Çökelek is a fat free cheese, so it does not melt and pull into strings in the pan; it breaks up and folds into the egg. The result is like eggs with lor but sharper. Çökelek is usually very salty, so taste before you add any salt.
Ingredients
For the pan
For the top
Method
-
Cook the onion
Soften the onion in butter for 4 minutes.
-
Add the çökelek
Add the crumbled çökelek and cook for 2 minutes, turning.
-
Pour in the eggs
Beat the eggs and pour them into the pan.
-
Stir
Cook for 3 minutes over a low heat, gathering the eggs with a spatula.
-
Season
Scatter with black pepper and chilli flakes. TASTE IT, and if the çökelek is salty add no salt.
-
Serve
Serve hot, with parsley.
Tips
- Taste before adding salt; çökelek is very salty more often than not.
- If the çökelek is very salty, soak it in water for 20 minutes and drain it.
- Work over a low heat, as a high one dries the çökelek out and leaves it gritty.
Nutrition
265
kcal
22 g
Protein
18 g
Fat
3 g
Carbs
2 g
Sugar
Values are per serving and approximate.