Fried kenger (golden thistle) with eggs
Serves 4From: Yüksel Işık, Tunceli Mutfağı (2012)
Ingredients
- 1,000 gGundelia (kenger)
- 220 gOnion
- 200 gButter
- 100 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
- Gundelia (kenger)66%
- Onion14%
- Butter13%
- Egg 7%
Ingredients by weight, heaviest at the bottom.
Method
Clean the kenger and boil it thoroughly.
Meanwhile, fry the onions in the butter.
Add the boiled kenger to the onions and keep cooking them together.
Once fully cooked, crack in the eggs and serve.
Where this recipe comes from
From a published work: quantities come from Yüksel Işık, Tunceli Mutfağı (2012); the method is written in our own words.
- Yüksel Işık, Tunceli Mutfağı (2012)Accessed: November 4, 2026
Last changed: November 1, 2026