Culinary Anthropologist


  1. Mehmet’s Ottoman eggs

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    We were honoured to be given ‘soğanlı yumurta’ for breakfast while staying with Mehmet and Kadar Demirci at their eco-lodge in the foothills of the Kaçkar mountains.  It was one of the best breakfasts we had in Turkey – the lightly caramelised, meltingly soft onions went superbly well with the eggs, which were of course directly from their chickens in the coop next to the little outdoor kitchen.  

    Smottomaneggs0001.JPGLiterally translated as ‘oniony eggs’, soğanlı yumurta is an old Ottoman recipe – the sultan’s favourite breakfast no less.  Mehmet also told us that according to the original version, the onions should be slow-cooked for six hours, as was presumably done by the breakfast team in the sultan’s crew of a thousand cooks at Topkapı Palace in Istanbul.  You might think that’s asking too much of your Sunday morning.  But do give it at least half an hour – it’ll be worth it.