03 July 2009

Light Fried Peas and Eggs (Mujver)

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It's the right time to find peas in the market. Go buy some fresh peas in their pods, shell them and either throw them in the freezer in a fridge bag ready to cook, or boil them and do some canning. If you want to eat them now, use this recipe to make a delicious meal with peas and eggs. By the way up in our home town peas are called "bezene" and they can be eaten raw with their pods, because the peas in these pods are very small. We cook this recipe with "bezene" (peas in their pods), but I assume you are using larger peas so you should shell them and use the peas only.


  • 1/2 kg fresh shelled peas
  • 1 small cup of sieved corn flour
  • 1 egg
  • 1 tablespoon of yoghurt
  • 3 tablespoons of milk
  • 1 pinch of ground black pepper
  • 1 pinch of red pepper flakes
  • 1 pinch of dry mint
  • 1 clove of garlic, chopped
  • 2 tablespoons of olive oil


  1. Wash the shelled peas and leave to strain.
  2. Mix the yoghurt, milk, egg, chopped garlic, black pepper, red pepper flakes, and dry mint in a large bowl.
  3. Add the peas to this mixture.
  4. Add the corn flour slowly, and mix constantly, so that it doesn't get lumpy.
  5. Add 1 tablespoon of olive oil to a pan and spread evenly. Heat for 2 minutes.
  6. Put the mixture in the pan and again spread evenly with the help of a spoon. Keep it on mild heat and shake the pan from time to time so that the mixture doesn't stick to the pan.
  7. Put the lid on the pan and cook for 5 minutes.
  8. Keeping the lid on the pan, turn the pan upside down. Now you have the mixture on the lid, put the pan on the stove, add the rest of the olive oil in the pan and slide the mixture back into the pan, with the fried side up.
  9. Keep cooking for 10 more minutes, turn upside down as I explained in direction #8 until both sides are fried.
  10. When it's cooked take your fried eggs and peas onto kitchen paper and serve.
  11. Afiyet olsun!

  • It gets a nicer color when you add milk.
  • ıt goes well with yoghurt or tomatoe salad with vinegar.

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