Mint-Stuffed Cheese Rolls in Lavash
A light, fresh breakfast of herbed cottage cheese wrapped in thin lavash with suluguni cheese—no cooking required. Perfect for a quick, savory morning.
- Time
- 10 min
- Serving
- 360 kcal
- Ingredients
- ≈ $2.66
- Protein
- 31 g
Ingredients
- 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 120 g
- 2 Suluguni cheesepack 300 g ≈ $6.00 35 g
- 3 Thin lavash flatbreadpack 250 g ≈ $2.50 40 g
- 4 Fresh mintpack 30 g ≈ $2.20 6 g
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash the cottage1 cheese with a fork until smooth.
Finely chop the mint, grate the suluguni2, and mix with the cottage1 cheese and a pinch of salt.
Lay out a lavash sheet, spread the filling in a thin3 strip, and roll tightly into a log.
Let rest for 5 minutes to soften, then slice into bite-sized pieces.
Tips
- Why it works
- Mash the cottage cheese with a fork so the filling isn't too dense and spreads easily on the lavash. If you don't mash it, the filling will fall out when you slice.
- Substitutions
- Use dried mint instead of fresh: 1.5 grams, soaked in boiling water for 5 minutes first. You can leave out the suluguni and add 10 grams of cottage cheese.
- Common mistakes
- If the filling leaks from the lavash when slicing, the cottage cheese wasn't mashed enough or the lavash is too thick. Check how firm the roll is before slicing.
- Storing and reheating
- Keep in the fridge for 1 day, wrapped in plastic wrap. Slice before serving and don't thaw. Don't freeze.
- Serve with
- Serve with tea or juice to soften the tang of the suluguni. Works for a quick breakfast at work.
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