Turkish cuisine · Vegetable Dishes

Turp Otu Kavurması

Blanched radish greens sautéed with onions and garlic in olive oil, bound with egg.

Ingredients · for 4 servings

• 700 g radish (greens only)
• 2 onions
• 3 garlic cloves
• 5 tbsp olive oil
• 2 eggs
• 1 tbsp tomato paste
• 1 tsp pul biber (Turkish red pepper flakes)
• 1 tsp salt
• 1 lemon

Instructions

1. Free the radish greens from wilted leaves, wash thoroughly, and cut the leaves along with the tender stems into coarse strips.
2. Boil in bubbling salted water for 6–8 min. until the stems yield, then drain, refresh in cold water, and squeeze out well.
3. Finely dice the onions, chop the garlic, and sauté in the olive oil over medium heat for 5–6 min. until translucent, without browning.
4. Add the tomato paste and fry for 1 min. until it deepens in color and smells fragrant.
5. Stir in the radish greens, salt, and sauté uncovered for 6–7 min.; then pour the beaten eggs over and stir for 1–2 min. until the mixture sets into a creamy bind.
6. Sprinkle with pul biber and serve lukewarm with lemon wedges.