Oven-Baked Lavash Casserole

Simple, fast, delicious, for lunch and dinner! On every day! Lavash casserole is prepared in the oven very quickly and so simply that even an inexperienced cook can handle it! It looks like a pie made of thin lavash layers and juicy minced meat filling. And on top there is a very tasty filling with a golden brown crust!
cook time: 1h 10 min
Logan Winslow
Oven-Baked Lavash Casserole

Nutrition Facts (per serving)

263
Calories
20g
Fat
11g
Carbs
9g
Protein

Ingredients (5 portions)

Basic:

Tomatoes (large) 1 pc
Salt to taste
Ground black pepper to taste
Eggs 1 pc
Sour cream 140 g
Hard cheese 80 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Minced meat 600 g
Herbal mixture (Provençal (1 tsp.) to taste
Lavash thin 230 g

Recipe instructions

Step 1

Step 1
How to make lavash casserole in the oven? Prepare the necessary products. You can use absolutely any minced meat. I have a mixed one (pork, beef). Choose a large tomato. If the tomatoes are small, take two.

Step 2

Step 2
Cut the pre-peeled onions into small cubes.

Step 3

Step 3
Peel and wash the carrots. Grate the carrots on a coarse grater.

Step 4

Step 4
How to easily peel tomatoes? Wash them and make cross cuts on top with a sharp knife. Place in boiling water for 1-2 minutes until the skin bursts. Remove, cool slightly and remove the skin.

Step 5

Step 5
Cut the tomato into small cubes. You can use an immersion blender and make tomato puree.

Step 6

Step 6
Heat vegetable oil in a frying pan, add chopped onion. Fry the onion over medium heat, stirring, for 3-4 minutes.

Step 7

Step 7
Add grated carrots to the frying pan with the onions and stir. Cook the vegetables, stirring occasionally, until half cooked.

Step 8

Step 8
Add tomatoes to vegetables and stir. Fry the vegetables until the tomato juice has completely evaporated.

Step 9

Step 9
Add the minced meat to the vegetables and stir immediately. Mash the minced meat so that large lumps do not form.

Step 10

Step 10
Fry the minced meat over moderate heat until the color changes. While cooking, add salt to the minced meat and vegetables, add ground black pepper and Provençal herbs, and stir. Fry the minced meat until done. Cool the filling a little.

Step 11

Step 11
Line a baking dish with a sheet of pita bread, cutting it to the desired size if necessary. The pita bread should completely cover the bottom and sides of the mold. I covered the bottom with two layers of pita bread. I have a form measuring 18*18 cm.

Step 12

Step 12
To make the shape of the casserole more neat, I trimmed the pita bread a little in the corners. Visually divide the filling into three parts. Distribute one portion evenly over the pita bread layer.

Step 13

Step 13
Place a double layer of pita bread on top again. Repeat alternating layers until you run out of filling. There should be a double layer of pita bread on top of the casserole.

Step 14

Step 14
Sour cream of any fat content is suitable for filling. The cheese can be hard, semi-hard or processed.

Step 15

Step 15
Grind the cheese on a coarse grater.

Step 16

Step 16
Combine the egg with sour cream, beat with a fork until smooth.

Step 17

Step 17
Add grated cheese, stir.

Step 18

Step 18
Pour the egg-sour cream mixture over the top of the casserole.

Step 19

Step 19
Place the pan in an oven preheated to 190C for about 20 minutes. The filling should set and become golden brown. Determine the cooking time based on the operating characteristics of your oven.

Step 20

Step 20
Serve pita casserole hot. Bon appetit!

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