The recipe of Black Sea Kaygana is very simple as well as its ingredients but the final taste is delicious if cooked in the proper way.
The main secret of Black Sea Kaygana is the careful cooking method and quality of ingredients, especially eggs.
Course – Appetiser / Snack
Preparation time – 10 minutes Cooking time – 15 minutes
1 cup of milk
1/2 cup of wheat flour
1/3 bunch of parsley
1/3 bunch of dill
1/3 bunch of spring onions
1 teaspoon salt
4 tbsp of vegetable oil for cooking
Preparation stage of Black Sea Kaygana is very simple. Spring onions, parsley and dill need to be properly finely chopped. Flour needs to be sifted.
Cooking stage of the dish is also simple. Take the milk, flour and salt into a large bowl and whisk until a smooth consistency. Beat the eggs in a separate bowl and add to the mixture and mix well until homogeneous texture. Heat a crepe pan with a non-stick bottom on the stove. Add a tablespoon of oil into the pan and rub it with a brush. Take a ladle of the mixture, pour in the pan and spread it. Fry until desired color and turn upside down and fry the other side. Fry the remaining mixture in the same way, greasing the pan each time. Serve hot.
Black Sea Kaygana traditionally served hot immediately after cooking and it goes well with the glass of wine or Black Sea Ayran or Black Sea Tea. Most often it is eaten as an appetiser or as a snack.
You can enjoy Black Sea Kaygana with friends and family in #BlackSeaCuisine restaurants or at home as it is easy to cook.
Black Sea Cuisine is simple, tasty and inexpensive.