It is one of the simple dishes cooked with eggs and butter in the local cuisine. In the past, it was made in a two-cup pan, also called a mikla pan.

Ingredients

• 6 eggs
• 2 tablespoons of butter
• enough salt
• 1 teaspoon black pepper

How It Is Made

Break the eggs one by one into the melted butter in the pan. When the eggs have hardened slightly, cut them with a spoon and cook them slowly by turning them upside down. After the egg has fully hardened, turn it off and add salt and pepper before serving.

Source: Öncü,M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)

Other Adiyaman Recipes

• Kuncemot
• Asma Yapragi Sarmasi
• Balcani Dev
• Icli Kofte
• Tene Helvasi
• Hekemot

Kültür Portalı – original source