Cretan Eggs with Wild Weeds

Kaygana

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

There’s a joke about a salad farmer who is having a tea in the village café. A neighbour comes in and says: ‘There’s a goat in your field.’ The farmer says: ‘Don’t worry, he won’t eat much’. Shortly afterward, the neighbour returns and says: ‘There’s a cow in your field.’ The farmer keeps sipping his tea and says: ‘Don’t worry about it.’ Then the neighbour returns and says: ‘There’s a man from Crete in your field.’ The farmer leaps up and rushes back to save his field before everything green has been stripped.

People of Cretan background are famous for eating the dark-green weeds that grow wild along the Aegean coast and that were ignored for centuries by Turkish cooks. This egg dish uses the kind of wild (and tame) greens the Cretans have taught the Turks to love.

Ingredients

    Method