Lavash Pie with Zucchini and Minced Meat

by Editorial Staff

It’s good when kind and helpful people live nearby! And most importantly, friendly! Today the recipe of my Armenian neighbor is a non-trivial lavash pie with a delicious filling of zucchini and minced meat.

Ingredients

  • Lavash -1-2 pcs.
  • Zucchini – 2 pcs.
  • Minced meat – 400-500 g
  • Bulb onions – 2 pcs.
  • Bread crumbs – 4-5 tbsp
  • Garlic – 2 cloves
  • Fresh greens – to taste
  • Salt to taste
  • Ground black pepper – to taste
  • Egg – 1 pc.
  • Vegetable oil – for frying
  • Butter – for greasing the mold

To fill:

  • Eggs – 3 pcs.
  • Kefir – 250 ml
  • Milk – 100-150 ml
  • Salt – 1 pinch (to taste)
  • Ground black pepper – to taste
  • Hard cheese – 30-50 g

Directions

  1. Since we will not bother with the dough today, we start cooking with the filling. Add onion grated on a coarse grater to the minced meat. Here – an egg, crackers, salt, black pepper, garlic and finely chopped herbs (I have parsley and cilantro). Mix everything well.
  2. While the minced meat is infused, prepare the zucchini. Cut them into thin (trying) slices and fry until light golden in vegetable oil (a small amount). We do not bring the zucchini to full readiness, let it crunch a little
  3. We turn on the oven to heat up to 200 degrees. Put the zucchini on the edge of the pita bread, one to one. Top, along the edge of the zucchini, lay out the minced meat. I have a large lavash sheet, everything fit on one, you can divide it into two parts
  4. We wrap a tight roll and cut into equal pieces (washers).
  5. Grease the baking dish with butter. We put the received blanks in the prepared form. Preparing the fill. We combine eggs, kefir, milk, salt and black pepper. Stir and fill the rolls in the form on top.
  6. We bake in a preheated oven (temperature – 200 degrees) for 30-40 minutes, focus on your oven. I had a small piece of cheese, grated and sprinkled on the pie 5 minutes before cooking.
  7. Here is such a wonderful lavash pie with zucchini and meat I cook very often during the zucchini season. Thank you, the neighbor taught!

Bon appetit

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