Thin Armenian lavash can be the basis of a variety of dishes, including casseroles, hot and cold snacks. Meeting the unexpected guests, many housewives whip up rolls of pita. They are good because they are suitable for a variety of products, and almost always have the opportunity to collect interesting stuffing from what is in the refrigerator. In addition, the fillings for pita are so varied that you can choose the option for every taste and every wallet.
Cooking Features
By preparing the stuffing for pita bread rolls, you can show imagination by creating your own recipe or refining one of the already well-known and popular. However, you need to know a few subtleties to make the dish tasty and beautiful.
- As a filling for pita, you can use lightly salted or otherwise prepared fish, caviar, vegetables, mushrooms, meat and sausages. But if you do not want the dish to be dry, it would not hurt to add a sauce base to any filling. At the same time, it is important that the sauce is not too liquid, as the lavash can soften and tear due to this. Therefore, the sauce is often replaced with soft cheese or cottage cheese.
- Lavash roll will taste better if the layers of unleavened dough have time to soak a little with the sauce. For this reason, stuffing rolls is better for some time before the arrival of guests, about an hour. Consider, if the pita will soak in the sauce for too long, it can also be soaked, so for a day or more it is also undesirable to make rolls of pita.
- So that during the time it is soaked with filling or cooled (sometimes the rolls need to be cooled before serving), the lavash does not dry, the roll can be wrapped with foil or with food film. In addition, it will help give the rolls the desired shape.
Lavash rolls can be made small, designed for one portion, or large, so that later you can cut them into small pieces (1-2 cm), spread them nicely on a dish and serve to the festive table. The first option is more suitable for homemade feast, the second - for the buffet.
Filling of crab sticks
Composition:
- crab sticks - 0, 2 kg;
- chicken egg - 2 pcs .;
- hard cheese - 150 g;
- garlic - 2 cloves;
- mayonnaise - 100 ml;
- fresh greens - 100 g.
Method of preparation:
- Crab sticks can be used chilled or frozen. If you choose the last option, surimi will have to be thawed at room temperature, so they must be removed from the refrigerator beforehand. Using a microwave to defrost crab sticks is not recommended, because of this, their structure can be broken, and they will resemble rubber.
- Cut the crab sticks into small pieces of arbitrary shape.
- Boil eggs, cool, peel. Grate on a coarse grater.
- Wash, dry with a napkin and finely chop fresh greens with a knife.
- Chop cheese on a fine grater.
- Crush the garlic with a hand press.
- Combine all the ingredients by adding mayonnaise. Stir.
The filling is distributed over the entire surface of the pita, after which it needs to be rolled into a roll and wrapped in plastic wrap. Before serving, roll the roll out of the fridge, free from film and cut into pieces and a half centimeters. It remains to spread the rolls on a plate, decorate with parsley sprigs.
Stuffing with cottage cheese with pickled cucumber
Composition:
- cottage cheese - 0, 2 kg;
- garlic - 1 clove;
- pickled cucumbers - 100 g;
- mayonnaise - 50 ml;
- fresh greens - 50 g.
Method of preparation:
- Curd the curd through a sieve so that it acquires a delicate texture.
- Add mayonnaise and garlic passed through a press, whisk with a blender.
- Finely chop the washed and dried greens.
- Cut the pickled cucumbers into small pieces, pre-cutting the tips. Drain out of cucumber juice - it is not needed.
- Put greens and shredded cucumbers into the curd sauce, mix well with a spoon.
After the pita bread has been smeared with cream and rolled into a roll, it should be put into the fridge for at least an hour. It is better to cut the roll before serving to the table. Its fresh aroma can hardly leave your guests indifferent.
Stuffing from champignons and melted cheese
Composition:
- processed cheese - 0, 2 kg;
- mayonnaise - 20 ml;
- champignons - 0, 2 kg;
- onions - 100 g;
- butter - how much will leave;
- salt, pepper - to taste.
Method of preparation:
- Wash the champignons and dry them immediately, blotting with a towel. Do not allow them to be in water for a long time, otherwise they will swell too much.
- Cut the mushrooms into small cubes.
- Remove the husks from the bulb. Finely chop the onion.
- Melt a small piece of butter in a pan. Put the onion and fry it on low heat until it becomes transparent.
- Add the mushrooms and fry them with the onions until all the juice that has come out of the mushrooms is evaporated from the pan.
- Pepper and salt to taste, mix and remove from heat.
- Grind grated melted cheese. It will be easier to do if you temporarily put the cheese in the fridge.
- Mix cheese chips with mayonnaise.
- Combine cheese with mushrooms, mix thoroughly.
Spread pita bread with mushroom paste, make a roll out of it. Wrap it in film, leave for an hour, so that the dough is soaked with sauce. Serve, cut into pieces of 1-1, 5 cm.
Stuffing with lightly salted salmon
Composition:
- cream cheese - 50 g;
- salted salmon - 0, 3 kg;
- lemon juice - 20 ml;
- fresh dill - to taste.
Method of preparation:
- Cut the salmon into thin layers. Make sure that there are no bones in it. If necessary, remove all the bones - they should not get into the filling in any case.
- Finely chop the dill.
- The filling should be laid out on the pita layers: first, it is smeared with cheese, sprinkled with dill, then laid out salmon, sprinkled with lemon juice.
Then everything is simple: pita bread should be rolled up and put in a refrigerator until the guests arrive. Before serving, cut into pieces. Such rolls will be an excellent snack to white wine, champagne.
Stuffing with Korean carrots and minced meat
Composition:
- tomatoes - 0, 2 kg;
- Korean carrots - 150 g;
- minced meat - 0, 3 kg;
- sour cream - 100 ml;
- vegetable oil - 40 ml;
- salt, spices - to taste.
Method of preparation:
- Mince salt, pepper, fry until cooked in vegetable oil.
- Tomatoes thinly slice.
- Sour cream grease pita, put on it the stuffing.
- Sprinkle Korean carrots, spread tomatoes on top.
- Roll up the pita bread roll, cut into large portions.
Such rolls should be served immediately after cooking. The amount of filling is enough for 2 pita. If desired, the rolls can be cut into narrower pieces and serve to the buffet table.
Korean-style cheese and carrot stuffing
Composition:
- Adyghe cheese - 0, 2 kg;
- Korean carrots - 0, 2 kg;
- fresh greens - 100 g;
- mayonnaise - how much will go.
Method of preparation:
- Finely chop the greens with a knife.
- Cheese crumble or rub.
- Chop carrots with a knife.
- Mix cheese, carrots and greens, adding just as much mayonnaise as needed to combine the ingredients into the total mass.
Distribute the filling on the pita bread, make a roll. Serve the dish to the table not earlier than in an hour, otherwise the pita will not have time to soak in the sauce. Before serving, cut the roll into thin pieces.
Stuffing with sausage
Composition:
- boiled sausage - 0, 2 kg;
- carrots - 100 g;
- fresh cucumber - 100 g;
- fresh greens - 50 g;
- mayonnaise - 100 ml.
Method of preparation:
- Wash carrots, peel and finely grate.
- Cut the cucumber into small cubes. Ideally, it should be cleaned before this - then the filling will be more tender.
- Cut the sausage into small cubes.
- Mix the ingredients by adding chopped greens and mayonnaise.
Next, the roll of pita is prepared in the usual way, that is, the filling is distributed over the pita, it rolls into a roll and is cut into not too thin pieces. Instead of sausage for cooking this dish, you can use boiled or smoked chicken breast, beef tongue or veal. The taste will, of course, change, but not worsen.
Canned fish filling
Composition:
- tuna in own juice (canned) - 0, 2-0, 25 kg;
- chicken egg - 3 pcs .;
- hard cheese - 100 g;
- greens - to taste.
Method of preparation:
- Put the canned goods from the jar into the bowl, pour the juice into it. Carefully mash canned fork.
- Finely rub the cheese, mix with the crushed canned food.
- Boil the eggs and, finely rubbed them, add to the other components, mix.
- Add chopped greens to the filling and, if necessary, quite a bit of mayonnaise.
Smearing the pita with the resulting pate, roll it into a roll and remove at least half an hour in the cold. Serve chopped into small pieces.
Stuffing with garlic and tomatoes
Composition:
- soft cheese - 0, 3 kg;
- tomatoes - 0, 3 kg;
- garlic - 3 cloves;
- fresh greens - 100 g.
Method of preparation:
- Cut tomatoes into thin semi-circles and set aside to drain excess juice from them.
- Mix the missed garlic with soft cheese.
- Smear the lavash with cheese paste, spread the tomato slices on top. Sprinkle with chopped greens.
Roll the roll out of pita bread and be sure to put it in the fridge for at least an hour. Before serving, cut into thin pieces and spread on a platter. Rolls look very bright and appetizing, their savory taste will not disappoint you either. If you like spicy dishes, you can sprinkle red pepper before filling the pita bread into a roll.
Chicken liver filling
Composition:
- chicken liver - 0, 3 kg;
- onions - 100 g;
- cream - 100 ml;
- vegetable oil - how much will leave;
- salt, pepper - to taste;
- fresh cucumber - 0, 2 kg.
Method of preparation:
- Rinse the liver, cut into not too small pieces.
- Chop the peeled onions into medium sized pieces.
- Fry the liver with onions until tender, transfer to the blender bowl.
- Add the cream and whip the ingredients, turning them into a pie. Salt and pepper it to taste.
- Grate a cucumber on a grater with large holes.
After smearing the pita bread with pate, place the cucumbers on top, then form a roll. Before serving, cut into small pieces. For the holiday feast, this option of filling is hardly suitable, but for a family dinner it will be just right.
Cheese filling for fried rolls (portion)
Composition:
- chicken egg - 5 pcs .;
- hard cheese - 0, 3 kg;
- green onions - 50 g;
- milk - 80 ml;
- mayonnaise - 30 ml;
- sour cream - 30 ml;
- flour - how much will leave;
- vegetable oil - how much will leave;
- salt, spices - to taste.
Method of preparation:
- Grate the cheese, mix it with mayonnaise and sour cream.
- Boil 3 eggs. Cool, peel and chop finely.
- Chop green onions with a knife.
- Mix onions and eggs with cheese.
- Cut the pita bread into several pieces, grease each one with a filling. Roll into rolls.
- Beat the remaining eggs with milk, salt, and spices. With the help of flour thicken to the consistency of thick cream.
- Dip each roll into batter and fry in boiling oil on all sides.
Such rolls can be served both hot and cold. In any case, you will enjoy the result.
Sweet stuffing for pita roll
Composition:
- apples - 0, 6 kg;
- chicken egg - 1 pc .;
- lemon - 1 pc .;
- butter - 50 g;
- sugar - 20 g;
- vanilla sugar - 5 g;
- cinnamon - 5 g.
Method of preparation:
- Wash and dry apples. Peel, cut out the core. Cut the apples into small cubes.
- Squeeze juice from lemon. Pour them over the apples, sprinkle them with sugar, mixing it with vanilla sugar and cinnamon.
- Fry the apples in melted butter and place on the pita bread, spread it over the surface. Use only half of the filling for now, do not reach the edges a bit.
- Cover the second pita bread, put the remaining filling on it, roll everything into a roll.
- Put on a greased baking sheet, brush with egg yolk.
- Send to an oven heated to 180 degrees and bake for 20-30 minutes.
Before serving rolls should be cut into not too small pieces. You need to use a very sharp knife, otherwise the roll will crumble.
The recipes for toppings for lavash are not limited to the ones listed above, since each housewife, taking one of the recipes as a basis, introduces something of her own. Having shown your imagination, you, too, will surely be able to invent your own unique recipe for filling for pita bread rolls.
