Zapekanka is a beloved comfort food across Eastern Europe, a versatile baked dish that can be sweet or savory. While the sweet version with tvorog (a type of farmer's cheese) is a classic breakfast or dessert, savory zapekankas are perfect for a hearty lunch or dinner. This recipe offers a delightful and modern twist: a savory Zapekanka with Cheese and Lavash. It's a fantastic 'fridge-raid' meal, perfect for using up leftover cheese and that last piece of lavash bread. The result is a wonderfully cheesy, layered casserole with a soft, custardy texture that's simply irresistible. It's quick to assemble and bakes into a golden, bubbly delight that the whole family will adore.
Cheese and Lavash Zapekanka
Ingredients for Cheese and Lavash Zapekanka
- 250 g ricotta or soft tvorog (a type of farmer's cheese or quark)
- 4 chicken eggs
- 100 g semi-hard or hard cheese
- 1 thin lavash (a thin, unleavened flatbread)
- 1 tablespoon all-purpose flour
- salt to taste
- butter and all-purpose flour for greasing the pan
How to make Zapekanka with Cheese and Lavash
In a bowl, combine the ricotta, large chicken eggs, and salt to taste.
Add half of the grated cheese to the batter.
Mix the batter.
In a bowl, combine the ricotta, large chicken eggs, and salt to taste. You can substitute ricotta with soft tvorog (a type of farmer’s cheese or quark) or soft cream cheese. If the tvorog is lumpy, pass it through a fine sieve twice or blend it with an immersion blender along with the eggs until it reaches a creamy consistency.
Hard or semi-hard cheese on a coarse grater. Add half of the grated cheese to the batter. The type of cheese doesn’t matter; you can use up all the leftover pieces of different cheeses from your fridge for this zapekanka (a traditional Eastern European baked casserole), even the dried-out ends. The cheese will melt during baking, and no one will guess that this dish was made from cheese scraps.
Mix the batter. Cut the thin lavash (a thin, unleavened flatbread) into small pieces. For this recipe, you will need one small lavash, about 35×35 cm (14×14 inches) or slightly larger. You can also use stale lavash for this recipe; just break it into small pieces and add it to the batter.
Add 1 level tablespoon of all-purpose flour. Mix the batter.
Add 1 level tablespoon of all-purpose flour. Mix the batter.
Let the prepared batter rest for 10-15 minutes to allow the lavash to absorb the moisture.
Pour the batter into the pan, spread it evenly, and sprinkle the remaining grated cheese on top.
Tvorog-based zapekankas are best cooked in a water bath (bain-marie).
Let the prepared batter rest for 10-15 minutes to allow the lavash to absorb the moisture. Meanwhile, preheat the oven to 180°C (350°F).
Grease a 22x11x7 cm (approximately 9×5 inch) loaf pan with softened butter and dust with all-purpose flour. Shake off any excess flour. Pour the batter into the pan, spread it evenly, and sprinkle the remaining grated cheese on top.
Tvorog-based zapekankas are best cooked in a water bath (bain-marie). Take a deep baking sheet of a suitable size and place the loaf pan with the zapekanka in it. Place the baking sheet in the preheated oven. Pour boiling water into the baking sheet until it reaches halfway up the sides of the loaf pan. Bake for 30-35 minutes at 180°C (350°F).
Remove the finished zapekanka from the oven and let it cool in the pan for 5 minutes.
Remove the finished zapekanka from the oven and let it cool in the pan for 5 minutes. Then, slice it into portions and serve warm with a milk-based or smetana (a type of sour cream) sauce.
And there you have it – a simple yet incredibly satisfying Cheese and Lavash Zapekanka! This dish is a testament to how a few simple ingredients can be transformed into something truly special. Traditionally, savory zapekankas are served warm, often accompanied by a dollop of smetana (a type of sour cream) to add a cool, tangy contrast to the rich cheese. It's also wonderful with a simple green salad or some fresh, sliced tomatoes. Don't be afraid to experiment with additions like herbs, mushrooms, or spinach in the filling. We hope this recipe brings a taste of cozy, Eastern European comfort to your kitchen. Enjoy your delicious creation!
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