Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, April 26, 2005

Turkish Scrambled Eggs


Click to enlarge
4 eggs
1 cubanelle pepper, chopped bite size
4-5 medium sized tomatoes, peeled, cut in bite size
1 tbsp extra virgin olive oil
1/4 cup feta cheese, crumbled

Place the olive oil and cubanelle peppers in a large pan. Cook for about 2 minutes on medium-high heat. Then add the tomatoes, salt and pepper. Cook for another 7-8 minutes over low-medium heat, stirring occasionally.

Whisk the eggs in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done. Make sure you don't overcook, otherwise it will be dry. Serve with bread.



At 9:29 AM, Anonymous Anonymous said...

hmmm i never taste same anything.

At 9:55 PM, Blogger warmlines said...

Great recipe. Perfect for the summer. I added onion and upon running out of Cubanelle peppers, found that standard Green or Orange peppers work well too.

At 12:08 PM, Anonymous Anonymous said...

These are the best scrambled eggs i have ever had :)

very filling <3

At 6:49 AM, Anonymous Kayls85 said...

Always love making menemen , since our days living back in turkey

At 4:28 PM, Anonymous Kees said...

Hi Binnur,
Not shure if you're still listening in on this one, but I've had a question for a long time, so here goes...
I am well acquainted with this dish. Believe it or not, my Dutch father, who was a chef, taught it to my Dutch mother, who hated cooking, in the late fifties (this happened in Canada) , around my date of birth. After he died in the early sixties, my mother taught it to me as a classic, not knowing it was Turkish. I too became a chef, now retired and sort of writing a cookbook, and my question is: can I add a small amount (because it dominates the taste very quickly) of sucuk (which I love in Menemen) and then correctly call it "Sucuklu menemen", or have I now gone completely nuts?

Great site!


At 2:27 PM, Blogger Binnur said...

Hi Kees,
It is a beautiful story, thank you for sharing with us:) Our cuisine has Sucuklu Menemen that I've already posted. I love it, too especially in cold winter days it warms me up!
Turkish Scrambled Eggs with Sujuk (Sucuklu Menemen)
Take care,

At 5:29 PM, Anonymous Kees said...

Haven't read everything yet, as I just recently discovered this blog looking for a chicken recipe (Firinda domateslı tavuk), but I defenitely will! As will I try that addition of cumin in my next Sucuklu menemen. Thanks for everything and please keep on blogging.

At 2:48 PM, Anonymous Anonymous said...

Do we peel the tomatoes for Menemen?

At 3:09 PM, Blogger Binnur said...

Yes, they should be peeled:)

At 8:47 AM, Blogger Unknown said...

I love this website! I've been living in Turkey for 10 months for school, and I'm really glad that I'll be able to recreate some of the dishes I love here when I go back to the states. I have a question about the peppers though. In Istanbul we get two types of smaller green peppers. One is longer, lighter in color, and about as thick around as a quarter (or a one lira coin) and the other green pepper is smaller, thinner, slightly curled, and a bit spicier. Do you know what an American equivalent would be? I'm blanking on the Turkish names (other than yesil biber), I'll look when I go to the market.

At 10:44 AM, Blogger Binnur said...

Thank you isabella:) The first one is called çarliston biber and is like the cubanelle pepper in North America. The second one is called sivri biber which is not available in the US. Sivri biber can be sweet or very hot.


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