Ezme (4)

I made this delicious Turkish salad recently to accompany a Persian Sabzi Kuku but it would traditionally be served with Cacik and Turkish bread. This version is from ” Persiana” by Sabrina Ghayour.

Menemen, Adana Style (2)

4 large organic eggs, beaten 3 long green Turkish peppers
1 large ripe tomato 2 green chillies
1 small red onion Pinch chilli flakes
2 tbsp olive oil


  1. Finely chop the onion. Deseed and finely chop the green chillies. Deseed and thinly slice the green peppers.
  2. Heat the olive oil in a 8” frying pan over a gentle heat. Add the onion, peppers and fresh chillies and gently fry for about 5 minutes.
  3. Finely chop the tomato, then add to the pan and stir. Simmer gently for about 5 minutes.
  4. Stir in the beaten eggs and a sprinkle of chilli flakes to your taste. Stir until the egg scrambles and mixes with the vegetables.
  5. Serve with some fresh crusty bread.

Menemen ( Turkish Eggs) (2)

Another of my favourite breakfast dishes

4 organic eggs, well beaten ½ cup crumbled feta or goats cheese
2 ripe tomatoes, diced ½ bunch finely chopped flat leaf parsley
3 spring onions, finely chopped 1 tsp chilli flakes
1 large red pepper, deseeded and diced 1tbsp olive oil
1 large yellow pepper, deseeded and diced Salt and freshly ground pepper
  1. Heat the olive oil in a frying pan and add the spring onions. Cook over a low to medium heat until soft.
  2. Add the red and yellow peppers and continue to cook until soft.
  3. Add the tomatoes and seasoning, including chilli flakes. Let the tomatoes cook down a little.
  4. Add the beaten eggs and cheese. Continue to cook, stirring constantly.
  5. Just before the eggs are cooked add the chopped parsley.
  6. Serve with some fresh Turkish bread.