Chef´s Choice – Turkish Cuisine – Poached Eggs with Yogurt (Cilbir)

Chef´s Choice – Turkish Cuisine

Poached Eggs with Yogurt (Cilbir)

turkish-flagTurkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

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


turkish-recipes-cilbirCombine the garlic with the yogurt in a small bowl and season with a pinch of salt and freshly ground black pepper to your taste.

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.


About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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