Cheese snail with lavash
8 servings
60 minutes
Cheese snail with lavash is a fragrant Georgian dish embodying the warmth of home and traditional cuisine. Its roots trace back to the culinary heritage of a region where the mastery of dough and fillings has been perfected. Juicy chicken filling sautéed with onions is wrapped in thin layers of Armenian lavash and soaked in a delicate egg-yogurt mixture. During baking, the dough acquires a golden, crispy crust while the cheese inside melts, giving the dish a rich creamy flavor. This perfect combination of softness, juiciness, and spiciness enhanced with spices makes the snail an excellent option for both cozy family dinners and festive tables. It can be served with herbs, sour cream or a light sauce that enhances the richness of flavors.
1
If you have chicken breast - grind it into minced meat. Fry the minced meat with onion in a pan.
- Minced chicken: 400 g
- Onion: 1 piece
2
Cut the lavash crosswise into 3 equal parts (almost square).
- Armenian lavash: 220 g
3
Spread filling on 1/5 of each sheet, sprinkle with cheese, and roll into a roll. A total of 6 rolls will be made.
- Minced chicken: 400 g
- Hard cheese: 100 g
4
Take a pie baking form and place the snail-shaped rolls in it, starting from the edges.
5
Beat the eggs and egg whites with yogurt (mix with a fork until smooth).
- Chicken egg: 2 pieces
- Egg white: 1 piece
- Natural yoghurt: 140 ml
6
When they are all laid out, pour with the egg-yogurt mixture, ensuring that all the lavash is covered. Sprinkle with spices.
- Spices: to taste
7
Bake for 30-40 minutes at 180-200°C until golden brown.
- Armenian lavash: 220 g
8