Lavashnaya pie yogurt filling
499 60 минут 6 порции
Quick pie pita with chicken and eggplant in a delicate yogurt dressing. To fill used home thermostat yogurt prepared with a special thermos and yeast from Orsika.
Ingredients for Lavashnaya pie yogurt filling
- Milk - 1000 ml
- Sourdough - 3 g
- Pita - 2 PCs
- Minced chicken - 500 g
- Eggplant - 1 piece
- Onion - 1 piece
- Seeds - 2 tbsp
- Yogurt - 300 g
- Chicken egg - 2 PCs
- Parmesan - 100 g
- Salt - to taste
- Black pepper - to taste
- Curry - 1 tsp.
- Parsley - 1/2 Puig.
Step by step instruction of cooking Lavashnaya pie yogurt filling
1 liter of milk at room temperature to dissolve the contents of 1 stick of the leaven "Thermostatic yogurt" from Orsika.
Stir with a dry spoon, cover tightly and shake well.
In a special thermos to pour hot water up to the mark, place the glass of milk and leaven.
Close the thermos lid and leave for 6-8 hours for fermenting.
Then the glass is ready to send yogurt in the fridge.
It turns out thick yogurt with a pleasant sweet taste.
To prepare the filling for the pie.
Eggplant cut lengthwise into slices and fry until soft in vegetable oil. Lay out on a paper towel. The skin to remove.
Onion cut into half rings and fry until Golden brown in vegetable oil. Lay out on a paper towel.
Two sheets of lavash, put one on the other.
Grease on the long side until half of the sheet the minced.
For stuffing put roasted onions and eggplant.
Roll the pita bread with the filling in the roll.
Roll cut into equal pieces and filled into the form d=18 cm, as shown in the photo.
You can roll to roll a snail and the whole put into a form.
To prepare the dressing.
Beat eggs with salt and pepper.
Add the yogurt and mix well.
Add grated on a fine grater cheese, chopped parsley and curry powder.
Pour the prepared pie filling, sprinkle with seeds and put in a preheated 180*C oven.
Bake until ready.