Soganli-Patatesli Mihlama

(Mihlama with Onion and Potato)




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


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) :

Energy264 cal
Protein8.6 g
Fat15.2 g
Carbohydrate24.1 g
Calcium51 mg
Iron1.95 mg
Phosphorus160 mg
Zinc 2 mg
Sodium985 mg
Vitamin A261 iu
Thiamin (B1)0.16 mg
Riboflavin (B2)0.20 mg
Niacin1.73 mg
Vitamin C27 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.

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