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Lavash Rolls with Minced Meat
Instructions
I dice the onion into small 4–5 mm cubes and crush the garlic through a press. I fry them in a pan with vegetable oil for 5–7 minutes until translucent and lightly golden. I add the beef mince and cook for 10–15 minutes until fully done, breaking up the lumps with a spatula.
I slice the champignons into thin 3–4 mm pieces and fry them in the same pan for 7–10 minutes until they reduce in volume and turn golden. I add the 10% cream and simmer for another 5 minutes over low heat until the sauce thickens to the right consistency.
I preheat the oven to 180 °C for baking. I cut the lavash into 15x20 cm rectangles – a convenient size for easy rolling.
I place a portion of filling (1–2 tablespoons) along one short side of the lavash rectangle. Do not add too much – the filling will spill out as you roll.
I roll it into a tight tube, starting from the edge with the filling – like a roll or cannelloni. I leave the seam underneath when laying it on the tray.
I arrange the finished rolls on a tray lined with parchment, with a small 1–2 cm gap between them – so they do not stick together when the sauce is poured over and keep their nice shape.
I pour the remaining mushroom and cream sauce over the rolls – not as one solid "lake", but in an even drizzle. Otherwise the lavash will go soggy and lose its shape.
I put it in the oven for 15 minutes. Meanwhile I grate the cheese on a coarse grater.
I take the tray out, sprinkle the rolls generously with grated cheese and bake for another 3–5 minutes until a golden cheese crust forms.
The appetising lavash rolls with minced meat are ready! I serve them hot with extra sauce and a fresh vegetable salad.
Tips
- 1
Serve them hot, generously drizzled with sauce, or let them cool and serve cold as a snack – they are delicious both ways.
- 2
You can vary the filling with any favourite ingredients – chicken, turkey, vegetables, seafood, asparagus, spinach.
- 3
Lay the rolls out with a 1–2 cm gap – that way they will not stick together into a single pie. Cannelloni with meat is made on a similar principle.
- 4
There should not be too much sauce – otherwise the lavash will go soggy and the rolls will lose their shape. Pour it on in a drizzle.
FAQ
Which mince is best to use? +
Beef mince is the classic choice for this dish – it gives the "Italian" character of real cannelloni. Pork is fattier and juicier. A mix (50/50 beef and pork) is the optimal option, with a balance of flavour and juiciness. Chicken is more dietary, but needs added oil or fat, otherwise it will be dry. Turkey is even more dietary. You can use plant-based mince for a vegan version. The main thing is that the mince should be fresh and well cooked through.
Can the finished rolls be frozen? +
Yes, freeze the rolls before pouring on the sauce – assemble them, lay them on a tray, freeze until firm and pack into zip bags. They keep in the freezer for up to 2 months. Bake them straight from frozen (without thawing), adding 10 minutes to the time (25–30 minutes in total instead of 18). Make the sauce fresh, or freeze it separately too. You can also freeze the baked rolls, but the texture of the lavash will turn "rubbery" – it is better to freeze them raw.
What can replace the cream in the sauce? +
Use 20–25% sour cream diluted 1:1 with milk (it gives a similar creamy texture), coconut cream (for lactose intolerance – it adds a light Asian accent), whole milk with 1 tablespoon of flour (a classic béchamel), or a mix of sour cream and milk. Each gives its own character: cream is the most tender and creamy, sour cream has a pleasant tang, coconut is exotic. For a really dietary version, use vegetable stock with a spoonful of starch for thickness.
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