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Taste and atmosphere
About
A unique dish native to Şırnak culture, made by frying cooked rice with eggs in oil in Güçlükonak.
Flavors, dishes and restaurants
Cuisine
Hekesandi is based on kneading oil-free cooked rice into meatball shapes, dipping them in beaten eggs, and frying. Prepared in Güçlükonak homes to utilize remaining rice or as an appetizer for guests, it shows the creativity of Şırnak cuisine. To find places serving this dish in Türkiye, check the Harita.
Ingredients
- 2 cups boiled oil-free white rice
- 2 eggs
- 1 teaspoon black pepper
- 1/2 bunch finely chopped parsley
- Vegetable oil for frying
- Salt
Preparation
- Place the cooked rice in a deep bowl, add parsley, salt, and black pepper, then knead well.
- Shape the rice mixture into palm-sized flat patties.
- Whisk the eggs in a wide bowl and coat both sides of the rice patties in the egg.
- Fry in hot oil until both sides are golden brown and serve hot.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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