Here is a wonderfully simple recipe that you can make using some leftover lavash, some cheese, butter and half an onion. Panrkhash is a comfort food dish found in the northern Armenian city of Gyumri.

Please take a look at the video that Ara shot of him making Panrkhash. Try making it for yourself! Recipe is below the video.

This and other recipes can be found in LAVASH.

Panrkhash

If you’re using store-bought lavash, look for classic Armenian-style lavash, the thinnest kind you can find. You will need approximately 2 sheets of purchased lavash. If using home- made lavash, have at least 6 sheets just to be on the safe side, to avoid coming up short. For a stronger cheese flavor, crumble in a little blue cheese with the string cheese.

Ingredients

1⁄2 cup [115 g] plus 1 Tbsp [15 g] unsalted butter, plus more for buttering the bowls
6 sheets homemade lavash or 3 sheets purchased lavash
1⁄2 yellow onion, finely diced 2 cups [170 g] shredded and
chopped string cheese
2 cups [480 ml] hot water

Preparation

Preheat the oven to 450oF [230oC]. Butter two 6 in [15 cm] wide ovenproof bowls or ramekins.
Cut two 6 in [15 cm] squares of lavash (these will cover the top of each bowl). Cut the remain- ing lavash into 1 in [2.5 cm] squares.
In a saucepan over medium-high heat, melt1⁄2 cup [115 g] of the butter. Add the onion and sweat until softened, about 4 minutes. Remove the pot from the heat.
To assemble the panrkhash, in each bowl, build up four layers, alternating 1⁄2 cup [21 g] lavash squares and 1⁄4 cup [21 g] cheese and ending with cheese. Top each bowl with half of the onion-butter mixture and pour 1 cup [240 ml] of the hot water over the top of each bowl.
Place 1 lavash square over each bowl and dot each square with half of the remaining 1 Tbsp of butter.
Bake until the tops of the lavash squares are golden brown and the cheese is bubbling and melted, 10 to 15 minutes. Leftover panrkhash keeps, refrigerated, for up to 5 days. Reheat in a 350oF [180oC] oven until hot all the way through.