Yoka

Name: Yoka
Ingredients: 3 sheets lavash; 6 eggs; ≈100 g ham; ≈100 g cheese; salt; butter for frying

Yoka is a fairly simple, hearty, and delicious dish popular in the Caucasus. Yoka is made from pan-fried lavash with an egg and fillings of your choice wrapped inside. I used ham and cheese — you can use just one or the other, or add a slice of tomato, bell pepper, and more. Makes 6 pieces.

Ingredients:

3 sheets lavash
6 eggs
≈100 g ham
≈100 g cheese
salt
butter for frying

How to cook yoka

Cut the ham into small cubes.

Grate the cheese on a coarse grater.

Cut each sheet of lavash in half. Moisten the lavash thoroughly on both sides using a hand dampened with water. It should be moist but not too wet.

Melt about a tablespoon of butter in a skillet over low heat.

Carefully transfer a piece of lavash to the skillet.

Immediately crack an egg on top and season with salt. If your ham or cheese is very salty, you can skip the salt.

Add a little ham.

Sprinkle with cheese.

Fold in two of the edges, as shown in the photo.

Fold in the remaining edges. You should end up with something like an envelope — or however it works out; it takes a little practice. Increase the heat to medium and cook for 2–3 minutes until golden brown on the bottom.

Flip and cook the other side the same way. If you want the yolk to stay runny, remove from the heat right away. If you prefer the egg fully cooked, reduce the heat to the lowest setting, cover with a lid, and cook for another 3–4 minutes. I went with the second option.