Cooking description:
This ruddy dish is ideal in a duet with cold milk, kefir, hot tea or cocoa. You can cook it every day, changing the fillings and making your own adjustments to the recipe. One thing is certain - making envelopes is quick, simple and does not take too much time!
Purpose: For breakfast / For afternoon tea / Inexpensive / In a hurry
Main ingredient: Lavash
Dish: Snacks
Ingredients:
- Thin lavash - 3 pieces (oval)
- Cottage cheese - 120 grams (any fat content)
- Potatoes - 1-2 Pieces (boiled)
- Apple - 1-2 Pieces
- Vegetable oil - 40 Milliliters
- Chicken Egg - 2 Pieces
- Sugar - 2 Tbsp. spoons (for cottage cheese and apples)
- Salt - 2 Pinches (for potatoes and batter)
Servings: 3-4
How to cook "Lavash envelopes with different fillings"
Prepare the indicated ingredients. Boil the potatoes for about 30 minutes in advance and cool slightly.
Peel, rinse in water and mash with a fork in mashed potatoes, sprinkle with a pinch of salt. If you wish, you can add a little ghee, but the envelopes will be fried in vegetable oil anyway, so they will be greasy and juicy.
Add sugar to the curd and stir. You can make salty filling from cottage cheese by adding salt instead of sugar and chopped greens.
Cut the washed apples into cubes last, cutting the fruit cuttings along with the seeds. The variety of apples can be anything.
Drive chicken eggs into a deep container and add a pinch of salt there. Whisk everything thoroughly.
Cut each pita bread into ribbons 10-15 cm wide. Place 1 tablespoon on the edge of each tape. fillings. Be sure to sprinkle the apple filling with granulated sugar.
Wrap the filling in the pita bread two or three times and cut the tape. Spread the filling over the edge and wrap again. Create blank envelopes from all ribbons and fillings.
Heat vegetable oil in a skillet, reduce heat to medium. Dip each piece in turn in the egg mass and put in butter. Fry on each side for 1-2 minutes until golden brown.
Serve hot pita bread envelopes with fillings to the table, although they are tasty and cold.