Vegetarian Lavash Pockets with Mushrooms and Sulguni Cheese
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
The combination of sautéed mushrooms, sweet tomatoes, salty cheese, and thin lavash is always a winning choice, even without vodka. The key is to make plenty of these pockets so that all the guests at the table can enjoy them and comfortably share the garlic breath with one another. Of course, you can skip the garlic, but without it, as well as a pinch of Georgian spices, the impression of these pockets will be much duller.
Ingredients
- Armenian Lavash - 1 piece
- Tomatoes - 1 piece
- Suluguni Cheese - 3.5 oz
- Scallions - 0.7 oz
- Basil - 3 sprigs
- Parsley - 5 sprigs
- Chicken Egg - 1 piece
- Natural Yogurt - 3.5 oz
- Khmeli-suneli - a pinch
- Garlic - 2 cloves
- Vegetable Oil - to taste
- Salt - to taste
- Champignons - 3.5 oz
Step by Step guide
Step 1
Place the yogurt in a bowl, squeeze in the garlic using a press, and mix well.
Step 2
Slice the mushrooms lengthwise into thin strips, sauté in vegetable oil until golden brown, then add khmeli suneli and stir.
Step 3
Slice the tomatoes into thin semicircles, cut the sulguni cheese into thin slices, and chop the basil, parsley, and green onions.
Step 4
Cut the lavash into strips that are 15–20 cm wide.
Step 5
Spread yogurt sauce along one edge of the strip.
Step 6
Arrange the mushrooms, herbs, green onions, and tomato slices in a single layer on top, then add the cheese slices. Sprinkle a little salt on top.
Step 7
Fold the edge of the strip into a triangle with the filling inside. Continue rolling the lavash into a triangle, tucking the edges of the strip inside.
Step 8
Beat the egg with the milk until well combined.
Step 9
Place the triangles on a baking sheet greased with vegetable oil, and brush each triangle with a beaten egg mixed with milk. Bake in a preheated oven at 356°F for 15 minutes.
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