Armenian
Panrkhash
Panrkhash is a traditional Armenian comfort dish of torn lavash softened with boiling water and melted salty cheese. It is finished with sweet onions fried in butter, making it warm, stretchy, and deeply satisfying.
Ingredients
- Armenian lavash, preferably day-old or slightly dried2 large sheets
- Armenian string cheese or Lori cheese, shredded180g
- Boiling water3 cups
- Unsalted butter3 tbsp
- Yellow onion, thinly sliced1 medium
- Saltas needed
Method
- If the cheese is very salty, soak it in cold water for 10 to 15 minutes, then drain well and shred it by hand.
- Tear the lavash into wide pieces, about the size of your palm.
- Melt the butter in a small pan over medium heat, add the sliced onion, and cook until soft, golden, and sweet, about 8 to 10 minutes.
- Bring the water to a full boil in a kettle or saucepan.
- In a shallow pot or deep serving dish, layer half of the torn lavash, then half of the shredded cheese, followed by the remaining lavash and remaining cheese.
- Pour the boiling water over the lavash and cheese just until everything is moistened and nearly covered.
- Cover immediately and let stand for 3 to 4 minutes, or set over very low heat for 2 minutes, until the lavash softens and the cheese becomes stretchy.
- Carefully drain off any excess water while keeping the lavash and cheese in the pot.
- Spoon the hot butter and fried onions over the panrkhash.
- Taste and add salt only if needed, then serve immediately while the cheese is melted.
Common questions
What can I use instead of Armenian lavash if I can’t find it?
Use thin, flexible flatbread that can absorb hot water without turning to paste, such as large flour tortillas, soft Syrian bread, or very thin pita. Avoid thick naan or crisp flatbreads; they won’t soften evenly.
How salty should the cheese be, and when should I soak it?
If the cheese tastes sharply salty, soak it in cold water for 10 to 15 minutes, then drain well before shredding. This helps balance the dish. Skip soaking if the cheese is mild, since it can become bland.
How do I keep the lavash from getting mushy or clumpy?
Pour boiling water just until the layers are moistened and nearly covered, not swimming. Cover right away so steam softens the bread evenly. Drain any excess water quickly after the rest time, then serve immediately.
Can I make panrkhash ahead of time or store leftovers?
It’s best eaten right away, since the texture softens fast. If needed, store leftovers covered in the refrigerator for up to 1 day. Reheat gently with a splash of hot water or steam, then add fresh butter and onions.
What is the best way to serve panrkhash?
Serve it hot, right after draining, topped with the warm butter and fried onions. It works as a hearty breakfast, snack, or simple lunch. Offer extra melted butter or black pepper on the side if desired.