How To Cook Borage – Ottoman Style

Borage, also known as Starflower, is a medicinal herb which heralds the coming of spring. In Anatolia, it is used in some dishes which date back to Ancient Greek. It is believed to help reduce depression and said to be consumed frequently by the soldiers of ancient times. This medicinal herb is said to help many ailments, but the only thing I was curious about was its taste. It really has a distinctive and pleasant aroma and taste.

I am not sure if all the variants of Borage (Starflower) can be eaten safely, so I suggest investigating the safety of your local type before cooking it or tossing it raw in your salad.


Borage With Eggs

Difficulty 5 out of 10
Servings 2


  • 1/2 kg Borage
  • 2 tablespoons butter
  • 2 medium onions
  • 3 eggs
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 or 2 tablespoon vinegar


  1. Cut off the roots of Borage, wash and clean them.
  2. Chop them 1 inch thick.
  3. Prepare water with vinegar in a large bowl and drop the chopped borage into it. Let them soak for 2 to 3 hours.
  4. Drain the borage and boil them in water for 1 to 1,5 hours.
  5. Drain the water.
  6. Chop the onions into thin slices and fry them in butter.
  7. When the onions start to change colour add in the drained borage.
  8. Continue to fry them together.
  9. When borage stems are almost tender add the salt, cinnamon and ground black pepper.
  10. Whisk the eggs in a bowl briefly and add onto the borage.
  11. Fry both sides and serve.
  12. Enjoy.
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