KSU.NO – Gladkarbo of old bread

If you’re going for happy carbs instead of low carbs, you need to incorporate lavash into your bread menu.

In everyday life, bread is often a somewhat anonymous sole for other goodies, but this time it’s the other way around: bread is the star!

Lavash is a flatbread widely used in Armenian, Iranian, Kyrgyz, Kurdish and Turkish cuisines. It is not fermented, but consists of a simple paste of flour and water, a little salt and in some cases sesame seeds.

The dough is rolled into round pieces and left to stand for a long time, so it becomes a little less elastic. Then it is rolled out on rectangular surfaces which are traditionally fired in separate ovens. Then the bread is filled and rolled.

Freshly cooked lavash can be purchased at many Asian stores in Norway. The bread is soft and good in the hours following baking, but already the next day it is dry and hard. Hence the filling – the dry lavashen comes alive when filled with various ingredients. In this week’s recipe, we use a fat and flavorful mixture of sour cream and cream cheese, and fry the crusty bread in good salted butter.

Here we start with ready-made lavash, but if you can’t get it, I recommend making the bread yourself using one of the many recipes available online. Bake it on a baking sheet or in a pizza oven. If you don’t have one, you can use a non-stick skillet or a high heat oven.

This bread is quite addictive and suitable for most things. For example, you can eat it with a creamy, velvety hummus, preferably cooked with a little beetroot for extra flavor and color. Or you can use other veggie dips and stir-fries like tzatziki or eggplant baba ganoush. You can also ride the northern route with a skagen mix of prawns and venison. If you fancy a little more meat, you can enjoy the lavash with a chicken liver pate or a large pork pate – preferably a classic, spicy rilette of pork ribs cooked in duck fat.

I’m a sucker for good bread in general, I just have to admit. The freshly baked sourdough bread with a generous amount of butter on it is some of the best I’ve ever eaten – it doesn’t get more complicated.

My project for the summer is to get a pizza oven for the garden. There are so many types of good bread that require a stone oven and a higher temperature than you get in a regular kitchen oven. Now I can’t wait to make lavash, Indian naan, maneesh, pita and of course real Italian pizza at home. Summer will be a long and happy carbohydrate diet!

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Pan-fried “sour cream bread” with crab paste and cucumber

Ingredients (2 people)

4 lavash loaves – preferably two to three days old
50g plain cream cheese
50 g stir-fry
2 tablespoons finely grated horseradish
200g crab meat (shrimp if you don’t have crab)
0.5 cucumber
1 green chilli
2 tablespoons mayonnaise
1 tablespoon of sour cream
1 small bunch of chives
1 lemon
2 tablespoons dairy butter
cayenne powder
cuckoo sour leaves (can be omitted)


Combine sour cream, cream cheese and horseradish and season with salt.

Spread a thin layer on one of the buns and add one on top. Fold the “sandwich” well so that everything sticks. Then cover it with plastic wrap and leave it in the fridge for an hour before use.

Suspend the crabmeat in a fine strainer over a bowl in the refrigerator, preferably overnight. The fact is that crab meat should release excess liquid. Put the drained crab meat in a bowl and pour mayonnaise and sour cream.

Peel half a cucumber and cut it in half lengthwise. Use a spoon to scrape out the cucumber seeds. Cut the solid meat into small cubes with a good knife. Toss the cubes into the crab mixture with finely chopped chives and finely chopped green chili without stems or seeds. Season with salt, cayenne powder and fresh lemon juice.

When ready to serve, heat a pan and cut the bread to fit the pan. Fry the crusty bread on both sides in butter, and serve it immediately with the tube of crab. Feel free to carry a pinch of peekaboo acid leaves which can be picked from the forest now.

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