You know these moments that you don’t want to erase from your imagination, so you keep playing it back in your head over and over again, all of it, the aroma, the moves, the lights, the sounds and the taste. One of these moments for me is the time when I wake up early in my grandmother house and tells me to grab the eggs her free-range chickens produced this day. This pleasurable moment when I go finds more eggs than what I anticipated. Then I handle it carefully to her so she can prepare basturma eggs for the whole family.
Till this day, I have never tasted better eggs in my whole life. A big part of me wants to re-experience some of this in my real life, the part that wants a farm with a cow or two after retirement.
The delicious taste the basturma adds to the eggs is hard to resist or forget. This air-dried cured beef is a part of our cuisines for centuries. The thinly sliced delicacy is very much enjoyed in Egypt as part of an egg recipe, a dough filling, sandwiches or as a mezze. It’s so light it melts in the mouth, and you can’t help but devour more of it. It’s that kind of food you never get full of. This dish is great for a brunch or a light lunch/supper with flatbread aside. A freshly cut cucumber and tomatoes go really well with this dish.
This Egyptian basturma and eggs recipe contains ghee, lots of it, and that’s what makes this dish more special. We have a saying that means it’s better when the eggs are swimming in ghee. If you want to use any other kind of fat or none, go ahead, but it won’t be the same. I’m just telling you because I went there once and I won’t ever again.
Heat the ghee in a medium, heavy pan and stir in the basturma and cook for half a minute. Don’t let it crust.
On low heat, crack the eggs on the basturma. Add the black pepper.
Stir the eggs after one minute or when it firms a bit.
With a spatula, stir the eggs with the basturma until it combines. Don’t stir too much. Bear in mind we want a similar version to a fluffy scrambled egg. One of the great methods to stir scrambled eggs is this one, it can be a reference of how to stir all forms of eggs. Serve hot with flatbread aside.
PS: We don’t add salt as the basturma has many of it and it will balance the taste.
You can get basturma from Turkish and Middle Eastern markets, and online stores.
It also called basterma, this one more close to how we pronounce it.
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