According to the local culinary culture, it is one of the dishes that are believed to be eaten to store energy during the winter months. This dish, which is simple to make but has high nutritional value, is fed to the puerperal woman immediately after birth.
Ingredients
- 1 glass of molasses
- 6 eggs
- 2 tablespoons of butter
- pinch of salt
How It Is Made
After washing the eggs, break them into a bowl and add a small amount of salt. The broken eggs are whisked well and kept aside. After a while, stand over the eggs that are gently added to the heated butter in the pan, remove the oil from the side with a spoon and sprinkle it on the cooking egg, ensuring that all sides of the egg are cooked evenly. When the bottom of the cooked egg is extinguished, the molasses heated in another bowl is gently poured over the eggs and they are ready to be served.
Source: Öncü,M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)
