Food for a group: planning with lavash, khinkali and pelmeni
How to organise a group meal with lavash, khinkali and pelmeni: choose dishes, calculate quantities for your recipe and plan the service.
For a gathering at home or a group table in a restaurant, start with the menu and then calculate what to buy. Guest numbers matter, but so do the number of courses, whether food will be shared and how it will be served. No single quantity per person suits every gathering.
Before calculating your purchase
- Guests: confirm how many people are coming and which dietary needs you must consider. Check the specific product before assuming a dish is suitable.
- Menu: decide what will be the main course and what will be shared. The same product can play a different role in each menu.
- Portions: prepare a trial portion using your recipe and calculate the total for the planned number of servings. Use the net weight or unit count stated for the pack you intend to buy.
- Service: check your storage space, available equipment and how many portions you can prepare at once while following the product instructions.
Three products, different ways to serve
- Lavash: for a filled dish to share, adapt the cut and quantity to the size of the product and your recipe.
- Khinkali: as a dish in their own right, consider their presentation and the broth inside when planning the table and service.
- Pelmeni: serve in portions with your chosen presentation. Calculate your purchase from the portion you have tested.
- You do not need all three products: choose the combination that suits the meal and your kitchen’s capacity.
El Lavash currently works with restaurants, shops and distributors; it does not accept private orders for hot meals. If you are planning professional food service, ask about available formats and supply terms, stating the product, estimated quantity and location. This lets you confirm the purchase before finalising your plan.