One of The Best Egg Recipes in The World, Menemen!
Today, I cooked one of the best recipes of my life, Menemen which can be called as shakshuka as well. You can also cook this incredibly delicious egg-based meal with a few and commonly found ingredients, and the upside is, it’s perfect for a Sunday breakfast with your friends and family.
Enjoy the video!
2 tablespoons butter (50 gr, 1.75 oz)
2 green peppers
½ teaspoon red pepper flakes
6 slices of sucuk (60 gr, 2.1 oz)
2 slices pastirma (20 gr, 0.7 oz)
5 tablespoon kaşar cheese (70-75 gr, 2,5 oz)
• We are starting with peeling 2 tomatoes. I usually don’t peel tomatoes but in this recipe for the velvety texture, peeling is a must.
• Thinly slice 2 green peppers which are not spicy, it depends on your prefer. If you cannot find the Turkish green pepper, you can also use slim green bell peppers as well.
• Heat the pan on the lowest heat as possible on your stove. Cooking slowly will change and increase the taste dramatically.
• Add 2 tablespoons of butter to the pan. Butter has 15-20% milk inside. To have an incredible flavor, it is good to brown that milk a little.
• When milk and fat start to separate, the butter will be more transparent, and you will be able to see milk both on the bottom and the top of the fat.
• Add sliced peppers when you see small brown bubbles. Continue to cook on the lowest heat about 2-3 minutes while you are dicing tomatoes.
• Fresh tomatoes always works better but you can use canned tomatoes as well.
• Add tomatoes to the pan and put a lid on top, then cook 6-8 minutes. Using the lid is also a must because we want to keep all the flavor into the pan.
• While tomatoes are cooking, I want to add some naughtiness to my menemen. First one is sucuk, sucuk is a Turkish styled cured meat with garlic and spices. If you can’t find sucuk you can use chorizo instead of sucuk.
• Slice 6 slices of sucuk which is around 60 grams. Then cut into thin strips.
• After sucuk it is time for pastirma. Don’t mix it with pastrami, it is different. Pastirma is also another Turkish cured meat with spices but different species than sucuk has and it is not made from ground meat. Cut 2 slices of pastirma and again, cut them into stripes. If you can’t find pastirma you can use prosciutto or bacon as well.
• Mash the tomatoes after cooking, you can use a potato masher and then, add sucuk and pastrami.
• Add 1 to 1,5 tablespoons of grated kasar cheese and mix them. Kasar is a Turkish melting cheese, we use a young one but you can use aged one as well. İt is important to note that you can use mozzarella, cheddar or young gouda instead.
• Crack 2 eggs into the pan and mix them again. Then put the rest of the grated cheese on the top of the mixture.
• Sprinkle half teaspoon of red pepper flakes, like a line and put the lid on the pas, again.
• When the cheese melted, it is ready to eat. While your cheese melting and to be ready, Have a glass of tea and prepare your freshly baked crunchy bread while cheese melting.
• Your menemen is ready! I strongly recommend to dip your bread into menemen and eat it with a Turkish way.
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