Fast delivery by Nova Poshta carrier

Recipes with lavash

Hot sandwiches with cheese and herbs

Preparation:
20 min
Cooking time:
15 min
Servings:
4 servings

Preparation:

Step 1. Prepare these ingredients for cooking. Pita bread needs a thin wheat, which will be easy to bend and will not crumble at the same time. Cheese can be taken to any taste. Eggs should be pre-boiled: put the eggs in cold water, put on fire and cook at a moderate boil for about 10 minutes, then cool the eggs in cold water.

Step 2. Pre-boiled and cooled eggs peel and grate on a medium grater. Remove the cheese from the package and grate on a large grater. Wash fresh dill greens under running cold water, drain and chop finely. In a deep bowl, mix grated eggs, cheese and chopped dill. If necessary (if the cheese is not very salty) add salt to the mixture.

Step 3. Lay out the pita sheets on the table and cut into strips. Put the stuffing on the edge of a strip of pita bread.

Step 4. Bend the edge to form a triangle. Drawing along the entire length of the pita in the form of a triangle, hide the filling in the pita.

Step 5. You get neat dense triangles that hold the filling well inside. You can roll the pita arbitrarily-tubes, envelopes or triangles.

Step 6. Put the frying pan on medium heat, pour vegetable oil (parts) and heat. Put a few envelopes on the pan and fry on both sides until ruddy crust.

Step 7. Ready sandwiches of pita bread with cheese to serve hot or chilled. Prepared for breakfast, such envelopes will brighten it up a lot.


The pita sandwiches turned out very tasty, with a crispy crust and melted cheese inside.

Ingredients:

Thin lavash:

200 g

Cheese:

150 g

Egg:

2 pcs

Vegetable oil:

1 tbsp

Dill:

15 g

Salt:

taste

Nutritional value:

Calories:

291 kcal

Proteins:

14 g

Fats:

16 g

Carbohydrates:

23 g

P/F/C:

26 / 31 / 43

Our products

The company "First Private Bakery" is a leader in the production of fine pita without artificial colors and preservatives. Our products are successfully sold in every corner of the country.