Vorpi Jash is a simple dish eaten for centuries by Anatolian peasants. The name literally means 'the orphans meal'.Made with two beaten eggs, two tablespoons of milk, one quarter teaspoon of salt, one eighth of a teaspoon of black pepper, one tablespoonful of butter, and 75 mls of garlic infused yoghurt.
Add the eggs to a bowl, along with the milk, salt, and the black pepper. Beat together for a minute or so, and allow to stand.
Melt the butter in an omelette pan, and add the beaten eggs. Once it begins to cook, give the mixture a cursory stir, and then allow to cook at a low heat for several minutes. The omelette does not need to be turned. Do not allow the omelette to dry out - it is ready when only melted butter is visible on the surface.
How do you infuse yoghurt with garlic? I had no idea, and simply added three finely diced cloves of garlic to the 75 mls of yoghurt. The result is a yoghurt which occasionally tastes of garlic during consumption. Which isn't what 'infused' means. So, in future I would put the yoghurt and the diced garlic into a blender while the omelette is cooking. Also, I would use much less garlic. Obviously this is not how it would have been done in Anatolia over the centuries, but I have no idea of the local technique for infusing yoghurt with garlic.
[Eventually I found a good way to infuse yoghurt with garlic].
For serving, transfer the omelette to a plate, and spread the yoghurt on the surface. Simple and delicious!
Here is a slightly different version of the recipe by Margaret Cooter, but inspired by the same book in which I found the dish:
http://margaret-cooter.blogspot.com/2018/10/quick-meals-for-one-anatolian-omelette.html
She recommends flipping the omelette when serving, for presentation purposes. I just slid the omelette onto the plate right side up.
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