Lavash with egg and cheese, or yoka
1 serving
5 minutes
Yoka is a traditional Armenian dish that is simple yet surprisingly delicious. It consists of a crispy, slightly toasted lavash with a tender filling of egg and melted cheese. The history of yoka is linked to the nomadic peoples of the Caucasus who valued dishes that could be prepared quickly and from accessible ingredients. It is an ideal option for a hearty breakfast or light snack. The lavash soaked in butter and slightly salted water becomes soft while retaining a pleasant texture. The egg evenly spread across the surface creates a subtle, rich flavor while the cheese adds a creamy note and appetizing stretchy consistency. The finished yoka is folded in half, turning into a convenient, nutritious, and aromatic snack that can be complemented with herbs or spices. It is served hot immediately after preparation to enjoy its rich taste.
1
First, heat the pan and fry the butter in it.
- Butter: 1 tablespoon
2
Cut two stacked Armenian lavash into 15x15 cm sheets (the size can be anything as long as the sheets fit in the pan, ideally the lavash is trimmed to the size of the pan). Dip these 2 cut lavash (without separating them) in salted water and place them in the pan.
- Armenian lavash: 2 pieces
- Water: 0.5 l
- Salt: to taste
3
Fry on both sides. During cooking, you can add 1-2 tablespoons of salted water to make the lavash sheets soft.
- Water: 0.5 l
4
Then, crack an egg in the center of the lavash and spread it over the entire surface. Fry a little. When the egg sets on the lavash, add grated cheese. Fry the 'cheese' side of our dish for a few seconds and fold the lavash in half (cheese and egg side in). The yoka is ready.
- Chicken egg: 1 piece
- Cheese: 30 g