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Lavash on the grill - a snack for a picnic. Grilled lavash with cheese and greens Grilled lavash with greens

When I was young, green, inexperienced and just learning how to cook, I was baffled by the recipes offered in cookbooks. - I didn’t understand what “stew until cooked” or “quickly blanch” means, where to get a wooden stick to check the dough and how to check it in general, how the yeast dough should rise and what it means to “stick off the hands” in the case of shortbread dough . Of course, the answers to all these questions came with experience and mistakes - trying, trying, doing, I learned and remembered, understood and comprehended. Now it seems to me that this is the only right way - albeit personal trial and error, however, I still want everything to work out without punctures. Just once - and by itself it is ready. All this I am leading to the fact that it is almost impossible to spoil - this is exactly the recipe that you most likely will succeed, even if you do not know how to cook at all.

How can you sleep peacefully, knowing that in the kitchen there is a delicious sausage sandwich half-eaten by guests?

Thin lavash with stuffing beautiful in a pan, however, today I offer you an even simpler option: grilled lavash. It is so elementary and outrageously simple that there is almost no chance to spoil the dish. In doing so, you get an amazing snack that will appeal to everyone and everyone and definitely will not remain on the plate waiting for the next meal. Delicious - unreal! And elementary - to the ridiculous.


Ingredients:

2 packs of pita bread (I have 2 large sheets in the set);

a large or huge bunch of greens;

about 200 g of ham or boiled pork;

3/4 firm tomatoes;

200 g of hard cheese;

salt, pepper to taste;

4 tbsp. l. mayonnaise.


Let's start with greens - it is she who in this recipe is the key to a successful dish: there cannot be much of it. In some ways, grilled pita bread resembles a standard and long-hyped dish, however, there are so many variations that it’s generally difficult to find a reference to some primary source. Therefore, we improvise as we want, and we begin improvisation by cutting a large bunch of dill. Small and with love.


And then, thinking carefully, we also chop the parsley. Or cilantro. Or basil - in general, what is in the house and is dearly loved by you personally.


The next step is to work with meat - what, again, is found in the refrigerator. This time I had a piece of home-baked turkey - it turned out great. You can also take sausages, moreover, both boiled ("Doctor's" sausage - it's almost a luxury), and smoked ("Salami" will fit perfectly, don't worry).


We cut into cubes.


My tomatoes, remove the stem, cut into cubes. Drain the extracted juice, not particularly zealous.


We rub the cheese - it can be coarse, it can be fine. If not laziness. I'm usually lazy.


We put everything in a bowl, generously sprinkle with black ground pepper, add a little salt if desired (accurately, usually there is enough cheese and mayonnaise). We mix.



A little, of course, but the fact itself! And by the way, I’m not at all embarrassed about this: I think that any step to the right and left of the set standards is justified if the result is liked by those who then eat it. We like. And so we will continue to do so. If you think that I'm wrong, feel free to grease pita bread with sour cream or heavy cream: it's checked, it's also delicious. But not as spicy as with mayonnaise.


We visually divide the filling into 4 equal parts (according to the number of pita sheets), lay it out.


And distribute evenly over 3/4 of the area of ​​\u200b\u200bthe sheet.


And roll up.


The part where there is no filling is the outer part.


By this time, the coals should already burn out.


Lay the rolls out on the grill.


We close.


And fry on coals for about 3-4 minutes on each side - carefully, do not burn!


Remove from the grill, transfer to a dish.


Cut with scissors or a knife (the first is much more convenient).


And hurry to the table, it's very tasty!


Lavash on the grill is crispy. It is prepared with cheese, herbs and vegetables fillings.

The article describes several interesting and mouth-watering recipes for pita bread on the grill.

Recipe with suluguni

This is a variant of the tomato filling.

Ingredients:

  • 3 sheets of pita bread;
  • 300 g of suluguni cheese;
  • a large bunch of dill;
  • large tomato.

Cooking steps:

  1. Grind the cheese on a grater, chop the dill. Stir.
  2. Cut the tomato into thin slices.
  3. On one edge of each sheet, lay out the cheese and herb filling, put a few thin slices of tomato on top.
  4. Wrap pita bread in an envelope so that the filling does not fall out.
  5. Put the finished snack on the grate and fry on both sides until the pita bread is reddened.

Cooking takes 20 minutes. Total calorie content - 609 kcal.

Recipe with cheese and herbs

If you do not change the amount of ingredients, you will get 2 servings.

Ingredients:

  • two sheets of pita bread;
  • three cloves of garlic;
  • 300 g of cheese;
  • 100 g parsley;
  • 20 g of oil grows.

Cooking:

  1. Mash the cheese into small crumbs with a fork.
  2. Chop the garlic and herbs.
  3. Mix the ingredients in a bowl and spread the mixture on the pita bread.
  4. Roll each leaf into a roll and brush with butter for a crispier appetizer.
  5. Fry pita bread on the grill with herbs and cheese on each side for 5-7 minutes.
  6. Cut the finished snack obliquely into several pieces.

Total calorie content - 506 kcal. Cooking time - 15 minutes.

Arugula Recipe

This is a delicious appetizer stuffed with cheese and sour cream.


Lavash with cheese and herbs is very easy to cook on the grill. It is enough to take a minimum set of products and a good mood. Such an appetizer goes well with a fragrant barbecue in nature, and as a snack it will be very useful. Appetizing pita bread with cheese will definitely appeal to both children and adults.

Ingredients

To prepare pita bread with cheese and herbs on the grill, you will need:

dill - 1 bunch;

processed cheese (you can also take hard cheese, but then you also need to take a grater with you to nature) - 100 g;

lavash - 2 pcs.

Cooking steps

Finely chop the washed dill.

We open the pita bread completely and spread it with plenty of cheese. If you are cooking with hard cheese, you need to grate it and sprinkle pita bread with it.

Sprinkle pita bread, smeared with cheese, chopped dill.

We spread the envelopes on the grill, send them to the coals and fry for 3 minutes on each side. Lavash should brown a little.

Lavash with cheese and herbs cooked on the grill turns out to be appetizing and very tasty.

What do you usually cook when you go out with friends in nature? Kebabs? Steaks? It's very tasty, I know. But I want to offer you another recipe that is suitable for barbecue. No, this is not an alternative to meat dishes, but an addition to them. But what a great addition! Thin pita bread, wrapped in an envelope, with a crispy and appetizing crust and melted cheese inside ... It's just delicious! And everything is prepared very, very simply. Want to know exactly how?

Ingredients:

For 2 servings:

  • 1 sheet of thin pita bread measuring 40 by 40 cm;
  • 3-4 tsp homemade mayonnaise;
  • 100 g of hard cheese;
  • parsley.

Cooking:

We need thin pita bread, preferably square. We cut it into 4 squares with a side of 20 cm (this can be done with an ordinary knife or kitchen scissors).

We apply mayonnaise to each square of pita bread. With the back of a spoon, spread it over the entire surface.

Three hard cheese on a medium or large grater.

We spread the cheese on a sheet of pita bread with mayonnaise, again we try to capture the entire plane of the sheet of pita bread. Sprinkle finely chopped parsley on top.

We wrap the pita bread, bending it from all sides.

You should get a neat envelope.

We kindle a fire in the barbecue. As for kebabs, we will need coals already. When they are ready, put the envelopes from pita bread with cheese and herbs on a baking grid. And we cook pita bread on the coals, periodically turning the grate to one side or the other.

After 4-6 minutes, the pita bread will be ready: its surface will turn brown, and the cheese inside will melt.

Carefully remove the pita bread with cheese from the grill and put it on a plate. Serve immediately while the pita bread is still warm - it tastes much better that way!

Tips & Tricks:

If you have an oval-shaped pita bread, then do not be discouraged. Just keep in mind that it will need to be wrapped a little differently.

It is best to cook pita bread immediately after barbecue: after all, the meat needs more time to fry, and pita bread can cool down. And in those few minutes that there will be pita envelopes on the grill, the barbecue will not have time to cool down.

An excellent and very popular hot appetizer that can be prepared at a picnic while a barbecue or other meat dish is being fried. I recommend making such pita bread on the grill with stuffing with fatty cheese, for example, with Suluguni or feta cheese. Any vegetables and herbs, but I like basil and tarragon, although this time parsley, cilantro, dill and arugula were on hand. Also very tasty! What else is good about pita sandwiches on the grill - they can be prepared in an extremely diverse way.

Ingredients

  • thin lavash 4 pcs.
  • Suluguni cheese 300 g
  • tomatoes 2-3 pcs.
  • sour cucumbers 2-3 pcs.
  • Bulgarian pepper 2 pcs.
  • parsley, cilantro, dill, arugula
  • ham 100-200 g

How delicious to bake pita bread with cheese on the grill

First of all, you need to light the grill.
The amount of greens can be any, to taste. I love when there are a lot of greens, so I took a bunch of each type.
Wash the greens and chop, put in a deep bowl.

Cheese can be cut into arbitrary pieces or grated on a coarse grater. Mix cheese with herbs.

Chop the ham into medium pieces, send to a bowl. Ham can be replaced with boiled meat or sausage.


Wash and cut into slices the tomatoes, sour cucumber and bell pepper (do not forget to remove the seeds from the pepper).


Mix all the ingredients for the pita filling well. You can add salt or ground pepper if you like.


Thin pita bread, usually folded in four, cut in half, and you will get 8 layers: it is more convenient to roll up such layers, and then eat them.


Roll stuffed pita bread like pancakes.


Having twisted all portioned pita breads - “pancakes”, immediately start baking them on the grill so that the sandwiches do not start to get soggy.


For the convenience of baking pita bread with cheese, use a wire rack.


The fire should not be open - use only well-burnt coals. Bake pita bread for 5-10 minutes, constantly turning the grid with pita bread so that it is evenly fried, the filling inside warms up well, and the cheese melts.


You can serve pita bread with cheese whole or cut them diagonally. Do not waste time and help yourself - such pita bread is unusually good as long as it is hot and crispy.