A traditional Ottoman dish of hard-boiled eggs with the whites hollowed out and refilled with a mixture of the yolks, cheese, and spices, then lightly fried. It adds a different touch to breakfast and can also be served as a meze.
Boil the eggs in water for 10 minutes, then transfer them to cold water. Peel and cut them in half.
Remove the yolks and mash them with the Turkish white cheese, parsley, salt, and black pepper. Hollow out the whites without tearing them.
Fill the egg whites with the mixture, join the two halves, and press them together so they stay closed.
Coat the stuffed eggs in all-purpose flour, beaten egg, and breadcrumbs. Fry in hot oil until golden.
Important: Be careful not to tear the egg whites while hollowing them out; thin areas may fall apart during frying. Caution: Do not let the oil get too hot, or the coating will darken before the filling warms through. Allergens: contains eggs, dairy (cheese), and wheat (gluten) from the flour coating.
Tarifte glutensiz un kullanılabilir mi acaba? Dondurucuda saklanabilir mi, yoksa taze mi tüketilmeli? Pişirme süresi fırın tipine göre değişir mi?
Fırın tipine göre süre birkaç dakika değişebilir, gözünüzle takip edin.
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