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

Friday, October 26, 2012

Lamb Kavurma with Eggs

(Kavurmali Yumurta)

<br />
Lamb Kavurma with Eggs
Onions, thinly sliced

Saute the onion with butter in a pan. Then, spread the Kavurma and heat it up.

Make rooms for the eggs, then break the eggs and cover. When the egg whites are cooked, remove it from the heat. Do not overcook the egg yolks!

Season with paprika, salt and pepper. Serve it with freshly baked Turkish bread and Turkish Tea on the side for breakfast or for lunch. This delicious dish is easily put together and is really tasty.



At 9:43 AM, Anonymous Alex said...

I really lost here...
Why does it called "Lamb Kavurma" when there is nothing about lamb here? Maybe I just didn't understand

At 10:15 AM, Blogger Binnur said...

Hi Alex,
First line under the picture says “Kavurma” in green colour (linked to Kavurma recipe).

You probably missed it because of the green colour:)

At 3:07 PM, Anonymous Anonymous said...

Hello how do you do, Do we use name'kavurma' to recall only the meat dishes? natalie

At 10:36 PM, Blogger Binnur said...

Thank you Natalie, I am fine:)
No, not really. For example, the dish is called "fasulye kavurma" (which belongs to the Black Sea region) is pickled flat beans and sliced onion sauteed with olive oil:)


Post a Comment

<< Home