When it comes to reimagining classic dishes, Chef Shearso always brings a unique twist to the table. Today, we’re diving into Chef Shearso’s innovative take on Cilbur, the beloved Turkish yogurt and egg dish. With a focus on maximizing protein content and delivering a truly savory experience, this rendition of Cilbur is not just delicious but also a wholesome option for any meal.
The Protein-Packed Foundation
Chef Shearso understands the importance of a balanced diet, and that’s why this Cilbur recipe boasts a higher protein content. The star of the show is the yogurt – rich, creamy, and loaded with protein. This not only makes the dish incredibly satisfying but also provides the essential nutrients your body craves.
Savory Bliss in Every Bite
Instead of leaning towards the traditional sweetness often associated with yogurt, Chef Shearso’s Cilbur takes a savory route. The balance of flavors is exquisite, with hints of garlic and chili-infused olive oil, cumin, and freshness from tomatoes. The result is a harmonious blend of savory elements that dance on your taste buds with every bite.
Perfect for Toast Dipping
One of the standout features of this Chef Shearso Cilbur is its versatility. Beyond being a standalone dish, it’s perfect for dipping. Imagine the joy of tearing a warm piece of toast and dunking it into the gooey, perfectly poached egg, creating a mouthwatering combination of textures and tastes. It’s a delightful experience that elevates your morning routine or brunch to a whole new level.
Conclusion
Chef Shearso’s take on Cilbur brings a new dimension to this classic Turkish dish. It’s not just a yogurt and egg combination; it’s a high-protein, savory masterpiece designed to please your palate and provide the nourishment your body needs. Whether you savor it on its own or use it as a delectable toast dip, Chef Shearso’s Cilbur is a culinary journey you won’t want to miss. Try it for yourself and experience the delicious difference.
Çılbır: Turkish Eggs in Yogurt Recipe
Ingredients
Çılbır Yogurt Base
- 1 cup plain Greek yogurt
- 1 mini cucumber chopped
- 1 garlic clove
- 1 tsp fresh lemon juice
- ⅛ tsp cumin
- Dash salt
- Dash pepper
- ⅛ tsp dried or fresh parsley
Garlic-Chili Oil
- 2 tbsp olive oil
- 1-2 tsp red pepper chili flakes depending on how spicy you want the chili-garlic oil to be
- 2 garlic cloves (chopped or pressed)
- 5 cherry tomatoes
Poached Egg
- 1 tbsp white or apple cider vinegar to poach the egg
- 1 egg
Instructions
- Crack your egg in a separate bowl/ramekin. Bring a pot of water to a simmer (for poached eggs).
- Combine greek yogurt with cucumber, 1 garlic clove, lemon juice, cumin, salt, and pepper. Set aside in fridge.
- In a cold, small pan, combine 2 tablespoons of olive oil, 2 garlic cloves, and chili flakes. Put on the stove and set to low-medium heat.
- Let the chili flakes/garlic sauté for about 3 minutes before adding in cherry tomatoes. Add in a dash of salt and pepper.
- Increase the heat to medium and continue sautéing. Once the cherry tomatoes are soft, pop them with a spoon. Set the pan aside, off of the heat.
- Once the water is simmering, add in vinegar. Using the end of a ladle or some other stick utensil, stir the water so it creates a whirlpool. Carefully drop in your egg and cook for approximately 3 minutes. Once done, set the egg aside on a piece of paper towel to dry up excess liquid.
- In a bowl, plate your yogurt on the bottom. Top with cherry tomatoes, poached egg, parsley, and drizzle chili oil over it.
- Serve with a side of toasted bread and enjoy!
