Meat Pie with Lavash

Peel the onion and finely chop it.

Sauté the onion in vegetable oil until translucent.

Add the ground meat and stir to combine. Cook for 10–15 minutes, until fully cooked through. Break the meat apart with a spatula continuously so it cooks evenly into small crumbles.

Season with salt and pepper, add the tomato paste, and stir to combine. Cook for another couple of minutes.

Grate the cheese on a coarse grater.

Lay one sheet of lavash flat on the counter. Spread half of the cooked ground meat over it.

Sprinkle with half of the cheese.

Drizzle with about 3 tbsp of sour cream (or mayonnaise).

Roll it up into a log.

Like this. Repeat the same process with the second sheet of lavash.

Whisk together the eggs, the remaining sour cream (100–150 g), and a pinch of salt until smooth.

Lightly grease a baking dish with oil (I used a 24 cm handle-free skillet). Arrange both rolls in a spiral pattern.

Pour the egg mixture evenly over the rolls. Place in an oven preheated to 200°C. Bake for about 20–30 minutes, until the custard is set (especially in the center).

All done.

Serve the meat pie hot.