Köpelek (mushrooms cooked in milk with eggs and garlic yogurt)
Ingredients
- 50 gButter
- 140 gOnion
- 1,000 gMushroom
- 400 gWater step 2
- 206 gMilk
- 0.5 gPaprika
- 0.5 gGround black pepper
- 100 gEgg
- 6 gSalt
- 250 gStrained yogurt
- 100 gWater step 5
- 6 gGarlic
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
- Mushroom44%
- Water22%
- Strained yogurt11%
- Milk9%
- Onion 6%
- Egg 4%
- Butter 2%
- Garlic 0%
- Salt 0%
- Ground black pepper 0%
- Paprika 0%
Ingredients by weight, heaviest at the bottom.
Method
Brown the onion lightly in the butter, add the chopped mushrooms and fry them.
Add the water and bring to a boil, then pour in the milk.
Add the red pepper and black pepper and cook.
When the mushrooms are tender, break in the eggs; once they have set, add the salt and turn the heat off.
Mash the yogurt with the water, pound the garlic with salt and mix it into the yogurt.
Put the köpelek on a plate and drizzle the yogurt over it.
Where this recipe comes from
From a published work: quantities come from Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006); the method is written in our own words.
- Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)Accessed: November 4, 2026
Last changed: November 1, 2026