Urfa biber peppers are Turkish, smoky, fruity, earthy chile flakes with a touch of heat. "Biber" is the word for "pepper" in Turkish. These Turkish style poached eggs are referred to as "cilbir" in Turkey, and is typically finished with fresh herbs or an herb sauce. Enjoy! Cilbir (Turkish Poached Eggs With Urfa Biber)
We’ve sourced and freshly ground the spices to make our authentic Cilbir (Turkish Poached Eggs With Urfa Biber). Simply follow our recipe, adding locally sourced, fresh ingredients, to cook this delicious Cilbir (Turkish Poached Eggs With Urfa Biber) in just 25 minutes.How Our Recipes Kits Work We provide spices: Your shopping list:
- cup Greek yogurt
- garlic clove, grated
- tablespoon chopped fresh dill
- salt and pepper
- poached eggs
- tablespoons butter
- tablespoon RawSpiceBar's Urfa Biber
- bunch fresh parsley and crusty bread or pita (optional)
For the Herb Sauce:
- teaspoon cumin seeds
- teaspoon coriander seeds
- scallions (green onions)
- small jalapeno chiles, seeded and minced
- cup cilantro leaves
- cup parsley leaves
- cup basil
- cup extra virgin olive oil
- squeeze of lemon
- sea salt and black pepper
1.Place yogurt in a bowl. Mix in the garlic and dill. Season with salt and pepper. Stir to combine.
2. Divide the yogurt between two plates. Top the yogurt with two poached eggs per plate. (I did them in a skillet). Chop the scallions.
- 3. Place the Urfa biber in a small heat-proof bowl. Heat the butter in a small skillet. When the butter is melted and nutty brown, pour over the chile flakes. Stir to combine. Drizzle the hot oil over the poached eggs. Serve with herb sauce, crusty bread or pita.
- 3. You’ll need to alter the amount of chile flakes depending on the type you use and its heat level (I’d start with a teaspoon of pimentón or paprika if using and add more to taste) **In place of the herb sauce you can simply top the eggs with chopped parsley.
For the herb sauce:
1.Toast cumin and coriander seeds in a dry skillet over medium heat. Shake the pan to prevent the seeds from burning. Cook 2 to 3 minutes until the seeds darken in color and give off a nutty aroma (watch carefully to ensure they don’t burn, otherwise they’ll be bitter). Grind in a spice grinder or mortar and pestle.
2. Toss scallions with a little olive oil. Season with salt and pepper. Prepare a charcoal or a gas grill to medium-high heat and grill the scallions, turning frequently, until they begin to char and soften. Alternatively, cook the scallions indoor on a grill pan or cast iron skillet (I did them in a skillet). Chop the scallions.
- 3. Add the ground cumin and coriander to a food processor (or mortar and pestle) along with the scallions and herbs. Slowly add the olive oil and pulse until smooth, but still a little chunky. Season with salt and pepper and a squeeze of lemon to taste.