RECIPES WITH LAVASH

Zenkar Chicken Roll with Vegetables

Ingredients:
• Zenkar Lavash
• 3 pieces of chicken drumstick without bones
• 1 tablespoon full of soy sauce
• 3 tablespoon full of olive oil
• Rosemary
• Salt
• Black pepper

For the vegetable sauté:
• 1 medium size zucchini
• 1 medium size carrot
• 1 meaty cayenne pepper
• 2 sweet green pepper or 1 banana pepper
• 1 medium size onion
• 1 clove of garlic
• 4 tablespoon of olive oil
• 1 tablespoon of vinegar
• Salt
Preparation:
Divide the zucchini into four pieces of the vegetable sauté. Remove the seeds with the help of your knife and julienne them as seen in the picture. Peel the carrot and chop it in the same size with zucchini pieces. Remove the seeds of cayenne and green peppers and chop them just like the carrots. Cut the onion in half and chop it thinly in shapes of half moon. Add the onion and carrots to the pan. Add the olive oil on them and begin to sauté. As the onions begin to change color add your vinegar and keep up the sauté till they slightly absorb the liquids in the pan. Add the peppers onto the carrots, keep the sauté up. When the vegetables get soft, move them from the pan to a dish. Chop the chicken into the size of fingers. Mix them well with the salt, rosemary and black pepper and put them in the pan with the olive oil. Cook it by mixing in the medium setting for the fire till they begin to change color and get roasted. Add the soy sauce and keep the sauté up for 3 more minutes. Take the Zenkar lavash to the midst of your countertop and spread about 1/3rd of your sauté. Add 1/3rd of your chicken on top of them. Bend a finger-width of the ends of it inwards and roll the Zenkar lavash over. Cut the roll in two from its mid-section and place them into the service dish. Do the same with other rolls as well, and serve with either salad or fried potatoes. Bon appetite!

Zenkar Quesadilla

Ingredients:
• 500 gr. veal sirloin or chicken breast.
• 4 Zenkar lavash
• 1 small coffee cup of chopped pickled jalapeno pepper
• 1 yellow, 1 red, 1 orange California pepper, or 3 large capia pepper
• 2 zucchinis
• 2 carrots
• 2-3 water glass full of grinded kasseri cheese or 20-24 (rectangle) sliced toast cheese
• Salt
• Cajun spice (or black pepper)
• 1 tablespoon full of olive oil
• 1 tablespoon full of allspice (for chicken) or cinnamon (for the red meat)

Preparation:
Chop the carrots, peppers, and zucchinis in the size of 3 mm x 20 mm. Add 1 tablespoon of olive oil to a pan and introduce the carrots first, and peppers and zucchinis after a couple of minutes. Cook them in high flames, continuously mixing. Try not to overcook them. Cut the chicken or the red meat in very small pieces (around 1 cm x 2 cm x 0.5 cm). Cook them in a pan without oil in high flames till they roast. For all of the ingredients, add salt just before they are done, and cinnamon or allspice according to your choice of meat. If you lack Cajun spice, add dark pepper during cooking. If you have Cajun spice, add it after turning the stove off.

Mix all the ingredients and divide into four equal parts. Put one of such parts inside 1 piece of Zenkar lavash, covering half of it. Add the small chunks of jalapeno pepper over them, and grinded or rectangular pieces of cheese on top. Cut your quesadilla in 4 pieces with your knife, holding it tightly, as seen in the picture. Place a piece of jalapeno over each piece as decoration, and repeat the process for all other ingredients. Place them into the oven which was preheated to 180 0C and cook them till they get roasted on top, which should take 5 minutes. Serve directly fresh from the over. Bon appetite!

Zenkar Lavash Mince Pie with Cheese

Ingredients:
• 5 Zenkar lavash
• 2 tablespoon full of butter
• 100 gr. kasseri cheese
• 1 cup of curd cheese
• 1 cup of bryndza
• 1 cluster of parsley

Preparation:
Grind the kasseri cheese and place it into the mixing cup. Chop the curd cheese, bryndza and parsley thinly and mix it with kasseri cheese. Rub some butter to a rather large pan. Place the Zenkar lavash on this pan by adding some of our cheese mixture paste in between them. Apply the melted butter on top of them generously. Place it on your stove for around 20 minutes till it absorbs the butter completely. Cook in low flames setting and serve, Bon appetite!

Beyti Kabab with Zenkar Lavash

Ingredients:
• 4-5 Zenkar lavash
• 1 egg

Filling ingredients:
• 500-600 gr. ground meat
• 1 large onion
• 1 tablespoon full of tomato paste
• 2 tablespoon full of oil
• Sea salt
• Black pepper

Ingredients for the tomato paste sauce
• 2 tablespoons full of butter
• 2 tablespoons of oil
• 1-2 tablespoons of tomato paste
• Sea salt
• Boiling water

While serving:
• Strained yoghurt
• Roasted tomatoes and green peppers

Preparation:
Fry very thinly chopped onions in 2 tablespoons of oil for 1-2 minutes. Add ground meat and keep frying till the meat absorbs some of the liquids in the pan. Add the tomato paste finally, and keep frying all of the ingredients in the pan till the tomato paste loses its odor. Add salt and dark pepper, leave for cooling. Place your Zenkar lavashes on your countertop in a row. Mix one egg, rub it over the lavishes with a brush (so that ground meat can stick to the Zenkar lavash). Apply the ground meat paste you have prepared into the lavashes (thinly). Roll them all, cut diagonally with 2 finger-widths, place them in a row inside a tray, over an oily paper. Cook them in the over in 180 0C (350 F) for 10 – 15 minutes (try to prevent lavashes from getting very dry). As they are cooking, roast your tomatoes and peppers either in barbecue or a Teflon pan with some olive oil. Meanwhile, add 2 tablespoons of butter and 2 tablespoons of oil to a small pan and fry 1-2 tablespoons of tomato paste in it. Add a small amount of boiling water on top to get the temper you like. Place the strained yogurt in the middle of your service dish, place the beyti’s and roasted vegetables around it in a row, add tomato paste sauce on top of them and serve hot. Bon appetite!