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

Monday, December 31, 2012

Turkish Spicy Scrambled Eggs

(Çakallı Menemen - Samsun, Black Sea Region)

Turkish Spicy Scrambled Eggs
1 tbsp butter
2 tbsp extra virgin olive oil
1 chili pepper, chopped or red pepper flakes
1 cubanelle pepper, discard the seeds, chopped
14-15 cherry tomatoes, peeled, cut in half or same amount of plum tomatoes, peeled, diced
1 egg + 4 egg yolks
A small handful of mixture of grated Turkish Kashar cheese or mozzarella cheese + Handful Civil (Tel) Cheese
1 pickled green pepper, chopped

Saute the cubanelle and chili peppers with butter and olive oil for about 2-3 minutes in a large pan at medium heat. Then add the tomatoes, salt and pepper. Cook until the tomatoes are softened at low-medium heat, stirring occasionally. Mash the tomatoes with the back of a fork.

Add the cheese and pickled peppers, stir. Then add the eggs. Keep stirring periodically until the eggs are done. Make sure you don't overcook, otherwise it will be dry. Serve with Turkish bread and Turkish Tea as a breakfast or lunch.

*Civil (Tel) Cheese
It is produced particularly in Eastern Anatolia and the Black Sea Region. It is a type of Turkish Dil cheese made from non-fat cow's or goat's milk. It is kept in brine and consumed after cooking it in butter.



At 9:58 AM, Anonymous Yamina said...

Looks delicious, Binnur :)

At 3:24 PM, Anonymous Anonymous said...

scrambled eggs with cheese?! I must definitely try one of those:)!


Post a Comment

<< Home