Murtuga is built around three ingredients: flour, butter, and eggs. The order and heat matter: toast the flour in butter until it turns sandy gold, add the eggs over low heat, and keep stirring. In Van and Bitlis, the skillet is brought to the center of the breakfast table.
Melt the butter in a wide skillet over low heat. Do not let it foam and brown; add the flour as soon as it begins to foam.
Add the flour to the skillet and toast it, stirring constantly with a wooden spoon. The flour will first absorb the butter and clump, then loosen. After the tenth minute, it will turn sandy gold and smell nutty; stop at that point, because it will taste bitter if it gets dark brown.
Remove the skillet from the heat and wait half a minute. Crack in the eggs one at a time, stirring quickly after each addition; the eggs should blend into the buttery flour and become creamy, not grainy.
Return the skillet to the lowest heat, add the salt, and cook, stirring, for 3–4 minutes. Murtuga is ready when the mixture coats the back of a spoon and begins to pull away from the bottom of the skillet. Serve hot.
Remove the skillet from the heat and wait 30 seconds before adding the eggs; the toasted flour is very hot, and the eggs will curdle immediately if added straight away.
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