Erzurum çaşır sauté with eggs
Serves 4Official
Ingredients
- 500 gÇaşır (wild ferula greens)
- 12 gSalt
- 35 gButter
- 200 gEgg
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Çaşır (wild ferula greens)67%
- Egg27%
- Butter 5%
- Salt 2%
Ingredients by weight, heaviest at the bottom.
Method
Clean, sort and wash the çaşır and separate the stems. Boil in salted boiling water until soft, then drain.
Soak the boiled çaşır in cold water for 30 minutes to remove the bitterness. Drain and chop finely.
30 minMelt the butter in a pot, add the çaşır and sauté for 10 minutes.
10 minAdd the beaten eggs. Serve hot once the eggs are cooked.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1372 (Erzurum Ticaret Borsası)Accessed: November 2, 2026
Last changed: November 1, 2026