Cheese pie from Armenian lavash
4 servings
60 minutes
Cheese pie made from Armenian lavash is a true find for lovers of simple yet rich flavor combinations. This dish originates from traditional Armenian cuisine, where lavash is an integral part of the gastronomic culture. The secret of the pie lies in its layered structure: soft cheese soaked in a milk-egg mixture melts between thin sheets of golden lavash, creating a delicate texture and rich creamy taste. Baked to a crispy crust, this pie can be served as a standalone dish or as an accompaniment to fresh vegetables and herbs. It is easy to cut into portioned pieces and enjoy as a light snack that pairs wonderfully with hot tea or aromatic wine.
1
Grate the cheese on a coarse grater.
- Cheese: 500 g
2
Beat the egg with milk and add to the cheese, mix well.
- Chicken egg: 1 piece
- Milk: 70 ml
- Cheese: 500 g
3
Grease the baking tray with olive oil and lay 1 layer of lavash on it.
- Armenian lavash: 1 piece
4
Spread cheese on the lavash and place the next layer, making about 5 layers. The last layer should end with lavash, and brush the top layer with butter (or egg white).
- Armenian lavash: 1 piece
- Cheese: 500 g
5
Put in the oven for 30 minutes at 180 degrees.
