Soğannama (onion and kavurma dish over dry yufka)
Ingredients
- 400 gOnion
- 50 gButter
- 200 gKavurma (preserved cooked meat)
- 1 gGround black pepper
- 1 gPaprika
- 700 gWater
- 3 gSalt
- 50 gEgg
- 200 gReady-made yufka (thin pastry sheets)
- 15 gSumac
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
- Water43%
- Onion25%
- Kavurma (preserved cooked meat)12%
- Ready-made yufka (thin pastry sheets)12%
- Butter 3%
- Egg 3%
- Sumac 1%
- Salt 0%
- Ground black pepper 0%
- Paprika 0%
Ingredients by weight, heaviest at the bottom.
Method
Slice the onions thinly into half-moons.
Brown the onion lightly in the butter, then add the kavurma, black pepper and red pepper and stir.
Add the water and salt and boil for a while.
Close to taking it off the heat, break in the egg and cook it.
Chop the yufka into a plate, pour the soğannama over it and sprinkle with sumac.
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