Pies are a very tasty thing, and lavash pies are even tastier, according to some. Although, to be honest, I myself do not understand the reasons for such a love for lavash "wrappers" at all. They call it the "shawarma effect", probably many have noticed it.
Offer shawarma to many children (especially adolescents) - they will sweep away in five minutes, lick their lips and ask for more. Put all its ingredients on a plate in separate piles, offer pita bread to all this, look at you through the eyes of an offended Bambi and know:
-Yeah, again chicken, again cabbage salad, and I can't see all these sauces of yours anymore ...
Therefore, all kinds of lavash rolls are a real salvation if a hunger strike is declared at home, and you do not want to break it by forceful methods according to the principle "you want to eat, you eat something yourself."
Another variation of such rolls is tear-off pies. It turns out quickly, conveniently, and, as the home-grown people say, delicious (I am periodically outraged by this, especially if some time before that they twirled their nose from home-made puffs or strudel).
Making such pies is not difficult at all. You just need to grease a couple of pita breads with the filling, wrap them very tightly (the density is important here), and then cut them into pieces of 5 centimeters in length.
Well, and then we collect the pie.
At the bottom of the form we put a piece of pita bread, cut to its diameter. This piece will be the bottom of the pie. However, if you are too lazy to cut, you can do without it. Then we grease it with a beaten egg, and, smearing each piece of the roll with it, we lay their shape "on the butt", that is, one cut up, the other down.
We bake for fifteen minutes at a temperature of 180 degrees.
And now about what can be used for the filling.
One of my favorites is smoked chicken, cheese and onions.
Cut the smoked chicken into pieces, three cheese, and fry the onion cut into small cubes until golden brown. Stir all this well, you can add a little oil to the mass, in which the onions were fried, so that it becomes more "viscous".
It is very good to diversify such filling with pre-fried mushrooms. It turns out delicious!
But if you add mushrooms, you do not need to fry the onion or fry it minimally: then the filling will somewhat remotely resemble the beloved (also by many) julienne.
But this filling is more complicated. It is made from chicken cheese, tomatoes and herbs.
Cut the boiled chicken into thin slices, rub the cheese on a coarse grater. Cut into cubes a fleshy (not very juicy, but fleshy) tomato. Finely chop a bunch of greens and a medium red onion. We mix all this, add some salt if necessary, and whoever likes it sharper can also add garlic.
We wrap it in rolls, cut it according to the scheme described above, collect the pie and ...
After about twenty minutes, again, bon appetit.
The main thing is, when the family members gobble up this creation, not to recall with offense that they considered the recent filo roll, which killed half a day, as commonplace, and here - lavash! Hastily! They eat... Eh, villains!