Stuffing for pita bread — simple recipes for a tasty snack at home
Armenian lavash is an unleavened white bread in the form of a thin cake made from wheat flour, which is distributed mainly among the peoples of the Caucasus, Iran, Afghanistan and other regions of Asia.
Today it is widely used in our country. It can easily be found in the grocery store, namely in the bread department. If desired, you can bake yourself, but if there is no time, then the one bought at the store is fine.
Pizza, lasagna, pies, pies, snacks are made from it. Thin pita bread is universal, and I suggest making rolls from it, and for rolls you need filling. That is what will be the topic of our review.
In order to choose the right filling for pita bread, you need to take into account that pita bread itself has an unpleasant taste. Therefore, the filling for lavash can be fish, salty, spicy, cheese, vegetable, meat and even sweet.
Everything that is in the fridge is suitable for a daily snack, and for the feast — noble sorts of fish, caviar, etc. In this case, a lot of time and labor costs are not required, but the result always pleases.
I offer you a variety of options for filling and cooking this dish.
- Thin Armenian cake — 1 sheet
- Chicken eggs — 3 pcs.
- Hard cheese — 250 g
- Greens (dill and / or parsley and / or cilantro) — 1 bunch
- Crab sticks — 200 g
- Mayonnaise or tartar sauce — 3 tbsp. l
To start, prepare all the ingredients. Boil chicken eggs, free from the shell. My greens, lightly towel dry. Crab sticks thawed at room temperature.
Green chop chopped. The more green the better. You can use any, according to your desire. Chopped greens mixed with mayonnaise. Take the peeled eggs. Separate the whites from the yolks. Chop finely individually, or grind with a grater.
Crab sticks grated.
Cheese is also grated. Take ready pita. Most of them have rounded edges. We need to make it rectangular with a knife.
To begin with, the entire surface of the cake is evenly greased with greens and mayonnaise sauce.
Then layers evenly lay out the crab sticks, hard cheese, eggs. The final layer will be a mixture of greens and mayonnaise.
Fold the sheet with the filling as tight as possible so that all the components are pressed against each other. Better rolled roll tightly wrap cling film, put in the refrigerator for 1-2 hours for impregnation. In order not to deform the roll when slicing, it is necessary to cut it with a sharp knife.
- Thin pita bread — 2 pcs.
- Chicken Breast — 200 g
- Cream cheese — 200 g
- Salad leaves — 1 bunch
- Dill greens — 1 bunch
- Mayonnaise — 250 g
My chicken breast. We put stew in salted water until done. Cool the finished breast, cut into small cubes.
Finely chop dill greens, mix with mayonnaise. To speed up the process, you can simply beat the greens and mayonnaise with a blender. We spread rectangular pita bread evenly with melted cheese.
Top cover with whole leaves of lettuce, so that the entire surface of the cake was closed.
We put the second leaf of the cake and lubricate it with a mixture of greens and mayonnaise.
On top of the entire surface lay chicken. We roll up into a dense roll. We clean in the refrigerator for 1-2 hours. Before serving, cut the roll with a sharp knife.
Pita bread stuffed with minced meat cooked in the oven
- Pita 1 sheet
- Minced meat 0.5 kg
- Bow 1 pc.
- Sour cream 200 ml
- Olives (canned) 1 can
- Eggs 1 pc.
- Milk 0.5 tbsp.
- Hard cheese 150 g
- Salt to taste
- Vegetable oil — for frying
Finely chop the onion, fry in butter until half cooked. Add minced meat, fry everything on medium heat until cooked. We salt, we pepper. Cool the prepared stuffing.
Thin cake smeared with sour cream. Top lay out the cooled filling. Distributed over the entire surface. Then top lay out the chopped greens. Next, sprinkle with grated cheese. Slice the olives, put them on top. Firmly fold a sheet of tortillas into a roll. We roll up a roll in a spiral, we place in a baking dish.
Beat egg with salt, milk. Rub 50 g of cheese, mix everything thoroughly. Pour the resulting mixture into a roll, set in an oven preheated to 180 degrees for 30 minutes. Baked roll served chilled.
- Armenian pita bread — 2pcs
- Half-smoked sausage — 600 g
- Homemade mayonnaise — 300 g
- Cheese «Russian» — 400 g
- Chicken egg — 4 pcs.
- Dill — 1 bunch
- Mustard — 2 tbsp.
Clean the sausage, cut into small cubes or strips.
Plast the cake with grease first mustard, then mayonnaise. Put the sausage on top. On the sausage grate cheese on a coarse grater. From above we rub the hard-boiled eggs. All sprinkle with greens. We turn in «sausage». Wrap cling film, send in the fridge for 2-3 hours. Chilled roll cut into portions with a sharp knife.
The recipe for stuffing pita bread from minced meat, tomato and carrots
- Armenian pita bread (thin) 3 sheets
- minced meat (pork + beef) 300-400 g
- onion 1 pc.
- carrots 1 pc.
- 1-2 tomatoes
- cheese (Russian type) 50 g
- 1-2 cloves of garlic
- lettuce leaves
- parsley, dill
- freshly ground pepper
Peel the onion, chop finely. Grate carrots on a coarse grater. Heat vegetable oil in a pan, fry onion. After 3 minutes, add carrots, fry everything until half cooked. Then add the stuffing, fry until complete readiness, stirring occasionally. We salt, we pepper. Cool ready minced meat.
Slice the tomatoes. Cheese rubbed on a coarse grater. Lettuce leaves wash, towel dry. Garlic peel, pass through the press. Mix mayonnaise with garlic. Chop greens.
Expand the sheet of pita. Liberally grease with garlic mayonnaise. Top lay out a layer of minced meat. Sprinkle with chopped greens. The second leaf of lavash is greased with garlic sauce from two sides, put on mincemeat.
On the surface of pita bread we lay out lettuce leaves. Lay the tomatoes on top of the leaves, grease with mayonnaise.
The third leaf of pita is also greased on both sides, put on top of the tomato. Sprinkle with grated cheese. Carefully wrap everything in a roll. We remove in the refrigerator for impregnation for 2-3 hours. Ready roll cut portions, served on the table.
Pita bread stuffed with potatoes and mushrooms, fried in a pan
- pita thin 2 pcs.
- potatoes (raw without peel) 500 g
- onion 1 pc.
- garlic (cloves) 3 pcs.
- mushrooms (boiled) 100 g
- potato broth 50 ml
- greens (any) 1 bunch
- vegetable oil for frying onions 3 tbsp. l + butter for roasting rolls
- salt to taste
Boil potatoes in salted water until cooked. At this time, clean the onions, chop finely, fry in a pan to a translucent state. Finely chop the mushrooms and greens, skip the garlic through the press. Potato strain off water. Leave about 50 ml of broth. We make mashed potatoes with the addition of decoction. Puree mix with mushrooms, onions, herbs and garlic, if necessary, salt and pepper.
Puree divided into 2 parts. We unfold a sheet of tortillas, coat with one half of the puree, cover with the second sheet, coat with the second half of the puree.
We twist the cake into a roll, with a sharp knife we cut into portion pieces about 2 cm wide. To prevent the rolls from frying, they can be fixed with toothpicks at the edges.
Fry them from both sides in a pan with the addition of vegetable oil. Serve rolls hot.
- Armenian pita bread (thin): 2 leaves.
- Eggs: 5 pcs.
- Chinese cabbage: 400 gr.
- Natural yoghurt: 200 gr.
- Salt, pepper: to taste
Cabbage finely shred. Add some water, simmer on medium heat until soft (5-7 minutes). Add salt, pepper. Cool cabbage.
Cook eggs hard-boiled, finely cut.
We open a sheet of cakes, grease it with yogurt, prisalivaem. Spread half the cabbage on a sheet, then half the eggs. On top of the filling lay out the second sheet, also grease with yogurt and lay out the remaining cabbage and eggs.
Fold the sheets into a thick roll and remove in the cold for impregnation. Before serving, cut into portions.
- Pita thin 2 pcs.
- Cottage cheese 300-400 g
- Sour cream 3 tbsp. l
- Garlic 2 cloves
- Salt 1-2 pinch
- Greens 2-3 tbsp. l
To begin with my chosen greens, finely chop. It can be varied to your taste.
In a deep bowl lay out cottage cheese. If it is too wet, it is necessary to squeeze it. If the cheese is rather dry, you can dilute it with 2-3 tablespoons of sour cream. Peel the garlic, squeeze it into the curd through a press. Salt, mix everything thoroughly with a fork or blender.
We have a cake on the table. Evenly distribute half of the filling on its surface. Twist neatly roll. Do the same with the second sheet. Wrap the rolls in cling film and transfer to the refrigerator overnight. Chilled rolls cut and serve.
Simple and tasty sweet fruit and nut filling
- Thick sour-sweet syrup, separated from any jam, — 30 ml.
- Thin pita bread — 1 pc. size 40 cm × 1 m.
- Dried apple slices — 120 g
- Meat dried apricots — 100 g
- Prunes without stones, you can take dried — 80 g
- Kernels of peeled nuts, preferably walnuts — 50 g
- Iced sugar — 50 g
Dried fruits thoroughly washed through a colander. We put them in boiling water for swelling for 20-30 minutes.
After that, we pour out the water and, with the nuts, skip it through a wet meat grinder. It is necessary to moisten it in order that the fruit mass does not stick to the bell and screw.
In the resulting mixture pour fruit syrup, mix with a fork. This is a filling. It is spread over the cake, ensuring uniform application.
We take a wide edge and roll into an oblong «sausage». Now we have to cut it, for this it is better to take scissors with long blades. Sprinkle with powdered sugar before serving.