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Erzurum sautéed casir (wild greens) with eggs

Serves 4From: Atatürk Üniversitesi Turizm Fakültesi ve Kuzeydoğu Anadolu Kalkınma Ajansı, Erzurum-Erzincan-Bayburt (TRA1 Bölgesi) İllerinin Yöresel Yemek Envanterinin Çıkarılması ve Kitaplaştırılması (2013)

Ingredients

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. Çaşır (wild ferula greens)66%
  2. Butter16%
  3. Egg16%
  4. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Boil the casir beforehand and chop it finely.

  2. Melt the butter in a pan, add the salt and the chopped casir and sauté for a while.

  3. Beat the eggs, pour them over the casir and cook for 2-3 minutes. Serve hot.

    2 min

Where this recipe comes from

From a published work: quantities come from Atatürk Üniversitesi Turizm Fakültesi ve Kuzeydoğu Anadolu Kalkınma Ajansı, Erzurum-Erzincan-Bayburt (TRA1 Bölgesi) İllerinin Yöresel Yemek Envanterinin Çıkarılması ve Kitaplaştırılması (2013); the method is written in our own words.

Last changed: November 1, 2026

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