Frittata with Parsley

Put the flour into a mixing bowl and gradually mix in enough water until you have something resembling the thickness of yogurt.

Add the eggs and beat lightly with a fork until incorporated into the batter.

Chop the parsley and add.

If you are using preserved anchovies, soak them in cold water for 10 minutes. Change the water a couple of times. 

Chop the anchovies and add along with the salt.

Mix with the fork to combine.

Heat the frying pan on a medium heat and add the olive oil, it should be enough to have a thin layer covering the bottom of the pan. 

Pour in the batter and gently cook until the first side is brown and the top is set. 

Turn the Kaygana, this can be done by sliding it onto a plate, inverting the frying pan on top of the plate and flipping it. Or you can cut it into serving pieces and flip each piece.

Brown the second side.

The Kaygana can be served hot or at room temperature or cut into small pieces and taken on a picnic,

Serve with salad, sliced cucumbers or Green Beans with Olive Oil. 

This is a recipe from the Trabzon region.