Me as well, just with all my respect i advice to try with sour dough bread this meal. Unfortunately that bread is not traditional Turkish bread, its Syrian s. But thanks to chef anyway for perfect explanation.
Istanbul and Izmir is also a Greek world but you still use it like many others in your language. If you dont believe me google it. Also Turkey 🦃 as a country exist only about a 100 years. Just to catch you the Turks in the Ottoman Empire was about 20% of the population. The others was mostly Anatolian Greeks, Armenians, Kurdish, Iranians etc. You know...all those that you g€noside them to hide the history. Also Ottoman empire had different language and different religions. Even you that you think you are Turk you really have very little chances your ancestors being Turks. Before you reply go search in worldwide sources outside the fake propaganda of Turkey and check if im lying. 🇬🇷😘
We have 7 different region in turkey and all region has different but basically so near cuisine... Just back in the time from ottoman we get all mix in turkey at the moment aswell so very hudge cuisine even cant count how many different desserts we have but you so right we need
As a Turk, I thank you thousand times for pronouncing all the ingredients in Turkish, not by translating them. As a dedicated cooking videos watcher, I was shocked every time you say them in Turkish. This can be seen a small thing but it is so precious. Thank you all for this kind video, loves from Istanbul
I was honored to answer your questions about “çılbır” dish and thanks for mentioning it in the video 😊 I really appreciated the detailed work you put into researching the recipes too 👏🏻👏🏻
I make this almost daily with 5 or 6 eggs depending on how hungry I am after returning home tired from work. No need for colander, and you can do it easier in a frying pan. Boil water in a kettle and pour into a frying pan about 1-1.5 inch high, crack the eggs into the water (from low height, don't drop em from high, makes em spread around in water). I don't spend time with chopping/grinding garlic, I put COLD yoghurt onto plate and spread, sprinkle garlic salt all over. Place the poached eggs on top. I use pull biber and smoked paprika in the butter. Whole dish is done in 5 mins. Cheers from Istanbul!
One of the most common and delicious sauce in Turkey (thick yoghurt with garlic and pul biber+hot butter+dried mint) makes almost every dish extra delicious
Çılbır is one of the greatest examples of how turkish cuisine is based on the combination at good quality of material and craftmanship of cooking technique, uncomparable.
The word "yoghurt" is Turkish, it is a cross between "kneaded" and "concentrated". Other words from the same root: yoghurmak: to knead yoghun: dense and so on. The spelling is modified so it represents the closest sound when read by an English speaker. Yoghurt is milk kneaded and concentrated by yeast. By the way, I am a big fan of your channel, thanks for all the hard work that goes into it.
Did you really have to do that? Clearly the person who took the time to write that is Turkish himself. There is no "yumusak g" in English. @@denizovecoglu6759
Okay if we talk about the word we should pronounce it right, that is "yoğurt" with letter soft g (ğ). It isn't a sound like "g", if it sounds or looks scary for non-natives (btw it's not that hard to say) you can skip or ignore the letter and try to pronounce it in that way. Yogurt is the way how English speaking people pronounce it
Had this at a turkish cafe in London and it was one of the best egg dishes I've ever had. Highly recommend serving with some crispy roasted chickpeas (spice em up if you like) and fresh arugula with a drizzle of olive oil.
I have seen so many wrong descriptions and assumptions about Turkey and Turkish food but this one is so correct. Kudos to the gentleman as he thoroughly explained all the dishes, ingredients and their history.
When I saw an article in the New York Times about "Çılbır" years ago to be honest; I was shocked. In Türkiye, this is so simple dish, like in summertime if you do not have many things in your kitchen or you are rushing time or you have an unexpected guest then you make çılbır. But after all, I see it now we ignored "çılbır" .Thanx to the American people they remind us how beautiful dish is this
Its quite weird how Americans stuck in Italian and Mexican cousines but misses Turkish and Balkan kitchens totally... There are countless jewels for everyday meals! Thanks for the share.
Because they have substantial populations of Italians and Mexicans. Mediterranean and Middle Eastern cuisines are pretty big in Australia because we have sizeable populations from those cultures.
I don't think so, but Dan, if you are reading this comment, thank you very much for your respect for my country and culture and for your research. You explain the delicious food of my homeland to people, miles away, in a wonderful way, as it really should be.
What you do in this video is respecting the culture and origination of the food. Using the real name of the product was a kind essence, thank you for this video and I ll try your recipe as soon as possible!
Nası anlattınız ya gece canımız bişi çekerse yaptığımız en kolay yemek annem yapardı eskiden şimdi ben yapıyorum çocuklarıma. Türk yoğurdu ve pul biber demeniz ayrıca güzeldi 👏👏
Senelerdir yurt disinda yasiyorum, Avustralya haric her kitayi gezdim, Turk Konsolosluklarinin disinda bile Turkish Embassy yaziyor, sizin dayanaginiz ne acaba Cem Bey?
This is a very authentic Turkish dish! My grandma was always doing this when I came to her home unexpectedly!! It is a very nice and easy dish with ingredients that are always present in a Turkish kitchen. But my grandma version never looked this nice 😅😅😅 she was mixing and stirring everything up including diced breads!!
I thoroughly enjoyed watching the video! I’d love to see more Turkish recipes like this in the future - they’re a delightful exploration of flavors and culture. Keep them coming! I also appreciate your effort to pronounce the ingredients in Turkish and talk about the history. It was amazing. Heartfelt thanks from the bottom of my heart ❤️ as a Turkish.
I am in my 60's. My all-time favorite breakfast has always been poached eggs on toast. In recent years, I have added hot sauce. I am going to have to try this dish. It looks delicious. Thanks for another great recipe video.
I cant thank you enough for saying turkish yoghurt. Most western countries call it greek yoghurt because they think its greek. I love greek people but I dont understand how they could claim all these turkish dishes with names from turkish vocabulary as their own dishes and get away with it 😮💨 Anyways, this looks delicious! You earned a like and sub from me :)
It's just that the rest of Europe was first introduced to yogurt via Greece. I, for example, didn't know until a few moments ago that word yogurt itself is Turkish
What a nonsense, let's open history books: Yogurts place of origin is Mesopotamia & Central Asia ~5,000 BC! The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which was a form of yogurt. Turkish what ?
@@Justme-jp8ih it's not about the name is about the product 🤣 Something like yogurt was known to Greeks since classical times - a sort of thickened sour milk called Pyriate or oxygala.
My compliments to the chef, it seems great. But I have to admit, it is amazing to watch that a dish that comes from a very small region in Turkey is so loved by Westerners, but especially by Americans because as a Turkish person, I have never tried this dish like many other Turkish people
Love it! A very similar dish to this one is Panagyurski Eggs which derives its name from the town of Panagyurishte in Bulgaria. The dish itself has both the yoghurt and poached eggs, however, the traditional recipe also calls for crumbled feta cheese on top and a generous coating of gently heated smoked paprika in butter. It gives it a lovely smoky and deep flavour which sets it apart from the Turkish version of the dish. Quick history: the Ottoman Empire actually ruled over Bulgaria for a very long time so it is no wonder that we share so many common dishes, recipes and ingredients. Great work Guys 🤗
and other way around... we have many Bulgar Turks living in Turkey (inlcuding my grandparents) @@blgram we are a large family. Bulgars, Turks, Greeks, Albanians..and even Armenians, Kurds ... only if there wasn't something evil called politics we would be besties!
Ok Mr racist. You can stay out of the family but I think and I KNOW based on facts (food, culture, ethnics, DNA,..) that we definitely are. Ottoman Empire reigned over the whole region for 700 years, everyone is MIXED in the Levant and in Anatolia. There are so many large Albanian, Bulgarian, Armenian etc communities in Türkiye and vice versa. Go back to your sad existence. It is kinda crazy you, yourself are saying some turks migrated to Bulgaria before the Ottoman Empire. So what does that make us? A large family of relatives no? How sad are you? lmao@@blgram
I often make this dish for brunch. Pul biber, also known as Aleppo pepper is not always readily available where I live in Australia so I tend to use a Smoked Paprika/Sweet Paprika mix in the butter - such a lovely dish to eat with yummy homemade sourdough just out of the oven
As a Sydney-sider, I have looked for Aleppo pepper everywhere -at least it felt like I looked everywhere. I first heard of these flakes on Masterchef Australia when Matt Preston demonstrated a couple of Middle Eastern dishes. Anyway, I eventually found Aleppo pepper at Peter's Of Kensington. It's not there all the time, but they often have unusual ingredients available from around the world. Happy hunting!
Paprika can be used as a substitute, since we also use that kind of pepper. But you have to turn off the fire before pouring it to the hot butter because it tends to burn easily. Just pour it, stir it for a second and pour it to the yogurt.
It is really nice that he tells the names of the ingredients used in Turkish while explaining the recipe. This shows that he does what he does properly and with love, thank you.
This is one of my favourite egg dishes of all time and it takes 5 minutes to make. I would recommend adding dill to the yogurt which adds freshness to offset the rich butter and eggs.
Hats off to the ATK team for reaching out to Aysenur Altan! She is an underrated RUclipsr who is a pleasure to watch for her videos about Turkey as she is for her videos about Turkish food!
this is the first video that i saw on this channel and i subscribed immediately. i usually don't comment much on vids but the way you made çılbır is amazing. ive never seen a turkish dish represented so well by a foreign channel. great job
Cut the crusts off bread and flatten it out, or don't, if you don't want to add the "tortilla" part. I suggest don't flatten it, or flatten it half way. Also, don't take the crusts off if you love crust.
My mom used to make poached eggs when I was a kid. Sometimes the yolks would be set, sometimes runny. I preferred runny. It was hit and miss. She gave me her poaching pan when she moved out west. Not so much gave as left behind.
Hi, Turk here, Çılbır was not exclusive to royalty; in fact, it was and still is one of the staple foods for soldiers. The recipe for çılbır is found in the first printed cookbook Melceü’t-Tabbâhîn. The recipe is as follows: Fry several onions with a spoonful of olive oil and place them in a dish. Then, fill a large pan with water and bring it to a boil. Once boiling, crack five to ten eggs into the water and let them cook for a few minutes until the yolks are covered with white. Drain the water and place the eggs on top of the prepared onions. Cook a little butter until it is hot, then add cinnamon and pepper and pour it over the eggs. Sometimes, they also place these eggs on garlic yogurt with a little oil, which is also delicious. Still, your take is also perfect. Thanks for the video. Cheers!
IDK how America rest kitchen has such wonderful staff. Very good presenters. A lot of passion. I grew up with Julia and love Dan as a host. Love you guys ❤❤
I tried this recipe... all that yogurt and egg white required quite a bit of spicy butter to give it some flavor. I prefer my poached eggs on a bed of Bayonne ham shavings covered with warm chive seasoned crème fraîche.
I would like to commend Dan Souza on not only saying the ingredients' names in original Turkish, but also his pronounciation. It really shows how much research and dedication goes into making even a short video like this.
My man Dan, small things like "using strained tangy yogurt", "salting the yogurt", "turning off the heat after adding pul biber" and not calling pul biber "chili flakes" shows how well he researched the subject. BTW, pul biber has medium heat, sun dried, you can say roasted under the scorching sun in eastern Turkey in July, has smoky flavor.
Commercialized Pul Biber and Aleppo Pepper (Halep Biberi) are the same. However Pul Biber is a generalised term and even in Türkiye there are different Pul Bibers from Maraş or from Urfa for example.@@helenahandbasket3244
Commercialized Pul Biber and Aleppo Pepper (Halep Biberi) are the same. I am literally looking at them both in front of me and just dipped my finger in them, they are the same, in two different bags. I think you are confusing it with Isot. However Pul Biber is a generalised term and even in Türkiye there are different Pul Bibers from Maraş or from Urfa for example.@@utkua
Here is another pro tip, if you want Turkish garlic yogurt, mix salt with minced garlic and press them with the back of a spoon inside the dish and wait few seconds before adding yogurt, salt extracts juices therefore more flavors from garlic. Makes a difference.
this was a lovely video! something i think you guys might be interested in is- as a turkish household, we add salça (kind of like tomato sauce) the the butter-pul biber combo you got there! especially for mantı.
Just looked up pul biber and discovered it's also called Aleppo pepper -- which my daughter and daughter-in-law just gave me! I always have yogurt and eggs in the house so I'm all ready to try this dish!
Personally I prefer nice fresh simit with my çılbır. The colour of Urfa biber/isot pepper is fantastic & the flavour makes it my favourite chili, that fruity/raisin flavour it has really sets of dishes like this so well. If you can't find proper thick yogurt at home, you can drain yogurt over night on suspended cloth. Takes away the moisture nicely. Good video though, çılbır is one of my favourite quick dishes at any time of the day or night.
Turkish food are perfect because they are coming from a huge culture from great Anatolia with history.. go Turkey and explore the history and modernity all together.
Cilbir; my mom's quick dinner solution when she had no time to prepare a proper 3 course dinner :)) I loved it as a child, and now I have it for breakfast for a high protein meal. Even sometimes I do not poach but make them sunny side up and I like it with a hearty slice of grilled rustic bread.
I've been eating this about 2-3 times a week for a good while now and I never get tired of it. To simplify it with everyday ingredients, you can just use paprika and crushed red pepper flakes in the butter and any toast you want for bread. I prefer a nice chewy toasted sourdough with it.
I've gotten real good at poaching eggs. Most methods work. Some work better than others. One I tried today is first cracking your eggs into cool water with vinegar already in it. You let this sit for a few minutes before tranferring the eggs to the poaching bath. I use a skillet because the low sides make it easier to retrieve the eggs with the slotted spoon. Comes out perfect. No vinegar in the poaching bath means you don't have to rinse the eggs as some suggest.
Yes.I saw a video showing this a couple of days ago. This technique of using a 50-50 mix of vinegar and water Let sit for several minutes and then poach the eggs.
@@Rhaspun I saw a short. Maybe it was the same one? Anyway, I missed that part lol and just used a Tbs. I think the watery stuff gets washed away in this process.
Thanks for the incredible take of this amazing dish. As a Turkish person, it’s really refreshing to see people that are doing actual researches and diving into the details of a dish and its cuisine. Even the little bits of information you gave was on point without a miss. Great content!! ❤❤
Looks delicious--and I cannot wait to try it--but why didn't you explain that "pul biber" is better known as aleppo pepper flakes in the English speaking world? Certainly appreciate you reference the Turkish names throughout this video, Dan. But you're usually such a master of simplifying things so we "normals" can apply them...so it's surprising to me this wasn't at least *mentioned* .
Seen it first in Beryl Shereshewsky's channel and now here! I predict this egg recipe is gonna be in every brunch restaurant menu soon. I prefer her technique for poaching, using a pan, placing them in shallow water, and putting a lid. Perfect every time, and far less messy.
I discovered this dish about a year and a half ago at a brunch spot in Park City, UT and it's a huge favorite of mine! Sadly, I moved away from the Salt Lake City area, but maybe now I can try to make it at home.
Dan, you gotta drizzle more of pepper oil mix on top. Cilbir is my favorite way of eating eggs any time of the day. It also makes a great quick dish after lunch and before dinner. On the west side of Turkey, where Yanik yogurt is a thing (tastes like smoked yogurt), making cilbir with it is a must thing! And of course, my makes it the best😊
As a Turkish man i strongly recommend this dish. Just caramelize unsalted butter little over the heat. You can try it with pul biber + dried mint leafs.Just close the heat and add herbs into butter. Plus add small piece of fresh smashed garlic clove to your yoghurt and voila ! With mint+garlic the level of taste increases so much. Trust me
As a yogurt tip, you can use Greek yogurt. Get a cheesecloth and line a mesh strainer. Set the strainer over a bowl and dump the yogurt into the strainer. Drain about 1 hour, finishing by using the cheesecloth to wring any remaining liquid out. It should look a bit crumbly at this point. It’s now ready for use.
Aleppo didn't knew pepper. Ottoman ships and camel traders brought the seeds to Mezopotamia lands because land and weather was suitable, similar to South America. Let's learn the facts without nationalistic prejudice.
I live in Minnesota and I have a friend that works at America’s Test kitchen and she said that they have not gone that deep into yogurts but she’s going to mention it. 😊
@@dogacanalsancak2168 back to school: Yogurts place of origin is Mesopotamia & Central Asia ~5,000 BC! The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which was a form of yogurt. Turkish what ?
Good day, everyone. I just tried this recipe with what ingredients I had on hand, and it was great. I used sourcream with fresh mint, garlic, and salt as parsley in a bowl. In a small pan, I used fried chili in oil with salted butter and black pepper. Last, I just used an egg 🥚 poacher. Everything was done in 15 minutes with sourdough bread.😊 but one thing that stood out was that the red chili. Didn't add much chili, but it over powerd the recipe. You can be creative and add different ingredients also. 😎👍
What is annoying about ATK is the lack of ingredients list. I was trying to find the spice Pur Biber by how it was spoken. It would of been nice if it was just part of a list vs me hunting for it.
Paprika butter is what Beryl Shereshewky used in her video showcasing egg dishes around the world. The recipe n technique she used was better and simpler to create.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
As a Turkish Im impressed with this gentleman’s grasp on facts and how perfectly he explains the history of this dish.
Same thing i think while i watch this. Amazing
Me as well, just with all my respect i advice to try with sour dough bread this meal. Unfortunately that bread is not traditional Turkish bread, its Syrian s. But thanks to chef anyway for perfect explanation.
Yeah, it is well documented that Turkey has a zeal for the accuracy of history
@@GNKGR7 documented :d take your pills greek.
This is amazing. Turkish cuisine needs more global attention. Also, yoğurt itself is a Turkish word.
Istanbul and Izmir is also a Greek world but you still use it like many others in your language. If you dont believe me google it. Also Turkey 🦃 as a country exist only about a 100 years. Just to catch you the Turks in the Ottoman Empire was about 20% of the population. The others was mostly Anatolian Greeks, Armenians, Kurdish, Iranians etc. You know...all those that you g€noside them to hide the history. Also Ottoman empire had different language and different religions. Even you that you think you are Turk you really have very little chances your ancestors being Turks. Before you reply go search in worldwide sources outside the fake propaganda of Turkey and check if im lying. 🇬🇷😘
I totally agree with you.
We have 7 different region in turkey and all region has different but basically so near cuisine... Just back in the time from ottoman we get all mix in turkey at the moment aswell so very hudge cuisine even cant count how many different desserts we have but you so right we need
yes and hagia sophia is a mosque
@@salamsever5064 not borred me mosque or church thats food channel not religion
Finally a chef who says 'turkish yogurt'. Also pronouncing turkish names of the ingredients.
Aynen ya 👏👏
Greek yoghurt dememis iyiki
@@MynesslyGreek dedikleri bizim süzme yoğurt.
@@Mynesslygreek yoghurt ve turkish yoghurt aynı şey değil, greek yoghurt tatlı ve daha akışkan oluyor. Frozen yogurtlarda kullanılıyor genelde
greek yogurt kotu :(
As a Turk, I thank you thousand times for pronouncing all the ingredients in Turkish, not by translating them. As a dedicated cooking videos watcher, I was shocked every time you say them in Turkish. This can be seen a small thing but it is so precious. Thank you all for this kind video, loves from Istanbul
Would you please tell us the name of the chili flakes? Many thanks!
@@theodore6548 Sure! Chili flakes > Pul biber. Turkish pita > Bazlama =))
@@theodore6548aleppo pepper
@@theodore6548 Aleppo pepper
I am also surprised how they present our common çılbır in such an elaborate way. Sen neymişsin be çılbır.
I was honored to answer your questions about “çılbır” dish and thanks for mentioning it in the video 😊 I really appreciated the detailed work you put into researching the recipes too 👏🏻👏🏻
I make this almost daily with 5 or 6 eggs depending on how hungry I am after returning home tired from work. No need for colander, and you can do it easier in a frying pan. Boil water in a kettle and pour into a frying pan about 1-1.5 inch high, crack the eggs into the water (from low height, don't drop em from high, makes em spread around in water). I don't spend time with chopping/grinding garlic, I put COLD yoghurt onto plate and spread, sprinkle garlic salt all over. Place the poached eggs on top. I use pull biber and smoked paprika in the butter. Whole dish is done in 5 mins. Cheers from Istanbul!
One of the most common and delicious sauce in Turkey (thick yoghurt with garlic and pul biber+hot butter+dried mint) makes almost every dish extra delicious
Yes yogurt is a Turkish name itself. And it definitely belongs to Turkey. Turkish yogurt. Thanks for sharing...
Turkeys is no longer available. Turkiye.
@@fatmayca kes lan
Turkiye is just weird in English i miss the old one.. @@fatmayca
pınar türk yoğurduyla yunan yoğurdu aynı şey değil. baklavada da geçerli. farklı tat ve doku. bizimki yemeklik yoğurt, adamlarınki tatlılık yoğurt
@@furkanayas3339
Yoğurt Türklerindir. Yunan’ların ki başka bir şey.
Çılbır is one of the greatest examples of how turkish cuisine is based on the combination at good quality of material and craftmanship of cooking technique, uncomparable.
and mostly its not the first option to eat. maybe if you want to do something good quickly yes lol
This is every cuisine on the planet.
The word "yoghurt" is Turkish, it is a cross between "kneaded" and "concentrated". Other words from the same root: yoghurmak: to knead yoghun: dense and so on. The spelling is modified so it represents the closest sound when read by an English speaker. Yoghurt is milk kneaded and concentrated by yeast. By the way, I am a big fan of your channel, thanks for all the hard work that goes into it.
It is not yogurt or yoghurt. It is yoğurt.
I am also Turkish and I have never thought about the origin of the word in this way.
Did you really have to do that? Clearly the person who took the time to write that is Turkish himself. There is no "yumusak g" in English. @@denizovecoglu6759
Okay if we talk about the word we should pronounce it right, that is "yoğurt" with letter soft g (ğ). It isn't a sound like "g", if it sounds or looks scary for non-natives (btw it's not that hard to say) you can skip or ignore the letter and try to pronounce it in that way. Yogurt is the way how English speaking people pronounce it
there is no yumusak g in English I don't know why you are forcing it onto other people like that @@rosesteel4317
Had this at a turkish cafe in London and it was one of the best egg dishes I've ever had. Highly recommend serving with some crispy roasted chickpeas (spice em up if you like) and fresh arugula with a drizzle of olive oil.
I have seen so many wrong descriptions and assumptions about Turkey and Turkish food but this one is so correct. Kudos to the gentleman as he thoroughly explained all the dishes, ingredients and their history.
When I saw an article in the New York Times about "Çılbır" years ago to be honest; I was shocked. In Türkiye, this is so simple dish, like in summertime if you do not have many things in your kitchen or you are rushing time or you have an unexpected guest then you make çılbır. But after all, I see it now
we ignored "çılbır" .Thanx to the American people they remind us how beautiful dish is this
Its quite weird how Americans stuck in Italian and Mexican cousines but misses Turkish and Balkan kitchens totally... There are countless jewels for everyday meals! Thanks for the share.
In Germany there is plenty of Turkish cuisine
@@Shaytan.666 You're lucky to have it! Bone apetite :)
That's because there's few places to try the cuisine.
Because they have substantial populations of Italians and Mexicans. Mediterranean and Middle Eastern cuisines are pretty big in Australia because we have sizeable populations from those cultures.
Its weird how you dont get the obvious.
There is 99999x as many mexican and italian immigrants in the US than there is turkish.
I don't think so, but Dan, if you are reading this comment, thank you very much for your respect for my country and culture and for your research. You explain the delicious food of my homeland to people, miles away, in a wonderful way, as it really should be.
What you do in this video is respecting the culture and origination of the food. Using the real name of the product was a kind essence, thank you for this video and I ll try your recipe as soon as possible!
As a Turk, I love Cilbir, but I had not eaten it for a long time. After watching this program, I made Cilbir and ate it with pleasure.
Nası anlattınız ya gece canımız bişi çekerse yaptığımız en kolay yemek annem yapardı eskiden şimdi ben yapıyorum çocuklarıma. Türk yoğurdu ve pul biber demeniz ayrıca güzeldi 👏👏
As a Turkish i approve the authenticity of this Çılbır❤
Borona ile bu aynı borane biz Bulgaristan da borana deriz çok lezzetli
“As a Turk”
O kadar cok insan yanlis yaziyor ki artik sana cevap vereyim dedim
“As a Turkish” yanlistir.
@@cemdursun ✅
Senelerdir yurt disinda yasiyorum, Avustralya haric her kitayi gezdim, Turk Konsolosluklarinin disinda bile Turkish Embassy yaziyor, sizin dayanaginiz ne acaba Cem Bey?
@@MasteringStitches sen önce Türkçe Yaz
This is a very authentic Turkish dish! My grandma was always doing this when I came to her home unexpectedly!! It is a very nice and easy dish with ingredients that are always present in a Turkish kitchen.
But my grandma version never looked this nice 😅😅😅 she was mixing and stirring everything up including diced breads!!
Turkish cuisine is the perfect harmony of simplicity and taste.
I thoroughly enjoyed watching the video! I’d love to see more Turkish recipes like this in the future - they’re a delightful exploration of flavors and culture. Keep them coming! I also appreciate your effort to pronounce the ingredients in Turkish and talk about the history. It was amazing. Heartfelt thanks from the bottom of my heart ❤️ as a Turkish.
I am in my 60's. My all-time favorite breakfast has always been poached eggs on toast. In recent years, I have added hot sauce. I am going to have to try this dish. It looks delicious. Thanks for another great recipe video.
do it, it's seriously the best
Aloha. I’ve always been poached egg, toasted English muffin, hot sauce kinda guy myself.
Would like to know your reaction.
Hi there, you need to find the original Turkish yogurt for it's acidity. Greek yogurt won't work out for this one. Good luck!
I'm sincerely amazed by how you guys handle and respect the cultural aspects of a dish. Thank you so much for such a meticulous effort!!
I cant thank you enough for saying turkish yoghurt. Most western countries call it greek yoghurt because they think its greek. I love greek people but I dont understand how they could claim all these turkish dishes with names from turkish vocabulary as their own dishes and get away with it 😮💨
Anyways, this looks delicious! You earned a like and sub from me :)
It's just that the rest of Europe was first introduced to yogurt via Greece. I, for example, didn't know until a few moments ago that word yogurt itself is Turkish
Very simple, greeks are generally burglary minded people..
What a nonsense, let's open history books: Yogurts place of origin is Mesopotamia & Central Asia ~5,000 BC! The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which was a form of yogurt.
Turkish what ?
@@TomLee-lv8ql Yogurt is LITERALLY a turkish word. Yet there is still someone arguing its greek. 🤦 You really thought you got a point there.
@@Justme-jp8ih it's not about the name is about the product 🤣
Something like yogurt was known to Greeks since classical times - a sort of thickened sour milk called Pyriate or oxygala.
My compliments to the chef, it seems great. But I have to admit, it is amazing to watch that a dish that comes from a very small region in Turkey is so loved by Westerners, but especially by Americans because as a Turkish person, I have never tried this dish like many other Turkish people
Dan always does amazing research and presents it equally well. Thanks for the wonderful recipe and info on Turkish culture/cuisine.
Love it! A very similar dish to this one is Panagyurski Eggs which derives its name from the town of Panagyurishte in Bulgaria. The dish itself has both the yoghurt and poached eggs, however, the traditional recipe also calls for crumbled feta cheese on top and a generous coating of gently heated smoked paprika in butter. It gives it a lovely smoky and deep flavour which sets it apart from the Turkish version of the dish. Quick history: the Ottoman Empire actually ruled over Bulgaria for a very long time so it is no wonder that we share so many common dishes, recipes and ingredients. Great work Guys 🤗
Quick Update to your note: Long before Ottomans , some Turks (Bulgars) migrated to today’s Bulgaria and they ruled the region.
and other way around... we have many Bulgar Turks living in Turkey (inlcuding my grandparents) @@blgram we are a large family. Bulgars, Turks, Greeks, Albanians..and even Armenians, Kurds ... only if there wasn't something evil called politics we would be besties!
@@m.e.c.5837 We are not a large family. Thanks
Ok Mr racist. You can stay out of the family but I think and I KNOW based on facts (food, culture, ethnics, DNA,..) that we definitely are. Ottoman Empire reigned over the whole region for 700 years, everyone is MIXED in the Levant and in Anatolia. There are so many large Albanian, Bulgarian, Armenian etc communities in Türkiye and vice versa. Go back to your sad existence. It is kinda crazy you, yourself are saying some turks migrated to Bulgaria before the Ottoman Empire. So what does that make us? A large family of relatives no? How sad are you? lmao@@blgram
Ramazan "Bilgin". Çok bilgin degilsin ama. Git biraz kitap oku, hep TV seyretme. You are brainwashed. @@blgram
As a turk from Turkey thank you ❤❤❤❤
Turkiye
I often make this dish for brunch. Pul biber, also known as Aleppo pepper is not always readily available where I live in Australia so I tend to use a Smoked Paprika/Sweet Paprika mix in the butter - such a lovely dish to eat with yummy homemade sourdough just out of the oven
I live in Turkey and pul biber is easily available for me but i tend to use smoked paprika. Stains the butter even better imo.
As a Sydney-sider, I have looked for Aleppo pepper everywhere -at least it felt like I looked everywhere. I first heard of these flakes on Masterchef Australia when Matt Preston demonstrated a couple of Middle Eastern dishes. Anyway, I eventually found Aleppo pepper at Peter's Of Kensington. It's not there all the time, but they often have unusual ingredients available from around the world. Happy hunting!
Go with the Korean chili flakes used for Kimchi as an alternative.
Paprika can be used as a substitute, since we also use that kind of pepper. But you have to turn off the fire before pouring it to the hot butter because it tends to burn easily. Just pour it, stir it for a second and pour it to the yogurt.
That's really creative! @@waytothewill
I’m Turkish. I’m a food junkie and you have my seal of approval that this chef nailed it! ❤🇹🇷🍳
Afiyet olsun, ellerinize sağlık. Çok güzel oldu.
It is really nice that he tells the names of the ingredients used in Turkish while explaining the recipe. This shows that he does what he does properly and with love, thank you.
This is one of my favourite egg dishes of all time and it takes 5 minutes to make. I would recommend adding dill to the yogurt which adds freshness to offset the rich butter and eggs.
Do you add dill along with other garlic to the yogurt OR just dill alone? 💁♀️
@@doracotterell2863 I usually add chopped dill with the garlic to balance the rich eggs and pungency of the garlic.
5min to make? Brown butter with chili, pouches eggs, plate. Eggs alone take 3minutes. Boiling water and sifting eggs another few
Dereotu olabilir lakin aslında dereotu yoktur
@@SeeNyuOG So it takes 11 minutes to make. Too long for you? Plus chop up a cup of tomatoes in 30 seconds, and you have a complete meal.
Just a small tip. Add the dry mint directly to the hot butter.
I also enjoy some cayenne powder to the butter
Hats off to the ATK team for reaching out to Aysenur Altan! She is an underrated RUclipsr who is a pleasure to watch for her videos about Turkey as she is for her videos about Turkish food!
this is the first video that i saw on this channel and i subscribed immediately. i usually don't comment much on vids but the way you made çılbır is amazing. ive never seen a turkish dish represented so well by a foreign channel. great job
Turkish Cousine, The Best 🇹🇷💯🧿
As usual Dan teaches us another beautiful dish. Thank you to all the people who make these videos possible. I appreciate your hard work.
Cut the crusts off bread and flatten it out, or don't, if you don't want to add the "tortilla" part.
I suggest don't flatten it, or flatten it half way. Also, don't take the crusts off if you love crust.
Dan is so awesome...a refreshing font of knowledge in a sea of vacuous foodie influencers. What a treasure!
This dish is pointless to make unless you have fresh quality flat bread
@@nathanfarias5779 Yeah I was going to say they make the egg sound like the star here but it really seems like the bread is the star
As a Turkish individual I am proud of you. good stuff.
My mom used to make poached eggs when I was a kid. Sometimes the yolks would be set, sometimes runny. I preferred runny. It was hit and miss. She gave me her poaching pan when she moved out west. Not so much gave as left behind.
Hi, Turk here, Çılbır was not exclusive to royalty; in fact, it was and still is one of the staple foods for soldiers.
The recipe for çılbır is found in the first printed cookbook Melceü’t-Tabbâhîn. The recipe is as follows: Fry several onions with a spoonful of olive oil and place them in a dish. Then, fill a large pan with water and bring it to a boil. Once boiling, crack five to ten eggs into the water and let them cook for a few minutes until the yolks are covered with white. Drain the water and place the eggs on top of the prepared onions. Cook a little butter until it is hot, then add cinnamon and pepper and pour it over the eggs. Sometimes, they also place these eggs on garlic yogurt with a little oil, which is also delicious.
Still, your take is also perfect. Thanks for the video. Cheers!
IDK how America rest kitchen has such wonderful staff. Very good presenters. A lot of passion. I grew up with Julia and love Dan as a host. Love you guys ❤❤
A French chef taught me the same method for poached eggs; BUT instead of vinegar squeeze lemon juice to egg whites. It definitely tastes better❤TRY 😊
I tried this recipe... all that yogurt and egg white required quite a bit of spicy butter to give it some flavor. I prefer my poached eggs on a bed of Bayonne ham shavings covered with warm chive seasoned crème fraîche.
Love the shout out to Aysenur Altan on the Turkish Food Channel. Been a fan for a while.
The poaching of the eggs is great. I read about the egg white separation. It was great to see it all in action
I would like to commend Dan Souza on not only saying the ingredients' names in original Turkish, but also his pronounciation. It really shows how much research and dedication goes into making even a short video like this.
My man Dan, small things like "using strained tangy yogurt", "salting the yogurt", "turning off the heat after adding pul biber" and not calling pul biber "chili flakes" shows how well he researched the subject. BTW, pul biber has medium heat, sun dried, you can say roasted under the scorching sun in eastern Turkey in July, has smoky flavor.
I use Aleppo Pepper a lot in my Near East cooking. How does pul biber differ taste-wise from Aleppo Pepper, please?
@@helenahandbasket3244 Pul
biber is shiny and oily and dark. Aleppo pepper is bright and dry.
Commercialized Pul Biber and Aleppo Pepper (Halep Biberi) are the same. However Pul Biber is a generalised term and even in Türkiye there are different Pul Bibers from Maraş or from Urfa for example.@@helenahandbasket3244
Commercialized Pul Biber and Aleppo Pepper (Halep Biberi) are the same. I am literally looking at them both in front of me and just dipped my finger in them, they are the same, in two different bags. I think you are confusing it with Isot. However Pul Biber is a generalised term and even in Türkiye there are different Pul Bibers from Maraş or from Urfa for example.@@utkua
The male chef is so on point and in control of every ingredients name and usage which is really enjoyable to watch.
Here is another pro tip, if you want Turkish garlic yogurt, mix salt with minced garlic and press them with the back of a spoon inside the dish and wait few seconds before adding yogurt, salt extracts juices therefore more flavors from garlic. Makes a difference.
this was a lovely video! something i think you guys might be interested in is- as a turkish household, we add salça (kind of like tomato sauce) the the butter-pul biber combo you got there! especially for mantı.
I love what the Turks do w/ eggs.....soooo good. Ang ATK's Dan nails the technique. Bravo.
My favorite breakfast.
Just looked up pul biber and discovered it's also called Aleppo pepper -- which my daughter and daughter-in-law just gave me! I always have yogurt and eggs in the house so I'm all ready to try this dish!
Please use garlic. Do not commit blasphemy.
İ think this dish better with strained yogurt than regular one
@@salihsari4478 strained yogurt is not optional in my opinion
That looks so good! I love poached eggs.
Personally I prefer nice fresh simit with my çılbır. The colour of Urfa biber/isot pepper is fantastic & the flavour makes it my favourite chili, that fruity/raisin flavour it has really sets of dishes like this so well. If you can't find proper thick yogurt at home, you can drain yogurt over night on suspended cloth. Takes away the moisture nicely. Good video though, çılbır is one of my favourite quick dishes at any time of the day or night.
Love this recipe. Thank you! Turkish cuisine is very underrated, especially in US.
Well done! I am really impressed by how good he is informed about turkish cuisine. And pronunciations were wonderful. 10 out of 10 indeed.
turkish food another level
How many people are here just because Dan is gorgeous to look at and listen to of course.
Dan's in a regular episode!
Love him in "What's eating..." but it's great to see him featured more in context
Turkish food are perfect because they are coming from a huge culture from great Anatolia with history.. go Turkey and explore the history and modernity all together.
i absolutely loved this episode! loved the homage paid to tradition and traditional sources
I'm gonna try it tomorrow, tks.
You and America's Test Kitchen are THE BEST~
Cilbir; my mom's quick dinner solution when she had no time to prepare a proper 3 course dinner :)) I loved it as a child, and now I have it for breakfast for a high protein meal. Even sometimes I do not poach but make them sunny side up and I like it with a hearty slice of grilled rustic bread.
I've been eating this about 2-3 times a week for a good while now and I never get tired of it. To simplify it with everyday ingredients, you can just use paprika and crushed red pepper flakes in the butter and any toast you want for bread. I prefer a nice chewy toasted sourdough with it.
Big respect to the chef. As a turkish person i can see that he put his time and effort to the turkish cusine instead of doing a quick search.
I've gotten real good at poaching eggs. Most methods work. Some work better than others. One I tried today is first cracking your eggs into cool water with vinegar already in it. You let this sit for a few minutes before tranferring the eggs to the poaching bath. I use a skillet because the low sides make it easier to retrieve the eggs with the slotted spoon. Comes out perfect. No vinegar in the poaching bath means you don't have to rinse the eggs as some suggest.
Will try this 2-step process. Sounds good
Yes.I saw a video showing this a couple of days ago. This technique of using a 50-50 mix of vinegar and water Let sit for several minutes and then poach the eggs.
@@Rhaspun I saw a short. Maybe it was the same one? Anyway, I missed that part lol and just used a Tbs. I think the watery stuff gets washed away in this process.
Thanks for the incredible take of this amazing dish. As a Turkish person, it’s really refreshing to see people that are doing actual researches and diving into the details of a dish and its cuisine. Even the little bits of information you gave was on point without a miss. Great content!! ❤❤
I do the ingredients of Çılbır (from Nigela Lawson) as 'coddled' eggs in little ramekins. Works great!
I am turkish and I am impressed. well done chef !!
Looks delicious--and I cannot wait to try it--but why didn't you explain that "pul biber" is better known as aleppo pepper flakes in the English speaking world? Certainly appreciate you reference the Turkish names throughout this video, Dan. But you're usually such a master of simplifying things so we "normals" can apply them...so it's surprising to me this wasn't at least *mentioned* .
I’m not Turkish, I’m Pakistani but I had this while I was visiting. It was sensational. Also kudos for saying Turkish yogurt. It’s not Greek. 🙌🏽
Seen it first in Beryl Shereshewsky's channel and now here! I predict this egg recipe is gonna be in every brunch restaurant menu soon. I prefer her technique for poaching, using a pan, placing them in shallow water, and putting a lid. Perfect every time, and far less messy.
she must have learned it from Refika... ruclips.net/video/ttSdQ02JeWc/видео.html&ab_channel=Refika%27sKitchen
Agree on poaching. It was a game changer for me when started using a shallow pan and lid
this looks so good
Oh my ... that looks so good!
I love çılbır. It's simple but amazing food. I would recommend it to everyone.
Just made this! So good! Thank you for the recipe. ❤
As an American Turkish, I cant wait to try this style of eggs which is my new favorite.
As a Turkish, I am proud. Our dishes are in the top 5. Even our unpopular dishes are great
I discovered this dish about a year and a half ago at a brunch spot in Park City, UT and it's a huge favorite of mine! Sadly, I moved away from the Salt Lake City area, but maybe now I can try to make it at home.
Dan, you gotta drizzle more of pepper oil mix on top. Cilbir is my favorite way of eating eggs any time of the day. It also makes a great quick dish after lunch and before dinner.
On the west side of Turkey, where Yanik yogurt is a thing (tastes like smoked yogurt), making cilbir with it is a must thing! And of course, my makes it the best😊
As a Turkish man i strongly recommend this dish. Just caramelize unsalted butter little over the heat. You can try it with pul biber + dried mint leafs.Just close the heat and add herbs into butter. Plus add small piece of fresh smashed garlic clove to your yoghurt and voila ! With mint+garlic the level of taste increases so much. Trust me
One of my favorite breakfast!!! YES YOU NEED GARLIC!!! ❤
As a yogurt tip, you can use Greek yogurt. Get a cheesecloth and line a mesh strainer. Set the strainer over a bowl and dump the yogurt into the strainer. Drain about 1 hour, finishing by using the cheesecloth to wring any remaining liquid out. It should look a bit crumbly at this point. It’s now ready for use.
This looks great!
As a Turkish I can confirm he cooked better than even my mom.
I don't know why they didn't tell you that Pul Biber is just Aleppo chili flakes by the Turkish name.
I looked up the name and came here to say this. I was very annoyed.
no doubt
Thank you! I went from "WTF, how do I even spell that?" To "WTF, I already have that in my cupboard."
I found that very odd, too. I'm not used to them showing off.
Aleppo didn't knew pepper. Ottoman ships and camel traders brought the seeds to Mezopotamia lands because land and weather was suitable, similar to South America. Let's learn the facts without nationalistic prejudice.
The way you pronounced everything so correctly??? Wow. Y'all came with respect, having done your research well!
Looks amazing!
Thank you chefs , for using Turkish terms and showing our dish thank you ❤👏👏👏👏👏
You should do something on different yogurts, Turkish, Greek, Icelandic is a new one and so on. 😂🤩
@@sandrah7512 All I found was different types of Greek vs regular American yogurt.😊
I live in Minnesota and I have a friend that works at America’s Test kitchen and she said that they have not gone that deep into yogurts but she’s going to mention it. 😊
@@cristinweekley2547there is no such thing as greek yoghurt.
@@dogacanalsancak2168 back to school: Yogurts place of origin is Mesopotamia & Central Asia ~5,000 BC! The cuisine of ancient Greece included a dairy product known as oxygala (οξύγαλα) which was a form of yogurt.
Turkish what ?
En çok sevdiğim lezzetli muhteşem hafif bir yemek😋,
Dankeschön für dieses schöne Rezept❤️
Good day, everyone. I just tried this recipe with what ingredients I had on hand, and it was great. I used sourcream with fresh mint, garlic, and salt as parsley in a bowl. In a small pan, I used fried chili in oil with salted butter and black pepper. Last, I just used an egg 🥚 poacher. Everything was done in 15 minutes with sourdough bread.😊 but one thing that stood out was that the red chili. Didn't add much chili, but it over powerd the recipe. You can be creative and add different ingredients also. 😎👍
Erzuruma ait geleneksel bir yemektir. Anneme izlettim çok mutlu oldu. Elinize sağlık yemiş kadar olduk.
What is annoying about ATK is the lack of ingredients list. I was trying to find the spice Pur Biber by how it was spoken. It would of been nice if it was just part of a list vs me hunting for it.
That's behind a post paywall. These are just teasers.
It's just Aleppo chili flakes, I guess they don't want to say Aleppo incase karens go insane.
Try paprika. I use smoked paprika.
It's Pul Biber dear Steven. Pul > Flake, Biber > Pepper =))
Paprika butter is what Beryl Shereshewky used in her video showcasing egg dishes around the world. The recipe n technique she used was better and simpler to create.
I’m not Turkish but for me this is the absolute best heavenly breakfast