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Put the spinach and a few glasses of water into a saucepan. After boiling for about 15 minutes, drain away the water by squeezing the spinach in between the hands. Chop into small pieces and put to one side.
Put cooking fat and chopped onions into a saucepan. After frying, add 1 teaspoon of salt and the spinach, continue sauteeing for 20 minutes, stirring contonuously with a spoon. Add the meat broth and cook the spinach on a low heat. Afterthe liquid has been absorbed, season with black pepper and continue stirring. Take the spinach out of the pan, spread evenly in a wider pan. Make 8 holes in the spinach with a fork. Break each egg into these holes and sprinkle 1/2 teaspoon salt over, cover and cook over heat slightly lower than medium, for 4-5 minutes. Your dish is now ready to serve.
Boil in a pan, 1 tablespoon of vinegar, 1 teaspoon salt and the water. When the water boils, lower the heat so that it will not bubble.Break the eggs into the boiling water. Close the lid of the pan and let the eggs stay in the boiling water for exactly 3 minutes. Take the eggs out of the pan with a perforated spoon, place them on a plate and pour over them the yoghurt with garlic and on top of that, the melted butter mixed with red pepper and serve hot.
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