Anna Makes Menemen Breakfast Pastries from Istanbul! | Food Travel Diaries

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: phyllo dough

Phyllo dough can be less expensive and lighter.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce costs.

Heat your sauté pan over medium heat and add a touch of olive oil.

Dice up an onion and a green pepper and add them to the pan, sauté until the onions start to soften, about 4-5 minutes.

Add 1 diced tomato and 2 tablespoons of tomato paste to the pan.

Season with 2 teaspoons of chopped fresh thyme, Aleppo pepper, and salt; let it simmer until there's no liquid seeping from the tomatoes.

Whisk 4 eggs lightly and pour them into the pan with the vegetables, gently stir until the eggs start to cook, about 1 minute.

Transfer the mixture to a dish to cool and crumble feta cheese on top to soften while the pastry is rolled out.

Divide the dough into halves and roll out each half into rectangles, using the elasticity of the dough.

Fill each pastry with 2-3 tablespoons of the egg filling, wet the edges with water, and fold over to seal.

Place the pastries on a baking tray, brush with an egg wash, and sprinkle with Nigella seeds and sesame seeds.

Preheat the oven to 375°F and bake the pastries for about 20 minutes until they turn light golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens