Sample Dishes from Turkish Cuisine
Eggs with Spinach (Ispanaklı Yumurta)
|Onion||3 medium size||225 grams|
|Oil||4 tablespoons||40 grams|
|Salt||2 teaspoons||12 grams|
|Black pepper||½ teaspoon||1 gram|
Wash the spinach.
Peel the onions and finely chop. Put the oil, onions and the salt in a shallow
pan, cover and sautè over low heat for 7-8 minutes, stirring occasionally. Chop
the spinach half a centimeter thick, add to the onions, cover and simmer for
about 10 minutes until tender. Add half the black pepper, stir and make enough
holes for the number of eggs. Wash the eggs, break them one by one into a separate
dish to check their freshness and place in the holes. Season with the remaining
black pepper, cover and cook for about 5 minutes until the whites harden.
(in approximately one serving)
|Vitamin A||6997 iu|
|Vitamin C||23 mg|
It is made in
almost all regions of Turkey. Served at lunch or dinner along side rice pilaf,
macaroni and cheese or börek (pastry). Yogurt or cacık is appropriate as the
third course. When eggs with spinach is prepared, spinach with thin stems and
lots of leaves should be used.