" Crispy Lavash Rolls with Potato and Mushroom Filling
" Ingredients:
For the filling:
* Pita bread / lavash " 2 large sheets
* Potatoes " 500 g
* Champignons " 350 g
* Onion " 1 piece
* Fresh herbs " 1 bunch
* Salt " to taste
* Ground black pepper " to taste
For frying:
* Vegetable oil " for frying
" Preparation:
1. Peel the potatoes, cut them into pieces, and boil in salted water
until tender.
2. Drain the potatoes and mash them until smooth.
3. Finely chop the onion.
4. Dice the champignons into small pieces.
5. Heat a little vegetable oil in a frying pan.
6. Fry the onion until soft, then add the mushrooms.
7. Cook the mushrooms and onion until the mushrooms are golden and
the extra liquid has evaporated.
8. Add the fried mushrooms and onion to the mashed potatoes.
9. Finely chop the fresh herbs and add them to the filling.
10. Season with salt and ground black pepper.
11. Mix everything well until the potato-mushroom filling is evenly
combined.
12. Lay the first sheet of lavash or thin pita bread on the work
surface.
13. Spread half of the potato and mushroom filling evenly over the
sheet.
14. Place the second sheet of lavash on top.
15. Spread the remaining filling evenly over the second sheet.
16. Roll everything tightly into one long roulade.
17. Cut the roll into thick slices.
18. Heat a little vegetable oil in a frying pan.
19. Place the slices cut-side down in the pan.
20. Fry on both sides until golden brown and crispy.
21. Serve warm.
" Notes:
* The video shows the filling being spread over two layers of lavash,
then rolled tightly and sliced before frying.
* This recipe uses thin lavash or pita bread instead of homemade
dough, which makes it quick and easy.
* The mushroom mixture should be cooked until the moisture
evaporates, or the filling may make the lavash soggy.
* Mash the potatoes while they are hot so the filling turns smooth.
* Let the filling cool slightly before spreading it on the lavash so
the bread does not tear.
* Spread the filling in a thin, even layer so the roll is easier to
shape.
* Roll the lavash tightly so the slices hold together during frying.
* Use a sharp knife to cut the roll into neat pieces.
* Fry over medium heat so the outside becomes crisp without burning.
* These rolls are best served fresh and warm, while the outside is
crispy.
* They can be served with sour cream, yogurt-garlic sauce, or a fresh vegetable salad.
' Summary:
* Lavash is a thin flatbread. If you cannot find it, use large thin
flour tortillas, though the texture will be slightly different.
* Champignons means regular white button mushrooms or cremini
mushrooms.
* This dish is similar to crispy pan-fried potato and mushroom
roll-ups made with flatbread.
* It works well as a snack, appetizer, or meatless meal.
Prep video below
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