This sumptuously rich egg dish is a favorite in the eastern Anatolian city of Van in Turkey. It is delicious served with a drizzle of honey.

Yield: serves 2-4


  • 2 eggs
  • 12 tsp. salt
  • 8 Tbsp. butter
  • 12 cup flour
  • Honey


  1. Put eggs and salt into a small bowl and whisk to combine.
  2. Melt butter in a medium skillet over medium heat. Add flour and cook, stirring frequently, until roux is light golden brown, about 3 1⁄2 minutes.
  3. Immediately reduce heat to medium-low, pour in eggs, and quickly stir a few times until the curds are just set. Immediately turn eggs out onto a plate and serve hot, drizzled with honey, if you like.