Vegetarian Lavash Envelopes with Mushrooms and Suluguni
4 servings
30 minutes
The combination of fried mushrooms, sweet tomatoes, salty cheese and thin lavash is always a win-win, even without vodka. The main thing is to put together more of these envelopes so that all the guests at the table get some and they can, without embarrassment, breathe garlic on each other. Of course, you can do without garlic, but without it, as well as without a pinch of Georgian spices, the impression of these envelopes will be more faded.
1
Put yogurt in a bowl, squeeze garlic through a press into it, and mix.
- Natural yoghurt: 100 g
- Garlic: 2 cloves
2
Slice the mushrooms lengthwise into thin slices, fry in vegetable oil until golden brown, and at the end add khmeli-suneli and mix.
- Champignons: 100 g
- Vegetable oil: to taste
- Khmeli-suneli: pinch
3
Slice the tomatoes into thin half-circles, cut the suluguni into thin slices, and chop the basil, parsley, and green onions.
- Tomatoes: 1 piece
- Suluguni cheese: 100 g
- Basil: 3 sprigs
- Parsley: 5 sprig
- Green onions: 20 g
4
Cut the lavash into strips 15–20 cm wide.
- Thin lavash: 1 piece
5
Spread yogurt sauce on one edge of the strip.
- Natural yoghurt: 100 g
6
Layer mushrooms, greens, green onions, tomato slices in one layer on top and add cheese slices. Sprinkle a little salt.
- Champignons: 100 g
- Parsley: 5 sprig
- Green onions: 20 g
- Tomatoes: 1 piece
- Suluguni cheese: 100 g
- Salt: to taste
7
Fold the edge of the strip into a triangle with filling inside. Continue wrapping the lavash into a triangle, hiding the edges in the middle.
8
Whisk the egg with milk until smooth.
- Chicken egg: 1 piece
9
Place the triangles on a baking sheet greased with vegetable oil, brush each triangle with an egg beaten with milk. Bake in a preheated oven at 180 degrees for 15 minutes.
- Vegetable oil: to taste
- Chicken egg: 1 piece