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Panrkhash
Panrkhash: dried lavash layered with cheese, onion and butter
ArmenianPanrkhash, 'cheese boil', is a thrifty winter supper from Gyumri and the villages of Lori, made with the dried sheets of lavash every household keeps: the bread is torn, moistened with hot broth or water, layered in a pan with salty cheese and onions fried in plenty of butter, and baked until soft in the middle and crisp on top. A common mistake is soaking the lavash too much, so it turns to paste. Chef's tip: just dampen the pieces, as they should still have some bite after baking. Lori cheese and feta are often made with animal rennet, so choose vegetarian versions; use vegetable stock.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the panrkhash
- 9 oz dried or day-old lavashtorn into pieces
- 1 ¼ cups hot vegetable stock
- 2 ⅞ oz butter
- 3 onionssliced
- 7 oz Lori cheese or fetacrumbled
- 5 ½ oz sulguni or mozzarellagrated
- ¼ tsp black pepper
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Method
0/5 doneStep 2: Dip 9 oz dried or day-old lavash pieces quickly in 1 ¼ cups hot vegetable stock, just to soften. Common mistake: soaking them; they go to mush.
Step 3: Layer half the lavash over the onions in the pan, scatter with half of 3 ½ oz Lori cheese or feta and 2 ⅝ oz sulguni or mozzarella, then the rest of the lavash, reserved onions, the remaining cheeses and ¼ tsp black pepper.
Step 4: Pour any leftover stock around the edge and bake for 15 minutes, until the top is melted and golden.
15 minStep 5: Serve hot in wedges.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 24 g
- Carbs
- 48 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does panrkhash take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of hot vegetable stock?
- Chicken stock, same amount (not vegetarian).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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