1. Place the egg in a small saucepan, pour in cold water and place on medium heat. From the moment of boiling, set aside 10 minutes for the egg to cook hard. Then set the egg to cool in a saucepan under running cold water. Peel the shell, rinse and grate the boiled egg on a fine grater.
2. Using a grater with small holes, grate the processed cheese. To make the process easier, you can lightly grease the grater with vegetable oil, and leave the cheese in the freezer for 20 minutes.
3. Add mayonnaise, salt and pepper to taste, chopped herbs (I used parsley and dill). Peel and squeeze out a clove of garlic.
4. Mix the mass.
5. Cut half of the pita bread into 2 more parts. Lubricate each part with the cheese mixture, leaving a little space from the edges.
6. Peel the crab sticks from the film and cut them as finely as possible. Place in the filling and lightly press into the cheese with a spoon.
7. Roll into rolls.
8. Place on a flat plate or board, seam side down, wrap with cling film along with the plate and put in the refrigerator for 2 hours.
9. Take a large sharp knife and cut the lavash rolls with it. When the snack is well infused in the refrigerator, cutting it will be much more convenient. To keep the pieces even, you can periodically moisten the knife with water. Adjust the rolls and place on a serving platter. Bon appetit!
Lavash with crab sticks and cheese in the oven
Crab sticks are delicious not only cold, but also hot. And how delicious the lavash turns out - tender, but with a crispy crust. This appetizer is one of my favorites, I highly recommend it. More suitable for a quiet family holiday. If for cold appetizers mainly processed cheese is used, then for hot appetizers - hard cheese, it melts in the oven and the viscous filling is very tasty.
Ingredients:
- 150 g hard cheese;
- 100 g crab sticks;
- half a sheet of pita bread;
- 20 g onion;
- a little mayonnaise;
- dill or parsley;
- 1 egg (yolk);
- 1 tbsp. milk;
- salt, pepper to taste.
Lavash recipe with crab sticks and cheese
1. Prepare all the necessary ingredients: grate the hard cheese on a medium grater, cut the crab sticks into medium-sized cubes (not very finely, so that the taste can be felt). Chop the onion and herbs. Cut half a sheet of lavash into 2 more pieces with a sharp knife and spread with a thin layer of mayonnaise.
2. Lay out all the ingredients in layers, leaving a little space from the edges.
3. Add finely chopped onions and herbs.
4. Distribute the grated cheese evenly. If desired, you can add just a little salt and pepper, but this is not necessary since the ingredients themselves are salty.
5. Roll up the rolls.
6. Combine milk and yolk. Stir with a fork until smooth.
7. Set the oven to warm up to 200 degrees, heat from above and below as for baking, without fan mode. Place the rolls on a baking sheet lined with parchment, seam side down. Grease with egg-milk mixture.
8. Place in a preheated oven and bake for 15-20 minutes until golden brown.
Lavash with crab sticks is ready in the oven. It is better to serve it hot whole or cut into 2-3 parts.
Recipe for lavash roll with mushrooms and cheese
- Cooking time: about 50-70 minutes.
- Number of envelopes: 12 pieces.
Kitchenware
- first of all, you need to stock up on a wooden board and a sharp knife;
- be sure to prepare a frying pan for preparing the filling;
- also prepare a grater with large teeth in advance;
- small dishes are useful for preparing the impregnation;
- It’s also better to get a garlic press;
- Scissors will be needed to cut the pita bread, but you can get by with a knife.
List of required ingredients
| Ingredients | Quantity |
| pita | 1 package |
| To prepare the filling | |
| onion | 160-200 g |
| vegetable oil | 15-20 ml |
| hard cheese | 40-50 g |
| mushrooms (I used wild mushrooms) | 400-450 g |
| spices (I used Italian herbs) | taste |
| salt | taste |
| To prepare the impregnation | |
| vegetable oil | 100-115 ml |
| garlic | clove |
| fresh herbs (I used parsley and dill) | 30 g |
| salt | pinch |
| spices (I used Italian herbs) | pinch |
| Additional Ingredients | |
| vegetable oil | 10-15 ml |
| sesame seeds | 10-15 g |
Step-by-step preparation of envelopes
Making the filling
- First, remove the skin from the onion, then wash it and cut it into thin half rings.
- After heating the frying pan, pour vegetable oil into it. When the oil is hot, add chopped onion into the pan.
- Fry the onion mixture until a light golden coating appears.
- Now let's take care of the mushrooms: rinse them thoroughly under cold water and cut them into small cubes - the finer we chop them, the better. You can use absolutely any mushrooms, but some types should be fried longer.
- Add the chopped mushrooms to the onion and mix everything.
- Fry the mushroom mixture for approximately 20-25 minutes over medium heat until fully cooked. Don’t forget to stir the mushroom mixture periodically so that it doesn’t burn.
- Then add salt and spices to taste, mix and put on fire for a couple of minutes.
- Then remove the pan from the heat, add the grated cheese and leave the filling to cool.
Impregnation
- Pour vegetable oil into a small bowl and squeeze the garlic into it.
- Then finely chop the parsley and dill, place the prepared ingredients in a bowl with butter and garlic.
- Then add salt, spices to taste and mix everything well.
- We set the finished impregnation aside so that it infuses a little.
Forming a roll
- Unroll the pita bread and cut it into equal medium-sized squares.
- Then we take one of the squares and generously lubricate it with the infused impregnation.
- Then spread the mushroom filling evenly.
- Now carefully wrap the pita bread with filling into a roll.
- We do the same with the remaining squares of pita bread.
Preparing a snack
- First of all, turn on the oven to preheat to 180 degrees. Afterwards, grease a baking sheet with vegetable oil and place our rolls on it.
- Then generously grease the surface of the rolls with vegetable oil and sprinkle with sesame seeds.
- Place the product in the preheated oven and bake until a golden color appears and the kitchen is filled with a mushroom aroma.
- Remove the finished rolls from the oven and let them cool slightly.
- Then cut the finished dish into portioned pieces and place on a plate. Then we serve the rolls with mushroom filling on the table.
Video recipe for lavash roll with mushroom filling
If you would like to see the detailed process of preparing the mushroom filling and then wrapping it in pita bread, watch the video below.
Lavash with crab sticks, cucumber and cheese
Cucumber adds fresh notes and lightness to the appetizer. But you need to use fresh cucumbers very carefully. Firstly, such a finished roll has a much shorter shelf life. Secondly, the cucumber releases juice and the pita bread can spread if there are a lot of cucumbers in the filling. Fresh vegetables should be chopped as finely as possible. There should be a lot of other flexible ingredients that will prevent the cucumbers from “escaping” from the sliced snack. It is best to use soft curd cheese or mascarpone; processed cheese is also suitable - they will not fall apart in the filling, but, on the contrary, will combine all the ingredients.
Ingredients:
- 100 g crab sticks;
- 200 g processed cheese or other soft and plastic cheese;
- half a whole sheet of lavash (60-80 g);
- 2 tbsp. mayonnaise;
- 1 small cucumber;
- some green onions;
- 1 tsp adjika without juice and 1 clove of garlic;
- ground black pepper to taste.
Lavash recipe with crab sticks and cucumber
1. Peel the cucumbers (greenhouse autumn-winter-spring vegetables contain a lot of nitrates, and the peel contains the most of them). Cut into small cubes.
2. Peel the crab sticks from the film and cut into cubes. Chop green onions.
3. Grate the processed cheese on a fine grater.
4. Cut the pita bread into 2 parts, grease with mayonnaise.
5. Spread the grated processed cheese in an even layer, leaving a little space from the edges of the pita bread.
6. Lay out semi-finished fish and green onions.
7. Add cucumber cubes.
8. Roll up the roll and place it on a flat dish or kitchen board, seam side down. Cover with cling film and place in the refrigerator for 1 hour. The roll will infuse, become saturated and will be easier to cut.
9. Cut lengthwise into several pieces. Place on a serving plate. Lavash with crab sticks and cucumber is ready, bon appetit!
Lavash with crab sticks, egg and cucumber
This is a dietary snack option. For dressing, sour cream is used instead of mayonnaise. To add flavor to the rolls, you can use fish spices like oregano or marjoram.
Ingredients:
- 0.5 sheets of pita bread;
- 100 g crab sticks;
- 1 egg;
- 2 small cucumbers (150 g);
- 2 tbsp. sour cream;
- some green onions;
- a pinch of spices for fish;
- salt as desired.
Recipe for lavash roll with crab sticks, egg and cucumber
1. Peel and cut cucumbers into small cubes.
2. Boil the egg hard (cook for 10 minutes from the moment of boiling). Cool under cold running water, peel and grate on a fine grater.
3. Add sour cream to the egg (it can be replaced with thick unsweetened yogurt) and spices. Mix.
4. Cut half of the pita bread in half. Clean the sticks and chop them finely. Place it on top. Add finely chopped green onions.
5. Lay out the cucumbers and season everything with egg, sour cream and spices. If you wish, you can add salt to the filling.
6. Roll up the rolls and wrap in cling film. Place in the refrigerator for 30-60 minutes (cucumbers cannot be stored for a long time, but the appetizer should soak a little).
7. Diet pita bread with crab sticks, cucumber and egg is ready, bon appetit!
Recipe Lavash with melted cheese and herbs. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Pita bread with processed cheese and herbs.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 177 kcal | 1684 kcal | 10.5% | 5.9% | 951 g |
| Squirrels | 16 g | 76 g | 21.1% | 11.9% | 475 g |
| Fats | 4.1 g | 56 g | 7.3% | 4.1% | 1366 g |
| Carbohydrates | 18.3 g | 219 g | 8.4% | 4.7% | 1197 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 1.7% | 3333 g |
| Water | 56.2 g | 2273 g | 2.5% | 1.4% | 4044 g |
| Ash | 4.016 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 208.9 mcg | 900 mcg | 23.2% | 13.1% | 431 g |
| Retinol | 0.029 mg | ~ | |||
| beta carotene | 1.083 mg | 5 mg | 21.7% | 12.3% | 462 g |
| Vitamin B1, thiamine | 0.074 mg | 1.5 mg | 4.9% | 2.8% | 2027 |
| Vitamin B2, riboflavin | 0.237 mg | 1.8 mg | 13.2% | 7.5% | 759 g |
| Vitamin B4, choline | 36 mg | 500 mg | 7.2% | 4.1% | 1389 g |
| Vitamin B5, pantothenic | 0.108 mg | 5 mg | 2.2% | 1.2% | 4630 g |
| Vitamin B6, pyridoxine | 0.111 mg | 2 mg | 5.6% | 3.2% | 1802 |
| Vitamin B9, folates | 26.263 mcg | 400 mcg | 6.6% | 3.7% | 1523 g |
| Vitamin B12, cobalamin | 0.405 mcg | 3 mcg | 13.5% | 7.6% | 741 g |
| Vitamin C, ascorbic acid | 26.32 mg | 90 mg | 29.2% | 16.5% | 342 g |
| Vitamin D, calciferol | 0.053 mcg | 10 mcg | 0.5% | 0.3% | 18868 |
| Vitamin D3, cholecalciferol | 0.053 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.853 mg | 15 mg | 5.7% | 3.2% | 1758 g |
| Vitamin H, biotin | 0.532 mcg | 50 mcg | 1.1% | 0.6% | 9398 g |
| Vitamin K, phylloquinone | 180.7 mcg | 120 mcg | 150.6% | 85.1% | 66 g |
| Vitamin RR, NE | 1.1737 mg | 20 mg | 5.9% | 3.3% | 1704 g |
| Niacin | 0.608 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 253.95 mg | 2500 mg | 10.2% | 5.8% | 984 g |
| Calcium, Ca | 416.63 mg | 1000 mg | 41.7% | 23.6% | 240 g |
| Silicon, Si | 2.326 mg | 30 mg | 7.8% | 4.4% | 1290 g |
| Magnesium, Mg | 39.21 mg | 400 mg | 9.8% | 5.5% | 1020 g |
| Sodium, Na | 1082.58 mg | 1300 mg | 83.3% | 47.1% | 120 g |
| Sera, S | 22.29 mg | 1000 mg | 2.2% | 1.2% | 4486 g |
| Phosphorus, P | 481.1 mg | 800 mg | 60.1% | 34% | 166 g |
| Chlorine, Cl | 258.91 mg | 2300 mg | 11.3% | 6.4% | 888 g |
| Microelements | |||||
| Aluminium, Al | 55.3 mcg | ~ | |||
| Bor, B | 21.1 mcg | ~ | |||
| Vanadium, V | 20.87 mcg | ~ | |||
| Iron, Fe | 1.2 mg | 18 mg | 6.7% | 3.8% | 1500 g |
| Yod, I | 1.54 mcg | 150 mcg | 1% | 0.6% | 9740 g |
| Cobalt, Co | 1.289 mcg | 10 mcg | 12.9% | 7.3% | 776 g |
| Lithium, Li | 2.421 mcg | ~ | |||
| Manganese, Mn | 0.367 mg | 2 mg | 18.4% | 10.4% | 545 g |
| Copper, Cu | 83.68 mcg | 1000 mcg | 8.4% | 4.7% | 1195 g |
| Molybdenum, Mo | 4.147 mcg | 70 mcg | 5.9% | 3.3% | 1688 g |
| Nickel, Ni | 1.653 mcg | ~ | |||
| Rubidium, Rb | 5.4 mcg | ~ | |||
| Selenium, Se | 10.611 mcg | 55 mcg | 19.3% | 10.9% | 518 g |
| Strontium, Sr | 10.76 mcg | ~ | |||
| Fluorine, F | 29.9 mcg | 4000 mcg | 0.7% | 0.4% | 13378 g |
| Chromium, Cr | 3.35 mcg | 50 mcg | 6.7% | 3.8% | 1493 g |
| Zinc, Zn | 2.1492 mg | 12 mg | 17.9% | 10.1% | 558 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 14.532 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.2 g | max 100 g | |||
| Sterols (sterols) | |||||
| Cholesterol | 18.42 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.4 g | max 18.7 g | |||
| 4:0 Oil | 0.123 g | ~ | |||
| 6:0 Kapronovaya | 0.043 g | ~ | |||
| 8:0 Caprylic | 0.045 g | ~ | |||
| 10:0 Kaprinovaya | 0.075 g | ~ | |||
| 12:0 Lauric | 0.057 g | ~ | |||
| 14:0 Miristinovaya | 0.378 g | ~ | |||
| 16:0 Palmitinaya | 1.073 g | ~ | |||
| 18:0 Stearic | 0.448 g | ~ | |||
| Monounsaturated fatty acids | 1.055 g | min 16.8 g | 6.3% | 3.6% | |
| 16:1 Palmitoleic | 0.122 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.885 g | ~ | |||
| Polyunsaturated fatty acids | 0.117 g | from 11.2 to 20.6 g | 1% | 0.6% | |
| 18:2 Linolevaya | 0.072 g | ~ | |||
| 18:3 Linolenic | 0.045 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 1.2% |
The energy value of Lavash with processed cheese and herbs is 177 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
