These flatbreads are stuffed with salty cheese, garlic, coriander and parsley before being griddled on the barbeque for a brilliant smoky flavour.
Suluguni is a stringy, salty cheese from Georgia; it’s not easy to find (try Russian delis), but it has a special stretchy texture and makes a welcome change from ubiquitous halloumi. I have used halloumi in the image shown which has a wonderful savoury saltiness.
- 2 garlic cloves, crushed
- 200g suluguni or halloumi cheese, roughly chopped
- 50g fresh coriander – stalks and leaves
- 50g parsley – stalks and leaves
- Salt and fresh ground black pepper
- 1½ lavash flatbreads, about 30cm x 50cm (or use 6 flour tortillas)
- Lemon juice to serve
- Put the garlic, cheese and herbs in a food processor and whizz to a paste. Season to taste.
- Cut the whole lavash into quarters and cut the half lavash in half to give 6 pieces. Divide the filling among the flatbread pieces or tortillas then fold into parcels.
- Wrap the parcels individually in lightly oiled foil, pop them on the barbecue and cook for about 10 minutes. The filling will melt inside. Alternatively, heat the foil parcels in a dry frying pan for a few minutes each side or brush the unwrapped breads with sunflower oil and cook in a griddle pan over a high heat or under a hot grill for 3-4 minutes on each side until golden.