Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients Used
Step 2:
Cut cucumbers into cubes and fry in a frying pan
Step 3:
Cut tomatoes
Step 4:
When cucumbers start to fry, add tomatoes
Step 5:
Cut the champignons
Step 6:
When the moisture evaporates from the tomato, add the mushrooms
Step 7:
Finely chop the garlic
Step 8:
When the mushrooms are fried, add the garlic and mix
Step 9:
Add the Mexican mixture and fry until tender
Step 10:
Three cheese on a fine grater
Step 11:
When the vegetables are ready, add the cheese
Step 12:
Then sour cream, salt and spices, and simmer for 5-10 minutes
Step 13:
Cut the pita bread into strips 15 by 30
Step 14:
Wrap the filling in 2 strips of lavash
Step 15:
Sprinkle the rolls with cheese
Step 16:
We send it to the oven, wait until the cheese is browned
Step 17:
When it cools down, you can cut it in half.
Step 18:
So, first we put a frying pan to heat up, add a little oil. Then we cut the cucumbers into cubes and send them to the frying pan.
Meanwhile, cut the tomato. When the cucumbers begin to fry, add the tomato, and wait for the liquid to evaporate.
In the meantime, wash and cut the champignons. When the liquid evaporates from the tomato, add the mushrooms.
Next, peel and finely chop the garlic, and when the mushrooms are fried, add the garlic, mix everything.
After a couple of minutes, add the Mexican mixture, and fry until tender (15-20 minutes).
Meanwhile, three cheese on a fine grater. We leave a little cheese for sprinkling, and add most of it to the pan, add sour cream, salt, spices. Mix everything, simmer under the lid for 5-10 minutes.
At this time, we put the oven to warm up at 200 degrees. Pita bread is cut into strips of about 15 by 30.
When the filling is ready, we spread it on strips of pita bread (it is better to take 2 at once so that the pita bread does not break), wrap it in a roll of 2 strips of pita bread, sprinkle with cheese and send it to the oven for a few minutes. When the cheese is slightly toasted, we pull it out.
Done! Now you need to wait until it cools down and you can cut as you like. I cut into 2 parts.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pickled cucumbers - 16 kcal/100g
