Turkish Poached Egg from the Ottoman Empire. In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen. During the Ottoman empire, Cilbir was simply a word for poached eggs prepared in a variety of ways. However, this particular method of serving poached eggs became a favourite of one of the sultan's and so the word now refers to this recipe specifically.
Ingredients of Turkish Poached Egg from the Ottoman Empire
- It’s 2 of Eggs.
- Prepare 500 ml of Boiling water.
- You need 1/2 tbsp of Vinegar.
- You need 1/2 tsp of Salt.
- Prepare 250 grams of ★Plain yogurt.
- Prepare 1 clove of ★Garlic (grated).
- Prepare of (For the sauce:).
- It’s 15 grams of Butter.
- Prepare 1/2 tsp of Paprika powder.
- It’s 1 of Dried mint (for the topping).
- You need 1 of Chili pepper flakes (for the topping).
Middle Eastern, paprika, poached eggs, toast, Turkish « Ethiopian Red Lentil Burgers. A couple of years ago we found this delicious recipe for eggs. The lightly caramelized, soft onions go perfectly with the eggs. According to the source, this is an old Ottoman recipe.
Turkish Poached Egg from the Ottoman Empire step by step
- Put the vinegar and salt in boiling water in a pot..
- Crack the eggs into a dish..
- Slide the eggs into boiling water slowly..
- Poach the eggs over medium heat for several minutes to set the egg whites. Using chopsticks, shape the eggs by gently pulling the edges towards the centre. Scoop the eggs out with a ladle, and serve on a plate..
- Mix the ★ ingredients in a small bowl..
- Heat the butter in a frying pan until it melts. Add the paprika powder and simmer for a few seconds..
- Serve the yogurt on top of the poached eggs, and pour the butter sauce over them..
- Top with dried mint or chili pepper flakes and enjoy..
It was customarily eaten by the Sultan at the Topkapi Palace in Istanbul and was his favorite breakfast. According to the original ancient version, the onions should be slow-cooked for six hours. Peter Gordon's Turkish eggs recipe produces the perfect brunch – big on flavour and not too complicated. He first came across this dish in Istanbul, and it is has become a regular on his restaurant menus ever since. "These eggs are inspired by a simple Turkish dish called "cilbir". Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.