Konya mıkla (onion, kavurma and egg skillet)
Ingredients
- 100 gKavurma (preserved cooked meat)
- 450 gOnion
- 150 gEgg
- 20.6 gLemon juice
- 70 gButter
- 3 gPaprika
- 3 gGround black pepper
- 20 gSalt
- 100 gWater
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.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Onion49%
- Egg16%
- Kavurma (preserved cooked meat)11%
- Water11%
- Butter8%
- Lemon juice 2%
- Salt 2%
- Ground black pepper 0%
- Paprika 0%
Ingredients by weight, heaviest at the bottom.
Method
Melt the butter in a pan and sauté the onions for 10-15 minutes.
10 minAdd the kavurma, sprinkle in the red pepper, black pepper and salt, then pour in the lemon juice and water.
Cook for 15-20 minutes.
15 minTransfer the mixture to a wide pan, break the eggs on top without stirring them and cook. Serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1720 (Konya Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026