Çılbır (Poached Eggs w/ Garlic Yogurt)

Tender eggs poached to perfection in a bed of creamy garlic yogurt and with a drizzle of olive oil and red pepper flakes.

This dish is such a prime example of the beauty of Turkish cooking. It is true that there are some Turkish dishes that are complex and laborious to prepare but this one is quite the contrary. Perhaps some might argue that poaching the eggs is the hardest part but even this step is not as difficult as you think.

Paired with a Turkish chai, this dish is so satisfying and delicious for breakfast or for any time of day.

thumb_DSC05378_1024

Here’s the recipe*

Çılbır (Poached Eggs w/ Garlic Yogurt)

  • 1 fresh large egg
  • 1/8 c thick yogurt
  • 1 garlic clove (crushed into a paste)
  • 1 T olive oil
  • 1/2 tsp red pepper flakes
  • 1 T white vinegar
  • salt (to taste)
  • chopped parsley (optional garnish)

Preparation:

Boil a pot of water and then reduce to a barely a simmer. Add the vinegar and stir.

In a small bowl, mix together the garlic (crushed into a paste by sprinkling salt on top of chopped garlic and using the flat part of a knife to rub against the garlic until it forms a paste) and the yogurt. Season with salt & stir. Place the yogurt on a plate.

To poach the egg: crack the egg in a measuring cup with a handle. Lower the measuring cup into the water and gently drop in the egg. Allow it to cook for 2-4 minutes, depending on how you like your eggs.

thumb_DSC05425_1024
This is how the egg looks when it is first dropped into the water.
thumb_DSC05427_1024
After a few minutes of cooking it will start to rise to the surface.

Gently pat the poached egg dry and then place on top of the garlic yogurt. Drizzle over the olive oil and red pepper flakes. Garnish with parsley.

thumb_DSC05429_1024

Serve & Enjoy!

thumb_DSC05442_1024thumb_DSC05452_1024

Afiyet Olsun!

*Note: this recipe is for one. For more servings, multiply it accordingly.

Omelette with Garlic Yogurt (Cilbir)

A delicious plain omelette cooked to perfection and served on plain yogurt garnished with red pepper flakes.
Cilbir is traditionally made with poached eggs but this alternative is a welcome embrace for a simplier version. But if you prefer, you can prepare this recipe the same way, except poach the eggs instead of preparing an omelette.

The idea of eating plain yogurt with savory food was something I was not 100% on board with. Sometimes I would make chicken salad with yogurt or top my tacos with a dollop of yogurt or place a dollop of yogurt in a bowl of tomato or potato soup. But the yogurt in Turkey is some of the best I’ve ever tried in all of my travels around the world. It’s thick, creamy and rich. So delicious!

So the idea of eating an omlette with yogurt now, is an idea I openly embrace.
Here’s the recipe:
Omelette with Thick Yogurt (Cilbir)
  • 10 eggs
  • 3 T butter
  • 4 c süzme yogurt (or any thick yogurt)
  • 10 garlic cloves
  • 1 tsp red pepper flakes
  • Salt & pepper (to taste)
Preparation:
In a large frying pan, melt the butter.
Meanwhile scramble the eggs and season with salt and pepper.
Place the eggs in the frying pan and prepare the omelette.
 DSC01364
Remove the omelette from the pan and break into smaller pieces.
DSC01375DSC01376
Add the crushed garlic to the yogurt and whisk together.
Place the yogurt on a platter and top with the omelette.
Garnish with red pepper flakes.
DSC01382DSC01381
Serve immediately and enjoy!
Afiyet Olsun!

Dad’s Cinnamon & Brown Sugar Oatmeal

Creamy, rich and delicious oatmeal, with cinnamon spice and everything nice!

     Growing up, I never realized how blessed I was that both of my parents could cook. They each had their specialties but they always managed to make a great meal to feed our family of seven. Looking back, I am so grateful for this. It really taught me so much!

When my Dad was cooking, breakfast dishes were some of his signature items. In particularly, his cream of wheat or oatmeal. You could always smell it cooking throughout the house because of the aroma of the cinnamon and nutmeg. His dishes were not without flavor and this oatmeal recipe is an excellent testimony.

     I know you might be thinking, what’s so special about oatmeal? Well, I will tell you. It’s simply the way my Dad prepares oatmeal. I actually never had oatmeal any other way until I was much older and I really appreciated his oatmeal even more. 

DSC01976

     It all starts with milk. Instead of water, he always uses milk and that’s what makes the oatmeal so creamy. To the milk, he adds brown sugar, cinnamon and a pinch of nutmeg. This combination on it’s own is so good that you could pour it in a glass and drink it as a warm beverage. 

     Once it’s had time to simmer, not boil, he adds the oats and stirs. Then he covers it with a lid and allows it to cook for 5-10 minutes. At the very end, he stirs in some raisins and then it’s ready to enjoy. Creamy and delicious, it’s just sweet enough and so good. 

So, thanks Dad for making great food like this oatmeal recipe and teaching me what you know. I would not be who I am today without you, so thank you for all that you are and all that you’ve done!

Happy Birthday!

Here’s the recipe:

Dad’s Cinnamon & Brown Sugar Oatmeal

  • 1 c oats
  • 2 c milk
  • 1/2 T ground cinnamon
  • a pinch of nutmeg
  • 2 T – 1/3 c brown sugar (depending on the sweetness level you prefer)
  • 2 T raisins

Preparation:

Pour the milk into a sauce pot and place over medium heat.

Add in the cinnamon, nutmeg and brown sugar and stir until the brown sugar has dissolved.

DSC01984DSC01986

Keep stirring frequently until it comes to a light simmer. Then pour in the oats, stirring constantly.

DSC01991

 

DSC01996DSC01991DSC01993

Reduce the heat and allow the oatmeal to simmer for 7-15 minutes*

Remove from the heat and stir in the raisins.

DSC02001DSC02013DSC02003DSC02004DSC02005

Pour into a large bowl (or two).

Serve and Enjoy!

Soooo good! I made this yesterday and ate the oatmeal so fast I even surprised myself, lol!

Sheer delight!

*The cook time depends on whether you use quick cooking oats or old fashioned oats. Adjust the cooking time depending on which one you use.

Shakshouka (Baked Eggs in a Tomato & Red Pepper Sauce)

Delicious savory baked eggs in a tomato and red pepper sauce.
One bite and I’m hooked. From the first time I tried shakshouka at a Moroccan cafe, I’ve never been the same. It was so delicious that I decided to try and create my own version of this North African and Middle Eastern classic.

Yum

It’s so simple to prepare. It start with a sauce comprised of tomatoes, red peppers, onion, garlic and spices. Then the eggs are placed on top with a generous tablespoon of parsley. In the oven it goes and when it’s done, the finished product is a beautiful and delicious meal.
This dish is perfect for a brunch at home for several friends or a big family. Also, it makes a great option for “Breakfast for Dinner.”
Here’s the recipe:
  • 2 eggs
  • 1/2 red pepper (sweet or bell)
  • 1 c crushed tomatoes
  • 1/2 small white onion (diced)
  • 2 garlic cloves (minced)
  • 1 TBSP tomato paste
  • 2 tsp cumin powder
  • 1 tsp dried oregano
  • crushed red pepper flakes
  • salt & pepper (to taste)
  • 2 TBSP parsley (1 TBSP reserved for a garnish)
Preparation:
Preheat the oven for 375F. Grease a small baking pan with 1/2 TBSP of olive oil.
Dice the onions and red peppers. Mince the garlic and set aside.
Sauté the onions and garlic in a frying pan with 1 TBSP olive oil.
Add the cumin, oregano, black pepper and red pepper flakes.
Add the red pepper and sauté until tender.
Sprinkle in some salt (to taste) and stir.
Add the tomato paste and stir. Then add the crushed tomatoes.
Pour the tomato and red pepper mixture into the baking pan.
Crack the eggs on top of the mixture in the pan. Drizzle 1 TBSP of parsley on top.
Then bake for 15-20 minutes.
Garnish with the remaining TBSP of parsley. Serve & Enjoy!
IMG-20180116-WA0024

Su Böreği (Cheesy Flakey Pastry)

Flaky and crispy on the outside. Melted cheesy and herb goodness on the inside. Imagine a really good croissant, but crispier, flakier and cheesy. 

20180131_112009.jpg

The first time I heard a description of Su Böreği, I expected it to be soggy and not so great. Literally, Su Böreği means “water börek.” Börek is a delicious pastry that comes in a myriad of varieties but it is always normally made with yufka, which is similar in texture and taste to phyllo dough. So, this sounded like a watery

pastry, in my mind. Although I’ve seen it at one of my favorite local bakeries, I’ll admit, I was still apprehensive about ever trying it. That is until, my cooking course.

In the course, we prepared a Su Böreği that shocked my eyes and tastebuds. I guess there’s more than one way to make Su Böreği because this one was light, flaky, crispy and filled with gooey cheese and parsley on the inside. When it’s warm, you pull a square and the melty cheese stretches and it’s absolutely delicious.

So, perhaps this is not the traditional way of making Su Böreği, I’m actually not sure at all. But one thing is for sure, this recipe is absolutely delicious.

Here’s the recipe:

  • 1 package of normal yufka (substitute phyllo dough or puff pastry)
  • 8 pieces of baklava yufka (substitute phyllo dough or puff pastry)
  • 1 lb. Antep peynir (substitute: mozzarella cheese)
  • 1 bunch of parsley (minced)
  • 12 TBSP oil
  • 7 TBSP water
  • 1 TBSP salt

Preparation:

Grate the Antep peynir (or mozerella cheese if using) and place in a bowl.

Mince the parsley and then add to the bowl with the cheese. Season with salt and stir.

Grease 2 large circular 15 inch pans with 1 TBSP of oil each. NOTE: One will be reserved for later when it’s time to flip the dish during the cooking process.

Layer 4 sheets of the baklava yufka in the bottom of the pan.

Drizzle with 1 TBSP of oil.

Take out the yufka and tear it into large pieces. Layer 1/3 of the torn yukfka in the pan and drizzle with 2 TBSP of water.

Layer another 1/3 of the torn yufka on top and drizzle with 2 TBSP of oil.

Then pour the cheese and parsley mixture on top and drizzle with 2 TBSP of oil.

Then add the remaining torn yufka on top, being sure to tuck it into the sides. Drizzle with 2 TBSP of water and 3 TBSP of oil.

Then take 3 more pieces of the baklava yufka and layer it on top. Sprinkle it with 1 TBSP of water and then add the final sheet of baklava yufka.

Press down and trim the edges with a sharp knife. Place the trimmed pieces underneath the top layer and drizzle with 2 TBSP of oil and 1 TBSP of water.

Then press the edges down again to ensure that they’re tucked in.

Using a sharp knife, cut the dish into 1 inch X 1 inch pieces. (Note: wet the knife by dipping it into a shallow bowl of water in between each cut)

Sprinkle with 1 more TBSP of water and then place the dish on an open flame. Cook until it is crispy and brown.

Remove the dish from the heat, cover it with the other greased pan and carefully flip it so that the cooked side is facing up.

Place back on the open flame and cook the other side until brown.

Serve and enjoy immediately! It’s so good when it’s warm!

Afiyet Olsun!