Turkish Egg Dishes

POACHED EGGS WITH YOGHURT - CILBIR

TurkishFood — Mon, 26 Feb 2007 01:23:00 GMT

POACHED EGGS WITH YOGHURT (ÇILBIR)

Ingredients: (4 servings)
· 8 very fresh eggs
· 500 gr. yoghurt

· 2 cloves of garlic

· 2 tablespoons salt

· 2½ tablespoons vinegar

· 3 tablespoons margarine

· 1 teaspoon ground red pepper

Beat the yoghurt with some salt and crushed garlics. Fill a large and flat pan ¾ full with water. Add salt and vinegar. Let boil. Lower the heat. Break each egg firs into a small plate, then slide it slowly into the gently boiling water. Cook for 3 minutes and take it out with a skimmer. Drain well. Repeat the same with all the eggs and arrange them in a serving dish. Cover them with yoghurt. Heat the margarine. Remove from heat and add red pepper. Pour it over the yoghurt and serve immediately.

Yumurta firinda

TurkishFood — Thu, 07 Sep 2006 19:45:00 GMT

BAKED EGGS - Yumurta firinda
6 Servings
12 eggs
12 large tomatoes
2 soup spoons butter
Cut off a slice of each tomato 1 cm. below the stem and remove the seeds with a coffee spoon. In each tomato add a little butter, break an egg into it and add a pinch of salt. Close the opening with the piece you cut off. Place the tomatoes in a buttered baking dish. Put into a hot oven for about 20 minutes until the eggs are cooked, then place on a serving dish.

Yogurtlu Yumurta

TurkishFood — Thu, 07 Sep 2006 19:45:00 GMT

EGGS WITH YOGHURT - Yogurtlu Yumurta
6 Servings
1 coffee spoon red pepper
12 eggs
120 grams butter
5 cloves of crushed garlic
500 grams yoghurt
salt, pepper
Melt 4 soup spoons of butter in a frying pan. Break your 12 eggs into it, add salt, cover and cook 3 minutes on a medium heat. During this time, melt 2 soup spoons of butter and add the red pepper. In another bowl beat the yoghurt well and add the crushed garlic.

When the eggs are cooked, place them on a serving plate and cover with the yoghurt and then the spiced butter.

Sucuklu Yumurta

TurkishFood — Thu, 07 Sep 2006 19:44:00 GMT

EGS WITH SAUSAGE - Sucuklu Yumurta
4 Servings
1 coffee spoon butter
250 grams finely sliced sausage
8 eggs
Melt the butter in a frying pan. Place the sausage slices side by side, covering the bottom of the frying pan. Partly cook the sausage on both sides. Break the eggs over the sausage, cover and cook 3 to 4 minutes and serve.

CILBIR - Cilbir

TurkishFood — Thu, 07 Sep 2006 19:43:00 GMT

CILBIR - Cilbir
4 Servings
1 clove crushed garlic
1 coffee cup vinegar
1/2 coffee spoon red pepper
2 glasses of yoghurt
2 soup spoons butter
8 eggs
Mix the crushed garlic and the yoghurt. Spoon the mixture into the guests' plates. Melt the butter with the red pepper in a small frying pan. Put aside.

Fill a large saucepan 3/4 full with water to which the vinegar has been added. Boil, and carefully break the eight eggs over the surface of the water. Cook 3 minutes, then retrieve the eggs with a draining spoon and place 2 in each plate of yoghurt, and over them pour a fine stream of the melted butter and pepper. Serve at once.

MENEMEN

TurkishFood — Thu, 07 Sep 2006 19:43:00 GMT

MENEMEN
4 Servings
1 soup spoon butter
1/2 soup spoon salt
2 green peppers (or if you prefer, the long pointed type called "sivri biber" in Turkey)
3 tomatoes
8 eggs
Melt the butter in a frying pan. Remove the seeds from the green peppers and cut into rings or blades. Peel and remove the seeds from the tomatoes and cut them into small pieces. Add the peppers and tomatoes to the butter and cook 7 or 8 minutes until the tomato juice has slightly evaporated.

Beat the eggs in a bowl, add salt and pour into the frying pan. Mix. When the eggs become firm, serve at once.

NOTE: One can simply break the eggs over the pepper-tomato mixture and let them cook until the yolk is covered by a thin white membrane. This is not authentic menemen, but it is equally delicious.

Second Recipe

SCRAMBLED EGGS WITH VEGETABLES (MENEMEN)

Ingredients: (4 servings)
· 8 eggs
· 2 green peppers

· 3 tomatoes

· 1 teaspoon salt

· ½ teaspoon pepper

· 1 tablespoon margarine

Melt the margarine in a flat pan. Cut seeded peppers into thin rings. Lightly brown them. Add peeled tomatoes cut into small pieces. Cook for 7-8 minutes, stirring from time to time, until the juice half way evaporates. Beat the eggs in a bowl. Add salt and pepper. Pour into the pan and cook stirring constantly, taking care that it does not get too dry. Serve at once.

Peynirli Yumurta

TurkishFood — Thu, 07 Sep 2006 19:42:00 GMT

EGGS WITH WHITE CHEESE - Peynirli Yumurta
2 Servings
4 eggs
100 grams white cheese
1/2 soup spoon butter
Cut the cheese into small pieces. Melt the butter in a frying pan. When it is very hot put in the cheese and break the eggs over it. When the eggs are cooked serve at once.

NOTE: You may proceed the same with another cheese, like Kacher cheese ("kasar peynir") or the equivalent of cantal cheese.

Ispanakli Yumurta

TurkishFood — Thu, 07 Sep 2006 19:40:00 GMT

EGGS WITH SPINACH IN CREAM SAUCE - Kremali Ispanakli Yumurta
4 Servings
1 kilo spinach
1/2 litre milk
2 soup spoons bread crumbs
50 grams flour
50 grams Kashar cheese (or gruyere)
200 grams butter grated
salt, pepper
Wash the spinach and boil in a large quantity of water for 25 to 30 minutes. Drain and squeeze to remove the excess water, then chop on a bread board.

Brown the onion in 100 grams of butter. Add the salt, pepper and the chopped spinach. Cook 2 minutes more, then pour into a round, high-sided cake mold. Spread it evenly, then make 8 hollow places with the back of a spoon. Break an egg into each hollow. Prepare a cream sauce with 50 grams of butter, 50 grams of flour, the milk and a little salt. Add the grated cheese and stir. Pour this sauce over the eggs, sprinkle with bread crumbs and melted butter and place in the oven until the eggs are cooked. Serve.

Second Recipe

EGGS ON SPINACH SAUCE (ISPANAKLI OMLET)

Ingredients: (6 servings)
· 12 eggs
· 1 kg. spinach

· 2 medium size onions

· 1 teaspoon salt

· ½ teaspoon pepper

· 6 tablespoons margarine

Remove the roots of the spinach. Cut each stem into two. Wash them well. Boil 2 lt. of water with some salt. Add the spinach and cook them for 10 minutes. Drain and chop them. Melt the margarine. Brown chopped onions. Add the spinach and saute for 10 minutes. Sprinkle with salt and pepper. Arrange them in a flat pan. Make 12 hollows and break the eggs into each one. Sprinkle with salt. Cover and cook on medium heat for 3-4 minutes, until the egg whites are cooked. Serve at once.

Kiymali Yumurta

TurkishFood — Thu, 07 Sep 2006 19:36:00 GMT

SCRAMBLED EGGS WITH GROUND MEAT (KIYMALI YUMURTA)

Ingredients: (4 servings)
· 8 eggs
· 2 onions

· 150 gr. ground meat

· 1 teaspoon salt, water

· 1 teaspoon black pepper

· 1 tablespoon butter

Fry the ground meat and onions on melted butter. Add salt and balck pepper. Add 1 teacup of water and boil until it boils down. Make 6 hollows and break the eggs into each one. (You may use tomato juice instead of water and optionally you may add chopped parsley.) Cover and cook on medium heat for 3-4 minutes, until the egg whites are cooked. Serve at once.