{"id":2559,"date":"2015-09-12T23:08:09","date_gmt":"2015-09-12T20:08:09","guid":{"rendered":"http:\/\/fructopia.de\/?p=2559"},"modified":"2015-09-16T16:30:58","modified_gmt":"2015-09-16T13:30:58","slug":"fruehstueck-fructosefrei-turkish-breakfast-cilbir","status":"publish","type":"post","link":"https:\/\/fructopia.de\/en\/fruehstueck-fructosefrei-turkish-breakfast-cilbir\/","title":{"rendered":"The Sultan\u2019s Breakfast: \u00c7ilbir – Poached Eggs On Yogurt And Garlic Infused Oil"},"content":{"rendered":"

\"The\"The
\nIt\u2019s been pretty quiet around here the past couple of weeks. But don\u2019t be fooled. Behind the scenes there was some serious tinkering and thinking going on. Why? Because Istanbul worries us. The city is nervous, its air is hot and sticky and our mood is low. Not feeling safesetting foot in the subway anymore is one thing, but seeing the frustration with this country\u2019s government written all over our friends\u2019 faces is another thing.<\/p>\n

These days, Istanbul is changing right in front of our eyes. Rapidly. And we literally feel the growing pains. There is this thick layer of heat, bluster and political outrage covering the city. And it has become increasingly difficult to maintain our initial euphoria, to keep our love for this unique city alive. The way out is out.<\/p>\n

It\u2019s a wrap. We\u2019ve come to a decision and already gave notice to leave our flat. Three weeks left until we turn our backs on Istanbul, for now. A kneejerk reaction? Maybe. But an important one.
\n
\nTo see where our journey might lead us next, we recently spent five days down south. During this short period of time, we encountered a country, that\u2019s hard to spot in Istanbul nowadays. With our hearts wide open and brimming faces we walked through Izmir,\u00a0Alacati<\/a>, Ephesus<\/a>\u00a0and \u015eirince<\/a>\u00a0and immediately knew, that we need more of this! That\u2019s why we\u2019re planning to move a few latitudes further south to the other borders of Turkey!<\/p>\n

But where to? If only we knew.
\nAnd for how long? Who knows! \ud83d\ude42<\/p>\n

Exciting times lay ahead! New smells, herbs, dishes! Maybe even some travel-related posts? Given that\u2019s of any interest to you of course! I\u2019ll keep it delicious and most importantly simple as there won\u2019t be room for bulky kitchen appliances in my luggage. There are no fully functioning ones left <\/a>anyways. But the oriental influences are sure to stay, where would they go after all?<\/p>\n

\"The
\nThat being said, let\u2019s celebrate the season of new beginnings with a quick breakfast recipe straight from the sultan\u2019s kitchen. In Turkish culture breakfast and eggs go together like Bircher and muesli: Inseparable twins, always a winner and easy to prepare. Just add silky yogurt and tangy olive oil and you\u2019ll be rewarded with a rust-coloured bowl of \u00c7ilbir! (pronounced \u201cchill bill\u201d, but with an \u201cr\u201d at the end). \u00c7ilbir is a runny and silky poached egg, mingling with thick greek\/turkish yogurt and a hint of garlic and paprika. I call it heaven! Traditionally it\u2019s served for breakfast with a full loaf of fresh bread. Garlic infused oil for breakfast might sound intimidating. In fact it\u2019s so tender you\u2019ll never again want to eat anything else!
\n<\/p>\n

\n
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<\/div>\n<\/div>\n<\/form>\n<\/div>\n


\nOnly one slight problem left: How on earth do people prepare those perfectly poached eggs you see on Instagram all the time? I\u2019ve watched numerous YouTube videos, read articles, whirled, added vinegar and tried all the different stages of simmering, but still failed miserably. The one and only piece of advice I seemingly made sure not to follow: Use uber fresh eggs! Like \u201cpopped out a few minutes ago\u201d fresh eggs. I do buy my eggs from the weekly farmer\u2019s market, but apparently they aren\u2019t fresh enough. And seeing as we don\u2019t have a cackling chicken running around in our house yet, I gave up on the idea of make perfectly poached eggs at home. Instead I became the biggest fan of the \u20185-minute egg \u00c7ilbir\u2019. Lucky for us, this sure comes close to the delicious original!<\/p>\n

Are you going to try this? Do you have any tips for a perfectly poached egg?<\/p>\n

\"The<\/p>\n

Recipe: \u00c7\u0131lb\u0131r or Sultan\u2019s Eggs – Poached egg with yogurt and garlic-infused oil (fructose free, gluten free)<\/b><\/h3>\n

Make sure to use thick greek yogurt with high fat content for this recipe. The yogurt makes all the difference. In Turkish it is called \u201cs\u00fczme yo\u011furt\u201c, meaning strained yogurt. In the end greek-style yogurt is just that, strained yogurt! You can even recreate it at home: Simply add yogurt to a cheese cloth, tie it into a bundle and hang it over the sink or a bowl. Let sit for a couple of hours and you\u2019ll be rewarded with silky and thick yogurt (See here<\/a> for detailed instructions). Yay! Because garlic is water- but not oil-soluble, garlic-infused oil contains small amounts to no fructose at all. It is usually tolerated quite well by people suffering from fructose malabsorption. Yay! Yay!<\/p>\n

Prep Time: 10 minutes<\/p>\n

Per Serving:<\/p>\n

1 large organic egg
\n1 Tbsp garlic-infused olive oil, store-bought (e.g. this one<\/a>) or homemade
\n1 pinch chili flakes
\n1\/8 tsp dried paprika powder
\n150 grams (approx. 1 cup) greek style yogurt (use lactose free if necessary)
\n1 pinch of sea salt<\/p>\n<\/ul>\n

Serve with: Fresh spelt bread, warm corn tortilla or pita bread, fresh sprouts and veggies<\/p>\n

Add the egg to a pot of simmering water and cook for 5 minutes. It should still be runny inside. In a small saucepan or pan, slowly heat garlic-infused oil, chili flakes and paprika powder. Take off from heat and allow to infuse until the egg is ready. Add the yogurt to a small bowl, peel the egg and place on top of the yogurt. Pour infused oil over the egg and sprinkle with sea salt. Serve immediately and enjoy with bread and veggies of your choice.
\n\"The<\/p>","protected":false},"excerpt":{"rendered":"

It\u2019s been pretty quiet around here the past couple of weeks. But don\u2019t be fooled. Behind the scenes there was some serious tinkering and thinking going on. Why? Because Istanbul worries us. The city is nervous, its air is hot and sticky and our mood is low. Not feeling safesetting foot in the subway anymore…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":2575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[143],"tags":[18,38,43,44,45,46,39,53,54,92,296,109],"_links":{"self":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts\/2559"}],"collection":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/comments?post=2559"}],"version-history":[{"count":0,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts\/2559\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/media\/2575"}],"wp:attachment":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/media?parent=2559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/categories?post=2559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/tags?post=2559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}