Recipe: Çilbir by Rachel Khong
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
This recipe comes to Khoollect from Lucky Peach author Rachel Khong, whose new book All About Eggs: Everything We Know About the World’s Most Important Food is setting up camp in the homes of egg lovers all over the world.
Çilbir— poached eggs on a bed of garlicky yogurt, drizzled with spiked butter—is a Turkish egg dish. Çilbir’s uniqueness rests on the sourness of the yogurt and the softness of the whole thing—there is nothing to crunch. If you love to sop up an egg yolk with some bread at the best of times, this bowl of creamy, yolky wonder is for you.
Tip: poach the eggs before you begin assembling this rest of your ingredients.
Reprinted from All About Eggs: Everything We Know About the World’s Most Important Food. Copyright © 2017 by Lucky Peach, LLC. Photographs and illustrations copyright © 2017 by Tamara Shopsin and Jason Fulford. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Çilbir
Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.
Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.
To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.
Drizzle with chilli butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra colour and texture. Serve with bread.
Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.
Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.
To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.
Drizzle with chilli butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra colour and texture. Serve with bread.
This recipe comes to Khoollect from Lucky Peach author Rachel Khong, whose new book All About Eggs: Everything We Know About the World’s Most Important Food is setting up camp in the homes of egg lovers all over the world.
Çilbir— poached eggs on a bed of garlicky yogurt, drizzled with spiked butter—is a Turkish egg dish. Çilbir’s uniqueness rests on the sourness of the yogurt and the softness of the whole thing—there is nothing to crunch. If you love to sop up an egg yolk with some bread at the best of times, this bowl of creamy, yolky wonder is for you.
Tip: poach the eggs before you begin assembling this rest of your ingredients.
Reprinted from All About Eggs: Everything We Know About the World’s Most Important Food. Copyright © 2017 by Lucky Peach, LLC. Photographs and illustrations copyright © 2017 by Tamara Shopsin and Jason Fulford. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Çilbir
Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.
Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.
To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.
Drizzle with chilli butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra colour and texture. Serve with bread.
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