Meat in Armenian lavash
6 servings
30 minutes
Meat in Armenian lavash is a hearty and aromatic dish that combines rich flavors of meat and vegetables wrapped in crispy lavash. Its roots trace back to Russian culinary traditions but carry notes of Caucasian hospitality. The appetizing filling of three types of meat—beef, pork, and lamb—is complemented by juicy eggplants, carrots, and onions, creating a rich taste. The lavash soaked in the filling's juices turns golden after baking, acquiring a pleasant crunch. This dish is perfect for a cozy family dinner or a friendly gathering, and its versatility allows for experimentation with ingredients to highlight individual taste preferences.
1
Cut the meat into small pieces and fry in a hot pan without a lid until cooked. The main thing is not to overcook the meat! Add finely chopped carrot and onion. Sauté for a while.
- Beef fillet: 300 g
- Pork tenderloin: 300 g
- Lamb fillet: 300 g
- Carrot: 200 g
- Onion: 100 g
2
Next, clean and finely chop the eggplant. Add it to the meat. Simmer over heat until cooked. Season the dish with pepper, salt, and spices to taste. Mix everything and let it stew a little longer.
- Eggplant: 300 g
- Ground black pepper: 0.3 teaspoon
- Ground paprika: 0.5 teaspoon
- Salt: 0.5 teaspoon
3
Fry the potatoes, cut into small cubes, separately. I consider the potatoes unnecessary, but everyone liked it very much.
- Potato: 300 g
4
Cut one lavash into strips to tie the other lavashes. Add filling to the unfolded lavash. Wrap the lavash and tie it.
- Armenian lavash: 7 pieces
5
Place in an oven preheated to 160 degrees for 20-30 minutes. Actually, the dish is ready without the oven, but after baking, the lavash becomes crispy.
- Armenian lavash: 7 pieces
