Friday, 18 August 2006

çilbir, turkish eggs & yoghurt

Here’s another brilliant recipe I discovered from another blogger!

Binnur’s Turkiush Cookbook is a treasure trove of simple, delicious Turkish fare.

A few months ago I discovered her recipe for eggs and yoghurt or “çılbır”. This is a great breakfast in any kind of weather. Paired with a big glass of juice, how could you go wrong?

I adore it just as it is but Jonas loves to add chilli sauce (like he does to almost everything).

I think the reason I like it so much is because it has a sour tang, a mild hit of garlic and spiciness from the cayenne.

Çılbır - Eggs on Yoghurt
Binnur’s recipe. Serves 2.

1 cup plain yoghurt (room temperature)
1 garlic clove, crushed
60ml lemon juice
4 eggs
3 cups water
1 tbsp vinegar
1 tbsp salt
1 tsp cayenne pepper
Coriander, to garnish

1. In a bowl, mix the yoghurt with lemon juice and garlic. Spread on a service plate.

2. Boil the water with the salt and vinegar in a large pot. After bubbling, turn down the heat to medium-low.

3. Crack the eggs into the water side by side and let the eggs cook for 3 minutes.

4. Take the eggs out with a perforated spoon. Drain then place the eggs over the yoghurt on the service plate.

5. Garnish with cayenne pepper and coriander.

6. Serve this dish while still hot with bread on the side.

Anna's variations
- Binnur's version include a cayenne butter topping, but I went for a healthier option by simply sprinkling the cayenne pepper on top instead.
- I added lemon juice, pepper, herbs and salt.

This recipe is great.

Please try it and let me know whether you loved it as much as me!!!

1 comment:

  1. Looks like a good recipe! I love yoghurt and love eggs. Poached are very hard to do without having the egg all break up in the water or having a bit of it stick to the bottom of the saucepan annoyingly.


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