Among quick snacks Rolls are undoubtedly leading from pita bread: they are so quick and easy to prepare that almost every hostess remembers them when they are holiday menu. I am also no exception: in my culinary notebook there are many similar recipes, with a variety of fillings for thin pita bread. The easiest of them, but, darker less, very tasty — roll out armenian lavash with melted cheese and herbs.
It is really quick and easy to do, it looks beautiful, it is always one of the first to be eaten and it is suitable both for meat main dishes and fish dishes. So, if you do not know how to fill pita bread, think about this recipe of pita bread rolls with melted cheese and greens.
I am sure you will like the cooking process and the result of your labors. What and how to do, I will tell you with pleasure now. Welcome to my kitchen!
Ingredients:
- 1 sheet of thin pita (20x40 cm);
- 1 processed cheese (100 pcs);
- 1 clove of garlic;
- salt, black pepper to taste;
- 1 tbsp. mayonnaise;
- 1 \\ 3 of the parsley bunch.
How to make a roll of pita with melted cheese and herbs:
For stuffed pita need to take thin pita, Armenian: it's easy to roll.
Melted curd three on a medium grater. If you have a big fat cheese, it will be soft enough, and rubbing it in this case is not very convenient. Put the cheese for 10-15 minutes in freezer - there it will cool and become harder, then you can easily rub it on a grater.
Combine melted cheese, garlic, passed through a press, salt, pepper and mayonnaise. Stir.
Apply a thin layer of mixture processed cheese and mayonnaise on a leaf of pita.
Cut finely parsley.
And lay out on the pita bread with melted cheese.
Fold the pita with greens and cheese into a roll, trying to make it as tighter as possible.
Now lavash must be soaked. For this he will need at least an hour. Wrap it in foil or cling film and send it in the fridge.
And before serving, we take out, unpack and cut into thick roundels.
That's all, rolls of pita with melted cheese and herbs are ready. Enjoy your meal!
Lavash roll with feta and herbs is a completely universal dish that is equally good as in simple breakfastcarefully prepared the day before and as a snack on festive table or snacks on a beer party. You can also make this roll and, without cutting it beforehand, take it with you for a picnic. And cut this roll already in place. It will serve as a very good addition to or.
It is easy to do it, time for cooking takes very little, but as well as labor. The only roll should be done at least three hours before cutting and serving.
As an alternative, you can make or - they also, like this roll, disappear from the table one of the first, as, indeed, other recipes from.
For a roll of lavash with feta and greens you will need:
- Feta. 1 pack 200 gr.
- Pita. Thin. 1 sheet.
- Garlic. 1-2 cloves There is one clove, but a big one.
- Cucumber. Average. 1 PC. (no photo) .
- Green onions.
- Dill.
- Parsley.
- Any other greens to your taste.
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Cooking roll of pita with feta cheese and herbs.
Everything is extremely simple and fast.
Finely chop the dill and parsley.
Also chop green onions quite finely.
Chop garlic very finely. A garlic press will not work - an unnecessary bitterness will appear - so we chop the garlic, and do not squeeze it with the garlic press.
If the package remains a little pickle from the cheese - then this pickle is also added to all the ingredients.
Fork carefully knead the cheese with greens so that all the greens are evenly distributed throughout the cheese.
By the time it takes 3-5 minutes. At first it seems that it is not easy physically, but as it gets mixed it becomes easier and easier.
Cut the cucumber into thin rings, after which the ring is cut into thin straws - this type of cutting is called julien.
On the table lay out a sheet of pita.
It is most convenient to put a sheet of foil under a sheet of pita bread. It will greatly help to roll the roll tightly, and in any case, the roll must be wrapped in the same foil before being sent to the refrigerator.
On the sheet we spread the cheese filling with a layer somewhere 5-7 mm. That is, it is not necessary to thin, but you should not get involved either.
Leave about 1 teaspoon of filling, it will be needed later.
We smear the filling in such a way that on one side of the pita bread - the one from which we start to roll the roll, the filling does not reach the edge of about 1 centimeter, and on the opposite side of the pita leaf - the filling does not reach the edge of a centimeter by 3-4.
On top of the filling evenly distribute the chopped cucumber.
Helping yourself with foil we roll up the roll, starting from the side where the filling does not reach the edge of the sheet by 1 cm.
We wrap this edge on the filling, after which it is neat and tight, but not pressing, otherwise the filling will start to creep away, we roll up the roll almost completely.
Just remains that edge of a sheet of pita, 3-4 cm wide, which was not plastered.
We recall about a carefully preserved teaspoon of cheese filling.
That's just how this stock is very thinly smeared on the free strip of pita, starting from the outer edge. In this case, the feta will work as an adhesive that will hold the entire roll assembly.
If we smear the whole sheet with filling, leaving no free strips, then in this case the inside will be with a double cheese layer, and on the outer layer the filling will crawl out, which will not decorate the whole dish.
Tightly wrap the resulting roll of pita with feta and herbs in foil.
And send in the fridge at least 3 hours, better at night. This is necessary so that the lavash absorbs some moisture from feta and greens, becomes limp and does not act as a foreign element of the dish. While the pita is still dry, it introduces an element of foreignness, so it’s worth the wait.
In general, everything is ready.
It remains only to cut the roll into rings about 1.5-2 cm thick, put it on a dish and put it on the table.
When cooking a roll with feta and greens, it is important to take into account an important circumstance - this roll disappears very quickly from the table, so you need to cook it with a margin.
And during beer parties or, let's say, watching sports matches accompanied by a frothy drink, such a roll is not only very organically suited to beer, and is also very convenient, since it does not require any cutlery. And at the same time, unlike any other beer snacks - the same or leaves your hands clean.
All of the above also applies to the buffet table.
So, we will prepare all the components of the future dish: pita bread, hard cheese and vegetable oil (for frying). Hard cheese can be taken absolutely any, with any shade of taste. And the degree of fusibility of cheese does not even matter. Because during heat treatment, the cheese will still begin to melt, and it comes out deliciously with heavily dripped cheese, and with the one that has retained its appearance, just becoming hot and soft.
Cheese should be cut into cubes. I had cheese, already sliced in slices in the supermarket, so I artificially formed a little bar (put together a stack of cheese to achieve the desired height).
Now turn for pita bread. It must be fully deployed on the table and cut into squares. The width of the square should be about the same as the length of the cheese bar. If the square is a little smaller and the cheese starts to protrude from the roll, then during the frying process you will get a tasty cheese ending for the chopstick. If the square is wider and the cheese bars are shorter than the pita bread, then at the end we will get a roll with crispy edges, inside which, like in a straw, there will be melted cheese.
Wrap the cheese in pita bread. The rolls will be unwound, so during the preparation of the remaining tubes I’m already covering them with a knife, pressing them down. It is better to prepare all the rolls for frying immediately, then the further process will take a few minutes.
There is another way to roll pita bread rolls with cheese. If slices of cheese when sliced turned out to be large, you can try to wrap the pita rolls not with a block, but with a slice: put the sliced pita and the cheese plate on top of each other and then roll them together into a straw.
It remains only to fry the rolls. Pour a little on a hot frying pan vegetable oil, quickly fry the rolls on both sides (literally 20-30 seconds), achieving a ruddy appearance ready dish. After frying, be sure to put rolls on paper towels to remove excess fat.
Everything can be served. Hot, with amber flowing cheese, such pita rolls are great for tea or coffee. This is delicious! This recipe can serve as a magic wand when you need to quickly prepare breakfast or snack. And even then, when you suddenly came to visit for tea.
Enjoy your meal!
A great option for a quick and tasty snack is a roll of pita with cheese, egg and greens. Of course, it is better to prepare the roll a little in advance so that it can soak in mayonnaise (sour cream), then the snack will be juicier and more tender. You choose the greens at your discretion, because there is no consensus - to whom the parsley is sweet, and someone is crazy about fresh basil. You can use several types of greenery, as long as it is fresh and not frozen.
Ingredients
- 3 chicken eggs
- 100 g of hard cheese
- 50 ml of mayonnaise
- salt to taste
- 7-8 sprigs of fresh greens
- spice
- 1 sheet of pita (30 * 50 cm approximately)
Cooking
2. Hard cheese also grate. Variety does not matter, but will affect the taste of the finished snack. It is best to give preference to salted varieties, and if you use cheese with spices, the taste of the roll will be "richer".
3. Use a cooking brush. Spread a sheet of pita on the table and spread it with mayonnaise.
4. Spread the grated chicken egg evenly over the lavash sheet.
5. Now also spread the grated hard cheese evenly. At this stage, the roll can be salted and sprinkled with spices.