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Lavash Pie with Cheese and Curd
Instructions
I prepare the listed ingredients for the lavash pie with cheese and cottage cheese. The cottage cheese should not be low-fat and dry; any fat content above 5% will do. I add a little sugar to savoury dishes to stabilise the flavour. Since the prep is quick, I turn the oven on to 180 degrees straight away.
I mash the cottage cheese with a fork.
I grate the mozzarella on a fine grater into a separate plate.
I crack all the eggs into a deep bowl. I pour in the milk and whisk to combine.
I add freshly ground pepper, sugar and salt.
I prepare the baking dish. So that the pie is easy to remove afterwards, I line it with parchment paper. If the parchment is silicone-coated, there is no need to grease it, but ordinary paper I grease generously with butter.
I dip the first lavash round into the egg mixture. This is needed so that the dough softens, gives way easily to shaping and turns juicy after baking.
I place the wet lavash on a board and spread one-fifth of the cottage cheese over its surface.
On top I scatter the same one-fifth of the mozzarella.
I roll the prepared lavash into a tube.
I begin laying the first layer of the pie in the form, cutting the filled lavash tubes to the required length to fit its dimensions where needed.
Next I lay a second layer of tubes and pour the whole egg-and-omelette mixture over everything. It is fine if it does not cover the lavash completely – during baking the liquid mass will increase in volume and rise to the needed height.
I place the form on the middle level of the oven. After half an hour the omelette is fully baked and has risen well.
I take out the pie by pulling the parchment from both sides. I brush the top crust well with butter. The lavash pie with cheese and cottage cheese is ready.The pastry rolls have soaked through nicely, becoming soft and tender, seasoned with the flavour of the cheese filling and butter. The airy omelette mass has filled all the free space, forming a solid pie shape. A little cold sour cream will add charm to this dish.
Tips
- 1
DIP THE LAVASH IN EGG – the "secret" to juiciness. Dry lavash stays rubbery in the omelette. Dipped, it soaks through in seconds and becomes tender.
- 2
PARCHMENT IS A MUST – the "secret" to removal. Without parchment the rolls stick to the bottom. With it, the pie lifts out in one motion by pulling on the edges.
- 3
A PINCH OF SUGAR IN THE OMELETTE – the "secret" to flavour. The sugar does not add sweetness but balances out the saltiness of the cheese and eggs. Without it the flavour is "flat".
- 4
OIL THE TOP AT THE END – the "secret" to the crust. Butter on the hot top soaks in, giving shine and a creamy aroma. The same principle works in other kinds of lavash pies.
FAQ
Which lavash should I choose? +
Ideally – thin round lavash 17 cm in diameter (5 pieces fit the form exactly). Alternatives: thin rectangular Armenian lavash (cut to the form – 5 pieces), Georgian lavash (denser, soaks through less), thin pitas (5 pieces – "premium"), corn tortillas (5 pieces – an interesting option), ready-made crêpe pancakes (5 pieces – "budget"). Fresh lavash bought on the day is the "premium" option. Do not use: dried-out lavash with cracks (it will tear when rolling) or thick yeast lavash. For the "classic" version – thin round lavash is a must.
What can replace mozzarella? +
Alternatives: suluguni (170 g – "Caucasian classic"), hard cheese such as a mild Gouda or Edam (170 g – "budget"), brynza (170 g – saltier), Adyghe cheese (170 g – milder), a 50/50 blend of mozzarella and parmesan (85 g of each – "premium"), feta (170 g – the "Greek" option). Fresh mozzarella fior di latte is the "premium" option. Do not use: processed cheese in blocks (it spreads into water) or blue cheese (it will overpower the flavour). For the "classic" version – a semi-hard or soft mozzarella-style cheese is a must.
How long does the pie keep? +
In the fridge, in the form under cling film – 2 days. Longer and the omelette will "collapse" and the cheese will turn rubbery. Before serving, reheat it in the oven for 10 minutes at 150 °C under foil. The microwave is not suitable – the omelette becomes tough. In the freezer (cut into pieces) – up to 1 month; defrost for 6–8 hours in the fridge. Fresh pie is at its "best" 10–15 minutes after the oven (let it cool a little so it holds its shape). On the second day the flavour holds up. Do not leave it at room temperature for longer than 4 hours – eggs with dairy spoil quickly.
What to serve the pie with? +
A breakfast classic: with cold 20% sour cream. With a garlic sauce of yoghurt and herbs. With tomato salsa (fresh tomatoes + onion + coriander). With a cup of coffee or cocoa for breakfast. With a glass of freshly squeezed orange juice. With a bowl of sliced fresh vegetables. With spring onion and radish. With a couple of slices of ham or prosciutto. With a slice of rye bread. With a cup of green tea for an afternoon snack. With a glass of kefir for supper. With a tomato and mozzarella salad. For a "family lunch" – with a salad and hot tea. A versatile bake for everyday meals.
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