Chef´s Choice – Turkish Cuisine
Poached Eggs with Yogurt (Cilbir)
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.
- 6 eggs
- 3 cloves peeled garlic, crushed
- 350 ml plain yogurt
- 1 tbsp vinegar
- 1 tspn salt
- 2 tbsp butter
- 1 tspn paprika powder
Bring 1 ltr of water with salt to a boil in big enough cooking pot.
Reduce heat, mix in the vinegar and crack the eggs one after the other into the water, letting enough space between them.
Cook about 3 to 4 minutes until the whites are firm and have set over the yolks.
Meanwhile melt butter in a small skillet. Stir in the paprika powder.
When cooked remove the eggs using a skimmer (slotted spoon) and place them on plates or in little bowls.
Pour the yogurt sauce over the eggs and top all with the paprika butter.
Serve with fresh bread.