Thin lavash is a rather popular product in modern cooking. With his participation, many different dishes were invented, both complex and very simple. Lavash can be baked, fried, prepared on its basis cold snacks, pies. It is permissible to supplement it with sweet or salty foods. The imagination of a cook here can be limitless.
Today we are preparing a delicious roll, which does not require heat treatment, but belongs to cold snacks. The main component of the filling will be crab sticks, which will be complemented by cheese, eggs and herbs.
To make the roll softer, it is better to combine hard cheese with processed cheese. All layers of lavash are smeared with mayonnaise. The appetizer comes out tasty and satisfying, very beautiful in the context.
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Ingredients:
Thin lavash - 3 sheets (180 gr.)
Crab sticks - 300 gr.
Eggs - 2 pcs.
Hard cheese - 200 gr.
Processed cheese - 1 pc.
Mayonnaise - 200 gr.
Dill - bunch
Salt to taste
How to cook:
To make a stuffed pita roll at home, prepare the products according to the list.
Divide the lavash into 3 equal parts. Place the first sheet on a flat surface. Apply mayonnaise on top, spread the sauce strips with a spoon around the entire perimeter, well covering the edges of the pita bread.
Next, grate two types of cheese on a coarse grater. Put all the resulting shavings on a sheet soaked in mayonnaise.
Rinse the dill, dry. Remove thick stems, chop small leaves. Lightly add a handful of chopped dill to the cheese. Determine the amount of greens yourself, but keep in mind that a large amount of it can overshadow the taste of the main components of the roll.
Put the second piece of pita bread on top of a sheet with cheese filling, also cover it with mayonnaise sauce. Free the crab sticks from the wrapping, chop them as finely as possible or grate (optional). Then cover the second tier of the future roll with them, evenly distributing it over all areas.
Next, lay the last third sheet, similarly greased with mayonnaise. Boil the eggs in advance so that they have time to cool. Peel them, then grind them with a grater. Pour the egg shavings onto the next sheet of pita bread. Cover the eggs with a little dill too.
When all the layers are formed, roll the blank into a tight roll. While rolling, try not to damage the integrity of the upper tier.
Wrap the bundle in plastic on all sides so that it does not get chapped. Then put it in the refrigerator for 12 hours (it can be longer). During this time, the mayonnaise will saturate the lavash and all the ingredients well, making the roll soft and tender.
Cut the soaked crab rolls into pieces and serve.
Bon Appetit!
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