1. Shawarma in a slow cooker.
Ingredients:
Beef (neck) - 300 grams
Ketchup - 1 tablespoon
Mayonnaise 67% - 1 tablespoon
Korean carrots - 100 grams
White cabbage - 50 grams
Cucumber - 1 piece
Thin lavash - 2 pieces
Preparation:
For some reason, everyone is accustomed to thinking that shawarma is harmful and bad food in all respects. Let me prove you wrong! Shawarma in a slow cooker is extremely tasty and hearty snack, which will harm your stomach no more than Caesar salad :)
1. First you need to chop the beef (if there is no beef, feel free to chop chicken fillet, rabbit or pork).
2. Place the chopped meat in the multicooker, turn on the “Baking” mode and fry for 20 minutes. 3. While the multicooker is working, cut the vegetables into thin strips.
4. Spread the pita bread (I cut it in half, because the shawarma will be too big) and grease it with mayonnaise and ketchup.
5. Place meat on greased pita bread, and vegetables on top.
6. Fold the pita bread over the sides and carefully roll it into a roll.
7. The shawarma in the slow cooker is almost ready, but for perfect completion it should be fried in the “Baking” mode for about 5 minutes, no more.
2. Achma - Georgian pie with cheese in a slow cooker.
Lavash thin
300 g Adyghe or Suluguni cheese
0.5 l kefir
2 eggs
50 g butter
greens (dill, parsley)
Beat kefir with eggs, add finely chopped herbs. Grate the cheese.
Grease the multicooker pan butter, lay out a sheet of pita bread so that the edges are raised.
Tear the remaining pita bread into small pieces of arbitrary shape and size. Dip in the kefir-egg mixture and place a small portion as the first layer in the pan on the spread lavash.
The second layer is grated cheese. Then again add pieces of lavash moistened with kefir. And so on until the pita bread and cheese are gone, how many layers of food are enough for.
The last layer is cheese. Fold the raised edges, covering the cheese, pour the remaining kefir on top and lay out the pieces of butter.
Bake for 40 minutes in the "Baking" mode. Turn it over and set it on the “Baking” mode for another 20 minutes.
3. Royal pilaf in a slow cooker.
This is truly royal pilaf or, as it is also called, “Shah-pilaf.” There are a great many recipes for preparing this dish; the only mandatory thing in it is the delicious crispy lavash crust.
In a slow cooker, pilaf turns out simply breathtaking!
Ingredients:
300-400 grams of meat (any)
1 onion
1 carrot
1 multi cup rice
1.5 multi glasses of water
salt, pepper, pilaf seasoning
2 cloves garlic
2 sheets of thin lavash
butter
sunflower oil
Place a piece of butter or add vegetable oil to the bottom of the multi-pan. Then lay out the meat cut into pieces, chopped carrots and onions.
Add washed rice, 2 cloves of garlic, bay leaf, salt and pepper, sprinkle with seasoning. Pour in water; for this pilaf we take half a glass less water than for usual pilaf in a slow cooker. For this recipe it is important that the rice is slightly undercooked. Turn on the "Pilaf" mode. Pour the finished pilaf into another bowl and wash the bowl.
Grease a multi-pan with butter, place the pita bread so that the edges hang down. Line the bottom of the pan in two to three layers.
Transfer the pilaf to the pita bread.
Cover with the hanging edges of the pita bread, pour melted butter on top or simply lay out pieces of butter.
Cook shah pilaf in the “Baking” mode for 20-30 minutes. Bon appetit!
4. Lavash pie with chicken and mushrooms in a slow cooker.
Ingredients:
2 sheets of Armenian lavash;
1 jar canned champignons(400 grams);
100 grams of hard cheese;
1 onion;
1 tomato (large);
200 grams of boiled chicken fillet or ham;
3 eggs;
1 glass of kefir;
salt;
vegetable oil.
Preparation:
First you need to prepare the filling for the pie. You will need onions, champignons, tomatoes and chicken fillet.
All ingredients must be fried sequentially in a multicooker pan. To do this, pour a little vegetable oil into the pan and turn on the “baking” mode for 30 minutes.
Peel and finely chop the onion, fry the onion in heated vegetable oil until transparent.
Cut the canned champignons into slices, add to the onion, stir and fry for about ten minutes.
Chicken fillet or finely chop the ham, cut the tomato into small cubes, add the tomatoes and chicken fillet to the onions and champignons, add salt, mix and fry until the end of the baking mode.
Do not forget that the chicken fillet must be pre-boiled; you can use chicken meat, on the basis of which you prepare the broth for the soup.
It is not necessary to add chicken fillet or ham; you can limit yourself to just mushrooms and tomatoes.
To fill, mix 3 eggs and a glass of kefir; lightly salt the mixture. Grate hard cheese onto coarse grater and add to the kefir-egg mixture.
Transfer the filling fried in the multicooker to another bowl, and place two sheets of lavash crosswise on the bottom of the multicooker pan, the edges of the lavash should hang from the edges of the multicooker pan. This way, the bottom of the pie will consist of two layers of pita bread, which will prevent the filling from leaking out during baking. To make pita bread, try to choose fresh, soft, oblong-shaped pita bread.
Pour half of the filling into the slow cooker, place half on top mushroom filling, smooth the filling well over the pita bread. Cover the filling with the edges of the inner pita bread, placing them like petals and pressing the pita bread well against the filling.
Pour the second half of the filling on top of the inner layer of lavash and place the remaining filling, smooth everything out and cover the filling with the edges of the outer lavash. Grease the top of the pie with sour cream or mayonnaise so that the pita bread does not dry out during baking. Close the multicooker lid and turn on the “baking” mode for 30 – 40 minutes.
After finishing the baking mode, open the multicooker lid and remove the cake using the steaming rack. The lavash pie is removed from the pan very easily, it does not lose its shape and remains smooth and beautiful.
Lavash pie with mushrooms is delicious both hot and cold, so it can be served immediately after baking or allowed to cool and served as a cold appetizer.
5. Sandwich rolls in a slow cooker.
Ingredients:
Thin lavash - 1 piece
Chicken (fillet) - 200 grams
Leaf lettuce - 100 grams
Dutch cheese - 100 grams
Cucumber - 2 pieces
Avocado - 1 piece
Red tomato - 1 piece
Onion - 1 piece
Cream cheese - to taste
Preparation:
1. First, salt, season the chicken fillet with spices and herbs (can be replaced with turkey fillet), and then cook it for 10 minutes on “Steam Cooking”.
2. Gently spread the cream cheese on the pita bread, then place lettuce leaves, cut fillet and sliced cucumber (and whatever ingredients you want) on it.
3. Twist the pita bread, and then cut it into 2 parts.
4. Fry the sandwich rolls in the multicooker for 5 minutes on the “Baking” mode (do not overdo it, we just need to warm the sandwich a little, and not fry it).
Bon appetit!
6. Lavash with minced meat in a slow cooker.
When there is no time and desire to tinker with pie dough, an ordinary one can be an alternative. Armenian lavash. Try cooking pita bread with minced meat in a slow cooker and you will understand that it is just as tasty as a pie with dough.
Ingredients:
Armenian lavash - 3 pieces
Minced pork and beef - 600 grams
Carrots - 1 piece
Onion - 1 piece
Kefir 1% - 300 ml
Chicken egg - 1 piece
Russian cheese - 200 grams
Preparation:
1. Turn on the multicooker to the “Frying” mode and brown the onions, carrots and minced meat. Add salt and pepper to taste.
2. Cool slightly. Add grated cheese to the minced meat.
3. Line a multicooker pan, greased with oil, with pita bread, and put some of the minced meat on it.
4. Soak the pita bread cut into squares in the egg and kefir. And place them on top of the minced meat in the slow cooker. Place the second part of the minced meat on top of the pita bread. Then, if you still have some chopped lavash, put it on top. 5. Take the lower layers of lavash and, as it were, wrap the filling into a ball.
6. Pour kefir or oil over everything.
7. Place the pita bread with minced meat in a slow cooker to bake for 1 hour.
If you want the lavash with minced meat in a slow cooker to turn out golden brown on both sides, then after baking, place the pie on the other side and bake for another 20 minutes.
7. QUICK LAYER CHEESE PIE IN A MULTICOOKER!
Ingredients:
Hard cheese - 250 g
Adyghe cheese - 150 g
Lavash - 1 piece
Egg - 1 piece
Sour cream - 2 tbsp.
Greens (dill, parsley) - 1 bunch.
Spices (to taste)
Preparation:
Cut the pita bread in half and place on top of each other.
Grate the cheese. Chop the greens. Mix all ingredients.
Now, in the center, according to the shape of the multicooker’s circumference, place half of the filling.
Cover with the edges of the first sheet of pita bread.
Place the second half of the filling on top.
Cover with the edges of the bottom pita bread, avoiding any holes.
Distribute the oil into the bottom of the multicooker pan. Place the pie seam side down and set the baking mode for 20 minutes.
Place the finished pie on a steaming rack, seam side up. The pie is good either hot or cold, with tea or salad. Bon appetit!
Today I will tell you how to cook lavash pies in a slow cooker. They turn out beautiful, fluffy and very tasty, because the lavash sheets do not dry out like in the oven. And this time we will cook it with two types of cheese.
Ingredients:
- thin pita bread - 3 pcs.;
- for filling: any hard cheese- 200 g;
- Feta cheese - 200 g;
- greens (dill and parsley, you can add a few sprigs of basil) - 1 bunch;
- kefir - 60 ml;
- eggs - 2 pcs.;
- ground black pepper - to taste;
- vegetable oil - 30 ml.
Preparation:
Let's make the pie filling first. Since we already have pita bread (we bought it in advance), all that remains is to make the filling and then the filling. To do this, we grate hard cheese on a coarse grater, and mash the second type of cheese with a fork.
Now you need to finely chop the greens. It can be crushed in a blender or cut with a sharp knife.
Our task is to combine 3 ingredients together.
Let's put the filling aside for now and start preparing the filling. Beat the eggs (you can use a regular fork), add oil, kefir and mix everything thoroughly.
Lubricate the multicooker bowl vegetable oil. Take the pita bread and lay it out so that the edges hang over the pan. Each pita bread needs to be greased with filling.
Place a third of the filling on the bottom and pour the filling again.
We wrap 2 edges of the pita bread that is on top and generously grease it with filling.
We put in another part of the filling and repeat our steps again. Grease our lavash pie and place it in the slow cooker.
If you want, you can sprinkle sesame seeds on top of the pie and close the multicooker lid. Next, we select the “Baking” program, set the cooking time for the lavash pie in the multicooker to 30 minutes, and go about our business. We trust the cooking process to the multicooker.
After half an hour, you can open the lid, turn the product over, extend the cooking time for another 15 minutes and then remove ready pie.
It is advisable to serve the baked goods immediately while the cake is still hot.
By the way, guests will never guess that the pie is made from ordinary lavash; it will taste like puff pastry. This pie is usually served with any dish: appetizer, cold or hot drink.
Bon appetit!
This is a very simple recipe for making a layer pie with a salty cheese and curd filling. The second name of this pie is “Lazy Achma”. Why lazy? Because the dough is cooked in this recipe we won’t, but will use ready-made thin pita bread.
By the way, you can cook this pie only with cottage cheese and cheese, or you can use only cheese. I also came across cooking options where several types of cheese were used and hard cheese like “Russian” was added. Try it different variants and find the one you like best.
Prepare the necessary products.
Whisk the eggs together with kefir. Lightly salt. 
Grate the cheese.
Grease the multicooker pan with butter. Lay out one pita bread so that it covers the bottom and forms the sides of the future pie. The edges of the pita bread should hang over the multicooker bowl. 
Tear off pieces from the remaining lavash and dip in the kefir-egg mixture. Place pieces of pita bread in a thin layer in the multicooker bowl on top of the first pita bread.
Mash the cottage cheese with a fork. Mix cottage cheese with cheese. Spread the cheese and curd mixture onto the pita bread in a thin layer. 
Alternate layers of pita bread and cheese with cottage cheese until you run out of ingredients. Fold over the overhanging edges of the very first pita bread. Pour the remaining kefir-egg mixture onto the pie. Place pieces of butter. 
Bake the cake for 40 minutes in the “Bake” mode.
Then place the steam tray into the multicooker bowl. Turn the multicooker bowl over so that the cake remains on the tray. It is better to do this over a large dish, because... A small amount of oil may leak from the cake. 
Carefully return the pie to the multicooker bowl, placing the browned side up and the white side down. Bake for another 40 minutes on the Bake setting.
Let the cake cool for 10-15 minutes without removing it from the multicooker bowl. Then remove the pie and serve warm. 
Bon appetit!
Ingredients
- Armenian lavash - 2 sheets.
- Chicken breast - 400 g.
- Cheese - 200 g.
- Eggs - 4 pcs.
- Greens - parsley, dill.
- Mayonnaise - 5 tbsp.
- Adjika - 1 tbsp.
- Salt, pepper - to taste.
Ingredients
- Armenian lavash - 2 sheets.
- Chicken breast - 400 g.
- Cheese - 200 g.
- Eggs - 4 pcs.
- Kefir or low-fat sour cream - 1 glass.
- Greens - parsley, dill.
- Mayonnaise - 5 tbsp.
- Adjika - 1 tbsp.
- Salt, pepper - to taste.
Cooking method
- Step 1 Boil chicken fillet in salted water until tender and cut into small pieces.
- Step 2 Each pita bread needs to be cut into three approximately equal parts; it is convenient to cut the pita bread using kitchen scissors. For the snail you will need 5-6 pieces of pita bread.
- Step 3 In order for the pie to turn out juicy, the lavash sheets need to be greased with a mixture of mayonnaise and adjika (or ketchup).
- Step 4 Cut the cheese into small cubes and mix with chicken pieces.
- Step 5 Then spread the cheese and chicken filling onto the prepared lavash sheets, placing the filling along one of the long edges of the sheet. There is no need to add a lot of filling, because we will need to not only roll the lavash rolls, but also then roll them into a snail in a multicooker pan, and if there is a lot of filling, the rolls may tear during the formation of the snail. You will get 5-6 fairly tightly rolled rolls.
- Step 6 After the rolls are ready, you can begin to form the snail. To do this, grease the multicooker pan with vegetable oil and place the rolls in it, starting from the edge of the pan to the middle. It is not necessary to pack the rolls very tightly, because during baking the pita bread will absorb part of the filling, the rolls will swell and “press” tightly against each other. The pie is formed, all that remains is to prepare the filling and bake our beautiful snail.
- Step 7 To fill, beat eggs and a glass of kefir until smooth. Add salt and finely chopped herbs, mix everything well. Pour the resulting mixture over the cake, trying to ensure that the filling is distributed evenly. Close the multicooker lid and cook the lavash snail for 40 minutes on baking mode.
- Step 8 After the baking mode is completed, open the lid of the multicooker and remove the cake from it using the steaming rack. Transfer the snail from the pita bread to a dish and let it cool slightly, then the pie can be served.
Bon appetit!
Ingredients:
- thin lavash – 2 pcs. 140 g each
- minced chicken – 0.7 kg
- onion – 3-4 heads
- sour cream 15% fat – 1 cup
- eggs – 3 pcs.
- Caucasian adjika – 1 tsp.
Today I invite readers of the site to prepare a very tasty and hearty pie, which is called the sloth. This recipe caught my attention not only for its intriguing name, but also for its spectacular appearance the pie itself.
Preparing sloth pie in a slow cooker is simple, from available products and fully lives up to its name - it really is lazy pie, since you don’t need to make dough to prepare it, it is replaced by pita bread and sour cream and egg filling, and minced chicken serves as the filling.
Lavash pie in a slow cooker turns out not only tasty, juicy and aromatic, but also, on top of everything, large enough - enough to feed a whole company. I am sure that once you prepare this dish, it will become a frequent guest on your table.
Cooking method
I’ll start baking a meat pie from pita bread in a slow cooker (I have a PHILIPS HD3077/40) by preparing the ingredients.
The main thing in this pie, of course, is the filling - that’s what I’ll deal with first. It is meat based, with minced meat and a lot of onions. By the way, I note that both the filling itself and the process of preparing it somewhat remind me of the filling for chebureks. I decided to use chicken minced meat, so I prepared it in advance by grinding chicken fillet in a meat grinder. You can also use as a filling minced pork, but then the calorie content of the dish will be higher.
Now I’ll chop the onion, chop it as finely as possible. I take enough of it so that the finished pie is juicy - 1 part onion to 2 parts minced meat.
In one bowl, I will combine the minced meat with chopped onion, after kneading it with my hands so that it releases the juice. I salt the meat mass and mix it well - that’s it, the filling is ready.
Having unrolled the pita bread, I spread the filling over it in a thin layer, as if spreading it with a spoon over the entire surface of the product.
This amount of minced meat is just enough for two pita breads. I will give each pita bread the shape of a roll, roll it into a tube, and place it like a snail in a greased multicooker bowl. It is more convenient to move from the center to the edge.
All that remains is to prepare the sour cream and egg filling. To do this, I will break the eggs into a bowl, add sour cream, a pinch of salt and, for piquancy, 1 tsp. adjika (you can do without it).
Whisk everything into a homogeneous mixture.
And I’ll fill in “sloth.” I will insert the bowl with it into the multicooker and, setting the “oven” program with a temperature of 120 degrees, I will bake the pie until done for 45 minutes.
After the beep meat pie I’ll leave it in the “warm” mode for another 15 minutes. After ready-made baked goods I remove it from the bowl using the steam tray and let it cool slightly.
That's it, sloth pie made from lavash with minced meat in a slow cooker is ready. I will serve it to the table, placing it on a large dish covered with lettuce leaves.
As an addition I will suggest fresh vegetables, sour cream and homemade tomato sauce. Very tasty and aromatic! Bon appetit!
This meat pie made from pita bread in a slow cooker is delicious, both still warm and already cooled. Be sure to prepare it for your family or guests, because it is very simple and tasty!
