Thin pita, as it turns out, is such a versatile product: it’s suitable for casseroles and lasagna-type dishes, and it makes a variety of rolls. Today I’m going to share a recipe for another vegetarian pita filling, and we’re going to make pita rolls and lightly brown them in butter.
To make pita envelopes with a vegetarian pumpkin filling, we take the following products:
Thin pita 2-3 pieces.
Pumpkin 500 gr.
Adyge cheese 200 gr.
Carrot 1 piece.
Spices: Zira, nutmeg, smoked paprika – 1 tsp. each, chopped suneli, curry and salt – 0.5 tsp.
How to make pita rolls with a vegetarian pumpkin filling:
First let’s do the filling. In a heated frying pan with melted or vegetable oil warm cumin seeds (cumin), then finely chopped or grated carrot, there soon send chopped diced pumpkin. Bring to the readiness by adding a little water, cream or coconut milk for stewing. When the stuffing is ready, add all the other spices. Adygeyan cheese can simply be crumbled with your hands separately or cut into cubes, or grated. Cut the lavash into strips 8-10 cm wide and as long as the width of the lavash. On lavash in the very corner we place pumpkin stuffing and on top of it we cut cheese, carefully wrap it into rolls. Brown the rolls on both sides in a pan with butter. You can taste them.
