Lavash rolls with cottage cheese and raisins in a sour cream and egg jam
The simplest ingredients seem to be: pita bread, cottage cheese, sour cream, chicken eggs... But the result is such a beautiful and delicious dish that even the most demanding guests will love it! You don't need to use kitchen appliances or knead the dough, and it takes no more than 40 minutes to make, of which 25 minutes is baking time.
Ingredients (for 4 servings)
Armenian lavash - 2 sheets (220 g)
Cottage cheese (5-10%) - 350 g
Sour cream - 150 g
sugar - 60 g
Raisins - 50 g
Eggs - 2 pcs.
Vanilla - 1/5 teaspoon (3-4 pinches)
Fresh mint (for decoration) - to tast
Prepare the necessary products.
It is better to take cottage cheese with a fat content of 5-10%. I used soft green pita bread with spinach.
Turn on the oven to preheat to 180 degrees.
Pour 100 ml of boiling water over the raisins in a bowl and leave for 10 minutes.
Then drain the water and dry the swollen raisins on a paper towel or a regular cloth towel.
For the filling combine the cottage cheese, 50g sour cream, 40g sugar and vanilla. Mix the mixture with a fork or spatula until the sugar has dissolved.
Add drained raisins and mix. The cottage cheese filling is ready.
For the filling beat 2 eggs in a bowl, add 1-2 tbsp. sugar and 100g sour cream. Mix with a whisk or a spatula until sugar has dissolved.
Cut the sheets of lavash into rectangles so that one of the sides is equal to the width of the baking tin. I ended up with 6 16x26 cm rectangles (my form size is 16x24 cm).
Spread the prepared pita on a work surface. On the short edge of the pita, place 1-1.5 tablespoons of cottage cheese filling.
Roll lavash with filling in a tube. Prepare rolls of the remaining pita and stuffing in the same way.
In a baking dish put the tubes "seam" down, pressed firmly against each other so that they do not unravel.
Fill lavash rolls with egg and sour cream sauce.
Put the form into a preheated oven, bake the rolls at 180 degrees for 25 minutes, until golden on top and the egg and sour cream sauce has thickened.
Garnish the finished dish with fresh mint and serve straight to the table.
Bon appetit