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Collected from the mountains of Gölyaka during the spring months, the kaldirik herb (borage) is carefully cleaned and brought to kitchens by local people. This dish, one of the most natural examples of Düzce food culture, is usually made with fresh herbs sold in village markets. You can use our Harita guide to visit the district market.
Sautéed in butter with onions, garlic, and eggs, kaldirik is a dish with very high nutritional value. Although known by different names throughout Türkiye, the aroma of local butter stands out in the Gölyaka style of preparation.
Ingredients
- 1 kg kaldirik herb (borage)
- 2 medium onions
- 3 cloves of garlic
- 3 eggs
- 2 tablespoons of butter
- Salt, black pepper, red pepper flakes
Preparation
- Sort the stems of the kaldirik herbs, wash thoroughly with plenty of water, and then chop them.
- Boil the chopped herbs in salted boiling water until tender, then drain the water.
- Melt butter in a pan, and sauté the finely chopped onions and garlic until translucent.
- Add the boiled kaldirik into the pan, add the spices, and sauté together for 10 minutes.
- Finally, crack the eggs over it, stir until the eggs are cooked, and serve hot.
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