I would like to apologize for not posting in such a long time. I had lost my camera and it was just found about two week ago. My daughter insisted she did not have it but low and behold she found it between a couple of games while packing to go to the AWA Convention. We had a lot going on since then as well, including my sister’s birthday party. I was busy with the party so I am not sure if anyone took any pictures of the food or cake. The cake was Italian Caramel Creme Cake and it was yummy! And we roasted a whole lamb. We had every one’s favorite rice, İç Pilav, salad and a delicious Vidalia Onion Casserole made by none other than Ange. I will get those recipes and pics posted soon.My daughter had been wanting some Menemen and since it was Sunday, I decide it would be a good day to whip some up. The basics of Menemen are sauteing onion, green pepper and tomatoes until soft and then adding in some eggs and cooking softly. I am not a fan of really soft eggs so I usually serve myself last and keep mine in the pan a few extra minutes. I added in some feta aka White Cheese or Beyaz Peynir.
- 1 Small Onion
- 2 Small Green Peppers
- 1Tomato
- 4 Tablespoons Butter
- 5 Eggs
- 2-3 ounces Feta Cheese, crumbled
- Salt and Pepper To Taste
- Optional Parley
- Saute onions and peppers in the butter until soft.
- Add the tomatoes and cook until soft.
- Sprinkle the feta over the onions, peppers and tomatoes.
- Quickly crack the eggs, put into a small bowl and whisk the eggs until combined.
- Pour over the mixture in the pan and stir gently and softly until cooked.
- Traditionally this dish is cooked very soft. I prefer mine a little more done so I cook mine a little longer.
- Sprinkle with parsley if desired and serve immediately.
