If you gathered for the nature or you want to lay a buffet table, or just you want to prepare something fast and tasty - choose a lavash with a stuffing.
Instruction
1. The first that you need to make - to choose a lavash. It has to be obligatory thin and fresh. Upon purchase, try to curtail it a hard tubule. If it turned out and there are no cracks and gaps - the lavash approaches.
2. Actually, the list of possible stuffings for a lavash is simply huge. Here you will find a recipe for the simplest, but very tasty lavash - a lavash with greens.
3. Take greens (at your choice it is possible to make several bouquets - for each leaf of a lavash): - cilantro and parsley; - fennel, parsley, pepper; - parsley, fennel, green onions; - basil, parsley, pepper, oregano, marjoram. The most gentle of them - a lavash with cilantro, very spicy and fragrant - with a basil or green onions. Carefully wash out greens, small cut.
4. To taste add 1-2 large or 2-4 small segments of garlic on each leaf of a lavash crushed on a small grater or by means of the garlic press.
5. Fill salt and spices to taste. Carefully mix.
6. Add provencal mayonnaise. It has to be so much to apply it with an even thin layer on a lavash (approximately 100 ml on one leaf). Once again mix everything.
7. Apply the received weight on a lavash to the edges. To taste the lavash can be sprinkled lemon juice. Curtail a leaf of a lavash so that the strip turned out (if it is more stuffing, then it is possible to turn a roll) width the 5-7th. Put in the closed container or a plastic bag and put to become impregnated in the fridge on 6-7chas.
8. Get a lavash from the fridge and cut it strips 3-4 wide. It is possible to give a lavash having laid out on lettuce leaves.
9. After you estimated a lavash with greens, you can safely begin to experiment with a stuffing. It is possible to add cheese to it (usual, fused, smoked), tomatoes, paprika, olives, ham, a salmon, caviar, the crushed mushrooms. Any salad dressed with mayonnaise or sour cream can be an excellent stuffing.