Filled lavash sandwiches with eggs, dill and spring onions
Ingredients
- 5 eggs
- 100 g hard cheese
- ¹⁄₂ bunch of spring onions
- ¹⁄₂ bunch of dill
- salt, to taste
- 1 lavash or Dürüm flatbread, thin
- 3-5 tbsp mayonnaise
- 2-4 tbsp vegetable oil
Utensils
- kitchen scale
- tablespoon
- pan
- grater
- cutting board
- knife or scissors
- bowl
- frying pan
- spatula
- plate
Instructions
- Hard boil the eggs in a saucepan for about 10 minutes.
- Rinse with cold water and allow to cool completely.
- Peel the eggs and grate them coarsely.
- Grate the cheese roughly as well.
- Wash the dill and shake dry .
- Clean, wash and dry the spring onions.
- Finely chop the spring onions and dill.
- Mix the eggs, cheese, spring onions and dill in a bowl.
- Salt to taste and mix well.
- Lavash or Dürüm Cut the flatbread into strips with a knife or scissors.
- Spread mayonnaise on half of each strip.
- Spread the filling over the edges.
- Fold the strips of Lavash or Dürüm flatbread so that they form triangles.
- The filling should be closed on all sides.
- Heat the oil in a pan.
- Fry the lavash corners in it for about 5 minutes on each side until golden brown.
- Place the filled lavash corners on a plate.
- With fresh basil or other Kr garnish and serve.
