October 29, 2007
Recently we went to Cafe Zola for our weekend brunch where I tried Turkish eggs. It was an unusual combination of spinach, feta, eggs, and olives. I was intrigued. So when Kanchana announced Omelette as the theme for Weekend Breakfast Blogging, I searched for Turkish Omelette and came across the recipe in Almost Turkish Recipes blog. It is called kaygana and the recipe dates back to the Ottoman empire.
There are various ways of making Kaygana - savory ones with vegetables and sweet ones with honey.
I tried the similar recipe on Burcu's blog and reduced the flour in the Kaygana to one tspoon for every couple of eggs and added chopped onions as well. The combination of onions, cheese and parsley in the omelette was delicious and flavorful.
Ingredients: Serves 2
(Recipe Source: Almost Turkish Recipes)
2 tspoon flour
2 tbspoon water or milk (I added milk)
1 tspoon olive oil
bunch of parsley - finely chopped
1/4 cup crumbled feta cheese
1 medium onion - finely chopped
freshly ground black pepper
red pepper flakes
Salt to taste
Mix the flour with the eggs. Whisk well. Then add the milk and whisk some more.
Then add parsley, feta, onions, black pepper, and red pepper flakes to this mix and stir till it all mixes well together.
Now heat oil in a frying pan. When the oil is hot, add the mix and make a round omelette, much like a dosa. Cook till it is brown on each side and serve warm.
This was our weekend breakfast and our entry to Kanchana's WBB#16: Omelette.