Yoka from pita bread is just a brilliant cheese-omelet appetizer that is eaten at any time of the day. Yoka is exactly the kind of snack that can cause a real addiction! For the fact that well, it is very easy to prepare, but it turns out invariably delicious! Such a breakfast is never boring, and even more: you want to eat such an appetizer for lunch and dinner too! Don't believe? And you try!

Ingredients:

• thin Armenian lavash- 1 piece;
• one egg;
• a couple of tablespoons of milk;
• 50 grams of any hard cheese;
• salt / pepper to taste;
• butter for frying;
• Optionally, you can add sausages, sausages, ham.

Yoka Armenian lavash appetizer. Step by step recipe

1. Beat the egg with salt and milk, add finely grated cheese. Cut sausage or ham if desired. Mix everything. You can also add greens, it will be very tasty.
2. Grease the pan with butter. Put either half of the pita bread, or, if it is a large pita bread, divide it into two parts and cut out a circle, slightly larger than the pan in shape (including the sides).
3. Keep the fire small.
4. So, back to the pita bread: put it in the pan so that the edges slightly extend beyond the sides.
5. If the pita bread is dense, you can sprinkle it with a little water.
6. Pour the egg mass and, if possible, wrap the edges of the pita bread nicely. But I will say right away - this does not always work out, so you can put up with it and be happy with what happened))).
7. Fry pita bread until golden brown on both sides (already on medium heat). If the fire is too big, the pita bread will simply burn out, and the filling will remain raw inside.

Yoka is a kind of omelette in pita bread. But is it really so tasty that you crunch it on both cheeks? Yeah, and I also forgot to say: cook the second serving of food right away, you may have to repeat it!

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!

Eka is easy to prepare: pita bread is moistened with water, spread on hot pan, supplement with the components of the filling and wrap with 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

1. Three large chips of cheese.
   
2. Cut the ham into strips.
   
3. 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.
   
4. 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.
   
5. Put the pan on small fire, melt about a spoonful butter. We spread the moistened pita bread and immediately drive one egg on top. Sprinkle lightly with salt if desired.
   
6. Next, add the ham, sprinkle the filling with cheese chips.
   
7. We begin to tuck the edges of the pita bread, hiding the filling inside.
   
8. 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).
   
9. 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.
   
10. Lavash eka with cheese and egg served hot. You can add an appetizer fresh vegetables, greenery.
    

Bon appetit!

Still scratching your head what to cook for breakfast, except for the banal scrambled eggs? Then especially for you - a recipe for a dish of 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 st. l.
• butter 30 g
• salt 1-2 chips.
• sausage or ham (optional) 50 g
• greens optional 10 g

How to cook Abkhazian Yoka

1. First, I prepare the filling: I cut the sausage into a small cube, chop the cheese on a coarse grater, finely chop the greens.
2. 
   I cut a sheet of pita bread into 2 equal parts - you get two servings.
3. 
   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 salted sausage or ham, then salt can be omitted.
4. 
   I add some sausage. Sprinkle generously with grated cheese and finely chopped herbs.
5. 
   I lift the edges of the pita bread and wrap them inside.
6. 
   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.
7. 
   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 cooked, after turning, reduce the heat to low, 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.

Recipe Abkhaz Eki:

Before preparing the dish, prepare all the products in advance. Since the entire cooking process of eki will take place very quickly, they must be washed and cut beforehand. Grate cheese, wash and chop greens, chop ham or vegetables if you decide to add additional ingredients to the recipe. At the same time, put a frying pan on the stove to heat it in advance.

Take pita bread or part of pita bread (if it is too big), lightly moisten it with water (no longer than 2-3 seconds under the tap).

Put a piece of butter in a hot pan, and when it melts, put moistened pita bread into the pan. All actions must be performed carefully so that the pita bread does not tear. Fry on both sides for 1 minute, then reduce the heat to a minimum flame.

When both sides of the pita bread are fried, put grated cheese in a slide in the middle, immediately forming a small depression in the center. It will be needed so that the egg beaten in the next step does not spread over the pita bread.

Crack the egg into the hole, salt it, and then immediately wrap the pita bread in a “corner”, bending the edges.

Fry the eku on both sides for 3-4 minutes until a rich golden color, turning over with a spatula. During this time, the egg white should curl up, and the yolk should remain liquid.

Eku is served on the table right away! Hot, bursting with heat, until the melted delicious cheese filling came to its senses.

Sprinkle the yoke with fresh herbs, make an incision in the center ... If a sunny stream of yolk appears on the plate, you did everything right! It remains to enjoy a wonderful breakfast! Eka is ready in Abkhazian style!