Turkish Omelette with Ricotta Cheese
(Çökelek Kaygana - Black Sea Region)
2 eggs, beaten
2 tbsp yogurt, plain
3 tbsp cottage cheese or Ricotta cheese
3 tbsp yellow corn meal
1 tbsp butter
1 tbsp parsley, finely chopped
Salt
Pepper
Melt the butter in a small nonstick pan. Mix the egg, yogurt, cheese, corn meal, parsley, salt and pepper in a bowl. Pour into the warm pan. Cook both sides. Serve while still warm as a breakfast.
In Ottoman cuisine, Kaygana is similar to the pancake or omelet. It's also served with cheese, honey, crushed nuts, or eggplant:)
Labels: Breakfast and Eggs
5 Comments:
hi .looks yummy ..with regard to dairy ingredients is it just one that you add? or yogurt plus one of the cheeses?would like to try this..thank you nadia
Hi Nadia,
Yogurt plus one of the cheese (I used ricotta) and I've corrected it, thank you:)
hi again..i made this for a light dinner/late sunday lunch alongside the turkish zuccini soup.. both very delicous..thank you..nadia
This is really good. I made it this evening for a late supper. I have a question.. Exactly what kind of cheese do you recommend for Kaygana?
Hi Julia,
Kaygana which belongs to the Black Sea region is made
with Turkish cheese called çökelek (keş) that is not available in
here. So, the closest ones are ricotta and cottage cheese. My choice is
ricotta cheese:) But it is also good if it is made with
cottage cheese. Some cottage cheese is watery, needs to be drained for
this recipe:)
Post a Comment
<< Home