Turkish Çilbir

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