Tuesday, 3 March 2009

CILBIR ( Poached egg in garlic yogurt )

Hi all, this is  a simple yet tasty dish which is great as a starter, side dish, hot meze or snack at any time of the day. In Turkish cooking, natural yogurt used and  served with many dishes including, vegetables, rice dishes, kebab dishes, cacik( cucumber, garlic, dill yogurt mixture), as a desert, and very popular, national cooling  summer drink" Ayran". One other  popular way of serving yogurt is with crushed garlic. Yogurt is the  part of Turkish culture and has been made at home  by our mothers for centuries but  nowadays, different variety of yogurts and ayrans available in the shops, widely all over Turkey.

  • 1 egg 
  • 1 cup water
  • 2 tsp vinegar
  • 4-5 tbsp natural yogurt
  • 1 clove of garlic, crushed
  • salt and pepper
  • 2 tsp butter or oil
  • 1 dried red peeper or pinch of paprika.
1) Place the vinegar with the water in a pan and bring it to boil. Crack the egg in the water, turn the heat to low and poach the egg for 3-4 minutes with the lid on. 
2) Mix crushed garlic with the yogurt. Add salt and pepper to taste.Spoon  the yogurt into the serving dish. Lift the egg out of the water with slotted spoon and place it on the yogurt.
3) Heat butter or oil in a frying pan add the chopped dried peppers or paprika quickly and spoon over the egg. Serve immediately. Serves 1.

NOT:  Frying  the egg rather than poaching, is another nice way of serving cilbir.

  • 2 cups of natural yogurt
  • pinch of salt
  • cold water
Whisk the yogurt, cold water  and salt together in a blender until it is smooth and frothy. Add more salt if needed and serve cold. 

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