Turkish Brown Roasted Eggs
Categories: Egg, Turkish, Ethnic, Central Asian, Main dish, Appetizer
Yield: 6 servings
12 ea Eggs
2 tb Flour
2 tb Ground coffee
12 ea Onions skins
Fill saucepan with cold water.
Add eggs, coffee & onion skins then bring to a boil.
Lower heat then cook for 30 mins.
Use just a little bit of water in which to mix with 2 tb flour.
Smear this paste around the rim of a casserole dish.
Pre-heat oven to 120 deg-F.
Place eggs, onions & water they cooked in into casserole dish.
Cover tightly then roast for 12 hrs.
Serve hot with any sauce you like & lots of hot bread.
ORIGIN: Gizem Karaman, Ankara-Turkey, circa 1999
Categories: Egg, Turkish, Ethnic, Central Asian, Main dish, Appetizer
Yield: 6 servings
12 ea Eggs
2 tb Flour
2 tb Ground coffee
12 ea Onions skins
Fill saucepan with cold water.
Add eggs, coffee & onion skins then bring to a boil.
Lower heat then cook for 30 mins.
Use just a little bit of water in which to mix with 2 tb flour.
Smear this paste around the rim of a casserole dish.
Pre-heat oven to 120 deg-F.
Place eggs, onions & water they cooked in into casserole dish.
Cover tightly then roast for 12 hrs.
Serve hot with any sauce you like & lots of hot bread.
ORIGIN: Gizem Karaman, Ankara-Turkey, circa 1999
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