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Enjoying eggs

Peynirli-Yumurtali Patlican

(Egg with Cheese and Eggplant)

 

Ingredients

Measure

Amount

Eggs

4 medium size

200 g

White cheese

1 cup

210 g

Eggplant

2 large size

600 g

Salt

1 teaspoon

6 g

Oil (absorbed during frying)

2/3 cup

130 g

 

 

 

Instructions

Combine slightly beaten egg and cheese; mix well, set aside. Pare eggplants in strips 1-1 1/2 (1/2-3/4 inch) apart. Cut into 1 cm (1/2 inch) thick slice. Sprinkle with salt. Top with egg-cheese mixture evenly. Heat oil in a heavy skillet. Brown eggplany slices with topped sides up. Turn up-side down and brown other sides. Remove from skillet, Drain on paper. Serve hot or cold.

6 servings

Nutritive Value (Approx. per serving):

Energy

349 cal

Protein

10.5 g

Fat

30.0 g

Carbohydrate

5.6 g

Calcium

191 mg

Iron

1.25 mg

Phosphorus

190 mg

Zinc

2 mg

Sodium

529 mg

Vitamin A

165 iu

Thiamin (B1)

0.07 mg

Riboflavin (B2)

0.13 mg

Niacin

0.56 ,g

Vitamin C

4 mg

Cholesterol    

170 mg

 

Regional Characteristics :

     It is prepared in the Marmara Region in the summer. It is served for lunch or supper with pilaf or any vegetable sald as well as an appetizer.

 

 

 

Soganli-Patatesli Mihlama

(Mihlama with Onion and Potato)

Ingredients

Measure

Amount

Onions

5 large size

500 g

Oil

1/4 cup

60 g

Water

1 1/3 cups

300 g

Salt

1 1/3 teaspoons

14 g

Potatoes

7 medium size

700 g

Black pepper

1/2 teaspoon

1 g

Eggs

6 medium size

300 g

 

 

 

Instructions

Cut onions into half. Slice into 2-3 mm thick slices. Saute' in oil, covered, for 15 minutes stirring occasionally. Add water. Sprinkle with salt. Bring to boil. Slice peeled potatoes intol halves as onions. Stir in boiling mixture. Reduce heat. Cover and simmer for 25 minutes; cool. Season with pepper. Make 6 eggsize holes. Slip one egg into each hole. cover and cook over low heat for 5 minutes or until whites are set. Serve hot.

6 servings

Nutritive Value (Approx. per serving) :

Energy

264 cal

Protein

8.6 g

Fat

15.2 g

Carbohydrate

24.1 g

Calcium

51 mg

Iron

1.95 mg

Phosphorus

160 mg

Zinc

2 mg

Sodium

985 mg

Vitamin A

261 iu

Thiamin (B1)

0.16 mg

Riboflavin (B2)

0.20 mg

Niacin

1.73 mg

Vitamin C

27 mg

Cholesterol    

247 mg

 

Regional Characteristics :

     It is cooked frequently in the Black Sea Region, especially in rural areas. It is served after cabbage soup for lunch or supper, Served also for breakfast. Green beans are used instead of potatoes and amount onions are decreased in some areas.

 

 

Ispinakli Yumurta

(Egg with Spinach)

 

Ingredients

Measure

Amount

Onions

3 medium size

225 g

Oil

3 1/2 tablespoons

40 g

Spinach

1 bucnh

750 g

Salt

2 teaspoons

12 g

Black pepper

1/2 teaspoon

1 g

Eggs

6 medium size

300 g

Red pepper

1/2 teaspoon

1 g

 

 

 

Instructions

Saute' finely chopped onions in oil for 5 minutes in a pan stirring occasionaly. Add coarsely chopped spinach. Cover and cook for a few minutes or until tender; stir occasionally. Season with salt and pepper. Make 6 egg-size hole. Slip one egg into each hole. Sprinkle with red pepper. Cover and cook over low heat for 5 minutes or until whoites are set. Serve hot.

6 servings

Nutritive Value (Approx. per serving):

Energy

164 cal

Protein

86 g

Fat

12.0 g

Carbohydrate

6.9 g

Calcium

112 mg

Iron

3.73 mg

Phosphorus

135 mg

Zinc

2 mg

Sodium

907 mg

Vitamin A

6997 iu

Thiamin (B1)

0.13 mg

Riboflavin (B2)

0.31 mg

Niacin

0.61 mg

Vitamin C

46 mg

Cholesterol    

247 mg

 

Regional Characteristics :

     It is a delicious and attractive combination of egg and spinach, popular in every part of the country, served for lunch or supper usually with pilaf, cheese macaroni or noodles, or börek. Yogurt or cacik is served with this dish.

 

 

Yumurtali Kabak Kalye

(Egg with Squash)

 

Ingredients

Measure

Amount

Squash

6 medium size

1 kg

Onion

1 medium size

75 g

Olive oil

3 1/2 tablespoons

40 g

Tomato

1 medium size

100 g

Salt

2 teaspoons

12 g

Eggs

4 medium size

200 g

Black pepper

1/4 teaspoon

0.5 g

 

 

 

Instructions

Remove stems and blossom ends of squash. Cut into quarters lenghtwise. Cut into 1 cm (1/2 inch) thick cubes. Saute' finely chopped onions in oil for 4-5 minutes. Stir in squash and diced tomato; mix well. Sprinkle with salt. Cover and cook over low heat for 50 minutes or until tender. add beaten eggs to vegetables, Sprinkle with black pepper. Cover and cook for 5 minutes or until whites are set. Server hot.

6 servings

 

Nutritive Value (Approx. per serving) :

Energy

157 cal

Protein

5.6 g

Fat

11.9 g

Carbohydrate

8.4 g

Calcium

64 mg

Iron

1.39 mg

Phosphorus

106 mg

Zinc

1 mg

Sodium

827 mg

Vitamin A

925 iu

Thiamin (B1)

0.12 mg

Riboflavin (B2)

0.18 mg

Niacin

1.67 mg

Vitamin C

38 mg

Cholesterol    

164 mg

 

Regional Characteristics :

     This is an easy dish to prepare and relatively an inexpensive one. It is served for lunch or supper with bulgur pilaf and cacik.

 

Yumurtali Kabak Kalye

(Egg with Squash)

 

 

Ingredients

Measure

Amount

Squash

6 medium size

1 kg

Onion

1 medium size

75 g

Olive oil

3 1/2 tablespoons

40 g

Tomato

1 medium size

100 g

Salt

2 teaspoons

12 g

Eggs

4 medium size

200 g

Black pepper

1/4 teaspoon

0.5 g

 

 

 

Instructions

Remove stems and blossom ends of squash. Cut into quarters lenghtwise. Cut into 1 cm (1/2 inch) thick cubes. Saute' finely chopped onions in oil for 4-5 minutes. Stir in squash and diced tomato; mix well. Sprinkle with salt. Cover and cook over low heat for 50 minutes or until tender. add beaten eggs to vegetables, Sprinkle with black pepper. Cover and cook for 5 minutes or until whites are set. Server hot.

6 servings

 

Nutritive Value (Approx. per serving) :

Energy

157 cal

Protein

5.6 g

Fat

11.9 g

Carbohydrate

8.4 g

Calcium

64 mg

Iron

1.39 mg

Phosphorus

106 mg

Zinc

1 mg

Sodium

827 mg

Vitamin A

925 iu

Thiamin (B1)

0.12 mg

Riboflavin (B2)

0.18 mg

Niacin

1.67 mg

Vitamin C

38 mg

Cholesterol    

164 mg

 

Regional Characteristics :

     This is an easy dish to prepare and relatively an inexpensive one. It is served for lunch or supper with bulgur pilaf and cacik.

 

 

 

Patatesli Mihlama

(Mihlama with Potato)

 

Ingredients

Measure

Amount

Potatoes

8 medium size

800 g

Onions

2medium size

120 g

Oil

1/3 cup

75 g

Salt

2 teaspoons

12 g

Black peppers

1/2 teaspoon

1 g

Thyme

1 teaspoon

1.5 g

Eggs

6 medium size

300 g

Red pepper

1/4 teaspoon

0.5 g

 

 

 

Instruction

Cook potatoes until tender. Peel and grate. Set aside. Brown finely chopped onion in oil over low hear for 5 minutes stirring occasionally. Add grated potatoes mixing well. Season with salt, pepper and thyme. Spread into a greased baking dish. Make 6 egg-size holes. Break eggs into a saucer onee at a time. Slip into holes opened in potato mixture. Season with red pepper. Cover and bake in a moderate oven for 10 minutes. Remove lid and bake for 5 minutes more or until whites are set. Serve hot.

6 servings

Nutritive Value (Approx. per serving) :

Energy

256 cal

Protein

8.2 g

Fat

15.2 g

Carbohydrate

22.2 g

Calcium

43 mg

Iron

2.09 mg

Phosphorus

150 mg

Zinc

1 mg

Sodium

850 mg

Vitamin A

250 iu

Thiamin (B1)

0.16 mg

Riboflavin (B2)

0.19 mg

Niacin

1.84 mg

Vitamin C

25 mg

Cholesterol    

247 mg

 

Regional Characteristics :

     It is a Black Sea Region dish. In some areas ground meat is added. It is served for lunch or supper with vegetable salads or sour pickle. Also served for breakfast. Potatoes may be omitted when ground meat is used. In some regions cornmeal and hard cheese are used instead of ground meat or potatoes.

 

 

Çilbir

(Poached Egg with Yogurt)

 

 

 

Ingredients

Measure

Amount

Water

4 cups

1 lt

Salt

2 teaspoons

12 g

Vinegar

2 teaspoons

10 g

Eggs

6 medium size

300 g

Yogurt

1 1/2 cups

330 g

Garlic

2 cloves

5 g

Olive oil

2 tablespoons

30 g

Red pepper

1/4 teaspoon

0.5 g

 

 

 

Instruction

Fill a non-stick skillet with hot water about 3-4 cm (1 1/2-2 inch) deep. Add salt and vinegar; stir. Bring to boil. Reduce heat. Break an egg into a saucer and slip into simmering water. Slide egg toward side of pan to keep in shape. Cook below simmering point for 3-4 minutes. Cook other eggs one at a time. Lift eggs from hot water with slotted turner; drain. Arrange on a serving plate. Pour yogurt, seasoned with crushed garlic, over eggs. Heat oil in skillet. Add red pepper; stir. Sprinkle over yogurt. Serve hot.

6 servings

Nutritive Value (Approx. per serving) :

Energy

129 cal

Protein

7.3 g

Fat

9.3 g

Carbohydrate

3.6 g

Calcium

91 mg

Iron

0.97 mg

Phosphorus

134 mg

Zinc

1 mg

Sodium

873 mg

Vitamin A

273 iu

Thiamin (B1)

0.06 mg

Riboflavin (B2)

0.23 mg

Niacin

0.10 mg

Vitamin C