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

Friday, November 23, 2012

Turkish Omelette with Ricotta Cheese

(Çökelek Kaygana - Black Sea Region)

Turkish Omelette with Ricotta Cheese
2 eggs, beaten
2 tbsp yogurt, plain
3 tbsp cottage cheese or Ricotta cheese
3 tbsp yellow corn meal
1 tbsp butter
1 tbsp parsley, finely chopped

Melt the butter in a small nonstick pan. Mix the egg, yogurt, cheese, corn meal, parsley, salt and pepper in a bowl. Pour into the warm pan. Cook both sides. Serve while still warm as a breakfast.

In Ottoman cuisine, Kaygana is similar to the pancake or omelet. It's also served with cheese, honey, crushed nuts, or eggplant:)



At 5:30 AM, Anonymous Anonymous said...

hi .looks yummy ..with regard to dairy ingredients is it just one that you add? or yogurt plus one of the cheeses?would like to try this..thank you nadia

At 9:59 AM, Blogger Binnur said...

Hi Nadia,
Yogurt plus one of the cheese (I used ricotta) and I've corrected it, thank you:)

At 6:28 PM, Anonymous Anonymous said...

hi again..i made this for a light dinner/late sunday lunch alongside the turkish zuccini soup.. both very delicous..thank you..nadia

At 11:11 PM, Blogger Julia said...

This is really good. I made it this evening for a late supper. I have a question.. Exactly what kind of cheese do you recommend for Kaygana?

At 4:17 PM, Blogger Binnur said...

Hi Julia,
Kaygana which belongs to the Black Sea region is made
with Turkish cheese called çökelek (keş) that is not available in
here. So, the closest ones are ricotta and cottage cheese. My choice is
ricotta cheese:) But it is also good if it is made with
cottage cheese. Some cottage cheese is watery, needs to be drained for
this recipe:)


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