Baked stuffed lavash

Ingredients

• Lavash (flatbreads) — 5 pcs
• Beef mince — 300 g
• Red bell pepper — 1 pcs
• Onion — 1 pcs
• Parsley — 4 pcs
• Tomato paste — 1 tbsp
• Salt
• Black pepper
• Ground red pepper
• Ground cumin
• Thyme
• Grated kashar cheese
• Water — 50 ml

Steps

1. Chop the onion, red pepper and parsley. Heat a skillet and sauté the beef mince until it starts to brown.
2. Add the chopped onion and red pepper to the skillet and continue to cook until the vegetables are fully softened and the meat is cooked through.
3. Stir in the tomato paste, salt, black pepper, ground red pepper, cumin and thyme, then add the chopped parsley and about 50 ml of water; cook a little longer until the mixture is well combined and not watery.
4. Cut each lavash into round shapes, place a portion of the warm meat mixture in the center of each round and fold or roll to enclose the filling into pockets.
5. Place the filled lavash pockets on a baking tray, sprinkle the grated kashar cheese over them and bake in the oven until the cheese melts and the lavash is crisp.
6. Serve the baked lavash pockets warm with the prepared sauce from the sub-recipe.

Ketchup–mayonnaise pickle sauce

• Ketchup — 2 tbsp
• Mayonnaise — 2 tbsp
• Mustard — 1 tsp
• Gherkin pickles — 3 pcs
• Pickle juice — 1 tsp

1. Chop the gherkin pickles finely.
2. Combine the ketchup, mayonnaise and mustard in a bowl, add the chopped gherkins and the pickle juice, then stir until smooth and well combined.