make the first layer juicy.

6. Spread the sauce over the dough in a thin, even layer.
7. On top of the first one we spread the second sheet of pita bread, press it with our hands and lay out the chopped cod liver. We also distribute it evenly.
8. Put chopped greens on the next layer, and then put eggs.
9. We twist the roll tight, but not tight. If desired, you can immediately cut it into portioned pieces 2-3 cm wide each or wrap it in cling film and send it to the refrigerator to infuse and wait for guests.

Before serving, decorate the cut rolls with pomegranate seeds or chopped herbs.

The subtleties of cooking lavash with liver

In this recipe, an interlayer of an additional layer of pita bread provides not only the density of the roll - it will not break with it or flow, but also enhances the mild taste of unleavened dough. If you twist it in one layer, it is better to add no more than 1.5 tablespoons of mayonnaise and mix immediately with the cod liver.

The filling laid out in a roll in layers will make the appetizer more effective, but if there is no time at all, we combine all the components, mix into a homogeneous mass and grease the pita bread with it.

In order to enrich the taste, let's add additional ingredients.

Lavash with cod liver and cheese

• Boil 2 eggs, as in the previous recipe, hard boiled. We cool them down and clean them. Three on a fine grater and set aside.
• Remove the cod liver from the jar and knead it with a fork.
• Grind 100 g of hard cheese using a fine grater.
• We wash and chop the greens. In this recipe, it is good to add 4-5 sprigs of green or purple basil to traditional parsley, dill or cilantro - this will make the roll taste spicy and juicy.
• We wash 1 medium cucumber and grate it on a coarse grater so that the vegetable does not give too much juice and does not drip.
• Now we unfold 1 large rectangular pita bread.

If you have only small round ones under your hands, lay them out with an overlap so that the filling does not wake up.

• Since this recipe contains a cucumber, you can not add mayonnaise for juiciness, it is better to replace it with melted soft cheese - it will take no more than 100 g. Gently grease the pita bread with it so that the thin dough does not break.
• Then we fill evenly the entire surface with the filling, laying it out in layers - first the cod liver, then eggs, cucumber, cheese and herbs. Lightly add some salt and pepper to taste.

We roll the pita bread into a roll and wrap it in foil or cling film. Let sit in the refrigerator for 25-30 minutes, take out and cut into portions. To get a beautiful oblique cut, place the knife at an angle.

Decorate with the remaining chopped herbs, whole parsley sprigs and cucumber slices.

Creative additions to the lavash roll recipe

If there is no basil, and you want to make the taste more unusual, we will use other additional ingredients.

Olives

We choose canned seedless and cut them into rings, 3 mm thick.

If you leave the olives in halves, the roll will look messy.

Korean carrots

Lavash with cod liver and Korean carrots is a very unusual combination, but it turns out to be so delicious that guests will certainly ask for more.

It is better to lay out the filling in layers: on a lavash sheet greased with mayonnaise, first spread the chopped cod liver, then the carrots in Korean and sprinkle everything with a mixture of cheese and herbs in equal proportions.

Since the Korean appetizer itself has a rich spicy taste, you should not add much of it - no more than 200 g of carrots will be required for 1 can of liver.

Crab sticks

The rolls will turn out to be unusually tender and light. In combination with crab sticks, it is better to use not mayonnaise, but soft creamy processed cheese.

Lubricate pita bread with it, spread the chopped liver, sprinkle with grated eggs and only then chopped crab sticks. They will need about 1 pack (150 g).

However, hot pita and cod liver appetizer will be no less tasty. It takes a little longer to prepare, but the result is worth it.

Lavash stuffed with cod liver in the oven

Ingredients

• Cod liver - 1 can;
• Armenian lavash - 2 pcs.;
• Eggplant - 1 pc.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 1 clove;
• Bulgarian pepper - 1 pc.;
• Tomatoes or tomato paste - 1 pc. (2 tbsp);
• Cheese - 70 g;
• Salt, pepper - to taste;

How to make a roll

1. We wash and clean the vegetables thoroughly.
2. Cut the eggplant into slices and fill it with salt for 30 minutes - this must be done to remove the bitterness from it.
3. In the meantime, heat 1 tablespoon in a frying pan. vegetable oil and put finely chopped onion and garlic passed through a press to it. Bring them to golden brown and spread the carrots grated on a coarse grater.
4. Drain the eggplants, and when the frying is half-cooked, put it along with chopped bell pepper.
5. Simmer for 30 minutes and add chopped peeled tomato or tomato paste.
6. Salt, pepper and keep on low heat under the lid for another 5 minutes, turn off.
7. Let cool and grind with an immersion blender or in a bowl to make vegetable caviar.
8. We unfold a rectangular sheet of pita bread on the table and grease it with 2 tablespoons of mayonnaise. Then spread the cod liver crushed until smooth in an even layer.
9. On top we put another sheet of pita bread - it is needed to give greater strength, because the filling will turn out to be quite liquid.
10. Grease it thickly with a layer of caviar and twist it.
11. Cut the resulting roll into portions and put them on a greased baking sheet.
12. Three cheese on a fine grater and sprinkle each mini roll separately.
13. We send it to a hot oven to bake at 180 ° C for 10-15 minutes until browning.

Serve the finished rolls hot and hot, decorating with chopped herbs.

Likewise, they can be baked in the microwave. 2-3 minutes will be enough in it.

It turns out to be a very tender dish with a ruddy crispy crust.

1. Boil 2 hard-boiled eggs and chop them finely.
2. Rinse well with 100 g of green onions and chop as well. Mix eggs with onions, salt.
3. Knead the cod liver with a fork.
4. We unfold a thin rectangular pita bread and grease it with a culinary brush with raw yolk. Spread the cod liver on top.
5. Sprinkle 100 g of finely grated cheese, and then spread the onion-egg mixture.
6. Gently roll everything up and put it on a baking sheet covered with baking paper. Lubricate the surface of the roll with the remaining yolk and sprinkle with sesame seeds.
7. We put in a hot oven to bake at 190 ° C for 15-20 minutes.

Let the finished roll cool for 10 minutes and cut into portions - the mini rolls will have beautiful golden crispy sides with sesame sprinkles.

Now you know how to prepare an interesting appetizer and how varied it can be. We make a cold roll of pita bread with cod liver or cook it in the oven, add cheese, eggs or Korean carrots, we will invariably be delighted with the wonderful taste of a fish delicacy!

We try, experiment and treat ourselves and treat friends!

Lavash is a unique product. All your favorite foods can be wrapped in it. In addition, it will not only be tasty, but also original and beautiful. Lavash snack rolls are not only quickly prepared, they will become a decoration of any table. I suggest you cook pita bread with liver today.

Lavash roll with liver

Ingredients:

• Lavash 3 pcs.
• Mayonnaise 300 gr.
• Egg 5 pcs.
• Liver 300 gr.
• Bow 2 pcs.
• Cheese 300 gr.
• Greens
• Garlic

Preparation:

1. For a snack, boil hard-boiled eggs. Peel them and grate them on a coarse grater. Boil the chicken liver and grate it. I shredded it in a combine. Spread out a sheet of pita bread and rub it with garlic, passed through a garlic press.
2. Then place the grated melted cheese on top. It is best to take tender, pasty curds. Do not use flavored cheese. Pour mayonnaise on top and cover with a sheet of pita bread.
3. Put grated eggs on top of this sheet and pour over them with mayonnaise. Cover with another layer of pita bread. Now put the chopped liver on the pita bread. Place onion fried in vegetable oil on top of it. This layer does not need to be watered with mayonnaise. Pressing in with force, roll everything into a roll. Place it seam side down on a plate. Let it soak for at least two hours. I left it overnight. Cut into portions. Add greens if desired.
4. Since the roll consists of three layers, large-diameter pieces are obtained. To make them smaller, add some filling. From the specified amount of products, I prepared two large rolls. For an average company, that's enough.
5. Even those who usually do not eat liver ate the snack with pleasure. The liver can be replaced with lungs or hearts. The by-products can not be boiled, but fried together with onions, and then chopped in a blender.

Lavash roll with liver and cucumber

Rolls stuffed with meat, fish or offal are always satisfying enough. Lavash roll with liver, cheese and cucumber is no exception. Any liver is suitable for a roll, but it is still better to use turkey or chicken - it is softer, more tender. When using beef or pork liver, be sure to soak it in cold water to remove any bitterness and flavor.

Ingredients:

• 200 g chicken liver
• 1 fresh cucumber
• 100 g hard cheese
• 6-7 green onions
• spices
• 1 sheet of pita bread (1m * 30 cm)
• 50 ml mayonnaise

Preparation:

1. Rinse the fresh liver, soak if possible and send to cook, pre-salt the water and add spices and herbs. Cook for about 20 minutes after boiling water in a saucepan.
2. Cool the finished liver and grind it with a food processor and blender. You can get fine crumbly crumbs or even liver pate.
3. Rinse fresh cucumber, cut off the ends, check for bitterness and grate on a coarse grater.
4. Grate hard cheese on a coarse grater.
5. Rinse fresh green onions, dry and chop finely.
6. Align a sheet of pita bread on the table, cut it into two equal parts. Gently spread one of the pieces with liver paste over the entire area.
7. Cover the cookie sheet with a second sheet and brush with mayonnaise or sour cream.
8. Spread the grated hard cheese over the entire surface of the sheet.
9. Pour the grated fresh cucumber on top of the cheese, but you don't need to pour the juice that it released onto the pita bread, otherwise it will get very wet and tear.
10. Sprinkle the pita bread with green onions.
11. Wrap the pita bread carefully in a tight, tight roll, wrap it in plastic and let it lie in a cool place for at least a couple of hours.
12. After that, remove the film and cut the pita roll with liver, cheese and cucumber with a sharp knife into small pieces. Place the roll on a platter and serve.

Lavash roll stuffed with cod liver

Ingredients:

• Cod liver - 1 can;
• Armenian lavash - 2 pcs.;
• Eggplant - 1 pc.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 1 clove;
• Bulgarian pepper - 1 pc.;
• Tomatoes or tomato paste - 1 pc. (2 tbsp);
• Cheese - 70 g;
• Salt, pepper - to taste;

Preparation:

1. We wash and clean the vegetables thoroughly.
2. Cut the eggplant into slices and fill it with salt for 30 minutes - this must be done to remove the bitterness from it.
3. In the meantime, heat 1 tablespoon in a frying pan. vegetable oil and put finely chopped onion and garlic passed through a press to it. Bring them to golden brown and spread the carrots grated on a coarse grater.
4. Drain the eggplants, and when the frying is half-cooked, put it along with chopped bell pepper.
5. Simmer for 30 minutes and add chopped peeled tomato or tomato paste.
6. Salt, pepper and keep on low heat under the lid for another 5 minutes, turn off.
7. Let cool and grind with an immersion blender or in a bowl to make vegetable caviar.
8. We unfold a rectangular sheet of pita bread on the table and grease it with 2 tablespoons of mayonnaise. Then spread the cod liver crushed until smooth in an even layer.
9. On top we put another sheet of pita bread - it is needed to give greater strength, because the filling will turn out to be quite liquid.
10. Grease it thickly with a layer of caviar and twist it.
11. Cut the resulting roll into portions and put them on a greased baking sheet.
12. Three cheese on a fine grater and sprinkle each mini roll separately.
13. We send it to a hot oven to bake at 180 ° C for 10-15 minutes until browning.

Serve the finished rolls hot and hot, decorating with chopped herbs. Likewise, they can be baked in the microwave. 2-3 minutes will be enough in it.

Ingredients:

• cod liver - 1 can;
• Armenian lavash - 1 pc.;
• egg - 3 pcs.;
• hard cheese - 50-70 g;
• lettuce leaves - 1 bunch;
• mayonnaise - 2-3 tbsp. l.

Preparation:

1. Then put a couple of lettuce leaves next to the eggs, also in a strip. Drain excess oil from the cod liver, and then mash the liver with a fork, put on pita bread next to the lettuce.
2. Cut the finished lavash roll with cod liver into portions and serve. This appetizer is perfect for serving with beer.
3. See how bright and appetizing the rolls turned out!
4. Prepare food. Hard-boiled eggs and cool. Wash and dry lettuce leaves.
5. Grease a sheet of pita bread with mayonnaise. It is better to leave the edges of the pita bread clean, so it will be more convenient to wrap the roll and it will be more accurate.
6. Peel boiled eggs, grate on a coarse grater. Place the crushed eggs on the pita bread and form a tight strip.
7. Then put a couple of lettuce leaves next to the eggs, also in a strip.
8. Drain excess oil from the cod liver, and then mash the liver with a fork, put on pita bread next to the lettuce leaves.
9. Grate cheese on a coarse grater and lay out in the last strip. Thus, we got 4 stripes from the filling.
10. Wrap the empty edges of the pita bread over the filling, and then roll the pita bread into a tight roll. Wrap the resulting roll in plastic wrap and refrigerate for 2 hours.
11. Cut the finished lavash roll with cod liver into portions and serve. This appetizer is perfect for serving with beer. See how bright and appetizing the rolls turned out!

Lavash roll with liver

Ingredients:

• thin pita bread - 1 piece;
• black pepper - 1 pinch;
• egg - 2 pieces;
• mayonnaise - 3 tablespoons;
• cod liver (it is better if it is in oil) - 1 can;
• dill - 1 bunch.

Preparation:

1. First, open the can of cod liver and transfer the fish to a separate plate. We take a fork and thoroughly knead the liver until smooth.
2. Boil hard-boiled eggs, cool them in cold water and clean.
3. We divide them into whites and yolks. After that, dill, wash it in warm water, dry it with a towel or dry napkin, and then finely chop it.
4. Then carefully unwind the pita bread, so that it does not break anywhere. Thoroughly grease it with mayonnaise or any mayonnaise sauce, such as tartar or garlic.
5. You can pepper a little to taste.
6. It is best to choose large pita bread. Now we begin to lay out the filling in layers on our future roll.
7. Lay out the chopped cod liver in the first layer. Evenly, using a fork, distribute it over the entire surface of the pita bread
8. Put the egg yolks in the second layer, which must first be grated on a medium grater.
9. After the egg yolks, lay out the egg whites, which also need to be grated first.
10. Now sprinkle the entire perimeter of lavash with chopped dill
11. Gently, tightly wrap the roll and cover with cling film.
12. We send it to the refrigerator for several hours, so that the roll is thoroughly soaked and becomes soft and tender. After the expiration of time, we take out the pita bread and cut into portions.
13. Put on a dish and decorate with herbs.
14. After that, the pita roll with cod liver can be served.

Lavash roll with cod liver

Ingredients:

• cod liver - 1 can
• Armenian lavash - 1 pc.
• egg - 3 pcs.
• hard cheese - 50-70 g
• lettuce leaves - 1 bunch
• mayonnaise - 2-3 tbsp. l.

Preparation:

1. Grease a sheet of pita bread with mayonnaise. It is better to leave the edges of the pita bread clean, so it will be more convenient to wrap the roll and it will be more accurate.
2. Boil the eggs, clean, rub on a coarse grater, spread on pita bread, forming a dense strip.
3. The lettuce leaves are well washed and put next to the eggs, a strip.
4. Drain the excess oil from the cod liver, knead the liver with a fork, put it on pita bread next to the lettuce.
5. Rub the cheese on a coarse grater and spread it with the last strip
6. We wrap the empty edges of the pita bread on the filling, and then roll the pita bread into a tight roll. Wrap the roll in plastic wrap and put it in the refrigerator for 2 hours.
7. Cut the finished lavash roll with cod liver into pieces and serve.

Delicious pita and liver roll

Ingredients:

• 1 thin pita bread,
• 2 hard boiled eggs
• 1 can of cod liver oil
• 3 table. tablespoons of mayonnaise,
• 1 bunch of dill
• 1 pinch of black pepper

Preparation:

1. Open a can of canned food, put the cod liver on a plate, separating most of the oil, mash it well with a fork until smooth, separate the whites of the boiled eggs from the yolks, chop the dill finely. Expand the pita bread and gently grease it with mayonnaise or other sauce to taste (garlic, tartar, etc.), evenly put the cod liver in the first layer, rub the egg yolks on top, also trying to distribute them evenly, then grated egg whites, sprinkle everything with chopped dill. Gently, but tightly roll the pita bread into a roll, wrap it in cling film.
2. You can put the prepared rolls under the press without wrapping them in foil. Remove the rolls for several hours in the cold, then remove the foil and cut across into thin pieces. Put the roll on a dish, decorate with herbs, fresh vegetables and serve.
3. In the filling of the roll, you can add additional ingredients to your taste. This can be boiled rice (tinted with saffron) or rice with stewed carrots, pickled onions (in this case mayonnaise should not contain garlic) or chopped kiwi fruit.
4. You can prepare this appetizer in a matter of minutes using simple and inexpensive widely available products, the set of which is minimal, but at the same time, optimal in terms of taste. You should use thin pita bread, which today can be bought in any store. The choice of cod liver should also be approached with attention: whether the snack will succeed will directly depend on its quality.

Armenian roll with cod liver

Armenian lavash is best suited for a variety of rolls. This thin, unleavened flatbread rolls up perfectly and soaks into the filling. It will take very little time to make a pita roll with cod liver, I indicated 40 minutes, taking into account keeping the roll in the refrigerator for soaking. This snack can be prepared in advance.

Ingredients:

• Cod liver - 1 can (230 g)
• Armenian lavash (thin) - 1 pc.
• Chicken egg - 3 pcs.
• Hard cheese - 50 g
• Mayonnaise - 3 tablespoons
• Greens to taste

Preparation:

1. So, let's prepare the necessary products. Optionally, you can take garlic and mix it with mayonnaise.
2. Let's set the eggs to boil, but for now we will deal with other ingredients. Put the liver out of the jar and knead it with a fork.
3. Grate cheese on a fine grater
4. Finely chop the greens. Dill, green onions, parsley - any herb you love will do.
5. Meanwhile, the eggs were boiled. Peel them and cut the whites and yolks separately.
6. I have a large pita bread - about 50 * 30 cm.
7. Spread one half with mayonnaise and lay out half of the filling one by one.
8. I added a mixture of peppers. If you have a smaller pita bread, take two.
9. Cover with the second half of the pita bread, grease with mayonnaise again and spread the remaining filling.
10. We twist the roll tightly, wrap it in cling film and send it to the refrigerator for 30 minutes (or more).
11. Use a sharp knife to cut the roll into slices about 1 cm thick. A wonderful appetizer, hearty and tasty, is ready! The lavash was soaked in the sauce and became tender and soft.
12. The cod liver has made great friends with cheese, eggs and herbs. The roll disappears from the dish in an instant.
13. Treat yourself to a tender cod liver pita roll.

Lavash roll with cod liver

Cod liver is a storehouse of fish oil necessary for our body. In addition, it is rich in other vitamins and minerals. Cod liver is prized for its surprisingly delicate taste and pleasant texture. Today we offer you to make a pita roll with cod liver. Cucumbers perfectly set off the taste of the liver, making the lavash filling more aromatic. It is impossible to tear yourself away from this combination, but we still advise you to remember that cod liver is a very high-calorie product. Therefore, if you follow the principles of proper nutrition, then you should not get carried away with such a pita roll.

Ingredients:

• cod liver - 1 can;
• Armenian lavash - 1 pc.;
• egg - 3 pcs.;
• hard cheese - 50-70 g;
• lettuce leaves - 1 bunch;
• mayonnaise - 2-3 tbsp. l.

Preparation:

1. Lubricate a sheet of pita bread with mayonnaise, leaving the edges clean. Rub the eggs on a coarse grater.
2. We spread the grated eggs on pita bread and form a dense strip.
3. Next we spread a couple of lettuce leaves in a stripe.
4. Drain the excess oil from the cod liver, then knead the liver with a fork, spreading it on the pita bread next to the lettuce.
5. Rub the cheese on a coarse grater and spread it out with a strip.
6. We wrap the empty edges of the pita bread on the filling, and then roll the pita bread into a tight roll.
7. We wrap the roll in plastic wrap and put it in the refrigerator for a couple of hours.
8. Serve lavash roll with cod liver cut into portions.

Lavash rolls with liver

I present to you a simple recipe for making pita rolls with liver. Required ingredients: chicken liver, lavash, onion, sunflower and butter oil, salt, pepper, flour and sour cream. These rolls can be cooked in a pan, or in a multicooker. The choice is yours! In any case, it turns out pretty tasty. Happy cooking!

Ingredients:

• Chicken liver - 150 Grams
• Sunflower oil - 1 tbsp. spoon
• Onion - 1 Piece
• Flour - 1.5 Art. spoons
• Sour cream - 200 Grams
• Water - 100 Grams
• Butter - 50 grams
• Salt - To taste
• Pepper - To taste
• Lavash - 3-4 Pieces

Preparation:

1. Chop the onion finely, then fry in 1 tbsp. sunflower oil until golden brown.
2. Add the chopped liver to the onion, continue to fry.
3. Now add flour, sour cream and hot water. Cook until thickened for 7-10 minutes.
4. Add salt and pepper, simmer slightly and remove from heat.
5. Spread the pita bread, put the filling on the edge. Wrap the pita bread in rolls.
6. Fry the rolls in a skillet with a few slices of butter.
7. Fry until golden brown.
8. Ready-made rolls can be poured with your favorite sauce.

Lavash roll with cod liver

Ingredients:

• Armenian lavash (1 large or 2 small),
• hard cheese,
• cod liver oil,
• chicken eggs,
• mayonnaise,
• fresh dill and ground black pepper.

Preparation:

1. Transfer the cod liver to a plate. Mash it well with a fork. Grate the cheese on a medium grater.
2. Hard boil the eggs and refrigerate, then peel. Separate the whites from the yolks. Rinse the dill, dry and chop finely.
3. Lavash grease with mayonnaise. I have a large pita bread, about 30x60 cm.
4. In the middle of the pita bread, lay out the filling evenly: first 1/2 of the yolks, dill, proteins and liver.
5. Season to taste. Sprinkle with 1/2 of the grated cheese. Then cover the filling with one end of the pita bread and lay out the second part of the filling in the same way.
6. Wrap the other end of the pita bread over the filling, brush with mayonnaise. Wrap the pita bread in a roll.
7. Wrap the roll in a plastic bag or cling film, put in the refrigerator for 3-4 hours to soak. Cut the pita roll before serving.

Lavash roll with chicken liver and cheese

For a long time, everyone fell in love with thin white bread - lavash, in which, by wrapping any filling, you can prepare an original appetizer for any table. It is not difficult to prepare such dishes, but they look appetizing and spectacular. Each housewife, I think, more than once, with the help of a thin piece of dough, surprised her household and friends with attractive rolls and other dishes.

Ingredients:

• Armenian lavash 2 sheets
• chicken liver 300-350 g.
• cheese 100 g
• yolks 2 pcs.
• dill greens
• onion 2 pcs.
• ground black pepper
• hops-suneli
• vegetable oil for frying

Preparation:

1. Clean the liver, wash, dry and fry in vegetable oil until the protein curdles, put on a paper towel. Read more:
2. Peel the onion, wash, dry, chop finely and fry until transparent.
3. Wash and dry the greens.
4. Grind the liver, onion and herbs in a blender.
5. Add yolks, salt, pepper, spices and beat again until smooth.
6. Grate the cheese on a fine grater and stir into the mass.
7. Cut the lavash into rectangular pieces 10-12 cm wide.
8. Put the sausage-shaped filling on the prepared pita bread and twist it into a tube. The edges can be greased with protein.
9. Fry each tube for 1-2 minutes on all sides in vegetable oil until golden brown.
10. Place the fried straws on a paper towel to absorb excess fat.
11. Serve warm and crispy, garnished with fresh herbs and green onions.