Armenian dish yoko. Abkhaz yoka

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 to the recipe additional ingredients. 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).

On the hot pan put a piece of butter, 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!

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Lavash is a universal material for snack dishes on a festive and everyday table. Today we present you 6 recipes for pita bread snacks that will be appropriate for any day and for any occasion.

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Yoka, armenian snack from lavash

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We will need:

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Lavash portioned (diameter 20 cm) - 2 pcs.

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Chicken eggs - 2 pcs.

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Grated cheese - 2 handfuls

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Butter - 2 tbsp. l.

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Black pepper to taste

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Cooking:

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Of course, for one pita bread you need one egg and one handful of cheese, I have a portion of two in the photo, so I wrote it down for two people! Lavash -20 cm in diameter.

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1. Take pita bread, drive a small egg into the center and spread it with a fork to the brim (it will help to fasten the edges when frying!).

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2. We pour grated cheese to taste, a little black pepper, salt, if you took unsalted cheese, and fold it into a triangle. Heat a tablespoon of butter in a frying pan and place the triangle seam side down.

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Fry until golden, flip, fry again and serve immediately!

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But even when cooled down, it is quite tasty, you can take such a snack to work or on the road, and serve it hot to a student for breakfast.

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Hot lavash appetizer

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This is a very simple recipe hot appetizer from lavash. Remarkably, this dish is prepared very quickly. Great snack for beer or other drinks. And kids will love this treat.

For cooking we need:
Armenian lavash (thin) - 1 sheet
Crab sticks - 1 pack
Soft processed cheese - 1 pack (200 g)
Chicken egg - 3-4 pcs.
Garlic - 3-4 cloves
Dill - 1 bunch
Wheat flour - 1-3 tablespoons
Sunflower oil - for frying
Salt - to taste

Cooking:
Cut crab sticks very finely.
Grate garlic cloves on a fine grater.
Grate cheese and mix it with garlic.
Chop the dill greens very finely.
Cut the pita bread into 4 equally sized pieces.
We spread cheese with garlic on a layer of pita bread, sprinkle with parsley, and on top - crab sticks. And cover with a second sheet of pita bread. Coat the second sheet as above. Next, the third sheet and cover with the fourth sheet of pita bread.
With a very sharp knife, cut the resulting multilayer layer into portioned pieces.
To chicken eggs add flour and salt (you can black pepper) and mix. Should work batter. Whisk the mass lightly.
Dip each piece of pita bread in batter and fry in vegetable oil until golden brown.

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Ruddy lavash rolls with cheese

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Ingredients:

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pita
any greens to taste (dill, parsley, cilantro, green onions, lettuce, spinach, etc.)
feta cheese
vegetable oil

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Cooking method:

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Finely chop the greens, squeeze with your hands, mix with crumbled cheese in proportions to your taste. Cut pita bread into rectangles of about 10 by 7 cm, put 2 tbsp on each. toppings of greens with cheese, roll up into envelopes (like spring rolls), put in a pan with a small amount of hot oil, fry until browned on both sides. Serve such rolls of pita bread with cheese can be both hot, warm or cold.

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You can diversify or slightly change the taste of the rolls by making the filling from other products or by adding any meat or other products to the indicated products. sausages, tomatoes, etc. Try!

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Hot lavash appetizer

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Ingredients:

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Thin Lavash - 6 Pieces
Offal - 200 grams each ( chicken ventricles and hearts)
Hard cheese - 150 grams
Egg - 2 Pieces
Greens - 1 to taste (onion, dill)
Salt, pepper - 1 to taste
Vegetable oil - 1 to taste (for frying)

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Cooking:

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1. Boil offal, first do not forget to rinse them thoroughly. Then we send them to the blender.

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2. Cut the greens (onion and dill) with a knife and add to the chopped giblets.

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3. Grate the cheese on a fine grater, add it to the rest of the mixed products. We also send egg yolks there. Pepper all this, be sure to salt and mix well.

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4. Lavash is divided into identical triangles. We put the filling in the center of the pita bread, carefully wrap it in the form of an envelope. Lubricate the tips egg white so that they stick well to each other.

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5. Fry the "envelopes" in a pan with vegetable oil. Put the finished snack on napkins to remove excess fat.

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Snack in lavash

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It's quick and easy to make, but I assure you, you won't be able to resist the addition. For one or two people, one sheet of cake is enough.
I took a slightly non-standard pita bread, which is sold in large layers, but a round one in a package. It's called "Italian Bread". It is softer, slightly thicker and, in my opinion, tastier. In taste and softness, it resembles the pita bread used to make rolls at McDonald's.

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You will need:
Italian flatbread (lavash)
cherry tomatoes
Smoked brisket(can be replaced with bacon or sausage)
Cheese Masdam or Russian (you can use any other)
Butter
Cream cheese
Green onion

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Cooking:
We spread the pita bread of our future snack and grease it completely on the inside with cream cheese. And then we lay the products only on half of the cake. First, meat (in our case, pieces of brisket cut into strips) and tomatoes (cut into circles), then cheese and cut green onions on top.

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We fold the cake in half (in half), that is, covering the part on which the main ingredients lie.
We cut our semicircle in half. Firstly, it is much more convenient to take, fry, and, moreover, it is easier to cut a soft cake.

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We heat the pan over medium heat (so that the cake does not burn out, and the cheese has time to melt), put a small piece of butter so that the pan is not dry and our snack in pita bread is browned. Fry for 1-2 minutes on both sides, turning with a spatula.

Voila! Everything is simple! But very tasty!! Crispy flatbread, stretchy cheese, tomato sourness, fragrant onion, will give the brisket a special taste!

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Video recipe "Lavash baskets"

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Enjoy your meal!

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 - for some reason, things like pancakes, tortillas or fried pies are especially popular - and I feel like we have another one favorite dish that you 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;
• Butter 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 because of unusual shape Yoki does not cover the entire surface of the pan, 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!

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 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 out 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 over 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!

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 tbsp. 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 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.