Crispy Lavash Cheese Rolls (Beoreg)

Beoreg (also spelled boreg or börek across the region) is the kind of snack that vanishes the moment it hits the table. Traditionally made with delicate filo, this lavash version is faster and just as moreish, crunchy on the outside, molten cheese within.

Why lavash works so well

Lavash is pliable enough to roll tightly without cracking, then crisps up beautifully in the pan. It gives you all the crunch of pastry with none of the fiddly layering.

Tips for the best rolls

• Do not overfill, a thin line of filling rolls tighter and crisps more evenly.

• Seal the seam well so the cheese stays inside.

• Cook seam side down first to set the shape.

• Serve straight away; they are best hot and crisp.

Make it your own

Swap the parsley for dill or mint, add a little grated kashkaval or haloumi, or fold through wilted spinach for a spanakopita style roll. They also freeze well before cooking, handy for unexpected guests.

This recipe goes through a few sheets, so the Family Lavash Pack is the smart choice if you are feeding a crowd.