17/10/2025
SÄącak Ot TabaÄÄą â A Taste of the Turkish Riviera with an Italian Twist đżđ§ż
Today I cooked myself a healthy and tasty lunch â ready in just 10 minutes! In the Turkish Riviera, this dish is a beloved warm meze called SÄącak Ot TabaÄÄą, often enjoyed as a starter â a plate of gently sautĂŠed wild greens. Especially in spring, villagers collect fresh herbs like turp otu (wild radish greens) or radika from the hills, bringing the pure taste of nature to the table.
Here in Zurich, I couldnât find the wild greens of the Aegean and Turkish Riviera, but I discovered Cima di Rapa imported from Italy â quite similar in flavor. I mixed it with spinach and kale, and the result was a comforting, light, and nutritious dish with a Mediterranean soul. đ
SÄącak Ot TabaÄÄą â Warm Greens with Yogurt and Poached Egg
Ingredients (for 1 generous portion):
⢠1 onion, finely chopped
⢠3 tbsp extra virgin olive oil
⢠200 g mixed greens (Cima di Rapa, spinach, kale â only the soft leaves)
⢠1 egg
⢠5 heaped tbsp sßzme yogurt (about 125 g)
⢠4â5 tbsp water
⢠Sea salt to taste
â˘Â Sumak (sumac) to sprinkle
How to prepare:
Cook the greens
Heat olive oil in a large pan. Add the finely chopped onion and sautĂŠ for about 30 seconds â just until fragrant, not browned.
Add the chopped greens with a pinch of sea salt. SautĂŠ until they soften but still keep their fresh green color.
Prepare the yogurt sauce
In a small bowl, mix sĂźzme yogurt with 4â5 tbsp water until you get a creamy, smooth consistency.
Poach the egg
Boil water in a small pot, add a pinch of salt, and gently crack in the egg. Poach until the white is set and the yolk remains soft.
Assemble the plate
Pour the creamy yogurt onto a plate, add the warm greens on top, and finish with the poached egg.
Sprinkle generously with sumak and, if desired, a touch more sea salt.
â¨Â Simple, delicious, and full of Mediterranean flavor â a 10-minute recipe that brings the warm spirit of the Turkish Riviera to your Zurich kitchen.
