Hakkâri siyabo greens sauté with lamb and eggs
Ingredients
- 1,000 gSiyabo greens (Diplotaenia)
- 500 gDiced lamb
- 200 gOnion
- 200 gEgg
- 92.1 gSunflower oil
- 10 gSalt
- 5 gRed pepper flakes
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
- Siyabo greens (Diplotaenia)50%
- Diced lamb25%
- Egg10%
- Onion10%
- Sunflower oil 5%
- Salt 0%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Wash and trim the siyabo, discarding the roots and any yellowed or tough leaves. Cut into thin strips, blanch for about 5 minutes, drain and cool immediately.
5 minIn a large pan heat the oil and sauté the chopped onion.
Squeeze the blanched siyabo lightly, add it and keep sautéing.
Add the browned meat, salt and chili flakes and keep sautéing, stirring.
Crack in the eggs and cook, stirring, until set but still slightly moist. Serve warm or hot.
Where this recipe comes from
Registration pending: based on a TÜRKPATENT application that is not yet registered.
- TÜRKPATENT Resmî Coğrafi İşaret ve Geleneksel Ürün Adı Bülteni sayı 232, başvuru no C2026/000221 (Yüksekova Ticaret ve Sanayi Odası)Accessed: November 4, 2026
Last changed: November 1, 2026