©2003 Ashy's vegetarian recipes -all rights reserved.
Lavash is a kind of unleavened flat bread eaten in the Caucuses. It's similar to a large, very thin chappati and bearing this similarity in mind, if you can't find lavash, you could have a look at the page on making chappatis and start from there. The larger and thinner your chappatis, the more successful your stuffed lavash will be. To make thin chappatis, once you have rolled them out, try putting one on top of the other and rolling them some more. Make sure they are well floured so they don't stick together. This should do the trick. Cook the chappatis as described and then come back here and start stuffing them.
I found this recipe in Tashkent, when I was drinking beer with my friend Alex, who, having lived in Uzbekistan all his life, knows the city rather well. He was showing me round a few of the better drinking places and the fourth or fifth one (I can't remember exactly) served good food. The theme of the bar/cafe was sort of Spanish/Tex/Mex and I think stuffed lavash was their own creation, as I had never heard of it before. It was described in the menu as being a good accompaniment to beer and we thought that would suit us nicely. I can now confirm that stuffed lavash is, indeed, a good accompaniment to beer. I don't know if I've got the recipe right here. I remember there was green stuff inside so I used spinach. Doing the recipe my way results in a tasty dish and that's what's important.
Ingredients
4 lavash/chappatis
A bunch of spinach
2 or 3 tomatoes
100-120g of cheese
Salt
Wash and chop the spinach. Put it in a pan without water and steam it for 5 to 7 minutes. Leave it aside to cool. Chop the tomatoes finely and grate the cheese.
Take a lavash/chappati and wet it with water and put layers of tomatoes, cheese then spinach in the centre. Fold over the sides to make a square parcel. Repeat with the others.
Cook the parcels in a dry frying pan on a low to medium heat
for 5 or 6 minutes each side. They should be golden brown when they are done.
If they brown too quickly turn the heat down a little.