Lavash with cottage cheese and dill
Lavash with cottage cheese, cucumber and dill, rolled into a roulade.
- Time
- 5 min
- Serving
- 223 kcal
- Ingredients
- ≈ $1.25
- Protein
- 7 g
Ingredients
- 1 Thin lavash flatbreadpack 250 g ≈ $2.50 50 g
- 2 Cream cheesepack 140 g ≈ $1.80 30 g
- 3 Dillpack 50 g ≈ $1.80 5 g
- 4 Cucumbers≈ $3.67 per kg 50 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the cucumber4 and dill3, pat dry, and break the greens into small sprigs.
Cut the cucumber4 into long strips about 0.8–1 cm wide.
Lay the lavash on a work surface, evenly spread the cottage cheese over the entire area, and sprinkle with dill3.
Place the cucumber4 strips along the lavash, roll into a roulade, and cut into portions; serve on a plate.
Tips
- Why it works
- Spread cottage cheese thinly so it doesn’t tear the lavash when rolling; thick layers make it heavy and hard to handle.
- Substitutions
- Use yogurt (30g) for cottage cheese if you prefer tangier flavor, or swap cucumber for shredded carrot (50g) for a sweeter bite.
- Common mistakes
- Overfill the lavash with cheese or cucumber. It’ll burst open when rolling; check if the roll feels tight but not bulging.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; reheat in a dry pan for 1 minute per side to crisp lavash slightly.
- Serve with
- Pair with a cup of strong black tea or a glass of kefir for a light, protein-rich afternoon bite.
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