Kaygana is one of the traditional Turkish recipes on which no agreement about the name can be reached. Every region has a kaygana recipe, but everyone’s kaygana is different. Another name for akıtma is kaygana in my home town for example. In the Black Sea region, the herb version of the pastry, which is generally made of a mixture of eggs, flour and milk is called kaygana.
I thought it would be more appropriate to include the Black Sea style kaygana under the name of kaygana, as I have shared the recipe of akıtma before.
There is no consensus on this issue in the Black Sea region as well by the way. Some make it with anchovy, some with more greens, some less greens, some make it more eggy, some less eggy, etc. Nobody can interfere with everybody’s kaygana. It can be made differently in every micro-scale region, every city, every district, every village, every house. After different experiments, I wanted to share with you the version I can enjoy at breakfast.
It has a soft consistency that can bend without breaking. The egg doesn’t smell. Even when it cools, it does not become stiff. Since I pour the dough thinly, both the dough and greens are cooked enough. It can be eaten with cheese at breakfast.
You can increase or decrease the greens in the recipe according to your taste. You can also use fresh garlic, fresh mint, basil, etc.
Enjoy the recipe…
- 3 eggs,
- 1 cup milk,
- 1/2 cup flour
- 1/2 cup finely chopped parsley,
- 1/2 cup finely chopped dill,
- 1/2 cup finely chopped spring onions,
- Take the milk and flour into a deep bowl and whisk until a smooth consistency,
- Add the eggs and whisk until you get a homogeneous mixture,
- Add salt and whisk,
- Add chopped greens and mix,
- Place a 20 cm non-stick pan on the stove and heat it,
- Add 1 teaspoon of olive oil and rub it with a brush,
- Take a ladle of the mixture, pour it into the pan and spread,
- Fry the bottom until desired color and turn upside down and fry the other side,
- In the same way, fry the remaining mixture by greasing the pan every time.