Name: Delia Youssef
Class Year: 2015
Country of Residence: Germany
Why is this recipe great? What’s its backstory?
It is super simple, super delicious, and super customisable. This dish was one of a series of many egg dishes I grew up eating when it was a lazy Saturday or Sunday with my family. It reminds me of home and if I have the chance, I make it for anyone staying with me or visiting me. Double and triple the portion for more guests. 🙂
Turkish Eggs or çilbir
Serves 1. Takes approx. 20 minutes
Ingredients:
- 100 g of Greek Yogurt
- 1 garlic clove (I like to add 2 cloves but 1 is for the more sensible person)
- Salt (to your liking – half a teaspoon perhaps for this portion)
- 1 poached egg
- Butter
- Pul biber flakes (alternatively – 1 teaspoon of Chilli Flakes, Paprika, and a pinch of cumin)
- Dill (or optional Parsley)
- Toasted Bread
Instructions:
- You can heat the yogurt with a double boiler if you want or alternatively, take it out and let it sit a bit, so it becomes room temperature. Mince the garlic and stir it in the yogurt. Add the salt.
- Poach an egg. I add vinegar and salt to the water. I strain the egg first and squeeze a little lemon juice on it.
- Melt the butter gently in a seperate small saucepan until it is just beginning to turn brown. Don’t burn it! Take it off the heat, stir in the chili flakes and paprika!
- Plate the yogurt, top with a poached egg, pour over the buttery sauce, eat with the whatever toasted bread you have on hand!
Source:
Family recipe.