Poached Eggs in Garlic Yoğurt and Paprika

Çilbir

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

In Ottoman times, çılbır was the generic term for poached eggs, done all sorts of ways. Palace records from the fifteenth century show that a version of çılbır containing poached eggs and onion was cooked for the mighty sultan Mehmet II. The imperial cooks kept improving on it over the years. This recipe, with garlic yoğurt, was a favourite of the second-last sultan in the empire, Abdulhamid II, in the early twentieth century, and became the gold standard for çılbır in homes and restaurants across Anatolia.

Ingredients

    Method