Mıhlama With Potato
Sample Dishes from Turkish Cuisine
Mıhlama With Potato (Patatesli
Mıhlama)
| Ingredients | Measure | Amount |
| Potato | 8 medium size | 800 gr |
| Onion | 2 medium size | 120 gr |
| Oil | 6 tablespoon | 60 gr |
| Salt | 2 teaspoon | 12 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
| Thyme | 1 1/2 teaspoon | 1 gr |
| Egg | 6 piece | 300 gr |
| Red pepper | 1/4 teaspoon | 0.5 gr |
Preparation
Cook potatoes
until tender. Peel and grate. Set aside. Brown finely chopped onion in oil oven
low heat for 5 minutes stirrina occasionally. Add grated potatoes mixing well.
Season with salt, pepper and thyme. Spread into a greased baking dish. Make
6 egg-size holes. Break eggs into a saucer one at a time. Slip into holes opened
in potato mixture. Season with red pepper. Cover and bake in a moderate oven
for 10 minutes. Remove lid and bake for 5 minutes more or until whites are set.
Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 256 cal |
| Protein | 8,2 g |
| Fat | 15,2 g |
| Carbohydrates | 22,2 g |
| Calcium | 43 mg |
| Iron | 2,09 mg |
| Phosphorus | 150 mg |
| Zinc | 1 mg |
| Sodium | 850 mg |
| Vitamin A | 250 iu |
| Thiamine | 0,15 mg |
| Riboflavin | 0,16 mg |
| Niacin | 1,84 mg |
| Vitamin C | 13 mg |
| Cholesterol | 247 mg |
Regional Characteristics:
It is Black Sea
Region dish. In some areas ground meat is added. It is served for lunch or supper
with vegetable salads or sour pickle. Also served for breakfast. Potatoes may
be omitted when ground meat is used. In some regions cornmeal and hard cheese
are used instead of ground meat or potatoes.