Suluguni in Lavash
Very simple and quick - perfect for breakfast, snack, or dinner! Suluguni in lavash is a hot dish of flatbread stuffed with cheese and herbs, pan-fried until golden. You can also prepare it outdoors on a grill.
Updated : 27 August, 2025
Easy
About 30 min.
Ingredients
60 grams
Thin lavash
100 grams
Sulguni
30 grams
Butter
30 grams
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For easier frying, I used thin round lavash breads, but any shape (rectangular, oval) will do - you’ll just need to fold them differently. Put the butter in the freezer for 30 minutes before cooking so it’s easier to grate.
Step 2
Grate the suluguni cheese on a coarse grater. If cooking outdoors, you can slice it instead - it will melt anyway. Any well-melting cheese will work.
Step 3
Take the butter out of the freezer and also grate it. Choose high-quality, natural butter without vegetable fats.
Step 4
Wash the herbs well and pat dry. Chop them finely with a sharp knife. I used parsley, cilantro, and dill, but green onion, sorrel, or spinach also work. Remove thick stems.
Step 5
Place all filling ingredients into a bowl.
Step 6
Mix everything well. No salt needed, as suluguni is salty enough.
Step 7
Spread the filling evenly on one lavash. If using a large rectangular lavash, cut it into smaller pieces to fit the pan. Cover with another lavash and press down firmly with your palm.
Step 8
Heat a skillet over medium heat. Place the filled lavash on the pan, cover with a lid, and cook on low heat for a few minutes. Flip and cook the other side until the cheese is fully melted. You can also fry one side with butter for a golden crust.
Step 9
Slice into portions and serve immediately while the cheese is hot and stretchy. Enjoy!