Lavash for breakfast
2 servings
20 minutes
Lavash for breakfast is a simple yet elegant option that combines the softness of fresh Armenian lavash, the tenderness of cottage cheese, and the spiciness of Parmesan. The history of this dish is rooted in Russian culinary traditions, where simplicity in preparation and rich flavor play a key role. Arugula adds a refreshing green note, while sour cream gives the dish softness and a slight tang. Baked in the oven, lavash becomes slightly crispy, and melted Parmesan creates an appetizing crust. This breakfast is perfect for a leisurely morning or a quick snack before a busy day.
1
Preheat the oven to 150 degrees. Unroll the lavash, spread cottage cheese on it, and top with sour cream.
- Armenian lavash: 1 piece
- Low-fat curd cheese (5%): 175 g
- Sour cream 20% fat: 2 tablespoons
2
Chop the arugula finely and sprinkle it on the lavash. Add salt.
- Rocket (arugula): 15 g
- Salt: pinch
3
Grate the Parmesan and add it on top. Roll the lavash.
- Parmesan (Parmigiano Reggiano): 40 g
4
Put in the oven for 5 minutes.
