GEORGIAN CUISINE
Yoka – Cheesy Abkhazian omelette with flat bread
12 July, 2016
Yoka is a dish of Georgia’s Abkhazia breakaway region. It is extremely delicious and easy to prepare. There are several versions of yoka prepared with eggs, sulguni cheese, butter and spices as well as with boiled meet or ham. Instead of plainly fried egg one can easily prepare yoka for one’s breakfast.

Ingredients:

Lavash (flat bread) – 1
Sulguni cheese (similar to mozzarella) – 70g
Egg – 3
Boiled turkey – 4 slices
Tbsp of butter
A few spring onions
(to your taste)

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Preparation:

Melt a tbsp of butter in the pan and put the flat bread inside so that it absorbs the butter. Crack the eggs directly into the pan and put slices of turkey over them. Pour grated cheese and quickly fold the flat bread in a flower shape, so that all the filling is covered well. (You can add chopped spring onion if you like as well). Fry yoka on a low heat until golden brown, then turn it on the other side, you can sprinkle with little bit of cheese and let it fry for 3-4 minutes. If you prefer soft poached egg, then it will need 2 minutes. Cut yoka in quarters and enjoy. The dish is good on its own, but it also pairs well with tomato-cucumber salad.

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Related recipes:

Akataghchapa – Piquant deviled eggs in Abkhazian style

Chirbuli - Adjarian style eggs make the best breakfast you can imagine



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