Lavash eka with cheese and egg. Yoka with cheese and egg Yoka lavash dish how to cook

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Once in the summer, while relaxing in the city of Sochi, my husband and I went to a home cafe for lunch. The whole atmosphere was very warm, the cook, a kind and pleasant Armenian woman, advised me to try the Caucasian version of scrambled eggs - “Yoku” (we do not use the letter “yo” in the blog, but an exception is made here). I had some doubts, but still, on vacation it’s easier to experiment and decided to order. In the end, we were both pleasantly impressed and, without exaggeration, just fell in love with this culinary product.

This is an incredible dish, when you eat a piece, you feel the taste. fried eggs, stretchy melted cheese and an excellent aroma of greens. And how appetizing this fried egg looks - just salivating. In our house, eka usually “does not live” for a long time, but is eaten in a matter of minutes. I used to know about the culinary talent of Caucasian chefs, but in this example, knowledge turned into conviction - their cuisine is just a storehouse of chic recipes.

Another important advantage is that eka, like all scrambled eggs, is prepared extremely quickly and simply. Therefore, I suggest not to waste time and start cooking ...

Nutritional value of the dish per 100 gr.

BJU: 18/16/9.

Kcal: 259.

GI: high.

AI: high.

Cooking time: 15 minutes.

Servings: 1 serving (330 g) .

Dish ingredients.

Lavash - 1 piece (150 g).
Egg 1 C - 2 pcs.
Hard cheese "Russian" - 150 g.
Greens (dill, parsley) - 30 g.
Salt - 2-3 g (1/4 tsp).
Sunflower oil (for frying) - 10 ml (1 tbsp).

Recipe of dish.

We take everything out of the refrigerator necessary ingredients. Wash eggs and herbs under running water.

Beat an egg (1 pc) lightly with a whisk so that the protein and yolk are combined. Add salt to taste (1/8 tsp).

Grate hard cheese coarse grater.

We finely chop the greens.

We divide the pita bread in half and put it on a plate so that the filling put into it does not spread over its surface.

Pour the prepared egg into the center of the flour base.

Top it with half of the cheese (75 g).

Then add 1/2 of the greens (15 g).

Carefully fold the pita bread in the form of a triangle or an envelope, the main thing is that the filling does not leak out.

Fry the resulting product on both sides in a heated frying pan with oil for about 5-7 minutes under a closed lid over medium heat.

At this time, we will prepare the second egg from the remaining ingredients, having done all the previous steps again. Then fry it the same way.

The eka turned out to be very crispy on the outside and tender on the inside due to the melted cheese, its threads stretching for each bitten off piece.

Bon appetit!

I got the recipe interesting name: yoka. Doesn't that sound weird? This is the name of an Armenian appetizer made from lavash with cheese and an egg. It is prepared very easily and quickly, but it turns out delicious, beautiful and satisfying! Ruddy triangles with cheese and omelette filling are great to take with you to nature, to work or to give children to school.

I specifically sought out round cakes. But the pita bread in the store was only rectangular, so I didn’t take pita bread, as in original recipe yoki, but tortilla! These are also thin cakes from unleavened dough, they come from wheat flour and from corn. So in the end it turned out not just an Armenian yoka, but at the same time a little Mexican! Although, in theory, you can use a square pita bread ... but I really liked this particular way of folding.

Cheese cakes went flying in no time - for some reason, things like pancakes, tortillas or fried pies are especially popular - and I feel that we have another favorite dish that we want to repeat.

And I did guess! Yoka is now one of our favorite snack options when you need to quickly build something to take to school or to the country. I have cooked it five times already :) So try the hit recipe!

Ingredients:

For 4 servings:
The diameter of the cake is about 20 cm.

4 thin round cakes (lavash or tortillas);
4 small eggs;
Approximately 150 g of cheese;
Salt, ground black pepper;
Creamy or vegetable oil;
Greens of dill, parsley.

Small eggs are needed, since a large egg, when distributed over a cake, begins to run over the edges. However, this is easily solved: break a large egg not into a cake, but into a bowl, beat with a fork, and then distribute half an egg into 1 cake. I needed 4 eggs for 8 tortillas. I advise you to wash the egg shell with soap.

For the filling we take hard cheese; I think it would be delicious with cheese too! You can add pieces of ham, boiled meat.

How to bake:

Crack an egg into the middle of the patty.

And with a fork we distribute it over the entire surface, a little before reaching the edges.

Pour a handful of cheese on top, grated on a coarse grater and mixed with chopped herbs. Salt and pepper.

And you can add slices of ham.

Now we fold the cake with such a triangular envelope, bending the edges to the center and pressing it a little. In the meantime, the oil is already heating up in the pan.

In the original recipe, it is recommended to fry in butter. But due to the unusual shape of the yoki, not the entire surface of the pan is occupied, and where it is free, the oil begins to burn. You have to wash the pan before each next cake. And when frying in refined sunflower oil, it doesn’t burn so much, so I liked the option with vegetable oil more.

Put the yoka seam side down in the hot oil pan. And fry for a couple of minutes on a fire a little more than average - until golden brown on the bottom.

Then flip the yoku over with a spatula and fry in the same way on the second side.

Remove to a platter, let cool slightly.

Yoka with egg and cheese is delicious served warm!

And the next day (if left!) You can warm up the cakes in the microwave or on the stove. Yes, it's fine to eat cold.

But from a square pita bread, green, because the pita bread is spinach:

So from ordinary, not round, pita bread, you can also make such delicious cakes! Only the envelopes are not triangular, but quadrangular.

I really liked the yoki recipe! So simple, unusual and delicious! Now I’m thinking, what if I try to cook yoku with cottage cheese? Salty version - with herbs, and even sweet - with raisins? How about stewed apples? When I try, I'll tell you!

Still scratching your head what to cook for breakfast, except for the banal scrambled eggs? Then this recipe is just for you. caucasian cuisine under the funny name "Yoka". An appetizer of pita bread with egg and cheese is being prepared. It turns out a kind of crispy envelope, inside which is fried cheese omelette. In addition to the three main components, you can add any other goodies that you can find in the refrigerator to the yoku: sausage, boiled or smoked meat, ham, vegetables, herbs, etc.

Yoku can be cooked in two ways, so that the egg inside is completely fried or left soft-boiled, that is, a little liquid. In the latter case, a kind of sauce is obtained, which makes the dish juicier, the yolk slowly spreads and envelops the filling, hidden under a crispy shell. In the recipe with a photo, I will describe in detail how to cook yoku in one way or another, and you yourself choose how you like it.

Ingredients

thin lavash 1 sheet
chicken egg 2 pcs.
hard cheese, suluguni or mozzarella 50 g
vegetable oil 0.5 tbsp. l.
butter 30 g
salt 1-2 chips.
sausage or ham (optional) 50 g
greens optional 10 g

How to cook Abkhazian Yoka

First, I prepare the filling: I cut the sausage into a small cube, chop the cheese on a coarse grater, finely chop the greens.
I cut a sheet of pita bread into 2 equal parts - you get two servings.
I heat the pan over medium heat, pour vegetable oil into it and add a piece of butter. Lavash is slightly moistened with a hand dipped in water. It should be slightly damp, but not too wet, otherwise it will tear when turned over. Carefully put it in the pan and immediately beat in the egg, add a pinch of salt. If you have very salty sausage or ham, then salt can be omitted.
I add some sausage. Sprinkle generously with grated cheese and finely chopped herbs.
I lift the edges of the pita bread and wrap them inside.
The result is a kind of envelope with stuffing inside. You need to fry over medium heat for 2 minutes, then turn over to the other side and cook for the same amount of time.
If you want the yolk to remain liquid, then cooking can already be stopped and immediately removed from the heat. If you prefer the egg to be fully fried, after turning, reduce the heat to a minimum, cover the pan with a lid and fry for about 4 minutes. I cooked the first way.

That's all - delicious crispy lavash envelopes with melted cheese, sausage and egg are ready. Yoku should be served hot, you can add vegetables or salad. Have a delicious breakfast and bon appetit!

On a note

Cook not at maximum, but at medium heat, otherwise the pita bread will burn, and the filling inside will not have time to cook.

Eka from lavash - hot snack, popular in the Caucasus. Most often cooked with egg and cheese, but sometimes other ingredients are added to the filling. If desired, you can wrap sausage, sausages, tomato slices, greens, etc. in pita bread. The dish will be wonderful with any filler!

Preparing eka is not difficult: pita bread is moistened with water, spread on a hot frying pan, supplemented with filling ingredients and wrapped in an envelope or a triangle. After frying, pita bread with melted cheese turns out to be very tasty! The dish is perfect for breakfast or a hearty snack.

Ingredients:

pita bread - 3 large sheets;
eggs - 6 pcs.;
cheese - about 150 g;
ham - about 150 g;
salt - to taste;
butter (for frying) - 50-60 g.

Eka from lavash with cheese and egg cooking

Three large chips of cheese.
Cut the ham into strips.
Lavash should be a little larger than the pan in which our appetizer will be prepared. If the sheets are very large, cut them in half.
Wet the workpiece on both sides with water. You can do this with a silicone brush or run a wet palm over the pita bread. The sheet should be damp, but not too wet.
We put the pan on a small fire, melt about a spoon butter. We spread the moistened pita bread and immediately drive one egg on top. Sprinkle lightly with salt if desired.
Next, add the ham, sprinkle the filling with cheese chips.
We begin to tuck the edges of the pita bread, hiding the filling inside.
We get a closed "envelope" (the egg should not leak out). Increase the heat to medium and fry the appetizer for about 3-4 minutes (until the pita bread is browned from below).
Then turn over the “converick”, brown the second side. We reduce the heat to a minimum, cover the pan with a lid and keep the appetizer on fire for another 3-4 minutes, so that the egg finally “grabs”. In the same way, we form and prepare the remaining copies.
Lavash eka with cheese and egg served hot. You can supplement the appetizer with fresh vegetables, herbs.