With this blog, I would like to share with you Turkish dishes. I hope the recipes may inspire you.
Sini, (like a large tray), is a traditional alternative to a table.
Turkish cuisine is largely the heritage of Ottoman cuisine. Since the days of the powerful Ottoman empire, Turkey has also been at the centre of trade, especially in spice, and the Ottoman chefs borrowed, adapted and perfected dishes from many other cuisines. The end of Ottoman sovereignty in the Balkans resulted with large-scale migration. The Turks that migrated from the Balkans to Anatolia brought the Balkan cuisine culture to the new regions that they settled down. Today, the effects of the migrant population over the Turkish cuisine
culture is still prevalent.
Migration from Central Asia to Anatolia, enriched the Turkish culture and influenced the Turkish cuisine.
Poached Eggs with Garlic Yoghurt, Turkish Style – Cilbir
Ingredients
1 small garlic clove, crushed and chopped finely
1 cup / 8 fl. oz. plain thick yoghurt, brought to room temperature
2 large free range eggs
30 ml / 2 tbsp. olive oil
30 ml / 2 tbsp. white wine vinegar
10 ml / 2 tsp. Turkish pul biber, red pepper flakes or chili flakes
Salt and freshly ground black pepper to taste
With bread to serve it.
Instructions
Prepare the garlic yoghurt first – about 10, 15 minutes before poaching the eggs – and bring to the room temperature.
In a small bowl, beat the yoghurt with garlic and seasoning. Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg. Let the yoghurt mixture reach the room temperature.
Fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the first egg.
As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2-3 minutes so that the yolk remains soft.
While the eggs are poaching, quickly pour in the olive oil in a small pan and stir in the Turkish pul biber, red pepper flakes or chili flakes, over medium to high heat. Stir and let the red pepper flakes infuse to olive oil for a few minutes, turn the heat off.
Lift the eggs out of the water with a slotted spoon and place them over the garlic yoghurt spread.
Drizzle the red pepper flakes infused olive oil over the poached eggs. Serve immediately with pide bread or crusty bread by the side.
bon appetit :)
the recipe is quotation:
(http://ozlemsturkishtable.com/category/appetizers-and-mezes/)
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