Quick and original breakfast. Few ingredients, easy to make. And it turns out very tasty and satisfying - a crispy basket and tender cheese filling. Well, it's beautiful, of course.

Ingredients:
pita;
cheese;
egg;
greens.

The amount of ingredients depends on how many baskets you will be preparing. I have a 6 piece mold. I used one sheet of pita bread, one egg and 100 grams of Adyghe cheese.
Thin pita cut into squares. Grate the cheese on a coarse grater (any will do). Beat the egg with a fork and mix with cheese. Add some chopped greens.
Lubricate the molds with oil and place lavash squares in each, forming baskets. I did it in two layers. Trimmings will work too.

Fill baskets with cheese mixture. Send to preheated oven. Bake over low heat until golden brown. It took me 20 minutes.

Take the baskets out of the mold. Serve hot. Excellent with coffee, tea, cocoa. But I think wine would be good too. Especially if you add some olives or sun-dried tomatoes to the filling.

In general, the fillings can be varied to your taste. You can add fish or mushrooms, or vegetables, slices of ham or cottage cheese with herbs. A large field for experiments.

An excellent option for cooking beautiful and hearty snack there will be baskets of pita bread with salad. They are suitable for both the daily menu and the festive table due to their beautiful appearance.

Preparation description:

In the recipe you will learn how to cook pita bread baskets with salad. You won't have any trouble making them. festive table. Moreover, it will take you no more than 30 minutes! Lavash is an excellent basis for any snacks and allows you to cook very different dishes. You can fill such baskets with cheese mass, salad, meat stuffing or cottage cheese.

Ingredients:
  • Lavash - 3-5 Pieces
  • Egg - 3 Pieces
  • Cucumber - 1 piece
  • Crab sticks - 7-9 Pieces
  • Greens - 1 bunch
  • Mayonnaise - 3-4 Art. spoons
  • Salt - to taste
  • Pepper - to taste

Servings: 10-12

Cooking time: 30 min

How to cook Lavash Baskets with Salad:

Step 1. Cut the pita sheets into 10 cm squares. Lightly beat one egg with a fork and grease the center of one square with it, then place the second square on it at an angle to the first.

Step 2. Gently place the pita bread in a baking dish for cupcakes and send it to the oven preheated to 180 degrees for 10-15 minutes.

Step 3. Prepare the filling: cut boiled eggs into small cubes, crab sticks and cucumber. Salt and pepper to taste, add mayonnaise and finely chopped greens.

Step 4. Mix the salad well and stuff the baskets with it.

Enjoy your meal!

Video recipe "Baskets of pita bread with salad"

Prepared by: Elena Konova

Lavash rolls, lavash baskets and pies, lavash khachapuri

Lavash rolls with salted fish

Lavash rolls with salmon 2 types. Salted and smoked
It's simple and delicious.

Two different lavash- one for salted salmon, the second for smoked.
Spread thin pita bread with oil, sprinkle with finely chopped salmon and finely chopped boiled egg. You can add onion to pita bread with lightly salted salmon (but this is not for everyone). Or you can add something that salmon is usually delicious with.
Roll pita bread with salmon into a tube ("sausage"). When serving - cut into pieces, place ready-made pita rolls on a dish, after decorating the dish with lettuce leaves. sprinkle a little lemon juice.

Roll with salmon

Spread pita bread with melted cheese (Viola in a jar, or Druzhba, or Shrimp). Put lettuce leaves on top, slices on it slightly salted salmon. Roll into a roll, wrap in cling film and refrigerate. Eat the next day, because it is especially tasty when soaked

Enjoy your meal




Lavash baskets

Take thin pita bread, cut out circles of the size you need (to fit the mold), cut with scissors, grease them on all sides with vegetable oil. I first cut out one circle, try it on the mold, if it fits, then fold the pita several times, put the finished circle on, and cut out several circles in one fell swoop. Take two circles (greased with vegetable oil), put in a mold, pour peas on top.
In order for the pita bread to take the desired shape, you need to take it by the edges and, as it were, plant it in a mold, lay the edges a little.

Bake in preheated to 200 gr. oven, do not go far, cook very quickly, reddened, take out. Let cool in the mold.

We pour out the peas, it can stick a little because of the oil, this is not a problem, it comes off very easily when you gently clean it with a spoon. Baskets are fragile, be careful with them.

Salad for baskets should not be wet, cheese-based salads work well


Lavash pies

Along with pies from yeast dough there are many varieties of pies from thin lavash.
These pies are good because they require a minimum of effort. You just need to buy a few thin pita breads and lay the filling. In terms of taste, such pies are in no way inferior to yeast pies. And their internal structure turns out to be layered.
The fillings in these pies can be very diverse - both sweet and salty.
It is preferable to use products that have already undergone heat treatment (stew, vegetables) or that do not need such treatment (cottage cheese, berries) as a filling.
To soften the sheets of pita bread and to bind the layers in such pies, a mixture of sour cream / kefir with eggs is always used.
For housewives who have little time to cook, pita pies are a great help.

Compound
1~2 sheets of thin lavash, stuffing

Sauce
250~500g sour cream or kefir, 2 eggs, [salt, pepper, garlic] - for salty pies, [sugar, vanillin, lemon zest] - for sweet pies

For reference, a lavash sheet has dimensions of 70 x 55 cm.

THE FIRST LAVASH PIE I-NETA

The lavash pie recipe was first published on the Culinary website in 2000, and since then it has spread victoriously to other culinary websites.
Here is the original recipe:
it turns out a product similar to the one that is sold in the stalls near the metro and is called "khachapuri" or "achma".

Need:
Armenian lavash, 1 pack (3 or 4 sheets)
kefir 0.5 liters + 2 eggs
cheese - grated coarse grater 100 grams or a mixture of cottage cheese and cheese
margarine.

Preparing is simple: The form is smeared with margarine and 1 or 2 sheets of pita bread are placed in it so that the edges hang down, so that later they can close the filling with them.
The rest of the pita bread is torn into pieces of arbitrary shape, dipped in kefir with eggs, squeezed a little and put into the mold in such a crumpled form. Then all this is sprinkled with cheese or cheese with cottage cheese, covered with the hanging ends of a large sheet, the remains of kefir are poured on top and pieces of margarine are laid out.
Bake for 20 minutes until crusty.
Taste - great

How to cook khachapuri from pita bread?

Cake for all occasions. It takes only half an hour to cook, any variations are possible with the filling - from cottage cheese with cheese to potatoes with mushrooms or meat, fish. In any case, it turns out very tasty.

What you need for cooking

Lavash packaging (it should contain three sheets)
500 grams of cottage cheese
200 - 300 grams of cheese or Adyghe cheese
five eggs
A glass of milk
Small bunch of fresh herbs
Salt and spices to taste
A little sour cream and cumin for sprinkling

Cooking

Knead the cottage cheese with a fork (it should be dry and greasy), rub the cheese on a coarse grater, Adyghe cheese can be broken into small pieces or also grated. Finely chop the greens. We mix cottage cheese, cheese, greens, break five eggs into it, salt to taste. Stir and pour in a glass of milk. Once again, mix well.
Put a sheet of pita bread on a baking sheet, evenly distribute half of the filling over it. We cover with a second sheet and also lay out the filling on it. We put the third sheet of pita bread on top, grease it with sour cream, sprinkle with caraway seeds and put the cake in the oven. bake at 180 degrees for about twenty minutes

SALTED LAVASH PIES

For salty pies, meat, vegetable, cereal, cheese, egg and mixed fillings are used.
Salt is added to the sauce and garlic, pepper and various dried or fresh herbs are added to taste.
If the filling is dry and crumbly, the sauce can be mixed directly into it.
If the filling is sufficiently connected (for example, vegetable stew), then the sauce is smeared with pita sheets.

SWEET LAVASH PIES

Sweet pies are stuffed with fruits, berries, different types jams, dried fruits, cottage cheese.
The simplest sweet pie is pita bread smeared with a standard sauce with added sugar.
There is a variant of a jellied sweet lavash pie - put 2-3 sheets of lavash in the mold so that the long edges hang down. Fill the formed cavity with stuffing and pour sauce over it. From above close the edges of the pita bread.

ASSEMBLY OF LAVASH PIES

Lavash pies are assembled in layers - a layer of pita bread, a layer of filling, etc.
If the filling is dry, then the pita sheets must first be greased with a sauce made from a mixture of sour cream and eggs.
If the filling layer is thick and heavy, then you need to put 2 pita bread together to avoid tearing.


You can collect the cake both on the table and directly in the mold.
In the first case, the pita bread is spread on the table, smeared with sauce, and the filling is laid out.

You can wrap pita bread either in an envelope, or by collecting a lump of it. The second method is preferable, because. then the layers will be arranged randomly and there will be air gaps between them, which will allow the cake to bake better and be prettier on the cut.


In the second case, the pita bread is laid out on the table, slightly moistened with sauce (it is very convenient to use a culinary brush for this) and placed in a mold so that the edges hang down.


Then the second sheet is also smeared and laid in the same way.
Half of the filling is laid out in a mold, covered with the ends of the second pita bread. The second part of the filling is laid out, closed with the edges of the first sheet. The rest of the sauce is poured on top.


The pie pan can be greased with butter (vegetable or butter) or, more preferably, lined with baking paper at the bottom.

BAKING LAVASH PIES

If a ready-made filling is used in the pie (that is, which does not require long-term heat treatment), then the top of the pie should be smeared with the rest of the sauce and baked at t=180~200°C until browned.
In the case of a raw filling, the top of the pie should be covered with foil and baked at t = 220 ° C from 30 minutes to 1 hour - until done. Then remove the foil and lightly brown the top.

STORAGE OF LAVASH PIES

If the cake is not eaten on the first day, then it must be tightened with plastic wrap or placed in a container with a lid and stored in the refrigerator.
For longer storage, the finished cake can be frozen.


Lavash pie with cheese

The cake is salty, soft, tender, moist. Can be served with both coffee and beer. I liked it better when it was warm.

Compound
1 sheet of thin lavash (size 70x55cm), 250~300g cheese, 1.5 cups kefir, 2 eggs

Chatter eggs with kefir.
Break the pita leaf in half. Pour 2~3 tablespoons of kefir mixture onto half of the sheet and spread evenly (it is convenient to spread with a cooking brush). Lay in a mold with a diameter of 20 cm so that the pita bread follows the contours of the mold.

Do the same with the second half of the pita bread - spread and put in a mold. Pour about 1/3 cup of kefir mixture.


Mix the remaining kefir mass with grated cheese. Put half of the cheese mass into a mold and close the hanging ends of the top sheet of pita bread on top.

Lay out the second part of the cheese. Close the edges of the bottom sheet of pita bread. Coat the top with cast kefir mass.

Place in the oven at t=200~220°C until the surface is browned (~10 minutes).


Lavash roll with minced meat

Simple and delicious pie
Compound
1 sheet of thin lavash (size 70x55cm), 500g minced meat, 1 large onion, 3 eggs, 50g sour cream, ~0.5 tsp salt, pepper, greens if desired

Finely chop the onion and fry vegetable oil over medium heat until soft and lightly browned.
Add fire to max. Put minced meat in a pan with onions. Salt and pepper.
Fry with constant stirring for 2~3 minutes. The minced meat should turn white, but the juices should not evaporate.

Cool mince until warm.

Whisk the eggs and stir in the mince. If desired, you can add finely chopped greens.

Lavash spread on the table and evenly spread with meat filling. Roll the pita bread into a roll. Roll the resulting roll into a spiral and place in a greased form d=26~28cm.
Attention! Spreading and twisting the roll must be done very quickly, otherwise the pita bread will get wet and tear.

Brush the top of the pie with sour cream.

Put in an oven preheated to t=180~200°C for 30 minutes.
If the top is browning too quickly, cover with foil.



Lavash pie with minced meat and potatoes

Tasty, satisfying, fast.

Compound
2 sheets of thin lavash (size 70x55cm), 200~300g sour cream

Filling options
1. 1kg minced meat (meat+onion+salt+pepper)
2. 500g minced meat (meat+onion+salt+pepper), 300~500g potatoes
3. 500g minced meat (meat+onion+salt+pepper), 100~150g rice

Pre-prepare the filling.
2nd option
Peel potatoes, cut into small cubes and put in boiling salted water for 3~5 minutes. Drain the water.

3rd option
Boil rice in salted water until tender. Drain the water.

Mix minced meat with sour cream. In the case of options 2 and 3, add potatoes or rice to the minced meat.

Arrange 2 sheets of pita bread on the table on top of each other (do not lubricate the sheets with anything).
Spread the entire filling on 2/3 of the pita area, i.e. so that one end of the pita bread remains free.

Bend the free end of the sheet onto the filling.

Bend the other end of the sheet. Those. you should get a structure with alternating layers of minced meat and dough. Lavash sheet should be folded in three.

If desired, the resulting rectangle can be folded in half again, after smearing pita bread with sour cream. But in this case, there is a possibility that the pita bread will tear at the fold.
Place the cake on a baking sheet lined with baking paper.

Cover the top of the pie with foil. Put in the oven at t=220~230°C for 30 minutes.
Remove the foil and bring the surface to a browning


Lavash pie with chicken stomachs

Pie for those who love chicken stomachs and who is not too lazy to mess with them. The pie is very good delicious stuffing and juicy thin layers of dough. If desired, the filling can be made from the stomachs alone, without adding potatoes. This will make it even tastier.

Compound
1 sheet of thin lavash (size 70x55cm), 150g sour cream, 2 eggs

Filling
250g onion, 700~800g chicken stomachs, ~1 tsp salt, pepper, 0.5~1 cup water or broth, 500g potatoes

Chicken stomachs prepare and stew with onions until tender.

Peel potatoes, cut into small cubes and put in boiling salted water for 3~5 minutes. Drain the water. Mix potatoes with stewed stomachs.

Whisk eggs with sour cream.

Break the pita leaf in half. Pour 2~3 tablespoons of the sour cream mixture onto half a leaf and spread evenly with a cooking brush. Lay in a mold with a diameter of 20 ~ 24 cm so that the pita bread follows the contours of the mold.

Do the same with the second half of the pita bread - spread and put in a mold. Put half of the filling into a mold and close it with the hanging ends of the top sheet of pita bread.

Lay out the second half of the filling. Close the edges of the bottom sheet of pita bread.
Brush the top with the remaining sour cream.

Put in the oven at t=180~200°C for 20~25 minutes.



Lavash pie with cottage cheese

Highly tasty pie. And very quickly prepared. For some reason, the bottom crust smells like butter, although I did not use it.
When I cooked it for the first time, I took 2 packs curd mass. Curd layers were barely perceptible.
The second time I put 3 packs already - it's still not enough.
It is better to put more cottage cheese in such a pie - from 800g to a kilogram, then the curd layers will be clearly expressed.

Compound
2 sheets of thin lavash (size 70x55cm), 800g~1kg sweet vanilla curd mass, 2 eggs, ~200g sour cream

If not cottage cheese mass is used, but cottage cheese, then it must first be rubbed through a sieve, sweetened and put vanillin. The taste of cottage cheese should seem a little oversweetened, then in combination with salty pita bread, the taste will be optimal.

Heat the curd mass a little (for example, in the microwave) so that it becomes more liquid.
Mix in eggs and sour cream.
If desired, you can add lemon zest, raisins, etc.
Spread one pita bread on the table, pour half of the cottage cheese on it and spread it evenly.

Put the second sheet of pita bread on top and put the second part of the cottage cheese on it (leaving 2-3 spoons for greasing the top.)
Collect pita bread in a room. Those. you need to collect the edges of the sheets, as if tightening the neck of the bag.

Grease the mold with oil or put baking paper on the bottom.
Put down the pie. Brush the top with the remaining cottage cheese.

Put in the oven at t=200~220°C until the surface is browned (~20 minutes).




Baked lavash curls with cottage cheese

It is not only simple, but also beautiful dish. After baking, the curls open up and look like roses.
These small rolls are very convenient to cook in the evening to serve for breakfast in the morning - both tasty and healthy.

Compound
1 sheet of thin lavash (size 50x70cm), 400~500g sweet curd mass with vanillin, 3 eggs


Mix the eggs with the curd mass.
If the curd mass was not very sweet, then put a little sugar.
(If cottage cheese is used instead of curd mass, then sugar, vanillin and, if desired, a little lemon zest should be added to it.)

Lavash unroll and put on the table. Spread the curd mass and roll up. Cut the roll into slices 3~5cm thick.

It is more convenient to cut pita bread with kitchen scissors.
If the filling squeezes out a little - it's not scary. Then with the help of a knife it will be possible to spread it on the cut.

Attention! The thinner the rolls are cut, the softer, tastier and more beautiful they are. But at the same time, they are harder to cut - the filling is squeezed out.

Line a baking sheet with parchment paper and place the rolls.


Put in the oven at t=180~200°C for 15~20 minutes.
To prevent curls from burning, you can put a sheet of paper on top of them.


Serve curls preferably warm.
But curls become even richer in taste after 6~12 hours, provided that they were stored in a closed container - a pot with a lid or a plastic bag. During storage, moisture from the curd passes into the dough and it becomes soft.



Lavash roll with cottage cheese

Everything is done simply and quickly, and it turns out delicious. Lavash gets a little soaked and becomes no longer dry and papery, but a full-fledged layer of dough. Thin layers of cottage cheese give flavor to the whole product, but are felt not as a separate part, but as a whole with the dough.
Instead of cottage cheese, advice is to use high-quality and tasty cottage cheese mass with vanillin - it is correct in texture and taste-aroma.

Compound
1 sheet of thin lavash (size 50x70cm), 400~500g sweet curd mass with vanillin, 3 eggs, 3 tbsp sour cream, 2 tsp sugar

Whisk the eggs with the curd mass.
If cottage cheese is used instead of mass, then add sugar to taste and flavor - vanillin or lemon zest.
Spread cottage cheese evenly on the unfolded pita bread.


roll up


Then the roll is not tight and very carefully, so as not to tear, twist into a spiral.


Place in a buttered mold.
Top with sour cream and sprinkle with sugar.


Bake at t=180~200°C for 20~30 minutes.
Remove the finished cake from the oven, cover with a towel and let stand for 10-15 minutes.

If the cake will be stored, then keep it in a closed container so that it does not dry out.



Lavash pie with caramel apples

The simplest and most delicious pie.
strong aroma butter.
The bottom layers are crispy and fried. In the middle are appetizing soft sweet layers of apples with caramel flavor.

Compound
1 sheet of thin lavash (size 50x70cm), 50g butter, ~100g sour cream, 2~3 tbsp sugar for sprinkling

Filling
50g butter, 0.5 cup sugar, ~1.5kg apples

Filling
Cut out seed pods from apples. If the skin is hard, then peel off, if thin, then leave.
Cut into small cubes.
Melt 50g butter in a frying pan over high heat.
Sprinkle in an even layer of sugar.

Wait until the sugar begins to caramelize in some places - turn brown. Do not bring to the appearance of smoke.


Pour in the apples. Fry with stirring for 7~10 minutes. Apples should give juice in which the caramel will dissolve. The apples themselves should be steamed and become soft on the outside, but retain their shape.
Remove skillet from heat.

Assembling the pie
Put finely chopped pieces of butter on the bottom of the baking dish. (Butter can be melted if desired)
Lay a sheet of pita bread in the form so that the ends hang outward. Moreover, one hanging side should be larger than the second.

Fold inward the smaller overhanging side and cover the other.
Trim the second side so that it only slightly exceeds the size of the form.


Open lavash. Put the scraps on the bottom.
Pour in half of the filling and smooth it out.

Cover with the uncut side of the pita bread. Gently straighten the folds and corners.


Lay out the rest of the filling and cover it with the cut side. Tuck the edges of the pita bread down so that they do not stick out. Brush the top of the pie with sour cream and sprinkle with sugar.

Bake the cake in an oven preheated to t=200~220°C until the surface is browned - 20~30 minutes.

At finished pie run a knife along the walls so that sticking does not occur.
Cool without removing from the mold.
Transfer the cooled cake to a plate with two spatulas.
If the cake sags and breaks when lifted with spatulas, then it is better to take it out by turning over



Lavash pie with dried apricots

Instant pie. It took only seven minutes to prepare. Then half an hour in the oven - and on the table.
Despite the speed of preparation, the cake came out delicious - sweet, with a little dried apricot sourness, with a delicate sour cream layer and an elastic, but soft dough.

Compound
1 sheet of thin lavash (size 70x55cm), 400~500g sour cream, 2 eggs, 1 tbsp flour, 1/3~1/2 cup sugar, 300~400g dried apricots

Wash and steam the dried apricots.
Whisk eggs with sour cream, flour and sugar.
Break the pita leaf in half.
Pour 2~3 tablespoons of the sour cream mixture onto half a leaf and spread evenly with a cooking brush.
Lay in a mold with a diameter of 20 ~ 22 cm so that the pita bread follows the contours of the mold.


Lay the second sheet (not greased) on top of the first sheet of pita bread.
Put steamed dried apricots (if desired, you can cut it.)
Pour in the sour cream, leaving about 0.5 cups.


On the filling, bend the edges of the top sheet of pita bread. Brush with half of the remaining sour cream.
Bend the edges of the second sheet and grease with the remaining mass.

Cover the form with foil.
Put in the oven at t=220~230°C for 30 minutes.
Remove the foil and bring the surface to browning.

Cooking options and recipes for fillings for lavash tartlets.

Tartlets for the festive table are a real find. Let's look at a variety of options for making tartlets at home.

How to make baskets for pita bread tartlets without molds on a glass?

If you do not have molds for making tartlets, you can use a simple glass. To prepare tartlets, take:

  • Lavash leaf
  • 1 egg
  • 150 g cheese
  • 20 g butter

The cooking process is as follows:

  • Cut the pita bread into small squares - about 10x10 cm.
  • Turn the glass upside down and grease the bottom with oil.
  • Spread pieces of pita bread on top and form waves.
  • Put the glass in the microwave for 2 minutes, setting the maximum power.
  • If the microwave is large, you can put several glasses in it.
  • Put the tartlets on a plate, now it's time for the eggs and cheese.
  • Beat the egg and grate the cheese coarsely.
  • Lubricate the inside of the tartlet with an egg and sprinkle with cheese, put in the microwave at maximum power for only 30 seconds.

The tartlet is ready to be filled with various fillings. If you don't have a microwave, you can use the oven. But in this case, it is necessary to choose a glass suitable for such preparation.

How to make baskets from thin pita bread in molds?

A huge advantage of such baskets is the possibility of their preparation in advance. That is, you can cook them 2-3 days before the celebration, and fill them with stuffing before serving. It is necessary to prepare:

  • Pita
  • Scissors
  • Molds

It is desirable that the pita bread be soft, if it is dry, then wrap it in a damp towel or sprinkle it with water. It would be ideal to leave dried pita bread in a damp towel overnight. Further:

  • Cut out the squares from the molds.
  • Put the pita bread into a mold, place another mold on top and fix the pita bread.
  • You can cut out not only squares, but also circles. It all depends on your imagination.
  • Send pita bread to a preheated oven to 200 C for 3 minutes.
  • Leave the blanks to cool. Do not try to remove the upper mold immediately - you can burn yourself and break the still fragile molds.
  • Before serving, fill the molds with stuffing.

It is advisable to serve immediately after filling the forms on the table. They keep not soaking with mayonnaise filling for about 2 hours. If the filling is filled with oil - up to 4 hours.

Lavash tartlets recipes for fillers, toppings

The filling for tartlets can be very diverse. You can combine foods to your liking, or create a unique topping with ingredients you have in the fridge. For the filling most often used:

  • chicken
  • Cod liver
  • Crab sticks
  • lettuce leaves
  • Shrimps
  • Salmon
  • Mushrooms

Let's take a closer look at the main filling options:
Shrimp Stuffing:

  • 500 g shrimp
  • 50 g mayonnaise and ketchup
  • Several lettuce leaves

Cooking:

  • Lettuce leaves are needed so that the tartlet does not soak so quickly, they need to be laid out on the bottom of each tartlet.
  • Boil the shrimp, if they are large, then cut them in half.
  • Mix all the ingredients and put in tartlets.

Shrimp and Cheese Stuffing:

  • 100 g shrimp and mozzarella
  • 50 g mayonnaise
  • 2 cloves of garlic
  • Greens, salt to taste

The filling is prepared as follows:

  • Fry the shrimp for about 3 minutes.
  • Grind cheese, garlic, herbs and spices in a blender.
  • Mix the cheese mixture with mayonnaise and arrange in tartlets.
  • Arrange 1-2 shrimp on top.
  • Serve to the table.

Walnut Cheese Filling:

  • 200 g of your favorite cheese
  • 100 g chopped bell pepper and nuts

Filling preparation:

  • Cut the cheese into slices and arrange in tartlets.
  • Sprinkle nuts and pepper on top.
  • Bake in the oven for 20 minutes.

Cheese-mushroom filling:

  • green onion feathers
  • Mushrooms - 150 g
  • Favorite cheese - 150 g
  • Dry wine - 30 g
  • Spices

Cooking:

  • Grate the cheese.
  • Mushrooms and onions cut, fry with wine and spices.
  • Mix the ingredients and fill the tartlets with the filling.
  • Bake in the oven for 15 minutes.

Chicken Stuffing:

  • 500 g fillet
  • 300 g mushrooms and cheese
  • 2 onions
  • 200 g cream
  • Spices, herbs

Instruction:

  • Boil the fillet and fry the mushrooms cut into rings.
  • Separately, fry the onion until golden brown.
  • Pour cream over mushrooms and simmer for 15 minutes.
  • Mix the ingredients and arrange in tartlets.
  • Sprinkle cheese on top.

Cod liver filling:

  • Cod liver - 200 g
  • 2 eggs and pickled cucumbers
  • 1 bulb
  • 50 g mayonnaise

Step by step:

  • Finely chop cucumbers and onions.
  • Grind boiled eggs and cod liver with a fork.
  • Mix the ingredients with mayonnaise and fill the tartlets.

Red caviar as a filling:

  • 1 jar of caviar
  • 200 g butter
  • Greens

The preparation is very simple:

  • Spread 1 tsp of oil on the bottom of each tartlet.
  • Put caviar on top with a slide.
  • Decorate with greenery.

Crab sticks or crab meat filling:

  • 200 g sticks
  • 3 eggs
  • 150 g corn
  • 50 g mayonnaise
  • Greens
  • 1 can of canned meat
  • 150 g cheese
  • 2 tomatoes
  • arugula

In the first case:

  • cut into small pieces boiled eggs and crab sticks.
  • Mix with the rest of the ingredients and stuff the tartlets.

When using crab meat:

  • Grind all ingredients with a blender.
  • Fill the tarts and bake for 15 minutes.

Salmon Stuffing:

  • 150 g salmon
  • 100 g cheese
  • Spinach
  • 1 bulb
  • 2 cloves of garlic
  • Spices

Instruction:

  • Cut the last 3 ingredients and sauté with the spices.
  • Mix with cheese and grind with a blender.
  • Arrange in tartlets, put salmon strips on top.

Stuffing with salmon and cheese:

  • 300 g melted cheese
  • 200 g salmon
  • Greens

Cooking:

  • Prepare the cheese mixture by chopping the cheese and greens with a blender.
  • Arrange the filling in tartlets, lay the strips of salmon on top.

Cold lavash tartlets with filling: recipe

How to cook lavash tartlets is discussed above. Let's look at a few more options for fillings for cold tartlets. Cooking such a dish is a huge advantage, as the appetizer is very fast and tasty.

Highly delicious option for cold tartlets - filling with pineapple and crab sticks:

  • 50 g crab sticks and pineapple
  • 50 g mayonnaise
  • 2 cloves of garlic
  • Greens

Cooking:

  • Cut the pineapple and crab sticks into cubes, first drain the liquid from the pineapples.
  • Grind the herbs and garlic, mix the ingredients.
  • Season with mayonnaise and fill the tartlets.
  • You can serve.

You can even fill tartlets herring:

  • 100 g herring fillet
  • 200 g cheese
  • lettuce leaves
  • 50 g mayonnaise

Step by step:

  • Arrange lettuce leaves on the bottom of the tartlet.
  • Grease the leaves with mayonnaise on top.
  • Grate the cheese and chop the fish finely.
  • Put the herring, sprinkle with cheese on top.

Cold tartlets with pate:

  • 150 g pate
  • lettuce leaves
  • 5 eggs
  • 5 tomato

Cooking:

  • It is advisable to take quail eggs and cherry tomatoes. They will simply need to be cut in half or into 4 parts.
  • Arrange lettuce leaves in tartlets.
  • Spoon the pâté on top.
  • Arrange a quarter of an egg and a tomato on top.

Simple cold appetizer – tartlets with egg and cucumber:

  • 2 eggs
  • 1 cucumber
  • 50 g mayonnaise
  • Greens

Cooking:

  • Chop cucumber and boiled eggs.
  • Mix with mayonnaise and stuff tartlets.
  • Decorate with greenery.

Another original version – tartlets with ham:

  • 50 g ham
  • 50 g Korean carrot
  • 50 g corn
  • 50 g cheese
  • 50 g mayonnaise
  • Greens

Cooking:

  • At the bottom of each tartlet, you can spread lettuce leaves so that the lavash tartlet filling does not soften.
  • Chop the ham and carrots.
  • Grate the cheese.
  • Drain the liquid from the corn and mix it with the rest of the ingredients.
  • Stuff the tartlets and garnish with herbs.

Hot lavash tartlets stuffed in the oven: recipe

We offer you several great options for hot tarts. They need to be baked in the oven. Tartlets should still be prepared from pita bread according to the recipe indicated above.

Hot tartlets with julienne- Well, a very tasty snack:

  • Cream - 300 g
  • 500 g mushrooms
  • 1 bulb
  • 500 g chicken fillet
  • 50 g cheese
  • 1 egg
  • Spices

Step by step preparation:

  • Cut the onion and mushrooms, onion into cubes, mushrooms into plates.
  • Boil the fillets in salted water.
  • Fry the onion until golden brown.
  • Fry the boiled fillet and mushrooms.
  • Bring the cream to a boil and add spices, preferably mushroom seasoning.
  • Mix the sauce and the rest of the ingredients, arrange in molds, in which you first place the pieces of pita bread.
  • Sprinkle grated cheese on top.
  • Bake the julienne in the preheated oven for 15 minutes. Serve the tartlets piping hot.

One more no less delicious recipe– hot lavash tartlets stuffed with sausage and tomato:

  • 3 tomatoes
  • 1 bell pepper
  • 200 g sausage
  • 100 g cream
  • 1 egg
  • 100 g potatoes
  • 100 g cheese
  • 50 g mayonnaise
  • Salt pepper

Step by step:

  • Cut peppers, tomatoes, sausage and potatoes into cubes.
  • Lightly fry the potatoes.
  • Mix the chopped ingredients and season with mayonnaise and spices.
  • Add half of the grated cheese to the mixture.
  • Lubricate the pita bread in molds with an egg and spread the filling on top.
  • Sprinkle the rest of the cheese on top and bake at 200 C for 15 minutes.
  • Serve quickly on the table before it cools down.

How to decorate lavash tartlets for the festive table?
Of course, the best option for decorating tartlets is greens and grated cheese. But housewives also use pomegranate berries and fruits. But it is better to see once than to read several times. Therefore, we propose to look beautiful options holiday tart decorations.

Garnish with olives and lemon

Video: Lavash tartlets, cooking

Portioned salads in cheese and potato baskets have long gained popularity as spectacular. But there is an equally interesting option for making salad baskets - they can be made from thin sheets pita bread. This option is fast, simple and not at all expensive.

In addition, you do not have to worry about the integrity of the basket, it turns out to be quite durable, without holes. You can put any salad in it, the main thing is that it should not be with a lot of juicy vegetables or with liquid yogurt dressing. For example - without which it is difficult to imagine a festive table. Now is the time to try your favorite salad with a new recipe.

Ingredients:

1. Sheet of thin lavash (rectangular)

2. Muffin or cupcake molds (silicone or metal)

3. Two carrots

5. A few potatoes

6. Salted or pickled cucumbers

7. canned peas(optional)

8. Ham or boiled chicken fillet(optional)

Salad in a basket of pita bread recipe.

Cut the lavash sheet into small rectangles (it is very convenient to cut the lavash along the folds).

Take any muffin or cupcake tins. Lubricate with oil (this is necessary so that the pita bread does not stick to the walls). Now moisten each sheet of pita bread with water (use a regular brush) and put it in a mold. Do not press to the bottom, then it will be very problematic to remove the pita bread!

Put in a hot oven for 5-7 minutes (medium fire). As soon as the pita bread dries, browns a little and takes the desired shape, remove the molds from the oven. Carefully remove the baskets and cool.

Now let's make the salad. For example, let's make a light Olivier salad. It will be free of meat (you can add) and green peas. Boil hard boiled eggs, cool and finely chop.

Take any cucumbers to your taste (fresh, pickled or salted) and cut them very finely. You can put it in a colander to drain the liquid.

Cut boiled carrots into small cubes. Save a few slices to garnish the salad.

Boil potatoes as for salads or mashed potatoes. Cool and cut into cubes.

Mix all chopped products and season with mayonnaise or sour cream (to your liking). Mayonnaise and sour cream choose a thick consistency so that the basket lasts longer.