Crispy lavash and a tender filling of potatoes and mushrooms will delight both adults and children.
Ingredients:
- Mashed potatoes — 300–400 g
- Thin lavash — 3 sheets
- Onion — 1 piece
- Champignon or other mushrooms — 200–300 g
- Eggs — 2 pieces
- Salt and spices to taste
- Vegetable oil for frying
Preparation:
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Preparing the filling:
- Dice the onion into small cubes and chop the mushrooms into small pieces.
- Heat a skillet with vegetable oil and sauté the onion until golden brown.
- Add the mushrooms and cook until the liquid evaporates. Season with salt, pepper, and your favorite spices (like paprika or dried garlic).
- Mix the sautéed mushrooms with the mashed potatoes until smooth.
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Preparing the lavash:
- Cut each sheet of lavash into 4 parts to make 12 rectangles.
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Forming the rolls:
- Place a tablespoon of filling at the edge of each piece of lavash and spread it evenly.
- Roll the lavash tightly into a tube to prevent the filling from spilling out.
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Frying:
- Beat the eggs with a pinch of salt in a deep plate.
- Dip each roll into the egg mixture.
- Heat a skillet with vegetable oil and fry the rolls on both sides until golden brown.
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Serving:
- The finished rolls can be served hot or cold. They pair perfectly with sour cream, garlic sauce, or ketchup.
Tips:
- If the mashed potatoes are too thick, add a little milk or cream to make the filling softer.
- For a burst of flavor, you can add grated cheese, herbs, or a pinch of nutmeg to the filling.