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Lavash Roll with Minced Meat in the Oven
Instructions
I get all the ingredients ready. You can use any mince – pork or chicken. I'm using pork. I turn the oven on to preheat to +180-190 °C.
I peel, wash and grate the onion on a fine grater.
I add the grated onion to the bowl with the mince. I season with salt and pepper to taste and add 1 raw egg. I mix it together – the filling for the lavash is ready.
I beat the second egg until smooth in a separate bowl with a fork. I quickly brush a sheet of lavash with the beaten egg using a pastry brush. My lavash is 36×50 cm. I cover it with the next sheet of lavash on top – so the roll is sturdier and doesn't go soggy from the juicy filling. I lightly brush the second sheet with beaten egg too. I plan it so that some beaten egg mixture is left over to brush the top of the roll.
I spread the filling over the lavash and smooth it across the whole surface.
I roll the lavash with the filling up tightly, starting from the shorter side.
I line a baking tray with parchment paper beforehand. I cut the roll into two equal parts and place them in the tray.
I brush the tops of the rolls with egg. I put them in the oven, preheated to +200 °C, for 15 minutes.
After 15 minutes I take the rolls out, brush the tops with egg and return them to the oven for 25 minutes (this time you can cover the rolls with foil – so they don't dry out). When the time is up, I take them out again, brush with egg and bake without foil for 10 minutes until nicely golden.
The lavash roll with minced meat in the oven is ready.
I cut the finished roll into pieces and serve.Enjoy your meal!
Tips
- 1
TWO SHEETS OF LAVASH – a must. A single sheet won't hold up to the juicy filling and will go soggy. The double layer gives strength.
- 2
ONION ON A FINE GRATER – it adds juiciness to the mince. Coarsely chopped onion "sticks out" and doesn't have time to cook through during baking.
- 3
BRUSH WITH EGG THREE TIMES – before, halfway through and at the end of baking. This gives a lovely golden crust without drying out.
- 4
FOIL AT THE MIDDLE STAGE – it protects against drying out. Remove it 10 minutes before the end for a golden finish. The same principle works for other kinds of lavash rolls.
FAQ
Which lavash should I choose? +
Thin Armenian lavash (unleavened) is ideal – with no extra additives. Size – 36×50 cm or 30×40 cm, elastic, without cracks or dryness. The brands "Armlavash", "Magratel" and "Lavash Dalnevostochny" are good quality. Check freshness: the lavash should be soft and not break when you roll it. "Old" lavash can be "revived" – sprinkle it with water or cover it with a damp towel for 10 minutes. Georgian lavash (thicker, leavened) won't work – the roll will turn out like a lump. With no lavash – replace it with thin unleavened dough rolled out to 2 mm. Fresh lavash is the basis of a successful roll.
Which mince is better? +
Pork (juicy, aromatic) or a mixed pork + beef 50/50 (the classic, a balance of flavour) is ideal. Alternatives: chicken (leaner, bakes faster), turkey (a light option), lamb (an Eastern note), beef + fat (richer). A fat content of 25-30 % is best for juiciness. Shop-bought mince – check the composition (meat first, no soya or starch). Homemade mince "by hand" (through a meat grinder) – tastier, and you control the quality. Frozen – defrost it in the fridge for 6-8 hours. For a "children's" version – chicken breast + 2 tbsp sour cream. For a "lean" version – fried mushrooms + onion + boiled potato.
How long does the roll keep? +
In the fridge in a container – 2-3 days. On the second day you can eat it either cold or warm. Reheat in the oven for 5-7 minutes at 180 °C (the microwave makes the lavash "rubbery"). In the freezer – up to 1 month, in portioned pieces wrapped in film. Defrost it in the fridge for 4-6 hours, then reheat. A fresh roll is the "star", but it's tasty on the second day too. For a "packed lunch" – wrap a piece in foil or a container. Don't leave it at room temperature for longer than 2 hours – mince spoils quickly.
What to serve the roll with? +
The classic: with tomato sauce, ketchup or spicy adjika. With sour cream + garlic + herbs – a delicate sauce. With Greek yoghurt and lemon juice – a lighter option. With fresh vegetables (cucumber, tomato, lettuce) – a light accompaniment. With pickled cucumbers or sauerkraut – "Russian style". With light beer – a man's serving. Alongside borscht or shchi – as a "second course" to soup. For children – with tomato sauce without hot spices. For a picnic – the cooled roll "survives" the journey perfectly and is easy to divide into portions. Garnish with fresh herbs and a slice of tomato when serving for a nice look.
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