Thin pita bread is a special type of flat cake that replaces bread in the east. He entered European cuisine for a long time, and is very popular.
Thin Armenian pita bread is an excellent basis for countless snacks and dishes that are prepared in a matter of minutes. Many different fillings were invented for him. It can be mushrooms, minced meat or fish, fresh vegetables, cottage cheese and countless more products and their combinations. Simple and effective fillings with canned fish.
Try to cook the simplest roll, cake or hot pita pie with canned fish, such an appetizer is remarkable for the speed and ease of preparation and will be desired on any table.
Pita with canned fish - general principles of preparation
• On sale thin pita bread is of various shapes and sizes. For snack dishes, it is preferable to purchase sheets of a rectangular shape. Size is not so critical, a large sheet of pita bread can always be cut.
• Roll, pie or cake - canned fish is used for the filling for any similar pita bread snack. Moreover, the type of fish does not matter much. You can use both the simplest canned food, for example from sardines, and from delicious varieties - salmon, pink salmon, salmon. The main thing is that the bank indicated that the fish was canned precisely in oil, and not with its addition.
• Before using the fish in the filling, ridges are removed from it and then knead. It is extremely rare that only canned food is used as a filling, fish, as a rule, is supplemented with other products. It can be fresh and boiled vegetables, processed or hard cheese, eggs, greens. They are laid out in layers or spread over the surface with already mixed and seasoned mayonnaise. Use oil from a can.
• All types of appetizer dishes from pita bread with canned food can be divided into hot and cold appetizers. For example, a pie is a hot dish. After formation, it is baked, placed in a hot oven, and served immediately when ready. Rolls and cakes are placed in the refrigerator to soak and serve cold. But there is a small nuance - if you like to crunch appetizer, slices of roll can be slightly fried.
• Serving depends on its type. Snack cakes and pie are served on a dish, previously cut into portions. After impregnation, the roll is cut into slices, which are laid out in neat rows on a flat dish. Its bottom is usually lined with lettuce.
Lavash roll with canned fish, eggs and cream cheese - Triple
Ingredients:
• pink salmon in oil - a can of canned food;
• three thin pita bread;
• three hard boiled eggs;
• liquid low-calorie mayonnaise;
• two processed cheeses;
• nutmeg, grated in powder.
Cooking method:
1. Prepare the greens. Carefully inspect the branches and remove unusable leaves. Rinse, lay out on the canvas and leave. When dry, finely chopped.
2. We take out pieces of fish from the jar, breaking, remove the ridges. Knead pink salmon with a fork.
3. We spread one of the pita breads. We apply mayonnaise on its surface with a thin layer and sprinkle with herbs. From above, rubbing on a fine grater, evenly distribute the eggs. Turn lavash in the form of a thick roll.
4. Expand the next sheet of pita bread and also finely lubricate the surface with mayonnaise. On it, spread the mashed pink salmon in an even layer. On the edge we put the roll from the first pita bread and turn it, not too tightly.
5. Like the first two, grease the third pita bread and finely rub the processed cheese on it. Then, with a knife or a large spoon, as thin as possible, we smooth over the entire surface of the sheet. We season the cheese layer with pepper, put on its edge the "double" roll that we have already obtained, and turn it again.
6. Triple roll roll away with cling film and place in the refrigerator for 60-80 minutes.
7. Serve by slicing in two-centimeter thick slices and serving in a plate on lettuce leaves. We make slices of fresh tomatoes and thin slices of cucumbers.
Lavash roll with canned fish, cheese and carrots
Ingredients:
• 240-gram jar of any canned fish in oil;
• three thin layers of pita bread;
• head of a bitter onion;
• 150 gr. "Poshekhonsky" cheese;
• two boiled carrots;
• a bunch of onion feathers;
• 100 grams of medium-fat mayonnaise;
• a spoonful of sugar;
• two eggs;
• a spoon of food vinegar.
Cooking method:
1. Unpeeled, well-washed carrots and eggs are boiled in advance and separately. We cool the eggs by lowering them in cold water, and leave the carrots on the table in a plate.
2. Cut the onion into thin half rings, put it in a small bowl and fill it with steep boiling water. After 30 seconds, drain the water, and pour the onion into a colander and rinse with a stream of water. Having dried well, we put it back into the bowl. Add sugar, vinegar and mix thoroughly, set aside.
3. Peel the carrots, rub coarsely into a bowl. Add eggs and cheese chopped in the same way.
4. We get the fish and, removing the ridges, break into pieces. We cut the feathers of the onion into rings and, together with the fish, put them in a bowl. Here we spread the pickled onions. Stirring, season the fish filling with mayonnaise. We take the sample and adjust the taste by adding salt.
5. We unfold the sheets of pita bread and apply a prepared filling on each thin layer. Wrap in the form of rolls and tighten individually with a film. For impregnation, stir for an hour in the refrigerator.
Lavash roll with canned fish and vegetables without mayonnaise
Ingredients:
• "Sardines in oil" - a can of canned food;
• one sheet of pita bread;
• one meaty tomato;
• two boiled eggs;
• two small sweet peppers;
• bow feathers.
Cooking method:
1. Peeled eggs are washed with water, wiped well with a towel and cut into medium-sized cubes.
2. Cut the peppers along, remove the core and seeds. Cut the flesh of pepper into small slices. We also chop the tomato.
3. Knead, removing the large spinal bones of the fish, finely chop the onion feathers.
4. Spread all the prepared ingredients in a deep bowl. After adding a little salt and the oil remaining in the jar, mix thoroughly.
5. We apply the resulting filling in a uniform layer on a sheet of pita bread and wrap it with a dense roll. We shift it into a package, leave it for half an hour.
6. After that we take the roll from the bag and cut it into pieces, put it on the serving platter.
Pita bread cake with canned fish
Ingredients:
• "Saira in oil" - one jar;
• a large sheet of pita bread;
• eggs - three hard boiled pieces;
• two small boiled carrots;
• two tablespoons of vinegar (apple);
• a small onion head;
• mayonnaise;
• 100 grams of Kostroma cheese.
Cooking method:
1. Shred the onions in short strips and fill with vinegar. After waiting five minutes, we recline in a colander.
2. Expand the pita bread and, using the plate as a template, cut out four circles.
3. Put one of the circles on a flat dish, grease it with mayonnaise, rub the carrots on top and level it. Thinly apply another layer of mayonnaise.
4. Cover with the next round layer and rub the eggs on it. Do not grease!
5. We place one more round billet on top and apply mayonnaise on it with a thin layer. We spread the mashed canned fish and level it so that it completely covers the entire pita bread.
6. On top of the fish we lay out the onion dried from vinegar and cover with the last sheet of pita bread. We also lubricate it well and sprinkle with large cheese chips and finely chopped onion feathers.
7. For impregnation, place the snack cake in the cold for at least half an hour.
Lavash roll with canned fish, cream cheese and Beijing cabbage
Ingredients:
• processed cheese "Friendship", 100 grams;
• fish canned in oil - 1 jar;
• garlic;
• a pair of pita sheets;
• sparse mayonnaise - 80-100 gr.;
• two eggs;
• 100 gr. Beijing cabbage.
Cooking method:
1. Place the processed cheese in the freeze and let it stand for up to a quarter of an hour.
2. Fill the eggs with water, put the salt and set to cook. After boiling for about seven minutes from boiling, remove from heat, place under a stream of cold water.
3. Chilled eggs are peeled and rubbed on a fine grater. Knead with a fork or with the help of a pusher canned fish. Finely chop the cabbage.
4. Spread mayonnaise in a small, wide cup, and crush two garlic cloves into it. Add a little pepper and mix thoroughly.
5. Lavash sheet, which will be the first, is lubricated with half of garlic-mayonnaise dressing. Evenly, rubbing on a medium grater, put cream cheese on it and sprinkle part of the cabbage on it.
6. We cover with the following sheet and press it tightly. Put mashed fish on it, sprinkle with grated eggs and spread the remaining cabbage on top.
7. Carefully, along the long side, wrap pita bread in a tight roll. Cut into two parts and wrap each film. We remove before serving in the refrigerator. Serve by slicing two centimeters wide.
Quick lavash snack cake with canned fish
Ingredients:
• "Russian" cheese - 70 grams;
• 50 gr. sour cream, fat content up to 20%;
• canned food from any fish, blanched or in oil;
• two thin pita bread;
• 1/3 cup mayonnaise;
• three boiled eggs and one raw.
Cooking method:
1. Put canned fish with oil in a deep plate. After breaking the pieces, select the ridges, then knead and mix with oil.
2. Cut the peeled eggs into slices, grind the cheese with a coarse grater.
3. Lubricate one of the pita bread with a mixture of sour cream with mayonnaise and put it in a rectangular shape, the size of which corresponds to the form for baking bread. We lay so that its two opposite wide edges hang equally outward. We cut the second pita bread with rectangular sheets, about the size of the bottom of the form.
4. Put some fish on the already greased pita bread, then the same amount of grated eggs and cheese by weight. We close the filling with a rectangular sheet of pita bread and grease with mayonnaise-sour cream dressing. Lay out the filling on top of the layers and cover it with another rectangular sheet. We repeat until all the filling and lavash is cut into rectangles. The last one should be cheese.
5. We bend to the top layer of the filling, the freely hanging edges of the pita, grease the surface with a loosened egg and place it in the oven to bake. Cook for at least 20 minutes at 200 degrees.
6. Can be served hot or completely cooled.
Canned pita bread - tricks and cooking tips
• Do not pump a lot of mayonnaise on pita bread. The thin base absorbs it quickly and can get very wet during being in the refrigerator. And this will not affect the taste of the dish in the best way.
• If the slices of pita roll with canned food are kept in a grill pan over low heat, they will quickly seize with a crispy crust. You do not need to add oil to the pan. You can use the electric grill.
• To prevent the roll from turning, place it in a bag or wrap it with foil. For these purposes, you can use foil.
• If the filling according to the recipe needs to be seasoned with mayonnaise, choose lean or do not add canned oil. She can become overly oily.
