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Cilbir (Turkish Eggs): The World's Greatest Brunch!
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- เผยแพร่เมื่อ 22 ม.ค. 2020
- Turkish poached eggs are taking the world by storm right now! In my opinion, a perfect brunch meal. It's called Cilibr: Poached eggs, on top of garlic yogurt and drizzled on top a brown butter sauce. If you want to be extra, make your own flatebread (Bazlama)! It's honestly not difficult and doesn't take THAT long. If you make this dish, you are a master.
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Yogurt Mixture:
1 cup greek yogurt, at room temperature
1 clove garlic, mashed
½ teaspoon salt
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
Poached Eggs:
2 eggs
1 tablespoon vinegar
1 tsp lemon juice (in video I may have put 1tb, do whatevr)
Brown Butter Sauce:
1 stick butter
1 tablespoon olive oil
1 teaspoon red pepper flakes
Topping:
Chopped Dill
Flatbread :thecafesucrefa...
1 ¼ cups warm water 105-110˚F
2 ¼ teaspoons active dried yeast 1 packet
1 tablespoon sugar
¾ cup Greek-style yogurt
2 tablespoon extra virgin olive oil
1 tablespoon kosher salt
3 ¾ cups all-purpose flour
¼ cup finely chopped flat leaf parsley
Thanks for watching, guys! The eggs were DELICIOUS. If you are interested in checking out Patreon, here it is:
www.patreon.com/antichef
I am Turkish and I approve this video! Great job Jamie!
He made it just as it has to be. Greetings from Turkey.
Sumac u forgot 😂
@@AnnaF33we dont use sumac with cilbir.
The quality of your videos never cease to impress. Well done here
Thanks Chris! Appreciate that big time
You made the bread look easy, and your poached eggs are perfect. But I’d turn the eggs over so the yolks can shine in all their golden glory. I’m salivating as I write this. Beautifully done, Jamie ❤
So.. I know these videos are old, but there's a trick for rolling out dough that might help if you haven't found it yet. You push the roller over it once, away from you, then gently lift the dough and rotate it 45 degrees. Roll again, rotate again the same amount in the same direction. Keep doing this as long as needed, it helps make sure the dough doesn't stick to your surface, and ends up as round as possible. Helps particularly well when you're rolling things frightfully thin.
I love this thank you❤ I will make it at my restaurant. To poach eggs so they don’t get all stringy add a good splash off vinegar
I was posted to Istanbul for three years during the ‘00s. This dish is food of the Gods!
That was impressive! I have never heard of those eggs before but I think I just might make them for my wife this weekend. Thanks for this one Anti Chef!!!
give it a try!!
Wow that looks delicious! I’ve never poached eggs before but this dish looks like a worthwhile reason to learn. Great video!!
I just recently found Jamie's site. Great eggs and flatbread
Use Aleppo pepper next time. I use mild. It’s a great dish.
There is something in your videos I like about but I can't say what because I really don't know.
But I can assure you that you are proceeding in the right direction. Keep going. ✌️
I think its his authenticity!
Thanks guys!!!!
I watch a lot of these types of videos, everyone usually edits their mistakes and I absolutely LOVE that you don’t. Seeing you recover or accept it and go with it, in turn, makes me a better cook. It makes me see what it’s all about, the nuances that make a good dish/cook! Thanks J.
I'm not sure where you got that "vortex" poaching method but the vortex is what is ripping away most of the egg white and scattering it into the water. You should have a very gentle simmer and the water shouldn't be swirling. You can crack the egg into the pot or dump it from a ramekin but I find it easiest to break the egg into a ladle and just submerge everything gently in the water. The ladle will keep the egg in one place. Also, use very cold eggs because cold eggs are more gelatinous than warm eggs and they'll stick together in the water better.
Looks fantastic. The bread looks super easy, too. I can’t eat spicy hot food, so would serve some on the side for those who enjoy that. Otherwise, I may very well try this. Thank you Karen and Jamie!
You can just significantly lessen or completely omit the chili flakes if you don't like them/can't have them, it'd still be good :p I think he went a bit too heavy with them, at least for my taste. I usually see people just add a tiny sprinkle for a little bite now and then
Some recipes I've seen for this dish use paprika or smoked paprika for a non-spicy version
@@jenniferoutlaw1975 Thank you, kind lady! 🌸
Dang, this looks so good. Thank you very much, Jamie.
I hope many people support your patreon. You deserve their support. Your videos are great. I don't think most people understand the actual work and cost involved in putting out 1 video. We certainly didn't until we started doing our own videos. Just the editing software costs several hundred a year alone.
Appreciate that! It’s a big commitment of time and $$!
TH-cam PAYS you.
@@VickiTakacs. not as much as you obviously think. TH-cam personally pays me $0. For people like Jamie it works out to be around $2 for every 1000 views. Jamie went with not enough TH-cam income to even cover the cost of making the videos for years. So YES he deserves income from willing patrons. I hope you have a great day and get paid what you're worth
Made this for Sunday brunch. Ahh. May. Zing!
Love it!!
I like your video. You explained in detail about poach eggs. Very specific! I loved it.
Happy Bday Anti-Chef (:
🎂
One of my favourites. It's one of my favourite dishes my parents would make for my sister and I. I love garlic yogurt so much, I put it on almost everything.
Thank You Karen!
hey thanks for the great video. now im going to try and make it!
I tried to join and they want my email and password. I don’t give out my passwords on a website. Any suggestions. Thank you. You have gotten to be such a good cook.
what do you mean? you have to give youtube your email and password for the account you’re using…
if you’re talking about patreon, you have to make an account on their website and then log in, that’s how you securely do the donations. i have a patreon account and it seems very secure.
That looks beautiful amazing job!!!
Subscribed. Great channel my man
May your presents be many and your cake be great on your special day, happy birthday. That dish looks so good. Wtg Karen good suggestion.
If you strain your egg and let the extra liquid flow out , it's gets rid of all that extra fluff also add lemon juice. 1/4 teaspoon onto the egg white prior to dumping in the vortex. Try boiling your water add no vinegar and turn off the heat and just let the egg sit in the hot water. Try. It.
Hello Nigella
Man, I would eat that no problem.
2 things, don’t do the vortex, it’s not necessary if you add lemon juice to egg, and the less movement in the water, the more perfect your poached eggs will look, seriously, the simmer has to be almost nonexistent, the water should be still. The lemon juice will keep the proteins of the egg together, so just drop the egg gently into hot water. Also, Cilbir uses Aleppo pepper flakes (Turkish pepper), which tastes nothing like red pepper, maybe substitute with Paprika? Aleppo pepper is very mild and sweet, and mixed with butter is heavenly, never “hot” like red pepper flakes.
🙌🏼🙌🏼
@@antichef Even better, get super fresh eggs (a week old), fresh from the chickens. The whites won't separate, no need for vorteces, just ease them into the hot water! That's if you have chickens nearby, of course... Great show!
Great presentation!
Woww you fast chef broo amazing
vids keep getting better n better :))
Thanks!!!! 🙌🏼🙌🏼
Looks decent, slightly soupy but quite all right!
ORDER UP! order up?
Sabroso 😊🍳
When I saw your sticky hands at 2:10, I said to myself, "This recipe comes from a culture where the underdogs are working in the kitchen."
Maybe a tiny bit hotter pan for the flatbread next time? Oh btw, i was curious as to what percentage of recipes that you try you make part of your routine (or even try again later)?
what's the point of the vinegar in water for poaching eggs?
Vinegar can be omitted when making poached eggs, depending on preference. However, when making poached eggs, vinegar helps the egg whites solidify and makes the eggs look more beautiful.
I know what I'm making this weekend
Yes!!
Yumberiffic!
Bread at the bottom, always at the bottom. So, it soaks the yogurt and butter-pepper sauce inside. Quite good otherwise, thank you.
That looks incredible! I have to make this soon.
Nice vortex!!! ;)
🌪
Hehe when he said it is "spicy", I died laughing.......buddy you dont know what spice is. Love the video though. and yoghurt/curd is a common ingredient in a lot of flatbreads/panbreads around the world. From balzama to naan to lucchi and even pizza. it is what gives it that soft fluffy chewy texture. Some people use buttermilk to knead the dough instead of water. Ummmmm....heavenly. I want some good faltbread with som tasty sides now :(.
The older your eggs are, the more of the separated white that you’ll get. I don’t stir my water quite so intensely as you, just need a light stir, not a cyclone 🤭😉
It’s so funny..sometimes you look like Trudeau! Lol he’s a handsome guy.
What can we use for a little zing instead of those hot red pepper flakes? I don’t like that kind of heat and neither does my throat...one time in a restaurant I ate Cajun and the upshot is they thought I was going to die and offered to take me to the hospital...oh, no, that wasn’t embarrassing...I like having everyone staring at me with looks of horror as I cough violently, perspire buckets, and start to wonder if they are right. Paprika? Pinch of Cayenne?
id say cayenne, paprika doesn’t really have any heat (they go great together though!)
Aleppo pepper
Hi, Jamie)
Confused why you have so many Belgian products.
He was living in Belgium at time of this video. Then toLondon, now NYC
@@SuperAngela40 lol that’ll do it
👌
The vortex is not a good idea
Ur kitch is nice
TH-cam PAYS you. Knock it off.
Wow! A complete rip off of Nigella's recipe
I'm not ripping anyone off.. I'm following along to a recipe online, and the credit for it is in the description. Nigella is a saint and her cilbir recipe is perfect, I'm sure many take inspiration and guidance from it... including myself when I was figuring out how to make this.
In fairness given this is a traditional dish it’d be hard to not appear to ‘rip off’ someone. There’s only so much modifying of a recipe that can be done before the end product can no longer be called a certain name. Try making carbonara, for example, and a legion of Italians will appear in the comments telling you that you’ve made ‘something’ but because it isn’t the way their nonna made it you cannot call it a carbonara.
Çilbir is traditionally Turkish. It dates back to the 15th Century. Look it up.
I was posted to Istanbul for three years during the ‘00s. This dish is food of the Gods!