Prepare a delicious and satisfying lavash roll with chicken and cottage cheese in the oven for a family lunch. This is the perfect dish when you want homemade baked goods, but don’t want to fuss with dough. The recipe is simple and accessible to any housewife. A quick lavash roll is prepared in a matter of minutes, and the filling uses tender chicken fillet with cottage cheese and hard cheese. It’s impossible to tear yourself away!

A tasty, juicy and satisfying roll that is perfect for any table. You can take this dish with you to a picnic or serve it on a holiday table. The composition of the filling for the appetizer can be changed to suit your taste, using different types of meat and adding fresh herbs and your favorite spices.

For this recipe, it is better to use thin, fresh pita bread; it will be easy to roll. Chicken fillet can be replaced with dark meat from thighs or drumsticks, it is more juicy.

Ingredients for preparing lavash roll with chicken and cottage cheese in the oven:

Recipe for making lavash roll with chicken and cottage cheese in the oven

Step-by-step instruction:

1. Wash the chicken fillet, dry it from excess moisture with paper napkins, remove fat and films, and cut it into medium-sized pieces. Transfer the meat to a blender bowl and grind into homogeneous mince.

2. Transfer the minced chicken into a deep bowl. Peel the onions, cut into small cubes, and add to the minced chicken.

3. Grind the hard cheese on a coarse grater and add it to the filling.

4. Add cottage cheese to the resulting mixture. If you use coarse-grained cottage cheese, you can first grind it through a sieve. This will make the filling more tender.

5. Beat 2 chicken eggs into the filling. Add sour cream. For the recipe, I used sour cream with a fat content of 20%; if desired, it can be replaced with thick natural yogurt. Add salt and spices to taste.

6. Mix the filling thoroughly, achieving a uniform consistency.

7. Cut the pita bread into 3 rectangular sheets of the same size, mine are 32 by 26 cm. Divide the finished filling into 3 equal parts. Grease the lavash sheet with 1/3 of the prepared filling.

8. Repeat the same steps with the remaining two sheets of pita bread. Place the sheets of pita bread with filling on top of each other, as in the photo.

9. Carefully roll the workpiece into a tight roll. Transfer the roll to a baking sheet lined with parchment paper. Beat the remaining chicken egg with a fork until the white and yolk combine. Brush the roll with beaten egg and decorate with sesame seeds.

10. Place the snack roll in an oven preheated to 180 degrees for 40-45 minutes. When the product is browned, carefully remove it from the oven.

11. Let the finished dish cool slightly. Cut the lavash roll with chicken and cottage cheese into portioned pieces and serve. The roll is very tasty both hot and chilled.

Bon appetit!

Try these other delicious snack recipes:

Toast with avocado, pear and walnuts

Chicken liver brawn with vegetables

Today we will prepare potato pancakes – a tasty, satisfying and very appetizing potato dish. Every housewife has her own favorite potato pancake recipe. Some people add grated pumpkin or carrots, hard cheese or mushrooms, minced meat and fresh herbs to the dough.

I suggest making delicious potato pancakes with zucchini. For this recipe, it is advisable to use young vegetables with thin skin and unripe seeds. According to this recipe, potato pancakes turn out very tender and tasty, with a golden-brown crispy crust. Perfect for breakfast! The potato pancakes are so fragrant that they bring the whole family together at the table!

The finished dish can be supplemented with sour cream or your favorite sauce. Be sure to try this recipe for your family!

Ingredients for making potato pancakes with zucchini:

Recipe for potato pancakes with zucchini

Step-by-step instruction:

1. Wash the potatoes, peel them, and chop them on a fine grater. Squeeze out excess juice from the grated potatoes and place in a deep bowl. Wash the zucchini, chop it on a fine grater, squeeze out the juice and add to the potatoes. If you are using mature zucchini with large seeds, peel and core them first. Peel the onions and grate them on a fine grater. Add onions to the rest of the vegetables.

2. Drive 1 chicken egg into the resulting vegetable mixture. Add finely chopped dill.

3. Add sifted wheat flour, salt, dried garlic and a mixture of spices for potatoes to the pancake dough.

4. Mix the dough until smooth. It should be quite thick.

5. Using a tablespoon, place the finished dough into a frying pan with heated vegetable oil, forming round pancakes of the same size.

6. Fry the products over medium heat until golden brown. Carefully turn the potato and zucchini pancakes over to the other side and cook until done.

7. Place the finished pancakes on a plate lined with paper towels to remove excess oil. Serve the dish hot with sour cream or garlic sauce. A very successful and tasty recipe, I advise you to try it!

Bon appetit!

Mackerel baked in soy sauce is an excellent option for a festive table. The fish turns out very juicy, aromatic, with an appetizing golden crust. This recipe contains a very successful marinade, due to which the mackerel turns out very tasty and tender. Lemon juice adds a zesty citrus note to the dish that’s just to die for!

If you love delicious baked fish, be sure to try this recipe. It is simple, affordable and quick to prepare. The unusual presentation looks very original and attracts the attention of guests.

If desired, you can place slices of potatoes, sweet potatoes or pumpkin on the bottom of the heat-resistant dish in which the mackerel will be baked. This way you will have both the main dish and a side dish ready at the same time. So, let’s try!

Ingredients for making mackerel baked in soy sauce:

Recipe for mackerel baked in soy sauce

Step-by-step instruction:

1. Remove the mackerel from the freezer and defrost it on the refrigerator shelf or at room temperature. Wash the fish, cut off the head, tail and fins. Cut the mackerel carcass along the back, carefully remove the backbone and large bones. Open the fish fillet like a book. Clean the mackerel carcass from the insides, remove the black film.

2. Place the prepared fish on parchment paper, skin side up. Starting from the back, cut the mackerel into equal pieces on both sides. There is no need to cut the belly; it should remain intact and serve as a frame on which the pieces of mackerel will be held.

3. Turn each piece of mackerel on its edge, forming a kind of Christmas tree.

4. Prepare the marinade. In a deep bowl, combine soy sauce, vegetable oil and lemon juice. Add smoked paprika, ground black pepper and fish spices to the marinade. Add salt to the mixture to taste, keeping in mind that soy sauce is also quite salty. If you are using concentrated soy sauce, you do not need to add salt.

5. Using a pastry brush, brush the fish with the prepared marinade. Leave the mackerel at room temperature for 20 minutes to marinate and soak in the aromas of the spices.

6. Transfer the fish along with parchment paper into a heat-resistant baking dish. Place the mackerel in an oven preheated to 180 degrees for 20 minutes.

7. When the fish is browned, carefully remove it from the oven.

8. Serve the aromatic baked mackerel hot, garnished with herbs. Fresh vegetables and your favorite fish sauce will be an excellent addition. Mashed potatoes or fluffy rice work well as a side dish.

Bon appetit!

Try to prepare another delicious mackerel recipe:

Mackerel pate

I suggest preparing a light, flavorful and very healthy oatmeal soup for lunch. This is an excellent option for a dietary and healthy lunch. For the base of the soup we will use chicken broth made from chicken fillet. If you want the soup to be richer, use chicken wings, drumsticks, thighs or a whole leg for the broth. Boiled chicken can be separated from the bones, cut into pieces and returned to the soup or added in portions to each plate before serving.

For a lean version of the first course, use vegetable broth. If you are preparing this soup for baby or diet food, add onions, carrots and bell peppers to the soup raw, without pre-sautéing.

The recipe is simple and quick, even a novice cook can handle it. To prepare, you will need a universal set of vegetables, some oatmeal and a piece of chicken for the broth. Oatmeal gives the soup a delicate taste, and vegetables and fresh herbs make the dish appetizing and aromatic. If you haven’t tried this soup yet, be sure to make it for lunch!

Ingredients for making oatmeal soup with chicken broth:

Recipe for oatmeal soup with chicken broth

Step-by-step instruction:

1. To prepare the broth, wash the chicken meat, put it in a saucepan, and fill it with 2 liters of cold water. Cover the pan with a lid, put it on the fire and bring the water to a boil. Remove the formed foam with a slotted spoon. Reduce the heat to low and continue cooking the broth for 40 minutes. Carefully remove the chicken pieces from the prepared broth. Separate the boiled meat from the bones. If desired, it can be returned to the soup or used to prepare other dishes. Wash the potatoes, peel them, cut them into cubes. Add potatoes to the prepared chicken broth.

2. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until light golden brown.

3. Wash the bell pepper, cut it in half, remove the seed box. Cut the pepper into small cubes and add to the onion. Stirring, continue to fry the vegetables together for 1-2 minutes.

4. Wash the carrots, peel them, and chop them on a coarse grater. Add grated carrots to the rest of the vegetables. Stir and continue sautéing the vegetables together over low heat for 3-5 minutes.

5. When the potatoes in the broth are half cooked, add fried onions, bell peppers and carrots to the soup.

6. Following the vegetables, pour oatmeal into the soup. Stir and continue cooking the soup over low heat for 7-10 minutes.

7. At the end of cooking, add finely chopped dill and parsley to the soup. Add salt and ground spices. Add bay leaf and black allspice for flavor. Continue cooking the soup for another 1-2 minutes, then turn off the heat.

8. Pour the aromatic soup with oatmeal into portioned bowls and serve with a slice of fresh bread.

Bon appetit!

Pay attention to the delicious soup recipes:

Soup with canned fish and rice

Zucchini soup with rice and tomato

Traditionally, brawn is a pressed product made from pieces of meat, bacon or offal. Often beef or pork is used to prepare brawn, but there are also many recipes for this dish from liver, tongue or poultry.

Today I will tell you how to cook chicken liver brawn with vegetables and semolina. The result is a tasty, satisfying and very aromatic dish. It can be served as a cold snack with slices of rye bread. It will be an excellent addition to mashed potatoes, porridge or pasta. It turns out very tender and tasty, you’ll just lick your fingers!

Chicken liver brawn is quite easy to prepare, and in this case you will be confident in the quality of the product. Delicious, satisfying, appetizing homemade brawn will decorate any table. Natural product – no chemicals!

Ingredients for preparing chicken liver brawn with vegetables:

Recipe for chicken liver brawn with vegetables

Step-by-step instruction:

1. Wash the chicken liver, remove films and veins. Cut large pieces of liver into several pieces. Cut salted lard without skin into small cubes.

2. Peel the onions and cut them into small cubes. Peel the carrots and cut into quarters into rings.

3. Place vegetables in a frying pan with heated vegetable oil. Stirring, saute the onions and carrots until soft over medium heat.

4. Transfer the prepared chicken liver and lard into a deep bowl. Add sautéed vegetables that have cooled to room temperature.

5. Beat 2 chicken eggs into the mixture. Add semolina, salt and ground spices.

6. Mix the ingredients thoroughly so that the minced brawn becomes homogeneous.

7. Transfer the finished minced meat into a durable plastic bag. To be safe, you can wrap the brawn in 2 bags or a baking sleeve.

8. Leave a little empty space in the bag and tie it with thread.

9. Place the bag of brawn in boiling water. Cover the pan with a lid and cook the brawn over low heat for 1.5 hours. Then we take it out of the boiling water, cool it a little and release it from the bag.

10. Serve the finished chicken liver brawn chilled, cut into portions.

Bon appetit!

Today I want to introduce you to an interesting way of preparing pickled white cabbage with the addition of vinegar. This tasty and savory vegetable appetizer is a great addition to meat or poultry, as well as boiled or baked potatoes. Pickled cabbage “Provencal” turns out to be very crispy, moderately spicy, with a light garlic aroma.

Within 24 hours after preparation, the vegetable snack will be ready to eat. It can be prepared for future use and keeps well in the refrigerator.

In addition, pickled cabbage turns out so tasty, juicy and aromatic that it ends very quickly. Carrots and bell peppers of different colors make the appetizer bright and appetizing. Dense winter varieties of cabbage are best suited for this recipe.

Ingredients for making Provencal pickled cabbage:

Recipe for marinated cabbage “Provencal”

Step-by-step instruction:

1. If necessary, clean the white cabbage from the upper darkened or dirty leaves. Shred the cabbage into as thin strips as possible. For this purpose, you can use a food processor, a special shredder or a vegetable peeler.

2. Wash the bell pepper, remove the seeds, and cut into thin strips. Add sweet pepper to cabbage. To make the appetizer look bright and appetizing, I use bell peppers of different colors.

3. Wash the carrots and peel them. Grate the vegetables into long strips. Add grated carrots to vegetables.

4. Peel the garlic cloves, cut into thin slices, and add to the rest of the ingredients.

5. For spiciness and aroma, add ground red pepper, paprika and coriander to the appetizer.

6. Mix and mash the ingredients with your hands so that the vegetables release their juice.

7. In a ladle or small saucepan, mix all the ingredients for the marinade: water, 6% apple cider vinegar and refined sunflower oil. Add salt, sugar and spices to the marinade. Stirring until the salt and sugar are completely dissolved, bring the marinade to a boil.

8. Immediately after the marinade boils, pour it into the vegetable mixture. Mix the ingredients. Under the influence of hot marinade, the vegetables will decrease in volume and be completely covered with brine.

9. Cover the pickled cabbage with a lid and place it in the refrigerator for 24 hours. Stir the vegetables several times throughout the day so that they are evenly saturated with the marinade. Serve pickled cabbage “Provencal” as a cold appetizer with meat dishes or as an addition to your favorite cereals.

10. The finished snack should be stored in the refrigerator in glass jars with a tight-fitting lid along with the marinade. Bon appetit!

Pay attention to the recipes of delicious snacks:

Marinated champignons: quick recipe

Oyster mushrooms in batter

Let’s prepare a very tasty and tender pie with cottage cheese and pear for dessert. The pastry consists of three layers. The base of the pie is a tender dough with sour cream, followed by a layer of juicy pear, and the curd filling completes all this splendor. As a result, the baked goods turn out to be very tender and tasty; sweet fruits, cottage cheese and vanilla give the baked goods a special aroma. This combination will certainly appeal to all lovers of cottage cheese baking.

Preparing a real culinary masterpiece from the simplest ingredients, spending a minimum of time on it, is the skill of a modern housewife. A recipe suitable for this purpose is also a good help. A delicious pie with cottage cheese and fresh pear successfully embodies this simplicity and delicious taste.

The baked goods are distinguished by a delicate curd flavor, moderate sweetness and a unique fruity aroma. In my opinion, this is the perfect dessert to accompany a cup of coffee or green tea.

Ingredients for making pie with cottage cheese and pear:

Recipe for making pie with cottage cheese and pear

Step-by-step instruction:

1. To prepare the dough, mix 2 chicken eggs, sugar and salt in a deep bowl.

2. Beat the ingredients with a whisk or mixer until a fluffy and light mass is obtained. Add sour cream at room temperature to the mixture, stir until smooth.

3. Add sifted wheat flour mixed with baking powder into the dough.

4. Mix the dough until smooth. The consistency should resemble classic pancake dough.

5. Pour the dough into a heat-resistant baking dish lined with parchment paper. I used a tin measuring 22 x 13 cm.

6. Wash one pear, cut it in half, remove the core and seeds. Cut the pear into small cubes. Place fruit on top of dough.

7. To prepare the curd filling, in a deep bowl, mix cottage cheese, 1 chicken egg, sugar, corn starch and vanillin.

8. Using an immersion blender, blend the ingredients into a homogeneous thick mass. Evenly distribute the curd filling over the fruit layer.

9. Wash the remaining pear, cut it in half, remove the core and seeds. Cut the fruit into thin slices. Decorate the pie with pear slices, lightly pressing them into the curd filling.

10. Place the pie with cottage cheese and pear in an oven preheated to 180 degrees for 50-60 minutes. When the dough is browned and the curd filling is completely baked, carefully remove the pie from the oven. Cool the cake on a wire rack without removing the cake from the pan.

11. Once the pie has cooled to room temperature, carefully remove it from the mold, cut it into portions and serve with tea or coffee.

Bon appetit!

Try to cook other delicious desserts:

Chocolate cupcake with red wine and almonds

Delicate nut cake

We are preparing a delicious, juicy and spectacular dish for the festive table! Chicken legs in puff pastry are an original idea for serving a meat dish. Due to baking in the dough, the meat remains very juicy and tender. The dough is soaked in chicken juice and turns out very tasty and aromatic, with a crispy golden crust on the outside. Mashed potatoes with champignons serve as a kind of side dish, perfectly complementing all the ingredients.

Once you try this recipe, you will want to repeat it again and again. The combination of tender puff pastry, juicy meat and delicious potato and mushroom filling will not leave anyone indifferent.

For preparation we will use ready-made puff pastry without yeast; this will significantly save time and will not require much effort. A step-by-step recipe with photos will help you understand all the nuances of cooking. Follow the instructions and you will definitely succeed!

Ingredients for preparing chicken drumsticks with potatoes and mushrooms in puff pastry:

Recipe for chicken drumsticks with potatoes and mushrooms in puff pastry

Step-by-step instruction:

1. Wash the chicken drumsticks and dry them from excess moisture with paper napkins. Rub the meat with a mixture of salt and ground spices. Leave the legs at room temperature for 30 minutes to marinate the meat.

2. Place chicken drumsticks in a frying pan with heated olive oil. Fry the legs over medium heat until golden brown on all sides.

3. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until golden brown.

4. Wash fresh champignons and cut into small cubes. Add mushrooms to sautéed onions. Stir and continue frying the ingredients together over medium heat until the mushrooms are cooked.

5. Wash the potatoes, peel them, cut them into several parts. Place the vegetables in a saucepan and fill them with cold water. Boil the potatoes until tender in salted water with the addition of black allspice and bay leaf for flavor.

6. Drain the water from the prepared vegetables and remove the spices. Pour in hot milk, add a piece of butter. Mash the ingredients into a homogeneous puree.

7. Add champignons fried with onions and finely chopped dill to the mashed potatoes. Mix the ingredients until smooth.

8. Remove the puff pastry without yeast from the refrigerator in advance so that it defrosts and becomes elastic. On a floured work surface, roll out the dough into a layer 3 mm thick. Cut the dough into 4 squares with a side of 15 cm.

9. Place 2-3 tablespoons of mashed potatoes with mushrooms and onions in the center of each piece.

10. Place fried chicken drumstick on the mashed potato filling, as in the photo.

11. Carefully gather the edges of the dough around the chicken drumstick, forming a pouch. Tie the chicken legs in the dough with kitchen string. Place the pieces in a heat-resistant baking dish lined with parchment.

12. Wrap the chicken drumstick bones in foil to prevent them from burning in the oven. Using a pastry brush, brush the puff pastry pouches with beaten egg.

13. Place the chicken drumsticks in an oven preheated to 180 degrees. Bake them in the dough until golden brown for 25-30 minutes.

14. Before serving, remove the cooking thread from the finished products and remove the foil from the drumsticks. Serve the finished dish hot. Fresh or pickled vegetables would be a great addition.

Bon appetit!

Pay attention to chicken recipes:

Hohop – chicken with onions and pomegranate

Chicken in orange sauce

Korean carrots are not only a great snack, but also a popular ingredient for preparing salads, spring rolls, shawarma and other dishes. Juicy and spicy, it adds a piquant note to any dish, a pleasant aroma of garlic and spices. I suggest preparing a very tasty and bright salad with Korean carrots and crab sticks. It is suitable for both an everyday table and a festive feast.

Thanks to corn, cucumbers and carrots, the Korean salad turns out juicy and aromatic. Crab sticks and boiled eggs make the dish filling. If desired, you can additionally add grated hard cheese to the salad. Cooking does not take much time and does not require special culinary skills. You can prepare Korean carrots yourself in advance or purchase a ready-made snack. For dressing we will use mayonnaise from a trusted manufacturer. If desired, it can be replaced with full-fat sour cream, natural yogurt or homemade sauce.

An appetizing salad with crab sticks and Korean carrots is best served immediately after cooking, as over time the vegetables will release their juice. For serving, it is convenient to use small bowls, wide glasses or portioned salad bowls.

Ingredients for preparing a salad with crab sticks and carrots in Korean:

Recipe for salad with crab sticks and carrots in Korean

Step-by-step instruction:

1. Wash the cucumber and cut into strips. If you are using young cucumbers with thin skins, the vegetables do not need to be peeled first. Remove the crab sticks from the refrigerator in advance to defrost. Clean the crab sticks from the packaging, cut into thin strips and add to the cucumbers.

2. Boil chicken eggs hard, cool in cold water, peel, cut into strips and add to the rest of the ingredients.

3. Strain the Korean carrots from the marinade. Cut long strips of vegetables into short segments. This will make the prepared salad more convenient to eat. Add pickled carrots to the salad bowl.

4. Strain the canned corn from the marinade and add to the rest of the ingredients.

5. Season the salad with a small amount of mayonnaise, yogurt or full-fat sour cream. Salt the dish to taste, season with ground black pepper. Keep in mind that Korean carrots can also be spicy.

6. Gently mix the salad with crab sticks and Korean carrots so that all the ingredients come together.

7. Serve the finished salad immediately after preparation, garnishing it with fresh parsley leaves. Other seafood, such as squid or shrimp, will also work harmoniously in the salad.

Bon appetit!

Delicious salad recipes:

Salad “Mimosa Branch”

Radish salad with carrots and apple

Let’s prepare delicious, satisfying and very aromatic cabbage rolls with rice and mushrooms! The recipe is perfect for fasting people, vegetarians and those who love vegetables. We will use tender leaves of Chinese cabbage as a base. They are thin, pliable and hold their shape well, so they do not require preliminary heat treatment.

For the filling we will use sautéed champignons with onions and boiled rice. If desired, you can use wild mushrooms, for example porcini or boletus. They must first be thoroughly washed, boiled, and then fried with onions.

Lenten cabbage rolls stewed in aromatic tomato sauce will create a sensation at a family dinner. They turn out very appetizing, juicy and tender. After trying this recipe, you will want to cook it not only during Lent! Be sure to try it!

Ingredients for preparing lean cabbage rolls with rice and mushrooms from Chinese cabbage:

Recipe for lean cabbage rolls with rice and mushrooms from Chinese cabbage

Step-by-step instruction:

1. Wash the rice thoroughly, fill the cereal with water in a ratio of 1:2. Add salt to taste, boil the rice until half cooked. Place the rice in a sieve and cool to room temperature.

2. Peel one onion, cut into small cubes, and place in a deep frying pan with heated vegetable oil. Stirring occasionally, saute the vegetables over medium heat until light golden brown.

3. Wash fresh champignons, clean the mushroom caps if necessary. Cut the champignons into medium-sized cubes and add them to the pan with the sautéed onions. Stirring, continue to fry the ingredients together over medium heat until the mushrooms are cooked.

4. Place the champignons and onions that have cooled to room temperature into a deep bowl. Add rice boiled until half cooked, salt and spices to taste. Mix the cabbage roll filling until smooth.

5. Cut off the base of Chinese cabbage and disassemble the head into leaves. Using a sharp knife, cut off the rough part of the leaves so that the stuffed cabbage rolls are easier to roll and hold their shape well.

6. Place 1-2 tablespoons of filling on the base of the Chinese cabbage leaf.

7. Carefully roll the dough into a tight roll so that the filling is inside.

8. In this way we form all the cabbage rolls with lean filling. Place them in a saucepan with high sides.

9. Prepare tomato sauce for cabbage rolls. Peel the second onion and cut into small cubes. Wash the carrots, peel them, and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil.

10. Stirring, saute the onions and carrots over medium heat until the vegetables are soft. Then add tomato sauce, salt, sugar, bay leaf and black allspice for flavor.

11. Pour 300 ml of hot water into the resulting mixture. Mix the ingredients. Cover the pan with a lid and bring the tomato sauce to a boil.

12. Pour the prepared tomato sauce over the cabbage rolls in a saucepan. Cover the dish with a lid and simmer the lean cabbage rolls over low heat for 20 minutes.

13. Decorate the finished cabbage rolls with rice and mushrooms with dill and serve immediately after cooking along with tomato sauce as a main dish.

Bon appetit!