Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Antalya style
Last updated:
Last updated:
Yumurtalı Yengen
A hot büfe sandwich with a ring-cooked egg, melted cheese and pickles. Inspired by our editor’s childhood memories of eating yengen at Antalya Spor Büfesi, this version features a round bun, grilled sucuk and sosis, melted kaşar, and an egg cooked in a metal ring.
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 0
- Total
- 30 min
- Servings
- 4
Ingredients
- 4 Soft round sandwich rolls
Split horizontally
- 4 Eggs
- 3 ½ oz Beef sucuk
Casing removed; sliced into rounds
- 6 to 7 Fully cooked beef frankfurters
Split lengthwise
- 5 ¼ oz Fresh kaşar cheese
Sliced
- ¼ cup Mayonnaise
- 4 to 5 Cornichons
Sliced lengthwise
- Sunflower oil, as needed
For lightly greasing the griddle and egg rings
- Tomato ketchup, as needed
To taste
Equipment
Use a wide flat griddle or large frying pan with enough room for the egg rings. Food-safe metal egg rings shape the eggs; tongs let you lift the hot rings, and a spatula turns the eggs. A food thermometer checks sucuk that requires cooking.
Method
Split the round rolls horizontally. Slice the sucuk into rounds, split the frankfurters lengthwise and slice the cornichons. Have the kaşar slices and condiments ready.
Lightly oil a wide griddle and heat it over medium heat. Cook the sucuk on both sides, following the package instructions. For beef sucuk that requires cooking, check with a food thermometer that it reaches at least 160°F; follow any stricter package directions.
Add the fully cooked beef frankfurters and turn them until hot throughout and lightly browned. Transfer the meats to a clean warm plate.
Spread the mayonnaise over the cut faces of the rolls. Toast the cut faces lightly on the griddle, then set the rolls aside.
Reduce the heat to medium-low. Lightly oil the cooking surface and the inside of food-safe metal egg rings. Set the rings flat on the griddle and crack one egg into each. Gently break each yolk. When the whites hold their shape, loosen the edges and lift the hot rings with tongs. Turn the eggs and continue cooking until both the whites and yolks are firm.
Warm the kaşar over low heat until melted. Divide the hot sucuk and frankfurters between the bottom rolls, add the melted kaşar and the cooked eggs, then the pickle slices and ketchup. Close the rolls and serve immediately.
Cooking guidance
Use fully cooked beef frankfurters. Sucuk may still require cooking: follow the product’s instructions and check its internal temperature instead of judging safety by browning.
Keep the egg rings flat against the cooking surface so the whites stay inside. Loosen the edges before lifting the rings, and finish cooking the eggs on both sides.
Toast the rolls lightly and assemble while the fillings are hot. Keep the round rolls plump rather than flattening them into toast.
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