Crispy Lavash Pockets Filled with Egg and Cheese: A Quick Skillet Delight

Golden and irresistibly crisp, these lavash pockets filled with egg and cheese are a delightful treat when you want a quick and fuss-free recipe. Using thin lavash layers creates a texture reminiscent of puff pastry after frying, and the filling options are endless to suit your taste.

Step-by-Step Instructions

Total preparation time: 20 minutes

1. Step 1:

   

   Gather your ingredients. One sheet of thin lavash yields four small pockets. Choose a cheese that melts well for the best texture. For herbs, fresh is ideal, but frozen parsley and purple basil work wonderfully as well.

2. Step 2:

   

   Grate the cheese using a coarse grater to ensure it melts evenly within the pockets.

3. Step 3:

   

   If using fresh herbs, rinse them under cold running water and pat dry thoroughly to avoid soggy filling. Then chop finely.

4. Step 4:

   

   Combine the grated cheese and chopped herbs in a bowl. Mix well to prepare the flavorful filling.

5. Step 5:

   

   Cut the lavash into long strips approximately 3.5-4 inches wide and 16-20 inches long. This size ensures secure wrapping and prevents filling from leaking during cooking. Scissors make cutting effortless.

6. Step 6:

   

   Place a generous amount of filling along two-thirds of the lavash strip. Distribute evenly but avoid overfilling to maintain the pocket's shape. Start with wetter ingredients near the beginning to avoid sogginess along the entire length.

7. Step 7:

   

   Begin folding the lavash into a triangular shape, folding over the filling tightly with each turn.

8. Step 8:

   

   Continue folding until you reach the end of the strip, forming a neat triangular pocket.

9. Step 9:

   

   Repeat this process with the remaining strips to prepare all pockets.

10. Step 10:

    

    With all pockets formed, you're ready to cook.

11. Step 11:

    

    Prepare an egg wash by cracking an egg into a bowl, whisking lightly with a fork, and adding a pinch of salt to enhance flavor.

12. Step 12:

    

    Heat a skillet over medium heat and add vegetable oil. Dip each pocket into the egg wash, coating all sides, then place carefully into the hot oil.

13. Step 13:

    

    Cook on medium-low heat until the pockets develop a golden, crispy crust—approximately 2 minutes per side.

14. Step 14:

    

    Flip and cook the other side until equally golden and crisp.

15. Step 15:

    

    Remove cooked pockets and place them on paper towels to absorb excess oil. Serve immediately while hot to enjoy their delightful crunch.

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