Scrambled eggs with basterma

Stack a few slices of basterma, remove the spice coating if a milder flavour is wanted, and chop into large squares.

Melt clarified butter or oil in a pan, add the basterma and fry about 30 seconds until fragrant.

Whisk four eggs with 50 ml of milk and add to the pan.

Scramble into big curds rather than tiny ones.

Serve packed into thin pita.