Perfectly Poached Turkish Eggs Over Yogurt

Cilbir – Impeccably Poached Turkish Eggs Over Garlicky Yogurt, garnished with Aleppo pepper flakes and your finest olive oil. 

An Iconic Turkish Egg Dish

This Mediterranean method of preparing and presenting eggs traces its history back to the Ottoman era, recognized as Cilbir. 

Regarding Turkish gastronomy, this protein and flavor-packed meal is well-known across the Middle East as a delightful Turkish breakfast. 

Although there are numerous accompaniments to serve with Cilbir, none pair more perfectly than Simit.

This classic Turkish sesame bread is ideal for mopping up the center of the flawlessly poached egg yolk.

Cilbir Is Timeless – Yet Remarkably Contemporary

Originating from the Ottoman Empire, a period renowned for its vast contributions to arts and culture, I found this dish to be just as visually stunning as it is delicious.

It felt entirely appropriate to present Cilbir on a plate decorated with gold, amidst a meze display complemented by other Turkish and Middle Eastern creations. 

Traditionally, Cilbir is enjoyed as a breakfast dish.

Though my heritage is Syrian rather than Turkish, I have always relished the dining style called Meze; a table filled with various small plates.

Presenting cilbir in small, individual dishes allows each guest to appreciate its elegance.

Cilbir and Mediterranean Meze

Not only does the meze experience fit for an Ottoman Sultan, but it is also a splendid dining style for us Americans; sharing a collection of one’s favorite dishes.

Essentially, meze is a way for chefs to showcase their refined culinary skills through a diverse selection of favored dishes.

Similar to a meze arrangement is a tapas selection from Spain, mezethakia from Greece, or Izakaya from Japan.

Indeed, Cilbir serves as the ideal protein item to include within a Meze spread, for several reasons:

• There’s no need to present a meat or fish dish
• Cilbir is marvelous for dipping a homemade bread into
• Admit it, eggs are simply visually stunning on a food spread, without competing in appearance with other dishes

Middle Eastern Turkish Yogurt

Here in America, it appears that Greek yogurt is the sole variety recognized for its rich and creamy consistency. 

However, I assure you, there are other regions in the world that create yogurt equally as marvelous, if not superior!

I know this to be true, as my Syrian mother taught me the art of making it. 

Since a garlic yogurt foundation is what our beautifully cooked egg will rest upon, we desire for the yogurt to be exceptional.

Homemade Mediterranean Yogurt

Homemade Mediterranean yogurt has existed since 5,000 BC, with its origins in Turkey. 

The term is derived from the Turkish root, Yog, which means ‘concentrate or enhance’. 

In the 1600s, the Turks refrained from consuming milk unless it had soured, which they termed ‘yoghurd’. 

Have you ever attempted to create your own yogurt?

It’s quite straightforward; the only trick is to find a store-bought yogurt containing live cultures to start.

your own batch.

• In a sizable pot, heat milk until boiling and then let it cool until it reaches a temperature where you can dip your finger in and count to 10
• Subsequently, incorporate the rowbee, a Syrian term for a starter
• Cover and allow it to sit in a warm (not hot) location overnight
• Come morning, transfer it to the refrigerator, and in a few hours, you will have perfectly set yogurt, without any thickeners or artificial additives

Similar to crafting sourdough bread, where the starter is preserved and utilized for the following batch.

Yogurt For Cilbir

This smooth, rich, comforting, milky fermented bacteria has existed for longer than its documentation.

While in the United States we primarily know yogurt derived from cow’s milk, yogurt for cilbir is generally made from sheep, goat, and even camel milk.

The yogurt of my youth was not sweet, not frozen, nor a dessert. Rather, this version is fundamental in numerous savory dishes, sauces, soups, cheeses, beverages, or enjoyed alone.

A boost to the body’s immune system, by introducing beneficial bacteria into the gut, renders yogurt a preventive health ally.

If it was ever enjoyed sweet, it was a rare breakfast delight with honey, genuine honey, cinnamon, and pistachios mixed in.

Mediterranean Garlic Yogurt

Yogurt, in my Mediterranean home, was always paired with meat. Occasionally, it was a sauce featuring garlic, herbs, or even raw vegetables, but its role was to support the digestion of meat.

Tzatziki, is a savory yogurt preparation that serves as the foundation for many Middle Eastern and Greek sauces draped over meat or served alongside as a salad.

Garlic yogurt forms the base of Cilbir, this delightful Turkish-inspired poached egg creation. The fluffy eggs rest atop the intensely flavored garlic yogurt.

Lavish drizzles of the best olive oil available are topped with a dash of Aleppo pepper. Aleppo pepper has a hint of sweetness, moderate heat, and a smoky flavor.

An exquisite trio of tastes for this, seemingly, delicate dish.

Perfectly Poached Eggs

However, for the Perfectly Poached Egg, a bit more skill is required.

Timing is crucial, as we aim to have the liquidy portion of the egg whites envelop the yolks while maintaining the yolks runny.

Have you ever pondered how a restaurant kitchen, buzzing with activity, manages to perfectly poach numerous eggs simultaneously?

My son Omar Daumit, is a professional chef. I’m not sure why it took me so long to ask him for assistance on how to ‘professionally’ poach an egg. But eventually, I did.

I’ve devoted an entire step-by-step article to this, so click here, and in a matter of minutes, you will learn how to perfectly poach an egg.

Ingredients Required

• Lebneh or thick yogurt
• Garlic
• Salt
• Eggs
• Olive oil
• Aleppo pepper

Equipment Necessary

• Mixing bowl
• Garlic press
• Measuring cup
• Measuring spoons
• Boiling pot
• Slotted spoon
• Stovetop or burner