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Poached Eggs with Garlic Yoghurt, Turkish Style – Cilbir

Poached Eggs with Garlic Yoghurt, Turkish Style - Cilbir

Poached Eggs with Garlic Yoghurt, Turkish Style – Cilbir

We Turks love eggs done many different ways; one of our favorite ways to enjoy egg is as being poached and served over garlic yoghurt,  a special dish called Cilbir, in Turkish. Cilbir is generally enjoyed as a hot mezze though I like serving as lunch or a light supper, along with a refreshing salad like Coban Salata, Shepherd’s Salad with cucumbers, tomatoes, spring onions and some pide bread or crusty bread.

I also like to prepare a simple red pepper flakes infused olive oil sauce and pour this over the poached eggs with garlic yoghurt, just before serving. The delicious heat from the red pepper flakes complements the dish beautifully.

I hope you enjoy this simple yet very satisfying dish, Afiyet Olsun. Also, my very best wishes for a wonderful festive season to you all, in good health and happiness.

Ozlem

5.0 from 2 reviews
Poached Eggs with Garlic Yoghurt, Turkish Style - Cilbir
 
I hope you enjoy this delicious poached eggs in garlic yoghurt, Turkish Style, called Cilbir. I like to prepare a simple red pepper flakes infused olive oil sauce and pour this over the poached eggs with garlic yoghurt, just before serving. The delicious heat from the red pepper flakes complements the dish beautifully.
Author:
Recipe type: Vegetarian, eggs, Turkish Style
Cuisine: Turkish Cuisine
Serves: 2
Ingredients
  • 1 small garlic clove, crushed and chopped finely
  • 1 cup / 8 fl. oz. plain thick yoghurt, brought to room temperature
  • 2 large free range eggs
  • 30 ml / 2 tbsp. olive oil
  • 30 ml / 2 tbsp. white wine vinegar
  • 10 ml / 2 tsp. Turkish pul biber, red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Pide bread or crusty bread to serve
Instructions
  1. Prepare the garlic yoghurt first – about 10, 15 minutes before poaching the eggs – and bring to the room temperature.
  2. In a small bowl, beat the yoghurt with garlic and seasoning. Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg. Let the yoghurt mixture reach the room temperature.
  3. Fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the first egg.
  4. As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2-3 minutes so that the yolk remains soft.
  5. While the eggs are poaching, quickly pour in the olive oil in a small pan and stir in the Turkish pul biber, red pepper flakes or chili flakes, over medium to high heat. Stir and let the red pepper flakes infuse to olive oil for a few minutes, turn the heat off.
  6. Lift the eggs out of the water with a slotted spoon and place them over the garlic yoghurt spread.
  7. Drizzle the red pepper flakes infused olive oil over the poached eggs. Serve immediately with pide bread or crusty bread by the side.
  8. Coban Salata, Shepherd’s Salad with cucumbers, tomatoes, spring onions would also go well with this delicious poached eggs over garlic yoghurt, Cilbir; Afiyet Olsun.

Turkish Cookery Classes in January 2017  – can be a wonderful foodie gift

Wednesday, Jan 11th  – Turkish Pide Class at Blid & Hatton Gatherings, Cobham   – 1 space available

Sunday, Jan. 29th 2017 – Healthy, Hearty Turkish Supper with Ozlem-  at Divertimenti Cookery School

Lahmacun; Turkish thin pizzas with minced meat and vegetables topping, at our Jan. 29th Turkish Cookery Class

Lahmacun; Turkish thin pizzas with minced meat and vegetable, at our Jan. 29th Turkish Cookery Class

Get 2017 off to a healthy and wholesome start with my  selection of Turkish supper dishes from my homeland at our Turkish cookery class at Divertimenti Cookery School on Sunday, January 29th, 12 pm – 3.30 pm. Packed full of flavor and easily reproduced at home without having to spend hours at your cooker, you will be surprised at the simplicity of such stunning dishes. During the class you will also be joined by a Turkish coffee expert, Ozerlat Coffee, who will carefully demonstrate all the rituals behind Turkish coffee making whilst offering you plenty of opportunity for tastings. Menu will include ‘Mercimek Corbasi’ (Lentil soup with cumin and red pepper flakes), ‘Zeytinyagli Pirasa’ (Leeks and carrots with olive oil, rice and lemon), ‘Lahmacun’ (Turkish thin pizza with minced meat and vegetables), ‘Cezerye’ (Caramelised carrot delight with walnuts) Turkish Coffee and Turkish Delight.  

The classes would also make a wonderful gift for the festive season. You can view the class details and book through Divertimenti Cookery School at this link, hope you can join us!

Ozlem’s Turkish Table on Brooklands Radio

At Brooklands Radio, with Jill Bennett, talking about healthy Turkish Cuisine.

At Brooklands Radio, with Jill Bennett, talking about healthy Turkish Cuisine.

I had the pleasure of having an interview with Jill Bennet on healthy Turkish cuisine at the Brooklands Radio on Sunday, 27th November. It was wonderful to have a chance to talk and spread the word on wholesome, delicious Turkish cuisine – and had a flash back of happy memories of my amateur DJ days at Kent FM in Istanbul! – Here is the podcast link of our interview, if you like to listen to.

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10 Responses to Poached Eggs with Garlic Yoghurt, Turkish Style – Cilbir

  1. Peri's Spice Ladle December 7, 2016 at 11:50 pm #

    Lovely and simple dish…I could have this egg dish for any meal in the day! So excited to hear about the radio show and upcoming mouthwatering classes:) xxPeri.

    • Ozlem Warren December 8, 2016 at 9:24 pm #

      Thank you dear Peri, I feel the same!:) Many thanks for your kind words, with love, Ozlem xx

  2. BacktoBodrum December 8, 2016 at 9:58 am #

    I was just discussing this dish with a group of friends the other day as many of us have trouble poaching eggs.

    • Ozlem Warren December 8, 2016 at 9:23 pm #

      Thank you Back to Bodrum, poaching the eggs can be tricky; the freshness of the eggs really helps so as the swirling act of the water / winegar mixture, this recipe worked really well. Enjoy Bodrum, Ozlem x

  3. seniordogsabroad December 10, 2016 at 3:55 am #

    Özlem’ciğim, You know, I’ve never seen this dish in Turkey, but I really love having egg dishes for a simple dinner – I’ve made both your spinach with eggs and fresh peas with eggs dishes for dinner. So I’m sure this will join my repertoire. Thanks for the tips about poaching eggs, BTW. Your cooking classes sound wonderful. Lucky students! Kendine çok iyi bak ve ailene selamlar ve sevgilerimle, J

    • Ozlem Warren December 11, 2016 at 3:40 pm #

      Merhaba sevgili Jolee, lovely to get your note as always. We are a huge lover of eggs and I am very happy to hear you have enjoyed the egg recipes here. Hope you enjoy this poached eggs too : ) How I wished to have you at our cookery classes here, insallah in the future or when I am in Turkey. Cok selam ve sevgilerimle, Ozlem xx

  4. Phil in the Kitchen December 13, 2016 at 10:09 pm #

    I love poached eggs but I usually have to wait until my wife’s not around to enjoy them. She dislikes the texture so much that she has to leave the room. I don’t think the yoghurt will help to convert her. Oh well, each to their own. It sounds like a delightful dish to me. I wish you an excellent festive season and good luck with the courses in the new year. I enjoyed hearing the podcast.

    • Ozlem Warren December 15, 2016 at 9:57 am #

      Merhaba dear Phil, many thanks for your kind note; you are right, something for everyone, it really is a delightful, easy dish and I hope you enjoy it. Lovely to hear you enjoyed the podcast; my very best wishes to you too for a wonderful festive season, in good health and happiness, Ozlem

  5. Terra April 14, 2017 at 4:45 am #

    Merhaba 🙂 For the garlic yogurt, you mention adding seasoning, but it’s not on the ingredient list. Is the seasoning salt or something else? Also, is Greek-style yogurt the closest to what is eaten in Turkish cuisine? I’ve recently discovered Turkish dramas and have become interested in learning about the culture and language. I love browsing your website! Teşekkür ederim!

    • Ozlem Warren April 14, 2017 at 8:01 pm #

      Merhaba dear Terra, many thanks for your kind note, so glad you are enjoying leaerning about Turkish cuisine and culture! Re this recipe, yes, the seasoning is salt and freshly ground black pepper and it is listed in the ingredients list. Greek style yoghurt works and close to Turkish yoghurt, I like the brand Fage as it is thick and creamy. Hope this helps, Afiyet Olsun! Ozlem

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