#poached eggs
Today, I’ll be taking a look at medieval Ottoman cuisine - specifically the food seen in ottoman courts! The recipe in question is cılbır, or poached eggs with herbal yoghurt. This is a simple yet tasty recipe that is still eaten today in Turkey!
In any case, let’s now take a look at The World That Was! Follow along with my YouTube video, above! Consider checking out my Patreon if you like these recipes!
Ingredients (for 3 portions)
3 eggs
150g greek yoghurt
freshly chopped parsley (or dill, or cilantro)
2 cloves garlic
ground coriander
Method
1 - Make the Yoghurt
To begin with, we need to make a simple yoghurt for the eggs to sit on. Start this by finely chopping some fresh parsley - dill or cilantro would have also been used! Toss this into your yoghurt, along with a clove or two of crushed garlic. Mix all of this together, until it’s very well combined. Leave it to sit aside while you poach your eggs.
2 - Poach the eggs
Place a pot of hot water over a high heat until it boils. At a rolling boil, turn the heat down to low and let it simmer gently.
There’s a couple of methods of poaching eggs. I cracked an egg into a ramekin, and then dropped this into a ladle, before lowering into the water. Some of the whites of the egg became spidery and flyaway, but don’t worry! This will look amazing and silky when it’s out of the water.
Let the egg cook for a couple of minutes, before draining it and dunking it in cool water - to stop the yolk from becoming overcooked.
3 - Assemble the dish
Place a nice dollop of the herby yoghurt onto a plate, and place one of your poached eggs atop this. Sprinkle with a bit of freshly-ground coriander, and dig in with some fresh bread!
The finished dish is deliciously light yet filling. The herbs really pairs well with the texture of the egg. Although rather plain looking, it’s an easy yet luxurious way of presenting an otherwise simple dish in antiquity.
Çılbır is still eaten in turkey today, proving it’s role as a cheap yet filling meal for many throughout the centuries.
Ottoman cuisine formed as a fusion of Mediterranean, Near Eastern, and Central Turkic motifs in the early Medieval Period, which is exemplified here - using an array of culinary styles that are seen elsewhere in the region (such as Greek tzatziki being prepared in much the same way as this recipe, with the addition of mint and cucumber)
Through the Garden Benedict
This is my new favorite; Poached eggs on avocado, goat cheese toast, with fresh fruits and vegetables. This is a fresh take on a Benedict, with no Hollandaise. The egg yolk and citrus juices act as a sort of deconstructed Hollandaise. It’s delicious! I didn’t make Hollandaise because I’m trying not to indulge in buttery dishes too often. That being said, I’ll make one of these with Meyer lemon Hollandaise soon, possibly this weekend, because we have many Meyer lemons on our tree. And because Hollandaise is so damn tasty. You can make this with any fresh vegetables, greens, pickled things, herbs and fruit you have on hand. It comes out delicious every time. You can use ham, bacon, sausage or make it vegetarian like this one. This particular combo was crunchy, savory, earthy and deliciously balanced. My hubby and I both loved the addition of thinly sliced celery, which seems like it wouldn’t be that great, but it was perfection.
This plate = Dave’s multi grain Killer Bread, thin sliced & toasted, goat cheese, sliced avocado, orange segments, apple slices, celery, sliced very thinly, celery leaf, tomato, kalamata olives, marinated artichoke, and fresh cilantro. The poached egg is placed on top of the cheese toast, then garnished with all the freshness, and an extra squeeze of orange juice on top. Try it, it’s so good.
If you’ve never made a poached egg, it’s easy. Boil about 3 - 4 cups water in a sauce pan, add 1 tsp vinegar to the water. Once it boils, stir into a gentle whirlpool, crack an egg in the center and let it cook for 2 to 3 minutes. Remove with a slotted spoon to a paper towel lined plate.
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Poached Egg Sandwich
Can’t go wrong with a poached egg. That warm and juicy egg melting on a crispy piece of bread mixed with fresh vegetables… It just tastes so good! Give it a try, it’s quick to make, healthy and tasty.
Eggs Benedict- Snitch
Roasted Eggplant Shakshuka|The Brick Kitchen
A spicy roast eggplant shakshuka, with cumin, fresh herbs and served with crusty ciabatta bread.
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Veggie hash with steel cut oats & poached egg by my dear friend Therese Elgquist
*Recipe for Swedish food magazine Allt om Mat, issued January 2018 | Recipe and styling by Therese | Photo by Magnus Carlsson
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