• We bake the real Armenian Lavash flat-bread

Rolls with salmon

Ingredients for 4 portions:


200 g salmon

250 g Philadelphia cream cheese

A bunch of dill and green onion

1 tbsp of lemon juice

1 Armenian lavash


Mince the dill and green onion. Mix Philadelphia cream cheese in a bowl with chopped dill and onion and lemon juice making a paste. Cut slightly salted salmon in small portions. Unroll a lavash loaf, spread the paste on it and put a thick layer of salmon on it. Roll it and cut into portions. The dish is ready to be served.

Caring for your Lavash

  • If lavash is comsumed within one or two days, you can store it at room temperature, wrapping it up completely in a kitchen towel or a plastic bag

    Cool storage

    For long-term storage,put lavash into a plastic bag and refrigerate it. Lavash can be kept soft for approximately 10 days without losing its taste and quality.

    Dry storage

    Lavash bread dries well in several hours if placed unwrapped at room temperature, and can be kept well several months in a dry place.

    How to soften Lavash

    To soften dried Lavash, sprinkle it with water half an hour before serving, wrap in a kitchen towel, set it aside and let it absorb the water until it softens.