Antalya-Style Borana with Potatoes, Eggs and Garlic Yogurt
In this boiled version of Antalya borana, potatoes and hard-boiled eggs are folded into garlic yogurt and finished with red pepper butter. The Turkish Culture Portal documents this variation; this home recipe gives weights for the ingredients. Makes 3 servings, with 15 minutes of prep and about 20 minutes of cooking. Why drain the potatoes before mixing?Let the drained potatoes cool on a wide plate so extra water and steam do not thin the yogurt. Kültür Portalı · FDA · Another yogurt mezze: Gümüşhane spinach borani
Ingredients
Ingredients
Step-by-Step Method
Boil the potatoes
Cut 450 g peeled potatoes into roughly 1 cm cubes. Cover with cold water and bring to a boil; simmer for 8–10 minutes until a fork slips in easily but the cubes hold together. Drain and spread on a wide plate to cool until lukewarm.
Cook the eggs
While the potatoes cook, put 3 medium eggs, about 150 g without shells, in a separate pot of water. Bring to a boil, reduce the heat and cook for about 11 minutes until whites and yolks are firm. Cool in cold water, peel and chop coarsely.
Fold into the yogurt
Whisk 250 g plain yogurt with 6 g crushed garlic and 3 g salt. Add the drained, lukewarm potatoes and the chopped eggs. Fold gently to keep the cubes intact.
Finish with pepper butter
Melt 20 g butter in a small pan over low heat and remove from the heat. Stir in 2 g red pepper flakes, drizzle over the borana and serve promptly.
Chef's Tips & Tricks
Let the drained potatoes stop steaming so they do not loosen the yogurt on the plate.