Parpulupka
Parpulupka (Zulufke) is a traditional dish that reflects the humble culinary heritage of Thrace. Passed down through generations among families of Bulgarian-Turkish origin, this regional specialty is prepared with boiled eggs, minced meat, and butter. Served with the traditional Kaşa sauce, it showcases the authentic flavors of Thracian cuisine. Made with simple ingredients, Parpulupka is one of the forgotten local delicacies that continues to preserve the rich gastronomic heritage of the region.
Spices Used
Spices for this recipe
Ingredients
Recipe Steps
Preparation
Boil the eggs until the yolks are fully set, then let them cool.
Cut the eggs in half crosswise and carefully separate the yolks from the whites.
Melt the butter in a pan and sauté the onion until softened.
Add the minced meat and cook until browned and all the liquid has evaporated.
Remove the pan from the heat, add the mashed egg yolks to the meat mixture, and mix well.
Fill the hollowed egg whites with the prepared mixture.
Arrange the stuffed eggs upside down on a serving plate.
If desired, prepare the traditional Kaşa sauce by mixing it with garlic and vinegar, then pour it over the eggs.
Finish by drizzling hot butter flavored with red pepper flakes or ground red pepper over the top and serve warm.
Mutfak İpuçları
-