Lavash Cheese & Herb Roll
Thin lavash wrapped around a creamy cheese filling, grated hard cheese, garlic, and fresh herbs, rolled tightly and sliced into rounds.
- Time
- 45 min
- Serving
- 322 kcal
- Ingredients
- ≈ $1.38
- Protein
- 12 g
Ingredients
- 1 Thin lavash flatbreadpack 250 g ≈ $2.50 50 g
- 2 Cream cheesepack 140 g ≈ $1.80 30 g
- 3 Hard cheesepack 200 g ≈ $2.70 20 g
- 4 Garlic≈ $10.00 per kg 2 g
- 5 Dillpack 50 g ≈ $1.80 3 g
- 6 Green onionspack 50 g ≈ $1.30 4 g
- 7 Mayonnaise 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix farmer’s cheese with minced garlic4 and mayonnaise; grate the hard3 cheese finely and chop the herbs.
Lay out the lavash on a flat surface and spread the cheese mixture evenly in a thin1 layer to the edges.
Sprinkle with the grated cheese and herbs.
Roll tightly into a log from the short end, wrap in plastic, and chill for 30 minutes.
Slice into 2 cm (¾-inch) rounds with a sharp knife and arrange cut-side up.
Tips
- Why it works
- Chill the roll for 30 minutes so it holds its shape when sliced; warm lavash softens and sticks unevenly.
- Substitutions
- Replace mayonnaise with 5g sour cream for a lighter texture. Use feta (20g) instead of hard cheese for tanginess.
- Common mistakes
- If the roll cracks when slicing, the lavash was too dry or the filling was packed too tightly. Press gently before rolling.
- Storing and reheating
- Eat within 2 days. Reheat slices in a toaster or microwave for 15 seconds to soften cheese.
- Serve with
- Pair with cucumber slices and a cold drink for a simple afternoon snack.
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