What are the Closing/Lubricating Materials? 2 Tablespoons of Butter 7-8 Eggs 1/2 Tea Glass of Milk 1 Tea Glass of Flour Honey Or Molasses
How It Is Made
Eggs, milk and flour are whisked well until they reach a smooth consistency.
Melt the butter in the pan, pour the egg mixture into it when it is hot and close the lid of the pan.
When the base of the egg is cooked, turn it over and fry the other side.
It can be eaten as a dessert, put on a serving plate, or by drizzling molasses and honey on top.
Note: Kaygana is frequently cooked in the region because it is easy to prepare. In some houses, it is eaten with clotted cream on top.
Source: Hülya Erol, Aksaray Culinary Culture and Local Dishes Book, Aksaray Governorship Provincial Culture and Tourism Directorate Culture Publications, Aksaray 2018
