Roasted Grass with Egg (Sılcan)
While I am living the last days of an active or hectic day, I will get up very early in the morning and I will not have the opportunity to write to you, so I sat at the computer at this hour…
I didn't want to skip writing about this roasted herb with eggs because I got a lot of comments on the photo I took while shopping at the market and posted on my Instagram profile… Everyone called this delicious herb known in their hometown :) I'm from Istanbul after all, from whomever I heard and tasted it first, the name of that herb is in my mind. but I have arranged it in a parade of names for both you and myself.
Sılcan is a type of grass that gets different names in every region such as ivy, bitter grass, bicep, dilkişen, foxhren, catnip, dildiren, enic.
It is a different flavor that is fried, boiled and made into yoghurt. Some are prepared in olive oil, while others are sautéed in coarse oil, namely butter. When it is cooked with fresh onion or garlic instead of dry, its taste is not satisfying.
When I tasted it yesterday morning, I felt a mixture of spinach and purslane on my palate. It is a very nice flavor, if you come across it, I recommend you to try it even once.
Love…
Ingredients for Egg Roast Grass (Silcan) Recipe
- 1 vineyard silcan (ivy or foxglove or thorn tip :)
- Half of 1 medium onion
- 1-2 green peppers
- 3 tablespoon of olive oil
- 2 stalks of scallion
- 2-4 eggs
- salt, pepper
Fabrication:
- Cut off the dark hard parts of the grass (especially the dark woody parts), you can also pluck it by hand if you want. Either break the herbs you wash with plenty of water by hand or cut them into equal lengths with the help of a knife.
- Finely chop the onion, finely chop the pepper and spring onion.
- Take olive oil in the pan, sauté on medium heat until it turns pink. Add the chopped squids and fry for 3-4 minutes.
- When it starts to soften, add pepper and fry for 1-2 more minutes.
- When the peppers soften, add the spring onions, mix 1-2 times and break the eggs.
- You can either leave it whole or mix it until it is cooked to the desired consistency and serve hot.
That plant is also called melevcen.
I can't wait to try
ooo thorns are my favourite :) it would be great with roasted garlic yogurt
hello nilay hnm, well done, it looks really great, I have never seen this herb and I don't know how it tastes, but it looks wonderfully delicious with your recipe, I would love to make your recipe if I find it one day, my love.
It looks really appetizing, I will try :)