Turkish Food – Another Menemen Recipe

A couple of days ago, we went to Çalış with the aim of going to the Golden Moon Hotel pool for a swim. When we got there, there was a lovely, cool breeze so we just ended up sitting round the bar and having a chat with the staff there as we hadn’t seen them for a while. One of the bar staff, Erhan, went off and then came back with a big plate of menemen and fresh bread. We clocked it straight away because it looked really good – and different to the one we make. Being the generous bunch that they are, as soon as we commented on it, we were given a taste and Erhan told us it was Adana Menemen. We were converts.

Generally speaking, the further (south) east you go in Turkey, the spicier the food is. To us now, Adana just has the connotation of spiciness. If you’ve ever had Adana kebab (a delight to the taste buds) you’ll know where we’re coming from. So when Erhan said the menemen was Adana Menemen, and that he had made it, I was suddenly very interested and asked him exactly what he had done. Yesterday I made it for lunch and we’re now Adana Menemen fans. It’s more of a breakfast than a lunch just because it’s lighter than the alternative menemen recipe we posted previously.

Turkish Breakfast of Spicy Adana Menemen

Adana Menemen a la Erhan from Golden Moon

Turkish Recipe for Adana Menemen

You need:

  • 5 eggs (I used village eggs to get these vibrant yellows)
  • 2 medium-sized tomatoes (our tomatoes are huge at the moment so I only used one)
  • 3/4 of an onion – not a full one. This is Erhan’s instruction, not mine, and as our onions are not very big, I used a full one. It tasted right, afterwards.
  • 2 or 3 long, thin green peppers. (We had some red peppers in the fridge so I used one of those as well.)
  • The Adana bit – lots of hot chillies. I used 5 green chillies and then sprinkled some extra hot chilli flakes in towards the end.
  • Glug of olive oil and a pinch of salt and pepper

Making Adana Menemen:

  • Finely chop your onion and cut your peppers and chillies into thin rounds (chop finely if you’re using capsicum or other types of peppers).
  • Gently heat your olive oil in a frying pan and add the onions and peppers.
  • Meanwhile, finely chop your tomato(es) and after 5 minutes or so, add the tomato to the pan and stir. Add salt and pepper
  • Leave to simmer gently for a further 5 minutes or so, beating your eggs in a bowl while you wait.
  • Add the beaten eggs to the pan, sprinkle in as many chilli flakes as you think you can handle and stir until the egg scrambles and mixes with the tomato, onion and pepper.
  • Serve on a plate with fresh, crusty bread.
  • Do a taste test and garnish with more chilli flakes if you want more spice. (You’ll be surprised how much of the heat in the chillies is absorbed into the menemen.)

This recipe will make enough for two people. Warning: It is very moreish!

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Comments

  1. I just wanted add something: Menemen can be more delicious if one can peel the tomatoes diligently.

    And in my opinion the biggest Turkish invention should be “Cacık” which is made of yogurt,garlic and cucumber. It’s very well eating Menemen and Cacık as one summer meal.

  2. Thanks Kuday. My problem is, I always decide to make menemen on a whim and so never take the time to peel the tomatoes. I might try that if I’m trying to impress friends 🙂

    I’m going to do a few posts on yoghurt and yoghurt recipes over the next few days, hopefully.

  3. And here is that Cacık recipe

  4. Oh my this looks so yummy! I will definitely make this. It will be good with some rice or diced potatoes mixed in. Also, it’s so nice to know the proper names for these dishes. At least I will know what to order when in Turkey. Thank you!

  5. This is making me hungrier than I already am! I attempted to make menemen last night but after reading this I should be right with flavour this time round. Thank you! Turkiye Sivyorum!

  6. It’s a definite favourite in our house Veronica. Great when you can’t decide what to have for lunch as it’s really quick and easy.

    Jemelle, as this is our friend’s recipe, I’m sure you’ll enjoy it. He assures us it’s authentic! 🙂

  7. There sure are a lot of variations on the food Menemen 🙂 A quick blog search for Menemen brought up a lot of variations on the theme. Your version looks pretty good.

  8. @ foreignperspective: There most certainly are. It’s a different texture in every place we eat it. Good whichever way you eat it though. 🙂

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