Lavash pie with suluguni, dill and potatoes
6 servings
80 minutes
Lavash pie with suluguni, dill, and potatoes is an unusual and simple dish where traditional ingredients turn into a gourmet treat. Suluguni, the famous Georgian cheese, gives the pie a rich salty flavor while potatoes make it hearty and tender. Fragrant dill adds freshness and the egg-sour cream filling provides a velvety texture. The thin and elastic lavash creates airy layers making the pie special. When browned in the oven, it becomes crispy contrasting with the soft filling. This pie is perfect for family dinners or festive tables.
1
We lay the lavash in a greased form so that the edges hang over.
- Armenian lavash: 2 pieces
2
Preparing the filling: grate the suluguni on a coarse grater, boil the potatoes and cut them randomly, finely chop the dill.
- Suluguni cheese: 300 g
- Potato: 6 pieces
- Dill: 1 bunch
3
Spread half of the filling on the lavash. Cover it with the edges of the first lavash to create folds - this way, the pie will look very beautiful when cut.
4
Pour half of the egg-sour cream mixture. To prepare it, beat the eggs with 1.5 cups of sour cream (1 sour cream, 0.5 mayonnaise can also be used) and 1 teaspoon of tomato paste (optional, just for color).
- Chicken egg: 3 pieces
- Sour cream: 1.5 jar
- Tomato paste: 1 teaspoon
5
We spread the second half of the filling, cover it with the edges of the second lavash (pressing slightly with hands) and pour the second half of the egg-sour cream mixture.
- Chicken egg: 3 pieces
- Sour cream: 1.5 jar
- Tomato paste: 1 teaspoon
6
Place in a hot oven until golden brown (about an hour).