Eka with cheese and egg recipe. Six delicious pita snacks

I came across a recipe with an 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 in shape, so I didn’t take pita bread, as in the original yoka recipe, but a tortilla! These are also thin cakes made from unleavened dough, they are made from wheat flour and corn flour. 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;
• 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 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!

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.

Yoka, Armenian lavash snack

We will need:

Lavash portioned (diameter 20 cm) - 2 pcs.

Chicken eggs - 2 pcs.

Grated cheese - 2 handfuls

Butter - 2 tbsp. l.

Black pepper to taste

Cooking:

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.

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!).

4:4

2. 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.

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

6:4

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.

Hot lavash appetizer

This is a very simple recipe for making a hot pita snack. 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 crab sticks on top. 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.
Add flour and salt to chicken eggs (you can black pepper) and mix. You should get a liquid dough. Whisk the mass lightly.
Dip each piece of pita bread in batter and fry in vegetable oil until golden brown.

Ruddy lavash rolls with cheese

Ingredients:

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

Cooking method:

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.

8:4

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

Hot lavash appetizer

Ingredients:

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)

Cooking:

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

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

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.

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 ends with egg white so that they stick well to each other.

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

Snack in lavash

10:4

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.

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

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.

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.

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!

12:4

Video recipe "Lavash baskets"

Bon appetit!

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 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!

Lavash eka is a hot appetizer 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

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. We put the pan on a small fire, melt about a spoonful of 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 supplement the appetizer with fresh vegetables, herbs.
    

Bon appetit!