Skillet Lavash with Cheese and Herbs

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 80 g
2. 2 Suluguni cheesepack 300 g ≈ $6.00 90 g
3. 3 Dillpack 50 g ≈ $1.80 8 g
4. 4 Green onionspack 50 g ≈ $1.30 12 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.5 pcs
6. 6 Sunflower oil 8 ml
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the suluguni² and finely chop the dill³ and green⁴ onion.

2. Mix the cheese with the herbs and a pinch of salt.

3. Cut the lavash into 2–3 strips, add the filling, and fold into tight pockets.

4. Lightly beat the egg with a fork and brush a thin¹ layer over the outside of the pockets.

5. Heat a skillet with oil over medium heat.

6. Fry the pockets for 2–3 minutes per side, covered, until the lavash is crisp and the cheese has melted.