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Yapay Yemek

Olive Oil Murtoga

A light olive oil interpretation of the traditional flour and egg roast from the Van and Bitlis regions.

Prep
10 min
Cook
15 min
Time
25 min
Servings
4
Calories
280
Level
Easy
Heat
Mild
Region
Anatolia
Olive Oil Murtoga
Shopping list
Servings4
Measures

1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.

Ingredients

  • 4 tablespoons olive oil
  • 1 cup wheat flour
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon red powdered pepper (optional)
  • Half tea glass warm water

Calories are an editor’s estimate per serving, not a lab measurement.

Method

  1. 1

    Heat the olive oil in a wide pan.

  2. 2

    Add the flour and roast it by stirring constantly with a wooden spoon until it turns light pink and emits a nutty aroma.

  3. 3

    Whisk the eggs and salt in a separate bowl.

  4. 4

    Pour the whisked eggs over the roasted flour and mix quickly.

  5. 5

    When the eggs start to come together, drizzle in the warm water, cover the pan, and let it steam for 2 minutes.

  6. 6

    Transfer to a serving plate and serve hot.

Note. Make sure not to set the heat too high while roasting the flour, otherwise it might burn.

Questions

Which region does murtoga belong to?

It is generally identified with the Van, Bitlis, and Hakkari regions of Turkey.

Can butter be used instead of olive oil?

Traditional recipes use butter or tail fat, but olive oil provides a much lighter flavor.

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