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Bastug (grape pestil) with eggs in butter

Whole recipeFrom: T.C. Elazığ Valiliği İl Kültür ve Turizm Müdürlüğü, Elazığ Mutfağı: Mutfak Kültürü ve Yöresel Yemekler

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Grape pestil (bastık)56%
  2. Egg28%
  3. Butter16%

Ingredients by weight, heaviest at the bottom.

Method

  1. Chop the bastug into small pieces.

  2. Melt the butter in a pan, break in the eggs and cook them only briefly.

  3. Add the bastug pieces and stir, cook a little and take the pan off the heat. Serve hot.

Where this recipe comes from

From a published work: quantities come from T.C. Elazığ Valiliği İl Kültür ve Turizm Müdürlüğü, Elazığ Mutfağı: Mutfak Kültürü ve Yöresel Yemekler; the method is written in our own words.

Last changed: November 1, 2026

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