Menemen (Tomato and Pepper Scrambled Eggs) from Smoke and Seasoned Bread

Smoke and Seasoned Bread: Recipes from Türkiye, written by Hasan Semay, features over 80 regional recipes alongside travel memories and engaging photography. A few highlights include Atom (Yogurt-Dressed Peppers), Izgara Kalamar (Grilled Squid with Flowering Oregano and Pul Biber), Karnıyarık (Stuffed Eggplants), Terbizesiz Tavuk (Rude Chicken), and Şıllık Tatlısı (Walnut-Stuffed Crêpes). I will also be sharing his recipe for Menemen (Tomato and Pepper Scrambled Eggs) following the review.

Disclosure: I received a digital copy of this book from Interlink Publishing in exchange for my honest review. All comments and opinions are my own.

Hasan Semay

Hasan Semay is a half Turkish Cypriot half British chef and creator of the YouTube platform, Sunday Sessions.

He was accepted onto the prestigious Jamie Oliver “15” TV show in 2011, became a judge on BBC3’s Young MasterChef in 2023, and is also the author of Big Has HOME: Recipes from North London to North Cyprus.

Smoke and Seasoned Bread

Hasan begins Smoke and Seasoned Bread with an introduction and a few basics to get started. He also shares a few tips on how to properly light a BBQ and a glossary of pantry items for those new to working with Turkish ingredients.

Chapters are divided according to the following: The Basics, Meze, Fish, Veg, Bread, Meat, and Dessert.

The photography is provided by Haarala Hamilton. Many of the recipes are paired with at least one half to full-page photo of the finished dish. The pages are also filled with glimpses of Hasan’s travels through Türkiye, Northern Cyprus, and of his family.

Measurements are listed in US Customary and Metric. Titles are written in Turkish and English. Each recipe has a headnote with background information, personal memories, yield, ingredient/equipment notes, serving ideas, and helpful tips.

Menemen (Tomato and Pepper Scrambled Eggs)

To pair with the review, I made Hasan’s recipe for Menemen (Tomato and Pepper Scrambled Eggs).

A classic Turkish breakfast dish, Menemen combines eggs with tomatoes, peppers, sometimes onions (this is debated), and optionally other ingredients for a fantastic pairing with warm rustic bread.

In Hasan’s version, the dish has eggs and egg yolks to create a richer base. The mixture is cooked just enough to form a loose omelet, then finished in the oven with a layer of grated cheese and sucuk slices to make Sucuklu Kaşarlı Menemen.

Notable Ingredients

Sucuk (Sujuk) is a Turkish dry-cured sausage with heat levels ranging from mild to spicy. Variations can be found from the Balkans to Central Asia. The base is usually ground beef and fat (occasionally lamb) with an assortment of spices such as garlic, paprika, cumin, pepper, and sumac.

Kaşkaval (Kashkaval) is a semi-hard cheese with a texture similar to an aged Provolone. It can be found across Türkiye and the Balkans. The base can be made from cow’s, sheep’s, or goat’s milk depending on the origin.

Sivri Peppers (Sivri Biber) are thin, long pointed peppers. Generally harvested while still green, they become red when fully mature. Heat levels vary from mild to a bit more of a punch with a notable fruity flavor.

For those in Northern Virginia, I have been able to locate these ingredients at Cozmo One and Lotte Plaza Market in Chantilly.

More Dishes

I also made Sigara Böreği (Rolled Cheese Fingers), Sütlü Ekmek (Milk Flatbreads), Fırında Tavuk (One-Pan Roast Chicken and Veg), and Süt Helvası (Turkish Milk Pudding).

The Sigara Böreği (Rolled Cheese Fingers) recipe was my personal favorite. Triangular sheets of filo-pastry are rolled with a blend of beyaz peynir (Turkish brine cheese) and parsley, then fried until crisp and golden for an incredible addition to breakfast.

My kids especially loved the Sütlü Ekmek (Milk Flatbreads). These soft flatbreads are made a bit richer with the addition of milk with the water to bring together the dough. Hasan recommends using them as the base for sandwiches, BBQs, or pairing with a favorite dip.

Fırında Tavuk (One-Pan Roast Chicken and Veg) was the first thing Hasan ate in Istanbul. Bone-in chicken pieces are marinated in a pepper yogurt mixture, then arranged in a pan with an assortment of vegetables. It was such a comforting meal.

Hasan came across the inspiration for Süt Helvası (Turkish Milk Pudding) while in Trabzon. This milk-based dessert is simmered on the stove until thickened with a silky texture, then finished in the oven to create a caramelized, golden top. It can be enjoyed warm or chilled with a sprinkling of crushed pistachios and/or hazelnuts.

Smoke and Seasoned Bread is a great pick for those interested in regional Turkish cuisine paired with memories surrounding the food. Recipes range from comforting breakfast staples and small plates to homemade bread, fish, grilled meat and vegetables, one-pan meals, and desserts.

Having a market with Turkish ingredients nearby will be helpful in locating items such as pomegranate molasses, kırmızı toz biber, sumac, tatlı biber salçası, fresh seafood, beyaz peynir, kaşar peyniri, somun ekmek, lamb tail fat, and more.

Menemen (Tomato and Pepper Scrambled Eggs) Recipe

Excerpt from Smoke and Seasoned Bread

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Menemen (Tomato and Pepper Scrambled Eggs)

A recipe for Menemen (Tomato and Pepper Scrambled Eggs) from the cookbook, Smoke and Seasoned Bread. Loosely scrambled eggs are paired with tomatoes, peppers, cheese, and sucuk.

Course Breakfast

Cuisine Turkish

Keyword cheese, cherry tomato, egg, pepper, sucuk, tomato, Turkish, Türkiye

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 2 Servings

Ingredients

• 14 ounces (400 grams) white onions finely diced
• 2 tablespoons olive oil
• 10 1/2 ounces (300 grams) beefsteak tomatoes
• 7 ounces (200 grams) cherry tomatoes
• 3 1/2 ounces (100 grams) sivri peppers (about 4), deseeded and finely diced
• 2 eggs
• 4 egg yolks
• 1 3/4 ounces (50 grams) Kaşkaval cheese grated
• 1/4 ounce (10 grams) sucuk (Turkish breakfast sausage), sliced
• 1/2 ounce (15 grams) butter
• sea salt
• warm rustic bread to serve

Instructions

• In a large frying pan over low-medium heat, fry the onions in the olive oil with a big grind of salt until they are soft and translucent.
• Meanwhile, blanch the beefsteak tomatoes and cherry tomatoes in boiling water for 1-1 1/2 minutes, which will make peeling their skins much easier.
• Chop the beefsteak and cherry tomatoes and set aside in separate piles. The beefsteak tomatoes will be our base flavor and cherry tomatoes will lend sweetness.
• Once the onions have sweated down, stir in the peppers. We only want to fry them for a couple of minutes so that they still have bite.
• Add all the chopped beefsteak tomatoes plus half of the chopped cherry tomatoes to the pan and stir. Add a big grind of salt and leave over medium heat for the moisture to cook out.
• Once the tomato liquid has evaporated, the mixture will be dry enough to start frying again. You'll hear the difference in the tomatoes; they will change from a simmering blip blip blip to a frying hisssssss.
• Whisk together the eggs and the egg yolks, then swirl them into the pan. Add a grind of salt to season, then gently stir for about a minute over medium heat to combine with the onion mixture.
• While the eggs are still runny, pour in the remaining chopped cherry tomatoes and leave the mixture to cook.
• As soon as the eggs have cooked and look like a loose omelet, transfer the mixture to an ovenproof dish. Top generously with the cheese and sucuk, then place under a hot grill until the cheese melts and the sucuk is warm.
• Add the butter to the top of the dish, then you're ready to eat.