Composition / ingredients
Step-by-step cooking
Step 1:
How to make pita bread with sausage and egg? Prepare the products. Lavash for this recipe is taken thin, yeast-free. The shape does not matter in principle, it is possible to wrap the sausage in a similar way in a round piece. The sausage itself is also suitable for any — I took boiled, you can take ham or smoked, which you like or which is available.
Step 2:
Lavash, if you have it like mine, rectangular, first cut into three strips lengthwise, and then each strip in half across. I got six pieces. It is most convenient to cut pita bread with scissors.
Step 3:
Cut the sausage into wheels about 1.5 centimeters thick. If you have smoked with a small diameter, then calculate how many pieces you need for pita bread.
Step 4:
Take a bowl, calculate the size a little more than a piece of pita bread. I took too small, it was inconvenient. Beat an egg into it. Add a little salt, a pinch, because the sausage is already salty enough. Beat the egg with a fork. If you have small eggs, then take two, one may not be enough. If it remains, fry the eggs.
Step 5:
Put a sausage circle on the edge of the pita bread. Wrap it up by making two or three turns. Wrap all the pieces in the same way.
Step 6:
These flat "rolls" will turn out.
Step 7:
Put the frying pan on a small fire, pour vegetable oil on it. Or butter, but then add a little bit of vegetable to it, one cream may start to burn. Heat the oil for a couple of minutes. Dip each piece of pita bread with sausage into the beaten egg so that it wraps around it well.
Step 8:
Put the pita bread and sausage in a frying pan. Fry it on a low heat for a few minutes on one side, until golden brown.
Step 9:
Then turn the spatula to the other side and also fry until golden brown. Remove the finished rolls on a plate, you can put a paper towel on it to absorb excess fat.
Step 10:
Serve immediately to the table, such pita bread is good with fervor, with heat. Bon appetit!
Very tasty and super fast dish! I ate immediately from the frying pan, and then, warming up in the microwave. It's still hotter — pita bread turns out crispy and very appetizing! I think I'll put a piece of cheese on the sausage next time.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
How to choose the right pita bread? First of all, look at the date of manufacture on the package. Do not take expired pastries. Fresh pita bread should have a pleasant smell. Take a good look so that there are no stains and signs of mold on it.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
- Sausage "amateur" - 291 kcal/100g
- Sausage "Ukrainian" - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Sausage "doctor" - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Sausage "milk" - 252 kcal/100g
- Chicken egg - 80 kcal/100g
