Soganli-Patatesli Mihlama

(Mihlama with Onion and Potato)

Ingredients	Measure	Amount
Onions	5 large size	500 g
Oil	1/4 cup	60 g
Water	1 1/3 cups	300 g
Salt	1 1/3 teaspoons	14 g
Potatoes	7 medium size	700 g
Black pepper	1/2 teaspoon	1 g
Eggs	6 medium size	300 g

Instructions

Cut onions into half. Slice into 2-3 mm thick slices. Saute' in oil, covered, for 15 minutes stirring occasionally. Add water. Sprinkle with salt. Bring to boil. Slice peeled potatoes intol halves as onions. Stir in boiling mixture. Reduce heat. Cover and simmer for 25 minutes; cool. Season with pepper. Make 6 eggsize holes. Slip one egg into each hole. cover and cook over low heat for 5 minutes or until whites are set. Serve hot.

6 servings

Nutritive Value (Approx. per serving) :

Energy	264 cal
Protein	8.6 g
Fat	15.2 g
Carbohydrate	24.1 g
Calcium	51 mg
Iron	1.95 mg
Phosphorus	160 mg

Zinc	2 mg
Sodium	985 mg
Vitamin A	261 iu
Thiamin (B1)	0.16 mg
Riboflavin (B2)	0.20 mg
Niacin	1.73 mg
Vitamin C	27 mg

Cholesterol

247 mg

Regional Characteristics :

It is cooked frequently in the Black Sea Region, especially in rural areas. It is served after cabbage soup for lunch or supper, Served also for breakfast. Green beans are used instead of potatoes and amount onions are decreased in some areas.

Soups	Meats	Pilafs	Chicken	Vegetables	Fishs	Dolmas and Sarmas
Eggs	Legumes	Salads	Dessert	Hoshafs	Beverages	Böreks, Mantis and Çöreks