#cilbir

[fattributes]

Turkish Çilbir

[sixcupids]

x

[sikfankitchen]

Turkish Eggs (Çılbır) 🍳

[oscarspascal]

I just made a turkish eggs (cilbir) variation, and oh my God. I felt what joy felt like again.

[bumblebeeappletree]

5 EGG BREAKFAST IDEAS To Keep on Repeat! It's all about the Mix Mix Mix! Watch 5 More Breakfasts: https://youtu.be/sJO7jn3OXQ8

And Even More: https://youtu.be/Qwqj3gAWtko

Let me know which recipe you tried and give this video a thumbs up!

➜ ORDER My COOKBOOK! https://amzn.to/2KHDXfi

Souffle Omelette:

2 eggs

2 tbsps goat cheese or favorite shredded cheese

1 teaspoon chopped herbs

Salt and pepper to taste

In 2 bowls, separate the egg whites from the egg yolks.

With a hand mixer on medium high speed, whisk the egg whites until they form stiff peaks. Using the same mixer, whisk the egg yolks.

Take ¼ - ½ cup of the egg whites and mix it thoroughly with the egg yolks, then pour the entire mixture back into the egg whites, folding it gently until everything is combined. You’ll get a pale yellow mixture.

In a small frying pan, heat on medium and melt the the butter, then add the egg mixture and spread out to fill the pan. Cook for one minute.

Then add your favorite toppings, salt and pepper, and mix the top in, making sure not to scrape the bottom.

Cover it for another 2 minutes until the top is just about set.

Transfer to a plate and as you’re sliding it off, fold the top over so it looks like an omelette.

Bagel in a hole

4 tbsps butter

1 garlic, smashed

1 sprig rosemary

2 bagels

Salami

4 eggs

Preheat oven to 375 degrees.

In a pan, melt butter with garlic and rosemary. Let it heat until it gets foamy.

Cut the bagels in half, then make sure the hole is about 2-3 inches wide to fit an egg. Dip into the garlic butter.

Place on baking sheet lined with parchment paper, flat / dipped side down.

Arrange salami in the middle of the bagel hole, then crack a medium sized egg right into the hole. The whites will spill out a little but it will cook and look rustic.

Bake for 10-12 minutes or until egg whites are set and yolk is how you prefer.

Enjoy!

Cacio e Pepe egg toast

2 eggs

3 tablespoons parmesan cheese, grated

Salt pepper to taste

Toast

Crack eggs into a bowl and whisk with 2 tbsps of parmesan cheese, salt, and a generous amount of black pepper.

In a frying pan, add a little bite of butter or olive oil and put on medium heat. Add the eggs and scrape the bottom of the pan until you get small ribbons or curdles. If you want soft scrambled eggs, heat for another 30 seconds as it looks half way cooked, mix it until creamy and add on top of your toast. If you want it really cooked, just keep on heat longer until it’s the way you like it. Serve on top of toasted bread; grate more cheese and black pepper right on top. Enjoy!

Cilbir, Turkish Eggs

1 cup greek yogurt at room temp

1 garlic clove, minced

Juice of half a lemon

1 sprig dill, chopped

1 tbsps butter

¼ tsp smoked paprika

¼ tsp aleppo peppers

2 eggs

Dill to garnish

In a bowl, mix greek yogurt, garlic, lemon, and dill together. Set aside on counter, don’t refrigerate.

In a pan, melt butter with smoked paprika and aleppo pepper just until it melts and starts to get foamy. Don’t let it cook too long as the spices can burn.

Now in a sauce pan filled with water half way, add 1 tbsps of vinegar and let it come to a rolling boil. Crack an egg and drop it in, one at a time. Cook for 2 ½ minutes for a perfect runny egg, 3 minutes for a more cooked one. Drain it on a paper towel to dry.

Drizzle some spiced butter on top of the yogurt and add the eggs right on top. Drizzle with more butter if needed, and garnish with dill. Enjoy!

Kimchi Pancakes

1 ½ cups kimchi, chopped

¾ cup all purpose flour

¼ cup potato starch or rice flour

1 egg

1 tbsp of soy sauce,

2 tsps sesame oil

2 tbsps green onion

¼ cup warm water

In a bowl, crack the egg and whisk. Set aside.

In another bowl, add the flours and mix it, then add the chopped kimchi, the whisked egg, soy sauce, sesame oil, green onion, and ¼ cup warm water. Mix well.

In a cast iron skillet, add 2 tbsps oil and add half the batter to pan fry on medium high heat. Cook each side for about 3 minutes and flip. Serve with soy dipping sauce. Recipe can be found in my cookbook: https://read.amazon.com/kp/embed?asin...

[the-world-that-was]

Medieval Ottoman Poached Eggs (Çılbır)

Today, I'll be taking a look at medieval Ottoman cuisine - specifically the food seen in ottoman courts! The recipe in question is cılbır, or poached eggs with herbal yoghurt. This is a simple yet tasty recipe that is still eaten today in Turkey!

In any case, let's now take a look at The World That Was! Follow along with my YouTube video, above! Consider checking out my Patreon if you like these recipes!

Ingredients (for 3 portions) 3 eggs 150g greek yoghurt freshly chopped parsley (or dill, or cilantro) 2 cloves garlic ground coriander

Method 1 - Make the Yoghurt To begin with, we need to make a simple yoghurt for the eggs to sit on. Start this by finely chopping some fresh parsley - dill or cilantro would have also been used! Toss this into your yoghurt, along with a clove or two of crushed garlic. Mix all of this together, until it's very well combined. Leave it to sit aside while you poach your eggs.

2 - Poach the eggs Place a pot of hot water over a high heat until it boils. At a rolling boil, turn the heat down to low and let it simmer gently.

There's a couple of methods of poaching eggs. I cracked an egg into a ramekin, and then dropped this into a ladle, before lowering into the water. Some of the whites of the egg became spidery and flyaway, but don't worry! This will look amazing and silky when it's out of the water.

Let the egg cook for a couple of minutes, before draining it and dunking it in cool water - to stop the yolk from becoming overcooked.

3 - Assemble the dish Place a nice dollop of the herby yoghurt onto a plate, and place one of your poached eggs atop this. Sprinkle with a bit of freshly-ground coriander, and dig in with some fresh bread!

The finished dish is deliciously light yet filling. The herbs really pairs well with the texture of the egg. Although rather plain looking, it's an easy yet luxurious way of presenting an otherwise simple dish in antiquity.

Çılbır is still eaten in turkey today, proving it's role as a cheap yet filling meal for many throughout the centuries.

Ottoman cuisine formed as a fusion of Mediterranean, Near Eastern, and Central Turkic motifs in the early Medieval Period, which is exemplified here - using an array of culinary styles that are seen elsewhere in the region (such as Greek tzatziki being prepared in much the same way as this recipe, with the addition of mint and cucumber)

[sabonhomeblog]

Turkish Çilbir

[factorygirlrestaurant]

ÇILBIR –TURKISH EGGS IN SPICED YOGHURT 😋

Çilbir is a traditional Turkish breakfast recipe that places perfectly poached eggs into a bowl of spiced yoghurt, and tops it with delicious melted butter. If that doesn’t have you drooling, it was also a favourite breakfast of Ottoman sultans as far back as the 15th century.

It’s worth knowing however, that çilbir doesn’t actually mean “poached eggs in garlic-spiced yoghurt”. During the Ottoman era, the term was a catchall word for all sorts of poached egg dishes.

TURK' S MOM . ÇILBIR

Garlic + fresh herbs infused plant based yogurt, sautéed spinach + red onions, poached eggs, vegan butter w/ red chili and mint serves with paratha. If you can give up on eggs and decide to go vegan on this dish with the rest of the ingredients it will surely still please your appetite.

Eet smakelijk 😊

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