Cod liver pita bread: a quick snack for all occasions. Daily and festive options of pita bread with cod liver

Cod liver pita bread: a quick snack for all occasions. Daily and festive options of pita bread with cod liver

Stuffed pita today solemnly occupies a central place on the daily and festive table.

Cut into pieces, it does not stain hands, it looks beautiful on a dish.

As a layer, it is permissible to use anything, including cod liver with various additives - mushrooms, vegetables, fish caviar, cheese and eggs.

Cod liver pita bread - general cooking principles

The original snack will be pleasing to the eye and it will turn out tasty and neat if you follow the basic principles of making pita rolls:

• it is more difficult to work with a large oval-shaped lavash: in order to wrap it with a roll, it will require skill;

• Be sure to coat the surface of the lavash with mayonnaise before laying the cod liver filling so that the roll does not crumble when cutting;

• do not forget to coat the sides and ends of pita with mayonnaise (or other sauce);

• the stuffing can be poured into layers or visually divided into pita bread into squares: then a multi-layered snack will turn out.

Sequential process of making pita bread with cod liver:

1. Lay out the pita bread on the table.

2. Mayonnaise or another sauce evenly cover the entire surface (mayonnaise is most easily squeezed out of a polyethylene tube if you make a small hole in it at the end).

3. Prepare the fillings: cod liver, greens, cheese. They can be put in layers, sandwiching the sauce, or immediately mixed in the form of a salad and put into a roll.

4. Starting at the edge, wrap the roll, pressing it tightly with your hands.

5. Wrap with cling film so that there is no air access, and clean in cold for 4-5 hours.

6. Cut the cod liver pita with thick enough (1.5-3 cm) slices.

Classic Cod Pita Bread

The characteristic taste of the liver in this snack is softened by boiled eggs, greens and hard cheese. A dish with a mild flavor for the holiday and to the daily table. Cod liver pita in this design can be considered traditional, since the filling is a fish canned salad familiar from childhood. Ingredients:

• liver can (usually 190 g);

• 3 boiled eggs;

• 60-70 g of mayonnaise;

• medium bunch of parsley (only greens without stems);

• salt, ground pepper;

• feathers green onions;

• 150 g of cheese of only hard varieties (Russian, Dutch).


1. Making the stuffing: rub eggs on a grater with cheese, mix. Greens can be chopped or ground in a blender. Canned cast in a sieve to the glass oil and juice. Remember the liver with a fork and mix with the bulk. Add mayonnaise, pepper and salt, mix.

2. Let's do pita bread. Large oval unfold and lay on the table. The small ones will need three pieces, they must be placed in a row so that about 1/4 of it will overlap.

3. Coat the pita with mayonnaise. You don't need much - 100 grams will be enough for such a roll.

4. We roll up a roll, pressing hands along the way. If you use three small lavash, the ends of them plentifully blot with mayonnaise so that the design does not crumble.

5. Wrap in foil, bag or foil and put in the cold for three hours.

Pita bread with cod liver and fresh sorrel

The original snack with a sour taste, which gives it a sorrel. The abundance of greens makes the dish truly spring and bright. Cod liver pita bread according to this recipe - for a festive feast and breakfast with family.


• 1 Armenian lavash;

• 2 cans of canned cod liver;

• sorrel - 100 g;

• 5 green onion feathers;

• 2 eggs;

• mayonnaise - 180 g;

• processed cheese - 1 pc.


1. Prepare the ingredients: wash the sorrel in a bowl with water, drain the fat from the liver, boil the egg, grate the cheese.

2. Spread on a flat surface, brush with mayonnaise (half a pack).

3. Grind the liver with a fork, spread on mayonnaise.

4. Chop the sorrel with onions, sprinkle on top.

5. Sprinkle with grated eggs and cheese.

6. Water the second half of a pack of mayonnaise.

7. Wrap a roll and wrap a film, put in the cold for 3 hours.

Lavash with Cod Liver “Traffic Light”

Multicolored roll appetizer looks great on the table. It looks very festive - bright red pepper, yellow salad with liver, greens. Pita bread with cod liver, vegetables and herbs is rich in vitamins, has a fresh spring taste.


• big pita bread - one;

• red sweet pepper - 1.5-2 pcs .;

• 3 boiled eggs;

• cheese - 120 g;

• mayonnaise - pack (180 g);

• greens (and dill, and parsley, you can add a little cilantro) - 1 large bunch;

• 2 garlic cloves;

• liver - 1 regular jar;

• salt, any dried pepper;

• olive oil - 50 ml.


1. Spread pita bread on the table, thinly sandwich it with mayonnaise.

2. Visually divide the formation into three parts.

3. Spread the stuffing from the pepper into one part: rinse it, remove the stalks, rind and seeds, cut into thin strips, sprinkle with olive oil (you can flavor with cumin and dried basil). Put the pepper on the third part of the pita.

4. Next, lay out the liver stuffing: drain the fat from the canned food, mash with a fork, rub the cheese and eggs, add a little (3-4 tablespoons) of mayonnaise and mix.

5. For the rest of the pita we lay out the “green light” - chopped greens with crushed garlic (you can also sprinkle it with olive oil a little).

6. Top everything sprinkled first with salt, then pepper, pour with mayonnaise and wrap roll. It should be wrapped in a film and put away in the cold for at least 3 hours.

Pita bread with cod “Mushroom glade”

This recipe will appeal to those who love the gifts of the forest - mushrooms. Optimal use is forest - chanterelles, white, milk mushrooms. But finding them is problematic, regular champignons will do. Juicy pita bread with cod liver and mushrooms will be your signature dish for all occasions.


• 2 oval lavash;

• mushrooms - half a kilo;

• eggs - about 4 pcs .;

• mayonnaise (at least 30%) - 400 g;

• smoked cheese - 220 g;

• onions - 1 head;

• oil for frying - 40 ml;

• parsley (leaves) - 1 bunch small; • liver - 200 g;

• salt and spices.


1. Spread one pita and smear with mayonnaise. Let it brew for half an hour.

2. In the meantime, prepare the liver filling: strain the fat, mash the canned food with a fork. In them rub boiled eggs, cheese, season with mayonnaise.

3. Spread the pita bread filling. Put a second on top, and pour it with mayonnaise as well.

4. Chop the mushrooms finely: caps with long stripes, legs - in circles. Fry in butter with onions for 7-8 minutes.

5. Put the mushroom stuffing on the second pita, pour with mayonnaise, salt and sprinkle with spices and herbs.

6. Roll into a roll very tightly, cover with foil and clean in the cold for 5 hours.

Lavash with cod liver “Vegetable”

Fresh stuffed pita with spring notes consists of vegetables and cod liver. It is less calorie, but quite nourishing. Sliced, looks great on a plate, bright. Pita bread with cod liver and vegetables is a healthy dish for adults and toddlers.


standard liver can - 200 g;

• fresh cucumbers without peel - 2 pcs .;

• tomatoes - 2 pcs .;

• salt;

• mayonnaise - 200 g;

• pita bread - 1 large;

• dried marjoram;

• Onion - 1 pc .;

• Vinegar - 1 tbsp. l .;

• seasoning like “Mediterranean herbs” - 1.5 tsp;

• hard cheese - 70 g.


1. Prepare the ingredients of the roll: wash the vegetables, cut into cubes. Peel the onions, cut into half rings, pour the marinade: vinegar in half with water. Let sit for at least half an hour, then squeeze out excess liquid or rinse. With the liver drain the liquid, mash with a fork.

2. Pita bread mayonnaise.

3. Spread in layers: diced cucumbers, on top - tomatoes, then - liver and grated cheese.

4. Top with the pickled onion and tuck in spices and salt.

5. After - again mayonnaise layer. Now wrap the roll, put it in the refrigerator, wrapped in plastic, for 3 hours.

Lavash with cod liver “Curd”

A very healthy dish due to the content of homemade cottage cheese, although it is quite calorie. You probably haven’t tried this way of cooking pita bread with cod liver. Ingredients:

• 1 can of cod liver;

• 250 g of rustic cottage cheese (not less than 9% fat);

• freshly squeezed lemon juice - 2 tsp;

• a bunch of different greens;

• salt pepper;

• natural flavored yogurt and fatty sugar - 250 g;

• eggs - from 2 to 3 pcs.


1. Spread the plastic wrap on the table, on it - pita bread.

2. Brush it with yogurt. When buying, choose the fattest and thickest, otherwise the roll may be soaked.

3. The first layer is put lipped and oil-free liver, on top - grated boiled egg. Sprinkle with lemon juice.

4. Rub the cottage cheese through a sieve, add salt, pepper and chopped greens, put on top of the liver.

5. Cover with yogurt and wrap roll, clean in the cold for several hours.

Pita with cod liver “Nourishing”

This option is the most inexpensive, is prepared without cheese and eggs, as the “standard” salads of this series. Snacks get a lot, you can feed all the guests. You can make such a pita with cod liver just for dinner, it is cooked quickly and easily.


• canned cod liver - 250 g;

• mayonnaise 50% - 170 g;

• 300 g boiled potatoes in “uniforms”;

• 100 g onions (greens or bulb);

• 120 g boiled carrots;

• 150 g salted (pickled) cucumbers;

• 1 pita;

• salt.


1. Lavash unroll and promacite mayonnaise.

2. Boil carrots and potatoes, peel and cut into cubes as small as possible.

3. Lay out the layers: the first is the liver, pressed from the oil and pressed with a fork, the second is the carrot, the third is the potatoes.

4. Onions chop into cubes, cucumbers - strips. Put on pita bread.

5. Salt and pour the remaining mayonnaise.

6. Roll up the roll and clean in the cold for 2-3 hours, covered with a bag or film.

Pastry with Karelian cod liver

Fish appetizer with caviar and cod liver - for those who love seafood. Useful dish for the whole family, suitable for a holiday. Cod liver pita can be made with any fish caviar canned or pickled on your own. Ingredients:

• caviar - 400 g;

• liver - 1 bank;

• green onions - 125 g;

• pita bread - 1 pc .;

• mayonnaise - 1 tube - 200 g;

• eggs - 2 pcs .;

• cream cheese (Mascarpone, Philadelphia) - 150 g


1. Spread the pita bread, cover with soft cream cheese (savory).

2. Lay a layer of eggs, on top of the liver.

3. Chop the green onions and drag on top.

4. Boil the eggs, peel and rub on the shallow side of the grater.

5. Cover all with mayonnaise and wrap roll.

6. Put in the bag, crush your hands and put in the fridge so that the appetizer is soaked.

Cod liver pita bread - tips and useful tips

Cod liver stuffed pita bread is a very “convenient” snack. He prepares quickly, it is convenient to take it with his hands, it looks spectacular and the next day it turns out only tastier and juicier. But it is important to cook it correctly:

• Cod liver is very fat, so mayonnaise can be used and 50 percent, and even with a fat content of 30%;

• if you want to get a low-calorie dish, use natural yogurt or low-fat sour cream as a sauce;

• you can experiment with sauces: pita bread with pickled cucumbers goes well with Tartar sauce, you can add a little Krasnodar to the vegetable;

• Ingredients for stuffed rolls should be chopped finely enough to make the appetizer soaked and dense.

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