- 1 thin pita;
- 700g mince (pork
- 250g cheese;
- 2 tomatoes;
- 2 bulbs;
- 3 eggs;
- 300g sour cream;
- greens (basil
- ground black pepper;
- 1/2 tea spoons of salt;
- 3 tbsp vegetable oil for roasting.
For this pie, take a mixed mince consisting of 1/2 part pork and 1/2 part beef. Peel the two onion bulbs, slice finely and combine with the minced meat. Add half a teaspoon of salt to the mixture, a pinch of ground black pepper and stir everything again. In a deep frying pan, heat three tablespoons of cooking oil, roast the prepared mince in it and then let it cool slightly.
Basil, cilantro and parsley rinse thoroughly under a jet of cold water, then discuss and finely slice. Wash tomatoes and cut into circles, removing the core. Any hard cheese rub on a coarse grater. Unfold one large thin pita and cut it into three equal parts.
Take a deep heat-resistant rectangular baking tank and grease it with vegetable oil. Put one piece of cut lavash on the bottom of the shape, spread the sautéed minced meat on top of a flat layer. Put the mug-sliced tomatoes on it, sprinkle them with grated cheese, then shredded greens and grease with sour cream. Cover on top with a second part of the pita, in the same sequence spread the filling and close the pie with the last leaf of pita.
Heat the oven to a temperature of 200oC. In a separate container, lightly whisk three eggs with a whisk, add salt at the tip of the knife. Pour the pie shaped egg mixture and put in a preheated oven. Bake for 20-25 minutes until golden. Ready meals cool a little and serve to the table, cutting straight into portions.