The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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Purdele - Egg Closure


7-8 boiled eggs, 1 teaspoon oil, 1 tablespoons butter, 1 tablespoon turtle, 2-3 sweet chili peppers, 1 medium onion and 1.5 cups of water.

Preparation of

Boil the eggs as solid. The slaughtered eggs are cut in the middle from the middle. Remove the yellow coins and remove them. Take a half cup of tea oil in a pan and add egg yolks. Grass and a fluke salt is added and crushed with a fork. For a few minutes, all the ingredients are turned into pan and the flavors are blended together. It is enough that only a piece of oil is required to be melted with a piece of material. All of the ovaries are large enough to fit in the width and a little bit in the middle. Half-cut egg whites are filled with flavorful egg whites and are smoothed and flattened by inverted scales. The filled side is arranged at the bottom, with the bulged white part of the egg at the top and the side with the windings side by side. Cooked onions are pinked in butter. Add some red pepper to the onions (Other spices such as tomato paste, chili pepper, thyme and mint) and a piece of pepper is burned in oil. Slowly add water and adjust the salt and boil it for a couple of minutes. Prepared sauce is rolled over the eggs arranged in the line is served.

Region: Edirne
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