Lavash pie with minced meat in the oven

Lavash pie with minced meat in the oven

Saturday, July 22, 2017

You can actually cook a lavash pie in the oven with any kind of entrails - now I suggest trying it with minced meat. The beauty of this homemade baking recipe is that you don’t need to knead the dough, and you can use any kind of minced meat in the insides. Affordable products, a minimum of manipulation, absolutely little time for cooking, and in the end the whole family is full and satisfied!

If you are unable to purchase ready-made narrow pita bread, you can prepare it at home without the help of others - the recipe is here. True, in this case you will have to roll a lot of small rolls. For the minced meat, choose the one you like best - single-component (pork, beef, chicken, turkey) or mixed (I chose pork + chicken). We take medium-sized chicken eggs, adjust the fat content of sour cream as desired (in my case, 20%), and any hard or semi-hard cheese will do (I have Russian).

Ingredients:

Meat pie:

Fill:

Making a dish step by step:

To make this tasty and satisfying pie, we will need the following ingredients: narrow pita bread, minced meat, chicken eggs, sour cream, hard or semi-hard cheese, onions, seasoning for meat, fresh dill, salt and ground pepper.

Immediately turn on the oven to heat up to 180 degrees, and in the meantime let’s take care of the insides for the upcoming pie. Place 800 grams of minced meat in a suitable bowl, add 1 chicken egg, your favorite meat seasoning, salt and pepper to taste.

Next, add chopped greens and onions, which need to be peeled and grated into a paste on a small grater. Alternatively, you can finely chop the onion with a knife, whatever you prefer. At this step, you can also flavor the filling with any seasonings that are appropriate for you - for example, the same garlic.

Carefully mix the minced meat with your hands, then add 50 grams of sour cream and cheese grated on a medium or small grater.

Knead everything well with your hands again - the inside of the pie is ready.

Next we will need a narrow pita bread. I have one very large one (200 grams - 1 piece) and another half the same. In other words, you need so much lavash so that it is enough for the entire minced meat. Distribute the filling in an even, narrow layer over the entire layer of narrow lavash.

Roll the pita bread into a tight roll. We do the same with the 2nd half.

Now we take a round (preferably, but not necessarily) baking pan (I have a detachable one, but this is not important) of suitable diameter (in this case 20 cm), cover it with parchment paper. We twist the lavash rolls in a spiral, forming a snail. You can roll it directly on the table or, if you wish, in a mold. If the pita bread cracks or breaks a little, it’s okay.

All that remains is to create a filling that will not only firmly hold all the layers together and make the cake even more tender and juicy. To do this, in a separate bowl, combine 150 grams of sour cream with 2 chicken eggs.

Mix everything thoroughly with a fork, whisk or beat with a mixer until smooth.

Pour sour cream sauce over the lavash meat pie.

Sprinkle grated cheese (50 grams) on top and place the pie in a hot (180 degrees) oven on a medium level (I only have bottom heat on) for 1 hour 20 minutes. Baking times may vary from those indicated depending on the characteristics of the oven.

The cake will rise a lot during baking, but will settle as it cools.

Let the meat pie cool slightly in the pan, then take it out and transfer it to a dish or cutting board. The finished pie weighs approximately 1.5 kilograms.

There is such a pie, cooked in the oven, very deliciously warm. By the way, you can simply heat cooled baked goods in the microwave, and freeze uneaten pieces until needed. Anechka, thank you so much for this delicious order from our entire family! Cook for your health, friends, and bon appetit!

Lavash pie with minced meat in half an hour - options on the theme of LASAGNA

Now I have for you the most delicious lavash pie with minced meat. This pie is made in almost 10 minutes, baked in half an hour, and eaten in one go. The taste is somewhat reminiscent of dumplings or lasagna, but it seems to me that it is even tastier. This pie can be served with any kind of vegetables: fresh or pickled, and with any kind of sauces.

1 package of Armenian lavash

500 grams of minced meat (any kind)

2 medium onions

1 small carrot

(1 + 0.5) cups cream (10%)

0.5 cups cool boiled water

Salt, pepper, spices to taste

100 g hard cheese

Baking tray size 26 * 21 cm

You can watch the full recipe in my video.

Place minced meat, grated carrots, and finely chopped onion into a mixing bowl.

Add the egg, pour in the cream and mix everything. To make the minced meat liquid, add another half a glass of cool boiled water.

Salt and pepper to taste, you can add spices for meat, but this is optional. Our minced meat is ready.

The sheets of lavash were cut in half. They were just right for a 21 x 26 cm pan. I lined the pan with baking paper. But if your form has a good coating, it’s not necessary to do this.

Place a sheet of pita bread in a mold, and place 1/5 of the minced meat on top of it. Cover with the next sheet of pita bread and again lay out a fifth of the minced meat, distributing it moderately over the surface of the sheet. This is how we collect the whole pie.

Now we take another half a glass of cream, and if you have any scraps left, then crumble them into this cream.

Pour this cream and crumbs over the top of the pie. Also sprinkle the top of the pie with grated cheese.

Bake the pie in the oven preheated to 180 degrees for half an hour, maximum 40 minutes. I did not turn on the convection during all this.

And here we have such a delicious and wonderful pie “A la lasagne” or “Lazy dumpling”. It was easy and quick to create, and it was eaten instantly.

Possible duplicates found

Hmmm. This is already a bummer. Sad. (((

Plus I added lasagna here.

Madame doesn't know how to cook at all. (

Spicy Jamaican Jerk Chicken

Ingredients for 5 servings:

for brine:

sea ​​salt 75 g

cane sugar 60 g

allspice 5 g

boneless chicken legs 2 kg

for jerk paste:

soy sauce 250 ml

crushed dried chili 20 g

green onion 100 g

crushed dark pepper 5 g

granulated garlic 10 g

for the BBQ sauce:

vegetable oil 5 tbsp. l.

onion 3 pcs

ketchup (without additives) 0.5 kg

cane sugar 200 g

jerk paste 3 tbsp. l.

Manufacturing method:

1. Heat salt, sugar, allspice, garlic, chili and ginger in 1.5 liters of water until salt and sugar dissolve. Cool and add chicken, covering with a lid. Place in the refrigerator for 12 hours.

2. Prepare Jerk paste. Place all ingredients in a blender and blend until smooth. Remove the chicken from the brine and pat dry. Place in a bowl and coat generously with paste (reserving a few spoonfuls for the sauce). Cover with film and refrigerate for another 12 hours.

3. Prepare BBQ sauce. Heat oil in a medium saucepan over medium heat. Add grated ginger and onion and cook for 10 minutes. Add ketchup, cane sugar and jerk paste. Cook for another 1 hour. Beat with a blender until smooth.

4. Preheat the grill to 180 degrees, place the chicken on the grid and cook for 15 minutes, turning once. Brush with barbecue sauce and cook for another 10 minutes (you can add wood chips and smoke the chicken at this step if desired). Your jamaican jerk chicken is ready! Serve with a generous helping of BBQ sauce and white bread.

Sourdough bread without yeast

Hello to the world of bread lovers!
I got into the habit of baking bread without yeast. I learned a long time ago how to create delicious sourdough bread. The buns turn out quite beautiful, incredibly tasty and completely unprofitable! If you buy a loaf of bread from the store, it will last for two days. And this kind of bread is eaten at a time - it is very tasty. But that doesn’t stop us – we’re still going through the door))

What is needed for sourdough?
Rye flour,
Warm water,
Jar (700 ml, no more) and a cloth.

DAY 1. Pour 100 ml of warm water into a jar and add 4 tablespoons of rye flour.
Mix. You should get a mixture of sour cream. All this stuff now needs to be placed in a black, warm space, covered with a cloth or towel. The flour will begin to sour and smell like sour bread. DAY 2. The next day, add another 100 ml of warm water and add 2 tbsp.
rye flour. We also carefully alter everything and send the covered jar to a warm, black space for the day. DAY 3. On the 3rd day the starter will be foamy with a sour smell.
We do everything the same as on day 2. Leave it for a day. DAY 4. If the sourdough smells sour, bursts with popping bubbles, and is airy and foamy, it means it’s ready.

What is needed for the test?
Leaven,

Sugar (possibly without it)

We make dough from half of the starter!
Add 600 ml of warm water, salt (1/2 tbsp) and sugar (you can use 1/2 or 1 tbsp), you don’t have to add sugar at all. Beat thoroughly. Now you can create it in different ways:

Option 1. Wheat bread. Add enough wheat flour to the dough until the dough is quite stiff. The main thing is to make sure that the dough more or less holds its shape and does not stick to your hands. This kind of bread is very tasty, but it is eaten at a time and tastes more like a bun.

Option 2. Rye bread. Add only rye flour. This kind of bread is significantly darker and heavier, and naturally more satisfying. I don't really like it.

Option 3. Wheat-rye. Here you can vary the amount of flour. Usually I do either 1:1 or 3 parts wheat and 1 part rye. This is the most delicious bread: not as light as pure wheat bread and more filling, but incredibly savory.

So, knead the dough as needed. Now we divide into portions. If anyone has bread molds, they need to be filled 1/3 full with dough, greased with butter beforehand. Now it is necessary for the dough to sit and rise. In a warm room, the bread rises in about 30 minutes. Then put it in the oven at 180C for 30-40 minutes, depending on the shape and size.

Now, the main thing is to wait until the bread has at least cooled down, so the smell of freshly roasted bread does not give anyone peace.

Where to put the leftover sourdough?

Cover the remaining half tightly with a lid and place in the refrigerator. There it can be stored for up to 10 days. If you want to continue making such bread, then you can remove the starter from the refrigerator 1 day before cooking, warm it at room temperature, add 150 ml of warm water and 3 tbsp. rye flour. And stop fermenting for a day in a warm place. Later, divide it in half again and put the leftovers in the refrigerator. And everything goes in circles.

Torn lavash pie with meat and cheese

For the pie recipe you will need:

• narrow lavash – 1.5 pcs. (about 200g)
• testicle – 2 pcs.

Pie recipe:

First prepare the filling for the lavash pie. Finely chop the onion and sauté in vegetable oil. Add minced meat to the onion and fry everything together, breaking up any meat lumps that form with a spatula. Season the fried meat with onions with salt and ground black pepper.

To pour into a warm drink, add slaked soda (for this use lemon juice or table vinegar), a little salt (since the cheese inside is quite salty) and eggs. Stir everything well.

Cut or tear pita bread (1 whole sheet) into strips and add to the drink. Stir until the pita bread is soaked in the kefir filling.

Grind the cheese on a large grater.

Add fried minced meat to the pita bread with kefir.

Then - grated cheese. Stir so that the minced meat and cheese are distributed as evenly as possible between the pieces of lavash.

Grease a baking dish with butter and line it with half of the pita bread. Transfer the contents of the bowl onto it and distribute as evenly as possible.

Place in the oven and bake for 40 minutes at 180C. At the end of baking, you can additionally sprinkle the pie with grated cheese and wait for the cheese to melt and brown. Remove the finished pie from the oven, grease the top with a piece of butter and let it cool slightly. Cut torn lavash pie with meat and cheese into pieces and serve. Bon appetit!

Lavash meat pie: TOP 3 regular recipes

Recipe contents:

• How to make meat pie from lavash - revealing all the secrets
• Meat pie in pita bread in the oven: traditional recipe
• Lavash meat pie with minced meat and mushrooms
• Snail meat pie from lavash: recipe in a slow cooker
• Video recipes

To quickly prepare a hearty and tasty dinner for the whole family and unexpected guests, you don’t have to spend a lot of time in the kitchen. Having a narrow Armenian lavash in your arsenal, you can quickly and quite simply create a meat pie. This is an excellent hearty and wonderful dish that will please all eaters. In addition, there is a huge number of tests and delicious various recipes.

How to make meat pie from lavash - revealing all the secrets

Meat pie in pita bread in the oven: traditional recipe

• Calorie content per 100 g - 205 kcal.
• Number of servings - 1 pie
• Production time - 1 hour 20 minutes

Ingredients:

• Narrow lavash - 3 pcs.
• Minced meat - 300-350 g
• Onion - 1 pc.
• Olive oil - for frying
• Tomatoes - 1 pc.
• Hard cheese - 100 g
• Testicles - 1-2 pcs.
• Sour cream – 150 g
• Salt - 1 tsp. or to taste
• Spices - to taste

Lavash meat pie with minced meat and mushrooms

Lavash pie with minced meat and mushrooms in the oven is quick and easy to prepare, but it turns out nourishing, tasty and wonderful. It is suitable not only for everyday cooking, but also for a formal meal.

Ingredients:

• Lavash - 3 sheets
• Champignons – 300 g
• Minced meat - 300 g
• Onions - 2 pcs.
• Green onions - bunch
• Breadcrumbs - 2 tbsp.
• Testicles - 2 pcs.
• Spices - to taste
• Salt - 1 tsp. or to taste
• Sour cream – 300g
• Cheese - 150 g
• Testicles - 2 pcs.

Step-by-step production of meat pie from pita bread with minced meat and mushrooms:

1. Peel the onion, rinse, finely chop and fry until golden brown.
2. Wash the champignons, cut into cubes and add to the onion.
3. Then add the minced meat and fry the food, stirring, until fully cooked. Season with salt, pepper and spices to taste.
4. Add breadcrumbs, chopped green onions, beaten egg and stir.
5. For the sauce, combine sour cream with spices, add 100 g of cheese shavings, pour in the eggs and stir.
6. Place the minced meat on the pita bread and sprinkle with finely grated cheese.
7. Loosely roll the pita bread and place it in a greased pan.
8. Pour the sauce over the pie and sprinkle with the remaining grated cheese.
9. Heat the oven to 200-220°C and bake the product for 40 minutes.

Meat pie “Snail” from lavash: recipe in a slow cooker

Happy owners of a multicooker cook a huge number of different savory dishes in it. A nutritious lavash pie can also be prepared in it. But, unlike an oven, a multicooker has its own personality. Since the bottom area of ​​the bowl is small, it is best to roll the thin flatbreads into a roll.

Ingredients:

• Armenian lavash - 4 pcs.
• Minced meat – 550-600 g.
• Onion - 1 pc.
• Milk – 100 ml
• Salt - 1 tsp. or to taste
• Herbes de Provence - to taste
• Testicles - 3 pcs.
• Ketchup - 2 tbsp.
• Sour cream - 5 tbsp.

Step-by-step preparation of “Snail” meat pie from lavash in a slow cooker:

1. Peel the onion, rinse and saute in a frying pan until transparent.
2. Combine raw minced meat with fried onions.
3. Pour in milk, salt, season with spices and stir.
4. Spread the pita bread on a flat surface and spread with a thin layer of minced meat.
5. Roll it into a roll and place it in a spiral in a greased multicooker bowl.
6. Do the same with all the pita breads, placing them in a circle, in a row, forming a pie.
7. For the sauce, whisk the eggs, add salt, ketchup and sour cream.
8. Pour the purchased dressing over the lavash with minced meat.
9. Turn on the “baking” mode in the multicooker and cook the pie for 1 hour.

Video recipes: