Skillet Lavash with Cheese and Herbs
Crispy lavash pockets filled with stretchy cheese, dill, and green onion. They’re cooked in a skillet and make a quick, hearty dinner.
- Time
- 20 min
- Serving
- 599 kcal
- Ingredients
- ≈ $3.30
- Protein
- 29 g
Ingredients
- 1 Thin lavash flatbreadpack 250 g ≈ $2.50 80 g
- 2 Suluguni cheesepack 300 g ≈ $6.00 90 g
- 3 Dillpack 50 g ≈ $1.80 8 g
- 4 Green onionspack 50 g ≈ $1.30 12 g
- 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 6 Sunflower oil 8 ml
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate the suluguni2 and finely chop the dill3 and green4 onion.
Mix the cheese with the herbs and a pinch of salt.
Cut the lavash into 2–3 strips, add the filling, and fold into tight pockets.
Lightly beat the egg with a fork and brush a thin1 layer over the outside of the pockets.
Heat a skillet with oil over medium heat.
Fry the pockets for 2–3 minutes per side, covered, until the lavash is crisp and the cheese has melted.
Tips
- Why it works
- Fry on medium heat: the lavash dries and turns crisp in 2-3 minutes, and the cheese inside melts without burnt spots.
- Substitutions
- Swap the suluguni for 90 g of mozzarella or regular semi-hard cheese. The filling will be softer or firmer.
- Common mistakes
- A common mistake is too much filling: the envelope opens and the cheese leaks into the pan in the first few minutes.
- Storing and reheating
- Keep it in the fridge for up to 1 day and reheat in a dry pan for 3-4 minutes. It's best eaten fresh, while the lavash is crisp.
- Serve with
- Serve it for dinner with sliced cucumbers and tomatoes, or as a quick snack after school.
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