Lavash Rolls with Potatoes and Sausage
by Editorial Staff
Delicious fried lavash rolls with potatoes and sausage. If you suddenly wanted pies with potatoes, but don’t feel like messing around with dough and sculpting pies, I suggest a simplified version. I assure you – they are no worse.
Cook: 1 hour
Serving: 8
Ingredients
- Armenian thin lavash – 2 pcs.
- Potatoes (peeled) – 1 kg
- Boiled sausage – 200 g
- Onions – 120 g
- Milk – 240 ml
- Eggs – 2 pcs.
- Butter – 30 g
- Vegetable oil – 180 ml
- Parsley – a few sprigs
- Bay leaf – 2 pcs.
- Salt to taste
Directions
- Products that we need for lavash rolls.
- Peel the potatoes, cut into pieces, add water, add salt to taste and bay leaf. Cook potatoes until tender, 15-20 minutes. While the potatoes are boiling, we prepare the rest of the filling products. Grate the sausage on a coarse grater. Chop the greens. Dice the onion and fry, stirring occasionally, in a pan with heated butter. Bring milk (200 ml) to a boil, remove from heat
- Drain all the water from the potatoes, remove the bay leaf. Add hot milk to the potatoes and make a lump-free puree.
- Add fried onions, herbs and sausage, mix well.
- Divide the filling in half visually. Grease one sheet of pita bread with half the filling.
- Roll up tight roll.
- Cut with a sharp knife into rolls, 1.5 cm wide.
- Beat eggs well with 40 ml of milk. Quickly dip the roll into the egg mixture.
- Put the pita rolls in hot vegetable oil and fry on both sides until golden brown over medium heat.
- Put the finished fried lavash rolls on a paper napkin so that the excess fat is absorbed.
- Do all the same work with another lavash sheet and filling. Do not make two rolls at once – the second can get wet from the filling and you will not be able to cut it. Serve warm fried lavash rolls
Bon Appetit!
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