Mücver
Zucchini Fritters
Ingredients
4-5 Zucchini, peeled, grated
1 Scallion, finely chopped
½ cup White cheese, crumbled (upon request)
¼ cup Flour
3 Eggs
½ bunch Dill, finely chopped
1 tsp. Black pepper
1 ½ tsp. Salt
Oil for frying
Instructions
Squeeze the grated zucchini to get rid of the excess water. In a bowl, combine the grated zucchini, cheese, scallions, dill, salt, black pepper and eggs. Mix well. Add the flour gradually making sure that the mixture stays pouring consistency. Heat the oil. Take a tbsp. of the batter and drop into hot oil. Fry on both sides until it turns golden brown. Transfer to a plate lined with paper towel. Continue doing this until all the batter is finished. Serve at room temperature.
Menemen
Scrambled Eggs with Tomatoes and Peppers
Ingredients
6 Eggs, lightly whisked
2 tbsp. Butter
2 Tomatoes, peeled, cut into medium dice
3 Green peppers, sliced
1 tsp. Salt
Black pepper (optional)
Instructions
Melt the butter in a large skillet. Add the peppers and sauté until slightly softened, and then add the tomatoes and salt. Cook until the tomato juices have been thickened, add the eggs. While cooking gently stir the eggs, cook for about 5 more minutes and take off the heat. Serve hot.
Note: Upon request grated white cheese (¼ cup) can be added.
Soğanlı Yumurta
Eggs with Caramelized Onions
Ingredients
4 Eggs
2 Yellow Onions, thinly sliced
2 tbsp. Butter
1 ½ tsp. Salt
½ tsp. Black pepper
1 tsp. Sugar
Instructions
Melt the butter in a pan and slowly sauté the onions over very low heat. Add the sugar (if it gets too dry you may add a little bit of water) Cook until the onions are completely softened and caramelized. Make 4 well among the onions. Break the eggs in each well, add salt and black pepper, cover with a lid and cook until the whites are completely cooked and the yolk is still runny.
Çılbır
Poached Eggs with Yoghurt Sauce
Ingredients
4 Eggs
4 cups Water
½ tbsp. Salt
1 tbsp. Grape vinegar
1 ½ cup Yoghurt
2 cloves Garlic, minced
2 tbsp. Butter
2 tsp. Red pepper flakes
Instructions
In a large pot boil the water and add salt and vinegar. While it’s still boiling, break the eggs one by one into a small bowl, and then slide into the pot of boiling water. When the egg falls into water, stir with a spoon before adding the next egg. Cook the eggs for about 4-5 minutes, until the whites are cooked, then remove with a slotted spoon onto a serving plate or individual plates. Mix the yoghurt with garlic. Melt the butter then add the red pepper flakes and take off the heat as to not burn the peppers. Pour the yoghurt over eggs and top with melted butter.
Yumurtalı Ispanak
Eggs with Spinach
Ingredients
1 lb. Spinach, trimmed, washed
1 Yellow onion, sliced thinly
1 ½ tsp. Salt
1 tsp. Black pepper
4 Eggs
3 tbsp. Butter
Instructions
Chop the spinach. Melt the butter in a pan and start sautéing the onions until softened. Add the spinach and stir for a few minutes. Make 4 well in the spinach and break the eggs into these wells. Add salt and black pepper. Cover with a lid and cook until the whites are set and the yolk is still runny.