Lavash Roll with Garlic and Cheese
A simple and flavorful snack perfect for any table. Soft lavash is filled with cheese, eggs, herbs, and garlic, then chilled and sliced.
Updated : 02 July, 2025
Easy
About 30 min.
Ingredients
200 grams
Thin lavash
Filling
300 grams
Hard cheese
100 grams
Mayonnaise
5
Eggs
4
Garlic
7 grams
Dill
7 grams
Parsley
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can also use not only mayonnaise as the dressing but also sour cream or plain yogurt. You can use them separately or mix them with mayonnaise in any ratio you like - this will reduce the dish’s calorie content.
Preparation
Step 1
You’ll need thin Armenian lavash. How to choose lavash properly? First, check the production date on the packaging. Don’t buy expired flatbread. Fresh lavash should have a pleasant smell. Look carefully to ensure there are no spots or signs of mold.
Step 2
Grate the cheese on a coarse grater. You can use any type of cheese, as long as it’s tasty, fresh, and aromatic. You can replace hard cheese with processed cheese. To make grating easier, put the cheese in the freezer for 15-20 minutes.
Step 3
Boil the eggs hard in advance. How to cook hard-boiled eggs? To prevent the eggs from cracking during cooking, place them in cold water and bring to a boil over low heat. Cook the eggs for 9 minutes after the water starts boiling, then drain and cool under cold water. The sudden temperature change will make peeling easier. Cool and peel the eggs, then grate them on a coarse grater.
Step 4
Wash, dry, and finely chop dill and parsley. If desired, you can replace or supplement these with other herbs like cilantro, green onions, or a mix of various herbs.
Step 5
In a bowl, combine the cheese with grated eggs, chopped herbs, and garlic passed through a garlic press. Dress the filling with mayonnaise and salt to taste.
Step 6
Mix everything thoroughly. If the filling seems dry, add more mayonnaise.
Step 7
If necessary, trim the lavash sheets with a knife or scissors so they’re the same shape and size. If you have one large lavash sheet, cut it into 3-4 equal rectangles. Spread the egg and cheese filling evenly over all lavash sheets and layer them on top of each other.
Step 8
Roll the lavash tightly into a log. How to roll lavash properly? Roll it carefully and as tightly as possible so the filling doesn’t fall out at the edges and the lavash doesn’t tear. If the roll isn’t tight, it will be difficult to cut it into neat slices later.
Step 9
Wrap the roll in plastic wrap. Place it in the refrigerator for one hour. During this time, it will soak and become soft.
Step 10
Slice the finished roll into portions and serve. Enjoy your meal!