Cod liver is a storehouse of fish oil necessary for our body. In addition, it is rich in other vitamins and minerals. Cod liver is valued for its surprisingly delicate taste and pleasant texture. Today we offer you to cook pita bread roll with cod liver. Cucumbers perfectly set off the taste of the liver, making the pita filling more fragrant. It is impossible to break away from this combination, but still we advise you to remember that cod liver is a very high-calorie product. Therefore, if you follow the principles of proper nutrition, then you should not get carried away with such a pita roll.

Publication author

Lives on the coast of the harsh, but beautiful Baltic Sea. She loves to cook from early childhood, but this hobby has outgrown from the moment she began to live on her own. Now she enjoys cooking for her family. Twice mother. Among the hobbies is photography, and food shots have recently occupied the lion's share of all pictures.

• Recipe author: Valentina Maslova
• After cooking you will receive 4
• Cooking time: 40 min

Ingredients

• 200 gr lavash thin
• 65 gr canned cod liver
• 2 pcs. egg
• 150 gr cream cheese
• 150 gr cucumber
• 5 sprigs of dill

Cooking method

Hard-boil the eggs, cool and grate on a fine grater or chop with a knife.

Put the cod liver on a paper towel to get rid of excess fat, and then carefully knead with a fork.

Wash cucumber and greens. Cut the cucumber into thin strips, and finely chop the dill, after removing the coarse stems.

Cut the lettuce leaf in half. Brush one sheet of pita bread with half the cream cheese and sprinkle with half the dill. Cover with a second sheet, pressing it firmly.

Lubricate the top sheet of pita bread with the remaining cream cheese and put on it first the cod liver, and then the eggs. Arrange the cucumbers on top of the eggs and sprinkle with the remaining dill.

From the wide edge, roll the pita bread into a tight roll. Wrap in cling film or foil and refrigerate for at least 30 minutes.

Before serving, remove the roll from the refrigerator, remove the film and cut into portioned pieces 4-5 cm wide.

Lavash roll with cod liver ready. Bon Appetit!

Preparations for the New Year holidays are in full swing, and today, dear friends, I bring to your attention another culinary idea for a New Year's snack. Yes, yes, exactly a culinary idea, because you can hardly call a pita roll with cod liver an original recipe.

Until that time, I cooked only salads with cod liver, but the pita bread appetizer roll with this delicacy won my heart. The roll with cod liver in pita bread turned out to be very tasty, festive and unusual. If you need a simple and tasty appetizer for the festive table, I can safely recommend pita bread stuffed with cod liver for cooking!

Cod liver in pita bread goes very well with fresh crispy cucumber and egg. Also pita bread with cod liver can be prepared in advance. During the time that pita bread with cod liver and egg will stand in the refrigerator, it will soak and become even tastier.

Ingredients:

• Cod liver 100 gr
• Eggs 2 pcs
• Cucumber 1 piece (weighing 100 gr)
• Hard cheese 100 gr
• Mayonnaise 100 gr
• Lavash 2 pcs

How to cook pita bread roll with cod liver:

Eggs must first be hard-boiled (4 minutes), and cool. We clean the eggs, and rub on a fine grater.

Hard cheese is also rubbed on a fine grater.

We rub the cucumber on the largest grater so that in the finished roll it puts as little juice as possible and remains crispy.

We take out the cod liver from the box with oil, transfer it to a plate, and knead it with a fork.

For this recipe, you need 2 sheets of pita bread of a square or rectangular shape. I came across oval-shaped pita bread, so I cut them with scissors.

Spread the first sheet of pita bread with mayonnaise.

And sprinkle with grated cheese.

We cover with a second sheet of pita bread, and press it tightly with our fingers so that the layers of our future pita snack “stick together”.

We spread the second pita bread with cod liver.

Then evenly lay out the grated eggs, and cucumber.

We roll the pita bread with the filling into a tight roll.

In this form, pita bread roll with cod liver is ready for use. But if you are making an appetizer in advance, wrap the finished pita bread in cling film or foil and store in the refrigerator.

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To prepare a roll of pita bread, we need:
cod liver - 1 can;
Armenian lavash - 1 pc.;
egg - 3 pcs.;
hard cheese - 50-70 g;
lettuce leaves - 1 bunch;
mayonnaise - 2-3 tbsp. l.

Prepare products. Hard boil the eggs and set aside. Wash and dry lettuce leaves.
Grease a sheet of pita bread with mayonnaise. It is better to leave the edges of the pita bread clean, so it will be more convenient to wrap the roll and it will be more accurate. Peel the eggs from the shell, grate on a coarse grater. Put the chopped eggs on the pita bread and form a dense strip.
Then put a couple of lettuce leaves next to the eggs, also in a strip.
Drain excess oil from the cod liver, and then mash the liver with a fork, put it on pita bread next to the lettuce.
Grate the cheese on a coarse grater and lay out the last strip. Thus, we got 4 strips of filling.
Wrap the empty edges of the pita bread over the filling, and then roll the pita bread into a tight roll. Wrap the resulting roll in cling film and refrigerate for 2 hours.
Cut the finished roll of pita bread with cod liver into portions and serve. This appetizer is perfect for serving with beer. Look how bright and appetizing rolls turned out!
Bon Appetit!

The idea of ​​​​a delicious snack, which we will consider today, can successfully become a hit on the festive table and just an interesting dinner. Lavash roll with cod liver does not require exotic ingredients or multi-stage preparation, so even a novice hostess can make it. You can come up with a myriad of options for the filling, because different products are combined with liver and in our article you will find the most popular recipes.

Cod liver in pita bread turns out to be not only a hearty, but also a very beautiful dish, since you can decorate the rolls as you like - pomegranate seeds, chopped herbs, grated cheese. We lay out the rolls on slices of cucumbers or carrot flowers, pour mayonnaise on top or make a mustard pattern.

Lavash with cod liver can be baked in the oven or served raw, depending on our preferences.

Shall we try cooking?

Ingredients

• Cod liver oil- 1 bank + -
• Lavash thin - 2 pcs. + -
• - 2 pcs. + -
• - 1/2 bunch + -
• - 1/2 bunch + -
• - 3 tablespoons + -
• — 1/3 tsp or to taste + -
• — on the tip of a knife or to taste + -

Cooking

We present you a classic recipe according to which it will not be difficult to prepare an appetizer. It uses the minimum number of products.

1. To begin with, boil hard-boiled eggs - after boiling, you need to keep them on fire for at least 15 minutes so that the yolks grab for sure. Then we drain, cool them and clean them.
2. Finely chop the boiled eggs with a fork or finely chop with a knife.
3. We wash the greens, let them drain and blot with a towel. We chop everything except the cuttings - they will make our dish rough.
4. We spread the cod liver from the jar into a deep plate and knead with a fork into a homogeneous mass.
5. We unfold one sheet of pita bread and grease with mayonnaise.
   

   If you do not like this type of sauce, use any other, as long as it is white.
   You can do it, or you can cook spicy yogurt with mustard and black pepper - our task is to make the first layer juicy.

6. Spread the sauce over the dough in a thin even layer.
7. On top of the first we spread the second sheet of pita bread, press it with our hands and spread the chopped cod liver. Also distribute it evenly.
8. Put the chopped greens in the next layer, and then put the eggs.
9. We twist the roll tight, but not tight. If desired, it can be immediately cut into portioned pieces 2-3 cm wide each or wrapped in cling film and sent to the refrigerator to infuse and wait for the guests.

Before serving, decorate the sliced ​​rolls with pomegranate seeds or chopped herbs.

The subtleties of cooking pita bread with liver

In this recipe, a layer of an additional layer of pita bread provides not only the density of the roll - with it it will not tear or leak, but also enhances the soft taste of unleavened dough. If you twist it in one layer, it is better to add no more than 1.5 tablespoons of mayonnaise and mix immediately with cod liver.

The filling laid out in the roll in layers will make the appetizer more spectacular, but if there is no time at all, we combine all the components, mix into a homogeneous mass and grease the pita bread with it.

In order to enrich the taste, add additional ingredients.

Lavash with cod liver and cheese

• Boil 2 eggs, as in the previous recipe, hard boiled. Cool them down and clean them. Three on a fine grater and set aside.
• Take the cod liver out of the jar and mash with a fork.
• Grind 100 g of hard cheese also with a fine grater.
• We wash the greens and chop. In this recipe, it is good to add 4-5 sprigs of green or purple basil to traditional parsley, dill or cilantro - this will make the roll taste spicy and juicy.
• My 1 medium cucumber and rub it on a coarse grater so that the vegetable does not give too much juice and does not drip.
• Now we unfold 1 large rectangular pita bread.

If only small round ones are at hand, we overlap them so that the filling does not wake up.

• Since this recipe contains cucumber, mayonnaise can be omitted for juiciness, it is better to replace it with melted soft cheese - it will take no more than 100 g. Gently grease the pita bread with it so that the thin dough does not tear.
• Then we evenly fill the entire surface with the filling, laying it out in layers - first cod liver, then eggs, cucumber cheese and greens. Lightly salt everything and pepper to taste.

We twist the pita bread into a roll and wrap it in foil or cling film. Let soak in the refrigerator for 25-30 minutes, take out and cut into portions. To get a beautiful oblique cut, put the knife at an angle.

Decorate with the remaining chopped herbs, whole parsley sprigs and cucumber slices.

Creative additions to the lavash roll recipe

If there is no basil, and you want to give the taste more unusual, we will use other additional ingredients.

Olives

We choose canned pitted ones and cut them into rings, 3 mm thick.

If you leave the olives in half, the roll will look sloppy.

Korean carrot

Lavash with cod liver and Korean carrots is a very unusual combination, but it turns out so tasty that guests will probably ask for more.

It is better to lay out the filling in layers: on a sheet of pita bread greased with mayonnaise, first lay out the chopped cod liver, then Korean carrots and sprinkle everything with a mixture of cheese and herbs in equal proportions.

Since the Korean appetizer itself has a rich spicy taste, you should not add a lot of it - 1 jar of liver will require no more than 200 g of carrots.

Crab sticks

The rolls will turn out unusually tender and light. In combination with crab sticks, it is better to use not mayonnaise, but soft creamy processed cheese.

Lubricate pita bread with it, spread the chopped liver, sprinkle with grated eggs and only then chopped crab sticks. They will need approximately 1 pack (150 g).

However, hot pita and cod liver appetizer will be no less tasty. It takes a little longer to prepare, but the result is worth it.

Lavash stuffed with cod liver in the oven

Ingredients

• Cod liver - 1 can;
• Lavash Armenian - 2 pcs.;
• Eggplant - 1 pc.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 1 clove;
• Bulgarian pepper - 1 pc.;
• Tomatoes or tomato paste - 1 pc. (2 tablespoons);
• Cheese - 70 g;
• Salt, pepper - to taste;

How to cook a roll

1. Wash and clean vegetables thoroughly.
2. Cut the eggplant into slices and sprinkle with salt for 30 minutes - this must be done so that bitterness leaves it.
3. Meanwhile, heat up 1 tbsp in a pan. vegetable oil and put finely chopped onion and garlic passed through a press to it. We bring them to goldenness and spread the carrots grated on a coarse grater.
4. We drain the eggplants, and when the frying is brought to half readiness, we spread it along with chopped bell pepper.
5. Simmer for 30 minutes and add chopped tomato without skin or tomato paste.
6. Salt, pepper and keep on low heat under the lid for another 5 minutes, turn off.
7. Let cool and grind with an immersion blender or in a bowl to make vegetable caviar.
8. We unfold a rectangular sheet of pita bread on the table and grease it with 2 tablespoons of mayonnaise. Then spread the cod liver, crushed to uniformity, in an even layer.
9. We put another sheet of pita bread on top - it is needed to give greater strength, because the filling will turn out to be quite liquid.
10. Lubricate it thickly with a layer of caviar and twist.
11. We cut the resulting roll into portions and put them on a greased baking sheet.
12. Three cheese on a fine grater and sprinkle each mini-roll separately.
13. We send it to a hot oven to bake at 180 ° C for 10-15 minutes until browning.

Serve the finished rolls hot, piping hot, garnished with chopped herbs.

Similarly, they can be baked in the microwave. It will be enough for 2-3 minutes.

It turns out a very tender dish with a ruddy crispy crust.

1. Boil 2 hard boiled eggs and finely chop them.
2. We wash well 100 g of green onions and also chop. Mix eggs with onions, salt.
3. Mash the cod liver with a fork.
4. We unfold a thin rectangular pita bread and grease it with a culinary brush with raw yolk. Spread over the cod liver.
5. Sprinkle with 100 g of grated cheese on a fine grater, and then spread the onion-egg mixture.
6. Carefully roll everything up and place on a baking sheet lined with baking paper. Lubricate the surface of the roll with the remaining yolk and sprinkle with sesame seeds.
7. We put in a hot oven to bake at 190 ° C for 15-20 minutes.

Let the finished roll cool for 10 minutes and cut into portions - the mini-rolls will have beautiful golden crispy sides with sesame topping.

Now you know how to cook an interesting snack and how varied it can be. We make pita bread roll with cod liver cold or cook it in the oven, add cheese, eggs or Korean carrots, we will always be pleased with the wonderful taste of the fish delicacy!

We try, experiment and treat ourselves and treat our friends!

Description

Lavash roll with cod liver is a simple and delicious delicacy that is easy to make with your own hands. A step-by-step snack recipe with photos, which can be found below, will tell you in detail and clearly about how you can quickly prepare a simple dish for a picnic or a festive feast at home. Ready food is incredibly tasty and tender.

Stuffed pita rolls are very popular among many connoisseurs of this original dish. There are many variations of preparing a simple snack and a huge number of filling ideas. Ready-made pita stuffed with canned cod liver and boiled eggs can rightfully become your signature snack, which you can treat your family and friends to for a holiday or family celebration. The delicacy is also ideal for the daily menu.

The advantage of a cold snack is that portioned pieces of food do not stain your hands and look very impressive on a plate. In addition to the proposed variation of the filling, you can use a different set of products. They can be mushrooms, sausage or ham, seafood, vegetables, fish caviar, grated cheese with eggs, and many other ideas.

A neat and original snack can pleasantly surprise guests. If you listen to some of the tips described below, you can end up with a tasty and appetizing product, similar to a restaurant dish. We are sure that a hearty, tender and nutritious dish will appeal to any gourmet. Having prepared original rolls of pita bread with cod liver for the first time, you will surely appreciate this delicacy and want to make it again.

Ingredients

• 
  (thin, 1/2 part)
• 
  (1 bank)
• 
  (125 g)
• 
  (2 pcs.)
• 
  (2 tablespoons)
• 
  (1 pen)
• 
  (3 tablespoons)
• 
  (taste)
• 
  (taste)

Cooking steps

To prepare lavash rolls with cod liver, you need to stock up on the necessary components from the list of proposed ingredients. First, boil the eggs until cooked and cool them in cold water.



In the meantime, you need to start preparing the filling. It is necessary to coarsely chop hard cheese on a grater, and then grate the eggs in the same way. Parsley should be finely chopped. From the canned fish delicacy, drain the oil into a separate bowl, and chop the product itself with a fork. All elements must be mixed, and then flavored with mayonnaise, salt and spices at your discretion.



A little advice. Before spreading the contents on pita bread, be sure to coat the surface of the cake with a thin layer of mayonnaise. This will allow the filling not to crumble while cutting the roll. Also, do not forget to coat the side and ends of the snack with mayonnaise. Instead of this product, you can use sour cream or another favorite sauce. If you have chosen 3 small pita breads, then overlap them. After the surface of the product is evenly smeared with a layer of mayonnaise, put the filling on the pita bread, and then gently roll it into a roll. The roll must be long. Stuffed rolls should be wrapped very carefully so as not to tear the thin cake. For convenience, the roll can be cut into two equal parts, each of which must be wrapped in foil. Next, the food should be sent to the bottom shelf of the refrigerator and let the snack soak in mayonnaise.



After some time, the dish can already be tasted. It is quite difficult to cut a thin pita bread of a large size, oval or rounded. To facilitate the task, you need to adapt and use a very sharp knife. Ready portioned pieces of the dish can be put on a plate, and then served to the table, effectively decorating with freshly cut greens or fresh vegetables. Delicious do-it-yourself pita rolls with cod liver are ready.



Bon Appetit!