Lavash Parcels with Ham and Mushrooms
Lavash is the thin, soft Armenian flatbread sold in large sheets — think of it as a cross between a very thin tortilla and flatbread. It has almost no flavor of its own, which is exactly why it’s such a good wrapper: it takes on whatever you fill it with and crisps at the edges in the oven. Here it holds ham, marinated button mushrooms, cheese, and fresh vegetables.
The one thing that goes wrong is watery filling. Tomatoes and cucumbers release a lot of liquid, so chop them, then gently squeeze out the excess before mixing — otherwise the parcels turn soggy before they ever reach the oven. Add just enough mayonnaise to bind, not to drench.
Bake for 10–15 minutes until the cheese on top melts, and serve hot while it still stretches. They’re good cold too, which makes them handy for a picnic or buffet. For a lighter take, swap the mayo for thick yogurt loosened with a teaspoon of mustard, and use pieces of fried chicken in place of the mushrooms.
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Ingredients
Instructions
Make the filling: finely chop the tomatoes, cucumbers, mushrooms, herbs, and onion.
Combine everything with the mayonnaise and mix thoroughly.
Wrap the filling in the lavash to form a parcel, brush the top with mayonnaise, and sprinkle with grated cheese.
Put the parcels in the oven for 10–15 minutes to bake. If you prefer, you can simply roll the lavash into a log.
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