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Lavash roll with cheese and herbs

50 min, 20 active6 servings251 kcal per servingEasy

This lavash roll takes twenty minutes to make and looks great on a party table. Thin Armenian lavash is spread with garlicky cream cheese, scattered with grated cheese and plenty of fresh herbs, then rolled up and left to chill. During that time the bread softens and the roll becomes easy to cut into tidy pinwheels. It is ideal for a buffet, a picnic or a packed snack at work, and it needs no oven at all.

Method

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  1. Wash the herbs and dry them thoroughly with paper towels. Finely chop the dill and parsley.

  2. Finely grate the hard cheese. Crush the garlic.

  3. Mix the cream cheese with the garlic and a pinch of salt until smooth.

  4. Lay the first sheet of lavash flat. Spread half the cheese mixture evenly over it, leaving a 1 cm border. Scatter over half the herbs and grated cheese.

  5. Lay the second sheet on top, press lightly and repeat with the remaining cheese mixture, herbs and grated cheese.

  6. Roll up tightly from the short side and wrap in cling film.

  7. Chill for at least 30 minutes, ideally 1 to 2 hours. Slice with a sharp knife into 2 to 3 cm rounds just before serving.

Tips for success

  • Do not overfill: the roll will be hard to roll and will fall apart when sliced.
  • Wet herbs and juicy vegetables make the lavash soggy. Keep everything dry.
  • Use a sharp serrated knife, or dip a plain knife in hot water between cuts.
  • Do not chill for longer than 12 hours or the bread gets too soft.

Serving and storage

Arrange the slices cut side up on a flat platter and garnish with herb sprigs. For a buffet, skewer each piece with a cocktail stick.

Wrapped, it keeps in the fridge for up to 12 hours. Once sliced, eat within 2 to 3 hours so the edges do not dry out.

Variations

  • Add 150 g thinly sliced smoked or cured salmon.
  • Add 150 g grated crab sticks and 2 grated boiled eggs.
  • Add shredded chicken and Korean-style carrot salad for a heartier version.

Calories and macros

Per serving (about 84 g):

251kcal
8.7protein, g
16.5fat, g
17carbs, g

Per 100 g: 299 kcal, P 10.3, F 19.6, C 20.2. An estimate based on average ingredient values. Your daily calories ›

VegetarianNo ovenFestive

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Frequently asked questions

How long should a lavash roll chill?

At least 30 minutes, so the bread softens and the filling sets; 1 to 2 hours is ideal. Do not leave it longer than 12 hours or the lavash turns too soft and the roll loses its shape.

Which cheese works best?

For the spread, cream cheese, soft curd cheese or a processed cheese spread. For sprinkling, a flavourful hard cheese. You can replace some cream cheese with mayonnaise, but the roll will be softer.

Why does my lavash roll go soggy?

Usually because of damp herbs, juicy vegetables such as tomatoes or a runny filling. Dry the herbs well, leave out tomatoes or deseed them, and do not chill the roll for too long.