Steamed Lavash Rolls with Zucchini and Suluguni

Name: Steamed Lavash Rolls with Zucchini and Suluguni
Total time: 12 min
Yield: 2 people
Ingredients: 5 oz Zucchini; 1.7 oz Suluguni Cheese; 1 oz Hard cheese; 2 count Eggs; 1 count Lavash; 1 tbsp Dill; 1 tsp Oil; 1 pinch Salt; 1 pinch Pepper

VegetarianUnder 15 MinsHigh Protein • BalancedStovetopLunch • DinnerComfort FoodEastern European

Medium

12min

295kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Light and soft lavash rolls filled with grated zucchini, egg, and a mix of cheeses, steamed in a pan.

Looking for a quick, healthy, and above all high-protein meal without frying? These Steamed Lavash Rolls with Zucchini and Suluguni are a perfect choice. The combination of delicate, grated zucchini with savory, salty suluguni cheese and a hard-aged cheese creates a unique flavor profile. Thanks to the steaming technique in a covered pan, the lavash becomes soft and flexible, while the egg and cheese filling sets perfectly to create a firm structure. This dish proves that with just 140g of zucchini, you can whip up a satisfying lunch or dinner. The key to success is fresh dill, which adds lightness and aroma, and the addition of suluguni cheese, which becomes wonderfully stringy when heated. This recipe is ideal for those avoiding deep-frying or those without an oven. Using hard cheese adds depth of flavor (umami) that contrasts perfectly with the delicate vegetables. Preparing these rolls takes less than 15 minutes, making them an ideal solution for a busy day.

Ingredients

140 g Zucchini (about 1 small zucchini)
50 g Suluguni Cheese (about 1/2 cup shredded)
30 g Hard cheese (about 3 tbsp grated)
2 pcs Eggs
1 pc Lavash (1 large sheet)
1 tbsp Dill (small bunch)
1 tsp Oil
1 pinch Salt
1 pinch Pepper

Instructions

1
Grate the zucchini using the large holes of a grater. Salt it lightly and set aside for 2 minutes, then squeeze out the excess juice very thoroughly.
2
In a bowl, mix the squeezed zucchini, eggs, chopped dill, and grated suluguni and hard cheese.
3
Season the mixture with a small amount of salt (remember the cheeses are salty) and a generous amount of pepper.
4
Cut the lavash sheet into two smaller rectangles. Spread half of the filling thinly on each, leaving a 1 cm border.
5
Roll the lavash tightly into rolls.
6
Heat the oil in a pan (just enough to grease the bottom) and place the rolls seam-side down.
7
Pour 2-3 tablespoons of water into the pan and immediately cover with a tight-fitting lid.
8
Cook over low heat for about 5-7 minutes. The steam will cause the eggs inside to set and the lavash to become very soft.
9
Serve warm, cut into smaller pieces.

Chef's Tips

•The key is to squeeze the zucchini very well – if too much water remains, the lavash may become too soggy.
•If you like bolder flavors, you can add a little garlic to the filling.
•The water and lid technique is a great way to 'fry' without frying – the dish is lighter and healthier.