Lavash triangles with vegetables and feta cheese
4 servings
50 minutes
Lavash triangles with vegetables and feta cheese are a vibrant dish of Georgian cuisine, combining the aromatic filling of baked vegetables with the tenderness of feta. Thin slices of eggplant and zucchini, sweet pepper, red onion, and sun-dried tomatoes infused with spices create a rich flavor and pleasant texture. The lavash, browned in the oven, adds a light crunchiness while melted feta gives the dish creamy richness. Perfect for a light lunch or snack, especially paired with a refreshing yogurt and herb sauce. This treat can be served as a standalone dish or as part of a festive table, surprising guests with its original taste. The simplicity of preparation makes it accessible for any occasion.
1
Preheat the oven to 150°C.
2
Slice the eggplant and zucchini lengthwise into 5 mm thick slices. Peel the onion and cut it into rings.
- Eggplants: 1 piece
- Zucchini: 1 piece
- Sweet red onion: 1 head
3
Spray the prepared vegetables with olive oil and place on the grill for 10 minutes, turning as needed. Remove from the grill and cut into strips.
- Olive oil: 2 tablespoons
4
Grill the sweet pepper until the skin is charred, then place it in a plastic bag.
- Red sweet pepper: 1 piece
5
Remove the cooled pepper from the bag, peel it, cut it in half and remove the seeds. Cut the flesh into thin strips.
6
Chop the sun-dried tomatoes (if they were in oil, first squeeze them), mix with the other vegetables, season with cinnamon, cumin, and ginger. Crumble cheese on top and mix everything.
- Sun-dried tomatoes in oil: 100 g
- Cinnamon: 0.5 teaspoon
- Ground cumin: 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
- Feta cheese: 150 g
7
Cut the lavash sheets in half, fill each half with vegetables and cheese, and roll them up to form a closed triangle on all sides.
- Armenian lavash: 10 pieces
8
Send the triangles to a preheated oven for 15 minutes.
9
Serve hot.