Lavash with Egg and Cheese, or Yoka

⏳ Time

5 minutes

🥕 Ingredients

🍽️ Servings

Description

Lavash with egg and cheese, or Yoka, is a delicious and simple dish that combines the flavors of fluffy eggs and melted cheese wrapped in soft lavash bread. Perfect for breakfast or a light lunch, this dish is easy to prepare and can be enjoyed by everyone. It's often served warm, making it a comforting choice for any meal.

Ingredients

Armenian Lavash - 2 pieces
Cheese Spread - 1.1 oz
Chicken Egg - 1 piece
Butter - 1 tablespoon
Water - ½ l
Salt - to taste

Step by Step guide

Step 1

Preheat the skillet and melt the butter in it.

Step 2

Cut two stacked Armenian lavash into 15x15 cm squares (the size can actually be anything as long as the pieces fit in the pan; ideally, the lavash should be trimmed to the size of the pan). Without separating the two cut pieces, dip them into salted water and place them in the pan.

Step 3

Sauté on both sides. During the cooking process, you can add 1–2 tablespoons of salted water to keep the lavash sheets soft.

Step 4

Then, crack an egg into the center of the lavash and spread it across the entire surface. Lightly cook it. Once the egg sets on the lavash, add grated cheese. Sauté the 'cheesy' side of the dish for a few seconds and fold the lavash in half (with the cheesy and eggy sides facing inward). The dish is ready.