Oua turcesti (Cilbir) – mic dejun oriental, cu suflet si unt topit! Sunt dimineti in care simti ca ai vrea ceva diferit. Nu omleta, nu ochiuri, nici clasicul iaurt cu cereale. Ceva care sa fie simplu, dar sa aiba acel „ceva” care-ti trezeste simturile si te face sa zambesti cu prima lingura. Asa am ajuns sa fac oua turcesti – sau Cilbir, cum le spun vecinii nostri din Anatolia. E o reteta veche, cu radacini in bucataria sultanilor, dar atat de simpla. Cremoasa, picanta, sarata, cu iaurt racoritor si unt parfumat cu chili – combinatia perfecta pentru un brunch lenes sau un mic dejun cu gust de vacanta.

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INGREDIENTE (pentru 2 portii)

• 4 oua
• 300 grame iaurt grecesc 2%
• 2 fire marar
• 1 catel de usturoi sau un fir de usturoi proaspat
• 2 linguri otet
• 30 grame unt simplu sau cu chili
• 1/2 lingurita fulgi de chili
• 1/2 lingurita sumac
• Sare

Intr-un bol incapator, amestecam iaurtul cu usturoiul zdrobit, mararul tocat marunt, sumacul si un praf de sare. Gustam si ajustam daca e nevoie, apoi lasam bolul la frigider – iaurtul rece va contrasta perfect cu ouale calde ce urmeaza sa fie pregatite.

Intr-o cratita larga, punem la incalzit apa si adaugam cele doua linguri de otet. O aducem aproape de punctul de fierbere, fara sa o lasam sa clocoteasca. Spargem ouale, pe rand, intr-o ceasca, si le lasam sa alunece usor in apa. Le fierbem 2-3 minute, pana cand albusul se prinde frumos in jurul galbenusului care ramane moale si cremos. Le scoatem delicat cu o spumiera si le lasam sa se scurga pe hartie absorbanta.

Intr-o tigaie mica, topim untul la foc mic. Cand incepe sa faca spuma si capata o nuanta usor aramie, adaugam fulgii de chili si luam tigaia de pe foc. Aroma care se ridica in aer e semnul ca suntem aproape de final.

Pe doua farfurii adanci, impartim iaurtul rece. Asezam peste el cate doua oua posate, apoi turnam untul aromat cu chili peste tot – lasam sa curga incet, sa imbrace ouale si sa se strecoare printre valurile albe de iaurt.

Presaram deasupra inca un praf de sumac si servim imediat, cu lipie calda sau paine crocanta, buna de inmuiat in fiecare colt de farfurie.

Detaliile video ale retetei:

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English version

Turkish Eggs (Çılbır)

Turkish Eggs (Çılbır) – An Oriental Breakfast with Soul and Melted Butter! There are mornings when you crave something different. Not an omelette, not fried eggs, not even the classic yogurt with cereal. You want something simple, but with that special “something” that wakes up your senses and makes you smile from the very first spoonful. That’s how I ended up making Turkish eggs – or Çılbır, as our neighbors from Anatolia call them. It’s an old recipe, with roots in the cuisine of the Ottoman sultans, but it’s so simple. Creamy, spicy, salty, with refreshing yogurt and fragrant chili butter – the perfect combination for a lazy brunch or a breakfast that feels like a holiday.

INGREDIENTS (for 2 servings)

• 4 eggs
• 300 grams Greek yogurt (2%)
• 2 sprigs of fresh dill
• 1 clove of garlic or a stalk of green garlic
• 2 tablespoons vinegar
• 30 grams butter (plain or chili-infused)
• ½ teaspoon chili flakes
• ½ teaspoon sumac
• Salt to taste

In a large bowl, mix the yogurt with the crushed garlic, finely chopped dill, sumac, and a pinch of salt. Taste and adjust if needed. Let the mixture chill in the fridge while you prepare the poached eggs – the contrast between the cold yogurt and the warm eggs is absolutely perfect.

In a wide saucepan, bring water to a gentle heat and add the vinegar. You want it just below boiling, without letting it bubble. Crack the eggs one by one into a small cup, and gently slide them into the water. Poach for 2–3 minutes, until the whites are set and the yolks remain soft and creamy. Carefully lift them out with a slotted spoon and let them drain on paper towels.

In a small pan, melt the butter over low heat. Once it begins to foam and turn slightly golden, add the chili flakes and immediately remove from heat. The aroma will let you know it’s ready.

Divide the chilled yogurt between two deep plates. Gently place two poached eggs on top of each portion. Drizzle the warm chili butter over everything, letting it run slowly over the eggs and swirl through the yogurt.

Sprinkle a bit more sumac on top and serve right away, with warm flatbread or crispy toast – perfect for mopping up every last bit from the plate.

If you enjoyed this Turkish Eggs (Çılbır) recipe, I invite you to also try Turkish Poached Eggs with Avocado, Shakshuka with Chickpeas and Feta or Ricotta Turkish Eggs.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere