Ingredients
- 6 eggs
- 1 glass of strained yoghurt (katik)
- 1 tablespoon dried mint
- 2 cloves of garlic
- 1 tea glass of water
How It Is Made
Soften the yoghurt with 1 tea glass of water. Garlic is finely chopped. Mint is added. Boil 4 cups of water. Add salt and a teaspoon of vinegar. Break the eggs into boiling water one by one and place them on a serving plate using a colander. After all the eggs are cooked, they are poured onto the yoghurt mixture. It is served cold.
Source: Amasya Governorship, Amasya Cuisine Book
