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Murtuğa
Murtuğa: Van's breakfast of flour toasted in butter and scrambled with egg
A Van breakfast is famously huge, with herb cheese, honey, kaymak and olives, and in winter it often includes a pan of murtuğa: flour slowly toasted in plenty of butter until golden, then scrambled together with eggs into rich, crumbly nuggets. It's a dish from cold mountain homes where a filling breakfast had to last until evening, eaten hot with bread or on its own with tea. Common mistake: rushing the flour on a high heat so it scorches before it cooks through; keep it low and keep stirring. Chef's tip: beat the eggs with a splash of water before adding them; they spread through the flour more evenly and stay softer.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
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Method
0/4 doneStep 1: Melt 2 ⅛ oz butter in a frying pan over a low heat. Add 4 tbsp plain flour and stir constantly for 8–10 minutes, until it smells nutty and turns the colour of golden sand.
10 minStep 2: Beat 3 eggs with 2 tbsp water and ½ tsp salt.
Step 3: Pour the eggs over the flour and stir gently for 2–3 minutes, until they set into soft, crumbly clumps coated in butter.
3 minStep 4: Sprinkle with ½ tsp Turkish chilli flakes (pul biber) and eat hot, straight from the pan, with bread and tea.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 11 g
- Carbs
- 13 g
- Fat
- 34 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does murtuğa take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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