This lavash cheburek with meat and cheese delivers all the crispy, juicy satisfaction of a classic cheburek in a fraction of the time. Seasoned ground beef cooks right on the lavash in a hot skillet, then melted cheese and a second lavash layer turn it golden and crisp. It joins our lavash favorites like the cheesy lavash bake and healthy lavash achma — and meat-and-cheese lovers should try the quick lavash wrap with meat and cheese. For skillet technique inspiration, Serious Eats is a trusted resource, and the USDA site has useful guidance on cooking ground meat safely.
Ingredients
- 150 g (5.3 oz) ground beef (or any ground meat)
- 2 thin lavash sheets, sized to your skillet (about 50 g / 1.8 oz total)
- spices to taste
- 50 g (1.8 oz) cheese, thinly sliced
- a little vegetable oil for frying
Instructions
- Spread the ground meat in a thin, even layer over one lavash sheet and season with spices.
- Heat a skillet with a little oil. Lay the lavash meat-side down and fry over medium heat, covered, for 3 minutes, then uncovered for 3 more minutes.
- Flip the lavash, arrange the cheese slices on top and cover with the second lavash sheet. Cover and fry for 3 minutes.
- Remove the lid, flip once more and fry both sides until crisp and golden.
Tips
- Spread the meat in a thin, even layer so it cooks through in minutes.
- Keep the heat at medium — too hot and the lavash burns before the meat cooks.
- Press the second lavash down gently so the cheese melts into both layers.
Nutrition per 100 g: 213 kcal, protein 19 g, fat 11 g, carbs 9 g.