Çılbır
When I first read of the combination of yogurt and poached eggs, I was quite sceptical. Really? I just couldn’t get my head around the liquid yolk paired with the tangy yogurt.
The answer is a resounding yes as I decided to make it at home topped with a chili spiced melted butter for a light supper one evening. The original dish is called Çılbır and comes from Turkey though I’m not sure what time of the day it’s normally eaten over there; I imagine it’s excellent for brunch. Garlicky thick yogurt, poached eggs with centres of liquid gold, and chili infused butter, all mopped up with accompanying slabs of Turkish bread; proper Turkish Aleppo pepper was not used but it was still good.
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