Stuffed pita bread today solemnly occupies a central place on the everyday and festive table.
Cut into pieces, he does not get his hands dirty, looks beautiful on a dish.
It is permissible to use anything as a layer, including cod liver with various additives - mushrooms, vegetables, fish caviar, cheese and eggs.
Pita with cod liver - general principles of preparation
The original appetizer will delight the eye and it will turn out tasty and neat if you follow the basic principles of making pita rolls:
• it is more difficult to work with a large oval pita bread: to skillfully wrap it with a roll, skill will be required;
• Be sure to coat the surface of the pita bread with mayonnaise before laying the stuffing from the cod liver so that when chopping the roll does not crumble;
• do not forget to coat the sides and ends of pita bread with mayonnaise (or other sauce);
• you can fill the filling with layers or visually divide the pita into squares: then you get a multi-layer snack.
The sequential process of making pita bread with cod liver:
1. Lay out the pita bread on the table.
2. Mayonnaise or another sauce evenly cover its entire surface (mayonnaise is easiest to squeeze out of a plastic tube if you make a small hole in it at the end).
3. Cooking fillings: cod liver, herbs, cheese. They can be laid out in layers, layering with sauce, or immediately mixed in the form of a salad and put in a roll.
4. Starting from the edge, wrap the roll, pressing it firmly with your hands.
5. Wrap with cling film to prevent air from entering, and store in the cold for 4-5 hours.
6. Cut the pita bread with cod liver into sufficiently thick (1.5-3 cm) slices.
Pita with cod liver "Classic"
The characteristic taste of the liver in this appetizer is softened by boiled eggs, herbs and hard cheese. A dish with a mild flavor for the feast and to the casual table. Pita bread with cod liver in this version can be considered traditional, since the filling is a salad of canned fish familiar to everyone since childhood.
Ingredients:
• a can of liver (usually 190 g);
• 3 boiled eggs;
• 60-70 g of mayonnaise;
• medium bunch of parsley (only greens without stems);
• salt, ground pepper;
• feathers of onion greens;
• 150 g of cheese only hard varieties (Russian, Dutch).
Cooking method:
1. Make the filling: grate the eggs with cheese, mix. Greens can be finely chopped or minced in a blender. Throw the canned food on a sieve to a glass of oil and juice. Remember the liver with a fork and mix with the bulk. Add mayonnaise, pepper and salt, mix.
2. Take care of pita bread. We unfold the large oval and lay it out on the table. Small ones will need three pieces, they must be put in a row so that about ¼ part is overlapped.
3. We spread pita bread with mayonnaise. You don’t need much - 100 grams will be enough for such a roll.
4. Turn the roll, simultaneously clutching his hands. If you use three small pita breads, generously coat the ends with mayonnaise so that the structure does not crumble.
5. Wrap in a film, bag or foil and put it in the cold for three hours.
Pita with cod liver and fresh sorrel
An original appetizer with a sour taste that sorrel gives it. The abundance of greens makes the dish truly spring and bright. Pita bread with cod liver according to this recipe - for a festive feast and breakfast with your family.
Ingredients:
• 1 Armenian pita;
• 2 cans of canned cod liver;
• sorrel - 100 g;
• 5 feathers of onion greens;
• 2 eggs;
• mayonnaise - 180 g;
• processed cheese - 1 pc.
Cooking method:
1. Prepare the ingredients: wash the sorrel in a bowl with water, drain the fat from the liver, boil the egg, grate the cheese.
2. Lay on a flat surface, brush with mayonnaise (half a pack).
3. Grind the liver with a fork, spread on mayonnaise.
4. Chop the sorrel with the onion, sprinkle on top.
5. Sprinkle with grated eggs and cheese.
6. Pour the second half of a packet of mayonnaise.
7. Wrap with a roll and wrap with a film, put in the cold for 3 hours.
Pita with cod liver "Traffic Light"
A multi-colored roll appetizer looks great on the table. It looks very festive - bright red pepper, yellow salad with liver, greens. Pita bread with cod liver, vegetables and herbs is rich in vitamins, has a fresh spring taste.
Ingredients:
• large pita bread - one;
• red sweet pepper - 1.5-2 pcs.;
• 3 boiled eggs;
• cheese - 120 g;
• mayonnaise - a pack (180 g);
• greens (and dill, and parsley, you can add a little cilantro) - 1 large bunch;
• 2 garlic cloves;
• liver - 1 ordinary jar;
• salt, any dried pepper;
• olive oil - 50 ml.
Cooking method:
1. Lay the pita bread on the table, thinly lay it with mayonnaise.
2. Visually divide the reservoir into three parts.
3. Put the pepper stuffing on one side: rinse it, remove the stalks, peel and seeds, cut into thin strips, drizzle with olive oil (you can season it with caraway seeds and dried basil). We spread the pepper on the third part of the pita bread.
4. Next, spread the filling from the liver: drain the fat from canned food, mash with a fork, grate cheese and eggs, add a little (3-4 tbsp.) Of mayonnaise and mix.
5. Put the “green light” on the remaining part of the pita bread - chopped greens with crushed garlic (it can also be slightly sprinkled with olive oil).
6. First, sprinkle everything with salt, then pepper, pour with mayonnaise and wrap it in a roll. It must be wrapped in tape and put in the cold for at least 3 hours.
Pita with cod liver "Mushroom clearing"
This recipe will appeal to those who love the gifts of the forest - mushrooms. It is optimal to use the forest ones - chanterelles, white, breasts. But finding them is problematic, ordinary mushrooms are also suitable. Juicy pita bread with cod liver and mushrooms will be your signature dish for all occasions.
Ingredients:
• 2 oval pita breads;
• mushrooms - half a kilo;
• eggs - about 4 pcs.;
• mayonnaise (not less than 30%) - 400 g;
• smoked cheese - 220 g;
• onion - 1 head;
• frying oil - 40 ml;
• parsley (leaves) - 1 bunch small;
• liver - 200 g;
• salt and spices.
Cooking method:
1. Lay out one pita bread and brush with mayonnaise. Let it brew for half an hour.
2. Meanwhile, prepare the liver filling: express fat, mash canned food with a fork. In them, boil boiled eggs, cheese, season with mayonnaise.
3. Spread the pita bread with the filling. Put the second one on top, and pour it gently with mayonnaise.
4. Chop the mushrooms finely: hats with long stripes, legs with circles. Fry in oil with onions for 7-8 minutes.
5. Put the mushroom filling on the second pita, pour mayonnaise, salt and sprinkle with spices and herbs.
6. Wrap in a roll very tightly, cover with a film and put in the cold for 5 hours.
Pita with cod liver "Vegetable"
Fresh stuffed pita bread with spring notes consists of vegetables and cod liver. It is less caloric, but quite satisfying. Sliced in layers, looks great on a plate, bright. Pita bread with cod liver and vegetables is a healthy dish for adults and kids.
Ingredients:
• standard liver can - 200 g;
• fresh cucumbers without peel - 2 pcs.;
• tomatoes - 2 pcs.;
• salt;
• mayonnaise - 200 g;
• pita - 1 large;
• dried marjoram;
• onion - 1 pc.;
• vinegar - 1 tbsp. l .;
• seasoning like "Mediterranean herbs" - 1.5 tsp;
• hard cheese - 70 g.
Cooking method:
1. Prepare the components of the roll: wash the vegetables, cut into cubes. Peel the onion, cut into half rings, pour the marinade: vinegar in half with water. Let it brew for at least half an hour, then squeeze out excess liquid or rinse. Drain the liquid from the liver, mash with a fork.
2. Lavash pita with mayonnaise.
3. Spread in layers: diced cucumbers, tomatoes on top, then liver and grated cheese.
4. Put pickled onions on top and chop with spices and salt.
5. After - again a layer of mayonnaise. Now wrap the roll, put it in the refrigerator, wrapping in polyethylene, for 3 hours.
Pita with cod liver "Curd"
A very useful dish due to the content of homemade cottage cheese, although it is quite high-calorie. You probably haven’t tried this method of preparing pita bread with cod liver.
Ingredients:
• 1 can of cod liver;
• 250 g of rural cottage cheese (fat content of at least 9%);
• freshly squeezed lemon juice - 2 tsp;
• a bunch of different greens;
• salt pepper;
• natural yogurt without flavoring and sugar fat - 250 g;
• eggs - from 2 to 3 pcs.
Cooking method:
1. Lay the cling film on the table, lavash on it.
2. Lubricate it with yogurt. When buying, choose the fattest and thickest, otherwise the roll may get wet.
3. The first layer lay crushed and oil-free liver, on top - grated boiled egg. Drizzle with lemon juice.
4. Wipe the cottage cheese through a sieve, add salt, pepper and chopped greens, put on top of the liver.
5. Cover with yogurt and wrap with a roll, put in the cold for several hours.
Pita with cod liver "Hearty"
This option is the most inexpensive, it is cooked without cheese and eggs, like the “standard” salads of this series. It turns out a lot of snacks, you can feed all the guests. You can make such pita bread with cod liver just for dinner, it is prepared quickly and easily.
Ingredients:
• canned cod liver - 250 g;
• mayonnaise 50% - 170 g;
• 300 g of boiled potatoes in their “uniforms”;
• 100 g of onions (greens or onions);
• 120 g of boiled carrots;
• 150 g of salted (pickled) cucumbers;
• 1 pita;
• salt.
Cooking method:
1. Unroll and spread pita bread with mayonnaise.
2. Boil carrots and potatoes, peel and cut them into cubes as small as possible.
3. Lay out the layers: the first is the liver, strained from oil and crushed with a fork, the second is carrot, the third is potato.
4. Chop the onion into cubes, and the cucumbers into strips. Put on pita bread.
5. Salt and pour the rest of the mayonnaise.
6. Roll up and put in the cold for 2-3 hours, covering with a bag or film.
Pita bread with cod liver "Karelian"
Fish appetizer with caviar and cod liver - for those who love seafood. A healthy dish for the whole family, suitable for a holiday. Pita bread with cod liver can be made with any canned or salted fish caviar on its own.
Ingredients:
• caviar - 400 g;
• liver - 1 can;
• onion greens - 125 g;
• pita - 1 pc.;
• mayonnaise - 1 tube - 200 g;
• eggs - 2 pcs.;
• cream cheese (Mascarpone, Philadelphia) - 150 g.
Cooking method:
1. Lay the pita bread, cover with soft cream cheese (unsweetened).
2. Lay a layer of caviar, on top of the liver.
3. Chop the green onions and chop them on top.
4. Boil eggs, peel and grate on the fine side of the grater.
5. Cover everything with mayonnaise and wrap with a roll.
6. Put in a bag, squeeze with your hands and put in the refrigerator to soak the snack.
Cod liver pita - tricks and tips
Stuffed pita bread with cod liver is a very "convenient" snack. It cooks quickly, it is convenient to take it with your hands, it looks spectacular and the next day it turns out only tastier and juicier. But it is important to prepare it correctly:
• cod liver is very fat, therefore, mayonnaise can be used at 50%, and even with a fat content of 30%;
• if you want to get a low-calorie dish, use natural yogurt or low-fat sour cream as a sauce;
• you can experiment with sauces: pita bread with pickled cucumbers goes well with Tartar sauce, you can add a little Krasnodar to the vegetable;
• the ingredients for stuffed rolls should be chopped finely enough so that the snack becomes saturated and dense.
