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Lavash Pie with Cheese and Curd
Instructions
I prepare the listed ingredients for the lavash pie with cheese and cottage cheese. The cottage cheese should not be low-fat and dry; any fat content above 5% will do. I add a little sugar to savoury dishes to stabilise the flavour. Since the prep is quick, I turn the oven on to 180 degrees straight away.
I mash the cottage cheese with a fork.
I grate the mozzarella on a fine grater into a separate plate.
I crack all the eggs into a deep bowl. I pour in the milk and whisk to combine.
I add freshly ground pepper, sugar and salt.
I prepare the baking dish. So that the pie is easy to remove afterwards, I line it with parchment paper. If the parchment is silicone-coated, there is no need to grease it, but ordinary paper I grease generously with butter.
I dip the first lavash round into the egg mixture. This is needed so that the dough softens, gives way easily to shaping and turns juicy after baking.
I place the wet lavash on a board and spread one-fifth of the cottage cheese over its surface.
On top I scatter the same one-fifth of the mozzarella.
I roll the prepared lavash into a tube.
I begin laying the first layer of the pie in the form, cutting the filled lavash tubes to the required length to fit its dimensions where needed.
Next I lay a second layer of tubes and pour the whole egg-and-omelette mixture over everything. It is fine if it does not cover the lavash completely – during baking the liquid mass will increase in volume and rise to the needed height.
I place the form on the middle level of the oven. After half an hour the omelette is fully baked and has risen well.
I take out the pie by pulling the parchment from both sides. I brush the top crust well with butter. The lavash pie with cheese and cottage cheese is ready.
Tips
- 1
DIP THE LAVASH IN EGG – the "secret" to juiciness. Dry lavash stays rubbery in the omelette. Dipped, it soaks through in seconds and becomes tender.
- 2
PARCHMENT IS A MUST – the "secret" to removal. Without parchment the rolls stick to the bottom. With it, the pie lifts out in one motion by pulling on the edges.
- 3
A PINCH OF SUGAR IN THE OMELETTE – the "secret" to flavour. The sugar does not add sweetness but balances out the saltiness of the cheese and eggs. Without it the flavour is "flat".
- 4
OIL THE TOP AT THE END – the "secret" to the crust. Butter on the hot top soaks in, giving shine and a creamy aroma. The same principle works in other kinds of lavash pies.
FAQ
Which lavash should I choose? +
Ideally – thin round lavash 17 cm in diameter (5 pieces fit the form exactly). Alternatives: thin rectangular Armenian lavash (cut to the form – 5 pieces), Georgian lavash (denser, soaks through less), thin pitas (5 pieces – "premium"), corn tortillas (5 pieces – an interesting option), ready-made crêpe pancakes (5 pieces – "budget"). Fresh lavash bought on the day is the "premium" option. Do not use: dried-out lavash with cracks (it will tear when rolling) or thick yeast lavash. For the "classic" version – thin round lavash is a must.
What can replace mozzarella? +
Alternatives: suluguni (170 g – "Caucasian classic"), hard cheese such as a mild Gouda or Edam (170 g – "budget"), brynza (170 g – saltier), Adyghe cheese (170 g – milder), a 50/50 blend of mozzarella and parmesan (85 g of each – "premium"), feta (170 g – the "Greek" option). Fresh mozzarella fior di latte is the "premium" option. Do not use: processed cheese in blocks (it spreads into water) or blue cheese (it will overpower the flavour). For the "classic" version – a semi-hard or soft mozzarella-style cheese is a must.
How long does the pie keep? +
In the fridge, in the form under cling film – 2 days. Longer and the omelette will "collapse" and the cheese will turn rubbery. Before serving, reheat it in the oven for 10 minutes at 150 °C under foil. The microwave is not suitable – the omelette becomes tough. In the freezer (cut into pieces) – up to 1 month; defrost for 6–8 hours in the fridge. Fresh pie is at its "best" 10–15 minutes after the oven (let it cool a little so it holds its shape). On the second day the flavour holds up. Do not leave it at room temperature for longer than 4 hours – eggs with dairy spoil quickly.
What to serve the pie with? +
A breakfast classic: with cold 20% sour cream. With a garlic sauce of yoghurt and herbs. With tomato salsa (fresh tomatoes + onion + coriander). With a cup of coffee or cocoa for breakfast. With a glass of freshly squeezed orange juice. With a bowl of sliced fresh vegetables. With spring onion and radish. With a couple of slices of ham or prosciutto. With a slice of rye bread. With a cup of green tea for an afternoon snack. With a glass of kefir for supper. With a tomato and mozzarella salad. For a "family lunch" – with a salad and hot tea. A versatile bake for everyday meals.
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