CILBIR – Mediterranean Poached Eggs Over Garlic Yogurt

by | Appetizers & Tapas, Eggs

The traditional Turkish style poached egg, over garlic yogurt, Aleppo peppers and virgin olive oil is a Mediterranean delight that dates back to the time of the Ottomans, known as Cilbir. 

Cilbir
Cilbir

Cilbir

Dating back to the time of the Ottoman Empire, a time in history known for its many contributions to the world of art and culture. It seemed only fitting that I serve Cilbir in a plate adorned with gold. 

Cilbir is traditionally served as a breakfast meal. Having come, not from Turkish decent but rather Syrian, I have always enjoyed the style of dining known as Meze.

Meze dining is a spread, whether simple or fit for an Ottoman Sultan, filled with one’s favorite dishes. A cooks best way to show-off their refined style of cooking. I chose to serve Cilbir on a Meze spread!

Cilbir for an Ottoman Sultan!
Cilbir For An Ottoman Sultan!

Yogurt

Lebneh, which is Yogurt, in my home, was always homemade. In a large pot of boiled milk and a little rowbee, a starter saved from the previous batch, was added once the milk boiled and cooled. It was a temperature you could detect by holding your finger in, to the count of 10. 

making yogurt
Making Yogurt

Kind of like making sourdough bread, in which starter is saved and continued to use in the next batch. 

This creamy, luscious, soothing, milky fermented bacteria has been around for longer than it has been documented.

While here in America we know yogurt that is primarily made from cow’s milk; it is sheep, goat, and camel milk that were the first documented yogurt recipes made.  

The Yogurt from my childhood was not sugary, not frozen, not a dessert. Instead, this type of yogurt is the staple in many savory meals, sauces, soups, cheese, drinks, or eaten alone. An aid to the body’s immune system, by incorporating healthy bacteria into the intestines, makes yogurt a preventative health aid. 

homemade yogurt
Homemade Yogurt

If it was ever served sweet, it was a rare treat for breakfast in which honey, real honey, cinnamon and pistachios were added.  

Mediterranean Garlic Yogurt

Yogurt, in my Mediterranean home, was always served with meat. It was sometimes a sauce with garlic, herbs even raw vegetables, but it was there as an aid to the digestion of meat. 

Tzatziki, is a savory yogurt dish which is the basis for many Middle Eastern and Greek sauces served on top of meat or on the side as a salad.

tzatziki
Tzatziki

Garlic yogurt is the basis for Cilbir, this lovely Turkish inspired poached egg dish. The cloud of eggs sits on top of the intensely flavored garlic yogurt. 

Generous drizzles of the best olive oil you can come by, topped with a sprinkle of Aleppo pepper. Aleppo pepper is a little sweet, somewhat hot and also smokey. A beautiful trio of flavors for this, seemingly, delicate looking dish. 

perfectly poached eggs
Perfectly Poached Eggs

Poached Eggs

Ever wonder how a restaurant kitchen, with so much going on, can perfectly poach lots of eggs at one time? What magic happens in that kitchen that always gives you that ‘showstopper yolk’ trickling down the ingredients it was mounded on?

My son Omar Daumit, is a professional chef. I don’t know why it took me so long to ask him to teach me how to ‘professionally’ poach an egg. Then one day, I did. 

restaurant style poached eggs
Restaurant Style Poached Eggs

Once Omar showed me how a perfectly poached egg is done in a restaurant kitchen, I put away all the pans and gadgets I once used and only poach eggs this way now. So easy, so fast, so Professional!

Ingredients Needed

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

Equipment Needed

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

Mediterranean Poached Eggs Over Garlic Yogurt – CILBIR

Recipe by Robin DaumitCourse: Appetizers u0026amp; Tapas, EggsCuisine: Mediterranean
Servings

2

servings

Cilbir, the traditional Turkish style poached egg, over garlic yogurt, Aleppo peppers and virgin olive oil. 

Ingredients

  • Lebneh or plain thick yogurt – 1 cup

  • Garlic – 1 clove, crushed

  • Salt – a pinch

  • Poached Eggs – 2

  • Virgin Olive oil – 2 tbsp

  • Aleppo pepper – 1 tsp

Directions

  • In a mixing bowl, place the lebneh/yogurt, crushed garlic clove and a pinch of salt. Whisk these ingredients together, divide into two serving plates and set aside while making the poached eggs.
  • The poached eggs can be make at this time, following a familiar technique to you or by making the technique I use for restaurant style poached eggs.
  • Place a poached egg on top of each serving dish with garlic yogurt.
  • Drizzle the olive oil across each egg, followed by a sprinkle of Aleppo pepper and serve.
Mediterranean poached eggs over garlic yogurt - Cilbir
Mediterranean Poached Eggs Over Garlic Yogurt – Cilbir
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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