Recipes Appetizers Basics Lahvosh Filled with Goat Cheese, Walnuts and Dried Figs
Lahvosh Filled with Goat Cheese, Walnuts and Dried Figs

Lahvosh Filled with Goat Cheese, Walnuts and Dried Figs

Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 4
Lahvosh, a thin flat bread that originated in Armenia, is available round or oblong, and crisp like a cracker or soft like pita bread. This recipe uses the soft type, which you will need to cut to the size specified. Lahvosh has a tendency to dry quickly when exposed to air, so keep it covered with a damp towel once you remove it from its wrapping. Goat cheese looks rich but is usually lower in fat than cheese made from cow's milk. Figs have more dietary fiber than dried plums, bran flakes or popcorn in equal weights. They are also rich in potassium and calcium.


  • 1/2 lb. fresh goat cheese, at room temperature
  • 1/2 cup moist-packed dried figs,
     stems trimmed and finely chopped
  • 1/4 cup thinly sliced green onion,
      including white and light green portions
  • 1/4 cup finely chopped walnuts
  • 1/2 tsp. kosher salt
  • 2 pieces soft lahvosh, each cut into a
     12-by-6-inch rectangle
  • 4 tender lettuce leaves, such as butter
     or leaf lettuce


In a large bowl, combine the goat cheese, figs, green onion, walnuts and salt. Mash together with a fork until well blended.

Place a dampened kitchen towel on a work surface. Lay 1 piece of the lahvosh, with a short side facing you, on the towel. Using a teaspoon, drop half of the cheese mixture at regular intervals on the surface of the bread. Using a spatula, spread the mixture as evenly as possible, making sure to bring it all the way to the edge of the bread farthest from you. Place 2 lettuce leaves in a single layer on top of the cheese. Starting from the edge nearest you, roll the bread away from you in a tight roll, making sure that the edge is sealed. Using a sharp knife, trim each end of the roll. Immediately wrap in plastic wrap and refrigerate. Repeat with the remaining piece of lahvosh, filling and lettuce.

Refrigerate for at least 30 minutes or for up to 8 hours. Cut each roll crosswise into 6 pieces, each 1 inch wide. Serve cold.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).