Turkish Style Poached Eggs with Garlic Yogurt – ÇILBIR!

 

Poached Eggs - Çılbır Dish

Turkish Poached Eggs On A Bed Of Garlic Yogurt (Çılbır) Recipe

Many Turks believe that "Strong and nutritious breakfast makes person energetic, active, healthy and happy during the day". As we mentioned earlier of the posts. Breakfast is the most important meal of the day. Throughout the Anatolia (Turkey), you can find places to go for the best breakfast easily. But, maybe our Van city (located on the Eastern part of Turkey) is the most famous city of all the cities of Turkey. Van city and breakfast are synonymous in Turkey and you can find many breakfast salons throughout the city. Also, it has a street that its name "Breakfast Street (in Turkish: kahvaltı caddesi)" is very famous. 

Turkish breakfast covers so many foods and it is realy so coloring. Ofcourse egg base foods come first, such as poached eggs on a bed of garlic yogurt (Çılbır), boiled eggs, scrambling eggs and different types of omelettes are very popular. Also, different types of sliced cheeses (feta cheese, cheddar cheese etc), Turkish honey and butter or Turkish Homemade jams, sliced cucumbers, green peppers and tomatoes are often being on the breakfast table. 

There are lots of wonderfully creative ways in which Turkish cuisine uses eggs. Turkish poached eggs – Çılbır is the most different and unique one among the egg base dishes. In this post, we are going to share our very unique breakfast dish: "Turkish poached eggs on a bed of garlic yogurt" with you. It is very tasty hearthy and simple dish and we also consume it in lunch. 

Hearty and Healthy Breakfast is so important for the Turks

What is Turkish Poached Eggs On a Bed of Garlic Yoghurt (Çılbır)!

We, as Turks, love eggs done many different ways; one of our favorite ways to enjoy egg is as being poached and served over garlic yogurt, a special dish called Çılbır in Turkish. 

The Poached eggs on a bed of garlic yogurt (or Çılbır) recipe is a delicious mix of Turkish poached eggs where the eggs are served on a bed of thick, creamy garlic yogurt. And if that is seeming like a strange mix of ingredients at the moment, trust us when we tell you that we and millions of Turks around the world, love a serving of this famous dish. Its pronunciation is very simple.

How To Pronounce Çılbır!

Before we continue, if you have never heard this word before and you might be wondering how to pronounce çılbır. Don't worry! It is really very easy. It is pronounced; "Chil-bir" or "Chill-ber". Both of them are correct.

History of Turkish Poached Eggs On a Bed of Garlic Yoghurt (Çılbır)

According to historians; this Turkish poached eggs on a bed of garlic yogurt (Çılbır) has been enjoyed since as far back as the 15th Century when the Ottoman Sultans were delighting in the textures and flavours. Forexample: according to historical records; this dish was prepared in the Ottoman Palace kitchen even in the 17th century. On one list, dated May 2, 1651, there is mentioned of 50 eggs bought to make poached eggs on a bed of garlic yogurt / çılbır for the Ottoman Sultans. 

Çılbır Dish

How to Make Turkish Poached Eggs On A Bed Of Garlic Yoghurt (Çılbır)!

We hope you enjoy this delicious Turkish Style poached eggs in garlic yogurt (Çılbır). This recipe is really very simple and easy. Not complicated. We are sure that, when you try it, you absolutely like it and make it alot. For this recipe, however, as with the more famous Turkish scrambled eggs with tomato (menemen) or scrambled eggs with sausage (sucuklu yumurta), we are using eggs as a standalone breakfast or brunch dish. In menemen, the eggs are scrambled. When they are with sausage, they are fried. So now, it is time to do a Turkish poached eggs recipe or çılbır. This classic Turkish dish, nestles runny-yolked poached eggs in a creamy, garlic-spiked yogurt, then finishes the dish with a spice-infused butter (or olive oil).

Tips for Turkish Poached Eggs - Çılbır's Recipe!

If you want you can also add a handful of herbs for fresh flavor and bright color. Aleppo pepper gives the infused butter a vibrant red hue and subtle heat. If you can't find it, use 1 or 2 teaspoons sweet paprika plus 1/2 teaspoon red pepper flakes. Bye the way, we mostly use red pepper flakes, dried mint and butter for the sauce mixture and yes dried mint change its color between reddish and to brownish but it makes this dish amazing.

If you are hesitant to poach eggs, fear not. This method is simple and straightforward. The low sides of a skillet makes adding eggs to the water easier than with a high-sided pot. Some wispy whites may float away from each egg as it is added, but a firm layer of white will set neatly around the yolk. We always add vinegar into water, this will help sealing the egg whites. We generally serve warmed bread alongside, either crusty, country style loaf or soft, tender flatbread. Also Turkish sesame Bagel goes well çılbır. Don't let the poaching water reach a full boil; aim for a full but gentle simmer with just a few bubbles breaking the surface every few seconds. The churn of boiling water will cause the eggs to break before they have a chance to set.

Recipe for Turkish Poached Eggs On A Bed Of Garlic Yogurt (Çılbır)!

This tasty and hearty Turkish breakfast or brunch dish of runny eggs immersed in creamy garlic yogurt, drizzled with buttery chilli oil recipe comes from to our moms and grandmoms. We make it alot during the year. You should try this amazing dish soon!

Here it is our poached eggs on a bed of garlic yogurt / Çılbır's recipe;

Serve: 2 servings, Preparation Time: 5 minutes, Cooking Time: 10 minutes, Food Type: Nonvegan dish, Calories: 450 Kcal, Cuisine: Mediterranean/Anatolian Cuisine (Ottoman Cuisine), 

Very good family favourite;

Ingredients: 2 Large free range eggs,

Ingredients: Water and a teaspoon of vinegar
(this will help sealing the egg whites)

Ingredients: For garlic-yogurt; 2 or 3 small cloves of garlic
And plain thick yogurt,

Ingredients: For spice infused buttery sauce;
1 tablespoon butter,

Ingredients: For spice infused buttery sauce; 2 teaspoons 
Of red pepper flakes and 1 teaspoon of dried mint,

Ingredients: For spice infused buttery sauce; a pinch of
Salt and ground black pepper to taste,

Firstly prepare your garlic yogurt

Beat the yogurt with crushed or chopped finely
or grated garlic very well

Then Take a small pan and eggs, 

Then pour the hot water in it and add a teaspoon of vinegar 
For it helps sealing the egg's white,

Then bring to boil. Stir the water to create whirlpool,
then poach each egg for 2-3 minutes

 

Meanwhile prepare your spice infused buttery sauce

Melt the butter and then add the spices into pan, 

Then add your red pepper flakes, dried mint, salt and 
Ground black pepper,

Then Stir and let the red pepper flakes infuse to butter
for a few minutes, then turn the heat off.

Then Spoon yogurt mixture into two serving plates,
creating a round thick layer to provide a nest for the poached egg

Then, lift the eggs out of the water with a slotted spoon and
 place them over a couple of sturdy paper towels,
 to drain the excess moisture.

Then gently place them over to the garlic yogurt spread.

Then, drizzle the red pepper flakes infused butter
 over the poached eggs.

Turkish pita (pide), or crusty bread or Turkish sesame bagel
goes well with this dish

Ingredients: 

• 2 Large free range eggs,
• Water to boil the eggs,
• 1 Teaspoon vinegar, this will help sealing the egg whites,

For Garlic Yogurt:

• 1 or 2 Small cloves garlic, peeled, crushed and chopped finely or grated,
• 1 Cup plain thick yogurt, brought to room temperature, 

For Spice Infused Buttery or Olive Oily Sauce:

• 1 Tablespoon butter, (or if you want, you can use olive oil),
• 2 Teaspoons red pepper flakes, 
• 1 Teaspoon dried mint, 
• A pinc of salt and ground black pepper to taste,

Preparation: 

1. First of all, put your all ingredients on your work table. Then, prepare your garlic yogurt first (for about 10, 15 minutes before the poaching the eggs) and bring to the room temperature. In a small bowl, beat the yogurt with garlic very well. Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg. Let your yogurt mixture reach the room temperature. 
2. Then, fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the your first egg. As the egg spins and the white sets around the yolk, stir the water ready for the next one. Then, poach each egg for 2-3 minutes so that the yolk remains soft. 
3. While the eggs are poaching in a small pan, quickly put your butter (or pour the olive oil) in another small pan and stir in the red pepper flakes (or chili flakes), dried mint, A pinc of salt and ground black pepper over medium to high heat. Stir and let the red pepper flakes infuse to butter (or olive oil) for a few minutes, then turn the heat off. 
4. Then, lift the eggs out of the water with a slotted spoon and place them over a couple of sturdy paper towels, to drain the excess moisture. Then gently place them over to the garlic yogurt spread. 
5. Then, drizzle the red pepper flakes infused butter over the poached eggs. Serve immediately with Turkish pita (pide) bread or crusty bread or Turkish sesame bagel by the side. Also our shepherd’s Salad with cucumbers, tomatoes, spring onions would go well with this delicious dish.

Enjoy!

Please let us know how this "Turkish Poached Eggs On A Bed Of Garlic Yogurt (Çılbır) Recipe" turns out for you in the comments. We are always so eager to hear from you. 

Çılbır Dish

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