https://dishmagazine.com

Home
Fast Food
Cheese and tomato roll

Ingredients

Adjust Servings:

	2 thin lavash
	50 g feta cheese
	150 g mozzarella
	1 tomato
	2 tablespoons of cilantro
	1 tablespoon of olive oil
	sauce
	2 tablespoons of mayonnaise
	1 tablespoon of sour cream
	1 clove of garlic

Nutritional information

35 g

Protein

33 g

Fat

81 g

Carbs

737

Calories

Cheese and tomato roll

Name: Cheese and tomato roll
Total time: 10 min
Yield: 2
Cuisine: Georgian
Ingredients: thin lavash: 2; feta cheese: 50 g; mozzarella: 150 g; tomato: 1; cilantro: 2 tablespoons of; olive oil: 1 tablespoon of; mayonnaise: 2 tablespoons of; sour cream: 1 tablespoon of; garlic: 1 clove of

Cheese SHAURMA RECIPE

Features:

Cuisine:

Georgian

10 min
Serves 2
Easy

Ingredients

2 thin lavash
50 g feta cheese
150 g mozzarella
1 tomato
2 tablespoons of cilantro
1 tablespoon of olive oil
sauce
2 tablespoons of mayonnaise
1 tablespoon of sour cream
1 clove of garlic

Directions

Delicious shawarma with сheese and tomato.

You can choose the types of cheese and greens to suit your taste. Don’t be afraid to experiment.

Steps

Done

preparation

1. Chop feta cheese, mozzarella and tomato. Finely chop the cilantro.
2. Mix mayonnaise, sour cream and finely chopped garlic in a separate bowl, mix thoroughly.
3. Spread the prepared sauce on the thin lavash (pita bread), add cheese and tomato.
4. Roll the lavash with filling into a roll.
5. Heat a frying pan with a tablespoon of olive oil, fry the roll on each side over medium heat until a golden crispy crust forms, the cheese inside the roll should melt.

The dish should be served hot.

Bon appetit!

Chef Hanna

Country style potatoes

Pumpkin puree

247

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

6 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

View on Facebook

View Comments

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook

Share it on your social network:

Ingredients

Nutritional information

Cheese and tomato roll

Cheese SHAURMA RECIPE

Ingredients

sauce

Directions

Steps

preparation

Chef Hanna

Related Recipes: