Meat in Armenian Lavash
Main Dishes • Russian
Description
Meat in Armenian Lavash
Ingredients
- Onion 5 oz
- Carrot 5 oz
- Eggplants 10 oz
- Ground Black Pepper ¼ teaspoon
- Paprika ½ teaspoon
- Salt ½ teaspoon
- Potato 10 oz
- Armenian Lavash 7 pieces
- Lamb Neck Fillet 10 oz
- Wild Boar Fillet 10 oz
- Lamb Neck Fillet 10 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Cut the meat into small pieces and fry in a hot skillet until cooked, without covering it. The main thing is not to overcook the meat! Add finely chopped carrot and onion. Sauté for a bit.
Step 2
Next, peel and finely chop the eggplant. Add it to the meat. Simmer on the heat until cooked. Season the dish with pepper, salt, and add spices to taste. Mix everything and let it simmer a bit more.
Step 3
Separately fry the potato, cut into small cubes. I consider the potato unnecessary, but everyone really liked it.
Step 4
Cut one lavash into strips to tie the other lavash. Add the filling to the unfolded lavash. Wrap the lavash and tie it.
Step 5
Place in an oven preheated to 320°F for 20–30 minutes. Actually, the dish is ready without the oven, but after baking, the lavash becomes crispy.
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