Pastırmalı Yumurta

Spiced air-dried beef pastırma slices fried and served with runny eggs, a rich and aromatic Turkish breakfast.

Ingredients

• 400g ground lamb
• 300g yufka pastry
• 1 tbsp sliced scallions
• 1/2 tsp Aleppo pepper
• 1/4 cup unsalted butter
• 1 cup red onions, sliced
• a handful of fresh parsley, chopped
• pomegranate molasses, for serving
• 400ml water
• 1/2 tsp sweet paprika
• a generous handful of cucumber

Instructions

1. 1

   Gather and prep the simit rings and chicken thighs, measuring everything out so it is ready to go.

2. 2

   Heat olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced scallions and ripe tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chicken thighs, season with ground sumac, and cook until just done, about 10 mins.

5. 5

   Warm the simit rings alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the simit rings and spoon the cooked mixture over the top.

7. 7

   Drizzle with crumbled feta and finish with a sprinkle of mint.

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