Yumurtalı kömeç kavurması (mallow sautéed with eggs)
Ingredients
- 10 gClarified butter (ghee)
- 50 gMallow leaves (ebegümeci)
- 120 gEgg
- 100 gOnion
- 2 gGround black pepper
- 5 gRed pepper flakes
- 3 gSalt
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
- Egg41%
- Onion34%
- Mallow leaves (ebegümeci)17%
- Clarified butter (ghee) 3%
- Red pepper flakes 2%
- Salt 1%
- Ground black pepper 1%
Ingredients by weight, heaviest at the bottom.
Method
Chop the onion finely and fry it in half of the ghee in a pan until pink.
Add the picked and cleaned mallow on top of the onion; sprinkle over the chili flakes, salt and black pepper and stir until the mallow is soft.
Beat the eggs in a bowl. Heat the remaining ghee in another pan, scramble the eggs softly and spread them over the mallow.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026