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Sakarca is one of the best examples of Ordu cuisine's rich culinary culture based on wild foraged herbs. The white roots and green leaves of the plant are cleaned, boiled, and then sautéed. Served by cracking eggs on top, Sakarca Mıhlama is a regional classic, especially for Ordu village breakfasts and dinners.
Ingredients
- 1 kg sakarca herb (crocus roots)
- 2 onions
- 3 eggs
- 2 tablespoons butter
- Salt, red pepper flakes, black pepper
Preparation
- Thoroughly wash and clean the roots and leaves of the sakarca herb.
- Boil in salted water until the roots soften, then drain and gently squeeze out excess water.
- Melt butter in a large pan and sauté the finely chopped onions until golden.
- Add the boiled sakarca and continue to sauté with onions for a few more minutes.
- Add spices, make small wells in the pan, crack the eggs into them, cover, and leave to cook.
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40.7941° N, 37.4963° E