Lavash Envelopes with Sprats, Eggs, Potatoes and Pickles
by Editorial Staff
Hearty pita envelopes with delicious filling are perfect for breakfast, snack or picnic. It’s not difficult to cook them, and if you boil potatoes and eggs in advance, then it’s also quick.
Cook: 30 mins
Servings: 6
Ingredients
- Thin lavash – 2 sheets
- Sprats (or sprat paste, canned fish) – 1 can (160 g)
- Potatoes – 1 pc. (80 g)
- Pickled cucumbers (or pickled) – 1-2 pcs. (60 g)
- Eggs – 2 pcs.
- Mayonnaise – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 2 tbsp
Directions
- We prepare all products for lavash envelopes with sprats, eggs, potatoes and pickles. If desired, sprats can be replaced with sprat paste or canned fish to your taste, and pickled cucumbers can be used instead of pickles.
- Wash potatoes, fill with water, bring to a boil and cook for about 20 minutes, until tender. Then drain the water, cool slightly, peel and rub on a coarse grater.
- Pour the eggs with water and boil them for about 8 minutes after boiling. Then fill it with cold water, cool it slightly, peel it and also rub it on a coarse grater.
- We also rub cucumbers on a grater.
- Cut the sprats into arbitrary pieces or simply knead with a fork.
- Add mayonnaise and salt to taste to the sprats. We mix.
- Combine chopped sprats with mayonnaise and grated potatoes, eggs and cucumbers together.
- Add ground black pepper and mix. The filling is ready.
- Cut the lavash sheets into squares. I cut 6 squares measuring 20×20 cm.
- Lavash dries very quickly. Therefore, we put the squares in a bag, and during the cooking process we take one at a time. We spread 1 tablespoon with the top of the filling in the center of the square.
- We begin to wrap the envelope. Cover the filling with two opposite edges of the square.
- Cover the filling with the third side of the square.
- Cover the filling with the free end of the pita bread by folding the envelope. Thus, we wrap all the sliced pita bread.
- Heat the vegetable oil well in a frying pan. Put the pita envelopes in the pan with the seam down. Fry the envelopes over medium heat on both sides for 1-2 minutes, until golden brown.
- If desired, you can vary the degree of frying of the envelopes. If you want less crispy, slightly reduce the frying time.
- Ruddy and delicious pita envelopes with filling are ready. We serve them to the table immediately, hot, while they are crispy, or we cool and serve as a cold snack – they are also good, but after cooling down, the pita bread will become softer and stop crunching.
Bon Appetit!
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