If you want something hot, filling and with a golden brown crust, but you don’t have the strength to knead the dough, wait for it to rise and mold it, prepare khachapuri from thin lavash. They turn out incredibly tender inside, with a golden crispy base and a pleasant aroma.
Ingredients:
thin Armenian lavash – 2 large sheets
suluguni cheese or a mixture of mozzarella and feta cheese – 300 g
chicken egg – 1 pc.
sour cream or natural yogurt – 2 tbsp. l.
greens – a small bunch
garlic – 1 clove
hops-suneli or dried utskho-suneli – a pinch
butter and vegetable oil – for frying
How to cook:
- Grate the cheese on a coarse grater, mix with finely chopped herbs, egg, sour cream, pressed garlic and spices.
- Cut the pita bread into pieces to fit your pan.
- Place 2-3 tablespoons of cheese mixture on each sheet, spread evenly, leaving 2 cm from the edges.
- Gently fold the loose edges inward, forming a tight envelope or triangle.
- Heat a frying pan with a mixture of vegetable oil and butter. Place the pieces seam side down.
- Fry over medium heat for 2-3 minutes on each side until golden brown. Finally, cover with a lid for 30 seconds to melt the cheese.
- Transfer the finished khachapuri to a paper towel to remove excess oil.
- Serve immediately while the cheese is stretching.
Bon appetit!
