Would you send me a mailing address? I'd like to send you some Aztec red super 🌶's for planting. Think Cayenne but a little more fruity and slightly hotter. More mild when dried. Very giving plants. Thank you for what you do Chef John. Bobbyforce1@gmail.com
My folks lived in Turkey while my dad worked out there... I visited on the Holidays... the bread you toasted looked a lot like their Standard loaves... to be fair, most meals served are with regular Ekmek (bread) rather than Pide... btw Ekmek is also a word used to describe meals and eating - the Bread of Life... ;o) Also.. from memory that's now well over 30 years old, that word for the dish would be pronounced more like Chill-Beer... which sounds like a great accompaniment to this dish if served as a brunch or light lunch... thanks for the recipe! 2nd BTW, have you heard of Menemen? It's another breakfast Egg Dish... ;o)
Tip from someone who was brought up on Turkish food: Always start with the garlic, add salt and mush it together. Then add some yoghurt, stir, and add the rest. The salt draws out some of the moisture in the garlic so that the garlic flavour can spread more evenly throughout the yoghurt. Once you try it you will understand just how big of a difference it makes.
@@firstsoldier4257 If you still want to try it, you can use any amount that you know is not too much with the garlic, and then add more if needed after adding yoghurt. That's what I always do. :)
I'm a Turkish person who lives in Turkey. 1. You have to make this only only only with pouched eggs. No fried eggs, etc. If you add different type eggs, name will not be ÇILBIR... (But of course enjoy your meal however you like :) 2. We usually don't make this much spicy/hot. This is an "expanded" recipe :) plain yogurt and pouched egg + red pepper butter mixture is base recipe. You can add anything you want of course... 3. Don't prepare butter mix before pouched eggs. Put eggs on yogurt and start making butter mixture. And add it on top while it is sizzling. And serve.. and... It's 1 A.M. in Izmir, Turkey, because of you I'm cooking this now... i hate UA-cam :)
I tried to make this. I poached the egg(it was ugly and overcooked but i made do), toasted some bread and made the garlic yogurt and i was about to make the paprika butter but there was no butter. Since I didnt want it to be a waste I used olive oil and made some paprika oil. Assembled everything and had a bite and let me tell you it was amazing. I finished the whole thing in 5 minutes and i almost licked my plate it was so good. I feel super full and happy right now. I will definitely be making this again.
It sounds and looks too spicy for breakfast, but that's only 2 of my senses. My 3rd sense tells me I'm late for work, and my 4th tells me someone else is doing the dishes because I'm off!!
I used to eat this once a week when I was a high school student in Istanbul back in the early nineties. One difference was I ate about 6 poached eggs with it. LOL. Hey, I was a growing boy, I needed the extra nutrition
@@TurquazCannabiz Living on a farm bucking hay [100 lb bales], milking cows, carrying feed for rabbits and chickens, killing rabbits and chickens, cutting poles, raising crops, gardening and canning, going to school when he could. Shooting coyotes. People still live that way. Because Oregon was a homestead state children don't have to go to school if they're needed at home. His mother made sure all the kids graduated from high school by teaching them through correspondence school. My own brother would eat until someone made him stop and he was skinny as a rail. I'd still be doing the dishes and he'd be back roaming through the refrigerator. A lot of teenage boys will eat anything that comes their way..
the most important part of this recipe is that yoghurt has to have garlic added. actually go ahead and use garlic yoghurt for everything, you won't regret. trust me i'm turkish.
I’d like to see more Turkish recipes Chef John. I think America is sleeping on the extreme delicious-ness of Ottoman cuisine. 🤤 Fave food in the world.
The ethnic market I frequent most where I live. Rose, pomegranate and nuts. Turkish pistachios are the best in the world. Great kebab. Love the dairy, the cheap feta and icim varieties (fresh and $4/LB for some). I hear Lebanese food is similar, but, as Nassim Taleb says, higher resolution, with some overlap ingredients. Also, check out Uzbek/Uyghur cuisine, a great blend of Central Asian tidbits, with Korean ethnic influences. Lamb and cumin and dill everywhere. Laghman and plov, with fermented kimchi carrots? Stalin moved some 100,000 plus ethnic Koreans who wandered over the Soviet border to the newly formed Uzbekistan. There was a restaurant here in Brighton Beach, Brooklyn, with an old Korean woman who only spoke Russian and made the Uzbek food. Worth looking into.
This is the kind of breakfast where you eat at 6 in the morning, shovel that canadian snow, bring the kids to the bus stop by 7:30-8 am, then shovel that canadian snow again. It seems to give that much energy.
My fiancé and I are proud millennials who thought we had peaked in our brunch game.... that was until we tried your Turkish eggs this morning. This was a game changer! Thank you for bringing creative international delicious dishes into our home!
@@eldsprutandedrake I actually say that to people who bang / press the walk button over and over again at intersections. I tell them, "one more press" they look at me funny, and I say, "you're just turning it on and off, one more to turn it back on. " :-)
Not in a million years would I have thought that you would cook my favorite breakfast! My mom makes those and it’s to die for! Thank you Chef John for being so unexpectedly better then the rest!
I've been a big fan of Chef John for years, every time he made a Turkish recipe I fell in love with this channel one more time, it's so great to see him make one of the recipes my dad loved a lot.
this is my favorite grandma dish from times when I was living in Turkey, thanks for sharing it! One thing, though you dont need to put dill, parsley, jalapeno nor black pepper, just red chili pepper, and add the salt after everything is cooked because the salt makes the yoghurt go bad if you are heating up the yoghurt (not the way he did), and pro tip: crack the eggs in a boiling vinegared water(and swirl and mix the water before you crack the eggs,) that way the egg stays as a whole because of the vinegar. 1 tbsp vinegar is enough though dont put too much.
Thank you. 🙏 I don't know whether the blogger was indulging in listening to his own musical voice or trying out a new sonata. I couldn't get to comprehend what was his idea of explaining the recipe with such an artificial articulation.
This was soooooo good. My picky 10 year old son who lives on pizza rolls, chicken nuggets, cereal, corn dogs and Mac and cheese - kept stealing bites of this dish! Luckily I made 3 eggs! I didn’t have Aleppo pepper flakes so I used crushed red pepper flakes. And I don’t have a mortar and pestle or fresh jalapeño. So I heated up some parsley flakes in olive oil and added a teaspoon of habanero sauce. I also grated an extra clove of garlic. I also skipped out on the extra salt at the end but it was still delicious. I forgot I didn’t have any bread... so I made the choice to lick my plate clean- immediately after the first bite. It was sooo good
Just made this, came out wonderful. I fried my eggs, but added just a dash of water to it and steamed it right after the hoil oil did the sealing of egg underneath. Cooked perfectly, runny but contained egg yolk. I also added just few leaves of mint to the yogurt base, added quite a bit of character in terms of flavor. Other than that, followed the recipe to the T. Came out amazing, licked my plate up, has become one of my favorite egg recipe now. Thank you so much, for your recipe, presentation, and method. Grateful! 🙏🏽
A huge thank you, and congratulations on your various Turkish dishes you make. As a Turk, I can honestly say that they are truly as authentic as it gets, with a slight change which is unique to you.
Never would have thought of that recipe in a million years! So brilliant! Don't mind the breakfast: I would have this for dinner with some Persian rice on the side! Just typing it makes me crave for it now!!
Hello 👋 i just made this recipe, and it was great ,but I used what I had on hand with substituted it with sourcream and red chili in oil as using a poacher. Took about 15 minutes to complete preparation. Thank you, chef Juan😊
I salute you Chef John for diversifying my breakfast menu lol! I made this recipe this morning and i must say this is hands down one of the best breakfast meals i've ever had in my life.
Alibeeee ew. Sorry to yuck your (hypothetical) yum, but doing this recipe with a hard boiled egg sounds terrible. I might consider trying it soft boiled tho.
@Kwiene Makeda if wishes were fishes, then we would eliminate Famine... sadly, I feel like you're just jealous that other people have managed to travel outside their normal safe zones and have taken an interest in the people and culture they then find themselves in... teşekkür ederim...
@Kwiene Makeda How I feel sorry for the Turkish People having to put up with you in their land... you are the opposite of all the Turks I met, who were open, friendly and welcoming, no matter where you were from (OK, apart from the Greeks, but this is not the place to debate history)... perhaps you ought to emulate your adoptive country's culture a bit more, eh? Geçmiş olsun...
I don't usually comment on videos, but once I made these there was no choice. It was an amazing before-big-trip breakfast, that i ended up making a day in advance and refridgerating before reheating everything and plating. Thank you so much!
I tried this recipe today and the flavor was absolutely legendary. I made two alterations--replaced Aleppo peppers with ancho chili powder, and I sauteed spinach in the spicy herbed olive oil with a little more garlic. Cleaned my plate and I'm still craving the yogurt spread. I can't recommend it enough!
You're bread choice is actually perfect, when I lived in Turkey as a child we would walk down to the market every day and get two loaves of fresh "ekmek", a deliciously crusty white bread, long like a baguette but wider by about 3-4". I can still taste it in my mind today! Great post!
Thank you Chef John for another amazing recipe. I tried this with and without the parsley and jalapeño oil. The herb oil definitely changes the flavor profile and provides a delicious contrast of flavors.
Omg John I love your sense of humour love watching your videos.Not only do I learn something new every time you also make my day thank you so very much.
as a turkish person this makes me really happy for some reason!! it looks super nice and i really like the different ingredients you used! though being native to my country ive never actually tried çılbır (my family avoids using garlic too often) but trying it has become my next goal now! i imagine it being heavenly with pide but your toasted bread is a good option too! not everything has to be exactly authentic all the time to make it taste good!! bless your hands for this work of art
I'm Turkish Chef In Switzerland mostly cocking European and Swiss style First Time I make it cilbir and I learn from this video right now from American :) ............
There is also another great meal from turkey. Eggs with caramelized onion and butter.. it's ancient recipe from ottoman's. you may try this . thanks for your effort chef.
Merhaba Osman! I am a 1st generation American, my family immigrated from Istanbul. This is my favorite way to eat eggs. We add spinach. It's delicous!! It is very healthy too. Not even 250 calories and very satisfying.
My Mom does this and she and we love it, its so delicious and amazing youve got to try it Sometimes when we're lazy for dinner, we simply do çılbır and eat it
We have the same dish in Bulgaria :) one of my favourite ways to eat eggs in the summer, so refreshing, especially with Bulgarian yogurt :) thank you, chef John, for making this lovely dish popular!
Bulgarian Yoghurt is special. A type of bacteria (Bacillus Bulgaricus) makes it so special. Proto-Bulgars brought that fermentation starter to present day Bulgaria. Descendents of Volga Bulgars (Chuvashes, Tatars and Bashkirs) also make the same kind of yoghurt. Their geography also allows that special kind of fermentation starter to flourish naturally. Other Turks use different bacteria to ferment yoghurt because their steppe geography did not allow Bacillus Bulgaricus. So, Common Turkic yoghurt and Bulgar variant differs significantly in taste. Bulgar interpretation to ages old Turkic invention (yoghurt) deserves high regard.
Just made this and it is amazingly hearty and satisfying. I would recommend that if you’re making a single serving, perhaps use a small garlic clove and a quarter stick of butter. But otherwise this was delicious and totally new to me. I didn’t have all the spices so I used creole seasoning mix and red pepper flakes instead and it tasted great.
@@DemonOfEndor It isn't. It's been like this for much longer than the migrant crisis even started. Even in areas where there are no migrants. This is cooking channel, keep politics out of it.
I added cayenne pepper to my spice rack because of this man.. I use it all the time, I love it.. even bought a jar to keep at work.. to kick things up when needed
@@bledakaan Right ekmek. I went to Turkey way back in the 80's. I know it's basic Turkish bread but I loved it so much I still remember it lol! Just like I absolutely loved brochen when I lived in Germany...I really love bread:)
This is the most excited I’ve been to make a food wish in a long time. Amazing Chef John, just amazing. I loved how you ate most of it on camera , makes me want it that much more
Thank you. This food is for lunch or dinner. We make the yogurt with garlic and a little bit salt. Also we eat menemen and saksuka for lunch or dinner.
Almost all Turkish food is very popular. It is famous for its Ottoman cuisine. I am very happy that you tried this recipe. We love to turn each product into a different recipe.
The absolute best version of this dish is at Meme’s Diner in Brooklyn. They add peanuts and braised greens and the oil is intense but it is one of the best breakfast dishes I have ever had.
? I could see pistachios. .. as they are famous in Turkey. Bottomline as with any cuisine you can take a recipe and do what you want to it. Just don't ever expect to get that in Turkey.
I made this today. John's right the garlic goes a long way when grated! I did a little twist on this dish though. Instead of adding cayenne and Aleppo pepper, I added 1/2 tbsp of harissa to the yogurt mixture as well as a heaping spoon of hummus. I also didn't poach my eggs, I cooked them in the butter spice in the pan sunny side up style. Real killer recipe
Turkish is great... only Chef John could make it better..... Chapeau!.. Always impressively enjoyable to watch... And to try time permitting.... Thanks..
Urfa biber is amazing if you can get your hands on it. It’s like an Aleppo chili and a Poblano chili combined. Sharp and peppery, but also rich and raisin-like. And it colors butter a rich red.
So cool to see foreigners succesfully say the names of the food and make it and even upgrade it for their own taste. Well it could've a been slightly better recipie by using some more traditional ingridients but this works just fine. Cheers from Turkey =)
Greetings from Turkey, yes I grew up on cilbir, in the 60s. You obviously have a Turkish friend, or community. By the way I cooked a lot of your recipes and every single one of them was a hit with me, my family and friends.
Hi Chef John, We have pretty much the same recipe in Bulgaria for eggs, but we call them “Eggs from the town of Panagiurishte”. Actually this is one of the towns from which the Bulgarian revolution against the Turks started in 1876. So for me it’s strange that you call them Turkish eggs. Nice touch with the parsley oil and the additions to the butter. Wish you a great day.
I'm not a "food nationalist" but I have to clarify one thing. Ladies and gentlemen, Yogurt is Turkish! With power of advertisement, World think yogurt is Greek. We lived together with Greeks for hundreds of year in Ottoman Empire. We shared many things. They are using yogurt for so long, so they can say "yogurt is a part of Greek cuisine" ofcourse. Im happy about that. BUT We Turks really annoying when see the sentence "Yogurt is Greek". You know why? Because "Yoğurt" (G with dot, this letter is also Turkish) word is Turkish! Yoğurt comes from "Yoğurtmak" which means "acidify and condensation". When you acidify and condense milk, then you produce yoğurt. Im really happy about world enjoy yoğurt but please cut this "Greek Yoğurt" thing. It sounds like "Greek Turkish" or "Turkish is Greek" to us.😑 Just use good things all around the world, not steal. I couldnt hold myself, sorry. Çılbır is amazing btw! I made it this morning again 😍
As a Turkish I approve this recipe. If you live in USA get chobani plain yogurt that’s the closest to Turkish yogurt (fun fact the word of yogurt is Turkish so is yogurt itself is Turkish ). And pita is not something we eat at home, we mostly eat sourdough bread or Turkish white bread. Pita bread is very common but only in restaurants or fast food spots. Also try browning your butter, Turkish people use brown butter on almost everything because it’s tastes better.
This was an awesome recipe and want to say thank you to chef John for giving me affordable and makeable delicious food. One thing I did different with this recipe was to add lemon juice. A little sour with the yogurt was fantastic. I know this wasn't part of the original recipe however I was the Wilbur of my cilbir!
In my hometown we had something similar as common folk meal. You had to warm the high-fat content yogurt before hand and put fried eggs in butter on top and mix with bread pieces and eat. It is very similar except it does not have the Aleppo peppers. Instead a ton of black pepper.
I find your channel, try the recipes and am always thrilled, go away for awhile and get disappointed by other channels, and come back to Food Wishes. It's like coming home to find that dad found some new exciting flavor to explore with the same old eggs. Honestly, I can hardly wait to try this recipe!
Made this for dinner last night... leftovers for breakfast this morning. It was amazing! Although the parsley/jalapeño oil wasn’t anyone’s favorite part of the dish. Served with homemade pita bread. Will be a new staple in our house!
Made this for the first time today. Soooo yummy. Probably one of my new favorites. Used red pepper flakes, cumin, smoked paprika and a bit of sriracha powder for a little heat.
i dont know what greek yogurt is, but çılbır is good with "süzme yoğurt" where "süzme" means "filtered" in english, as its water is filtered. you can make it at home, and use its water while making börek :)
Should have done the sauce with the best Turkish extra virgin olive oil out there! Look it up people it's Zeytin - Olives of Troy and thank me later ;)
Check out the recipe: www.allrecipes.com/recipe/277194/turkish-eggs-cilbir/
Food Wishes looks soooooo good 🤤🤤🤤🤤
Can you put a link to the mortar and pestle you use or recommend?
YOU SHOULD MAKE CHILI PEPPER OIL!!! A spicy one in particular if you wouldn't mind but I DO think that would make for a good recipe!
Would you send me a mailing address?
I'd like to send you some Aztec red super 🌶's for planting.
Think Cayenne but a little more fruity and slightly hotter. More mild when dried. Very giving plants. Thank you for what you do Chef John.
Bobbyforce1@gmail.com
My folks lived in Turkey while my dad worked out there... I visited on the Holidays... the bread you toasted looked a lot like their Standard loaves... to be fair, most meals served are with regular Ekmek (bread) rather than Pide... btw Ekmek is also a word used to describe meals and eating - the Bread of Life... ;o) Also.. from memory that's now well over 30 years old, that word for the dish would be pronounced more like Chill-Beer... which sounds like a great accompaniment to this dish if served as a brunch or light lunch... thanks for the recipe! 2nd BTW, have you heard of Menemen? It's another breakfast Egg Dish... ;o)
Tip from someone who was brought up on Turkish food: Always start with the garlic, add salt and mush it together. Then add some yoghurt, stir, and add the rest. The salt draws out some of the moisture in the garlic so that the garlic flavour can spread more evenly throughout the yoghurt. Once you try it you will understand just how big of a difference it makes.
Small, but impactful. Thanks for this tip. :)
always salt is last .....you can add always more .......
@@firstsoldier4257 If you still want to try it, you can use any amount that you know is not too much with the garlic, and then add more if needed after adding yoghurt. That's what I always do. :)
Also if he did the garlic first he could have placed the grater/microplane right over the bowl without fear of touching the yogurt in the bowl
thank you so much for this!
I'm a Turkish person who lives in Turkey.
1. You have to make this only only only with pouched eggs. No fried eggs, etc. If you add different type eggs, name will not be ÇILBIR... (But of course enjoy your meal however you like :)
2. We usually don't make this much spicy/hot. This is an "expanded" recipe :) plain yogurt and pouched egg + red pepper butter mixture is base recipe. You can add anything you want of course...
3. Don't prepare butter mix before pouched eggs. Put eggs on yogurt and start making butter mixture. And add it on top while it is sizzling. And serve..
and... It's 1 A.M. in Izmir, Turkey, because of you I'm cooking this now... i hate UA-cam :)
best reply ever!
I made this, next time I will not be making the chili oil, too much. But everything was so delicious. Love to my brothers in Turkey.
@@765respect afiyet olsun!
Sounds like a lot of writing for correcting a few trivial discrepancies. 🤷🏻♂️
@@farticlesofconflatulation These small trivialities make the dish go from what ever to wow, I want some more.
You know something is exceptionally good when chef john kills roughly half the plate just ending the video.
Great point.
My mouth watered watching him enjoy it.
Just figured out what's for breakfast Sunday thank you
Yes, he pounded that...
Ted MV i eat this pretty often, along with similar shakshuka, both are great
I tried to make this. I poached the egg(it was ugly and overcooked but i made do), toasted some bread and made the garlic yogurt and i was about to make the paprika butter but there was no butter. Since I didnt want it to be a waste I used olive oil and made some paprika oil. Assembled everything and had a bite and let me tell you it was amazing. I finished the whole thing in 5 minutes and i almost licked my plate it was so good. I feel super full and happy right now. I will definitely be making this again.
My son stole half of it (good thing I made 3 eggs). And I licked my plate clean
Thank you
Great work, inspiring for amateur cooks like me!
it takes practice
It sounds and looks too spicy for breakfast, but that's only 2 of my senses. My 3rd sense tells me I'm late for work, and my 4th tells me someone else is doing the dishes because I'm off!!
❌ Friendship ended with Shakshuka ❌
✔️ Now Cilbir is my best friend ✔️
Egg: exist
Turkish people: lets turn this into some gourmet shit
Yes!!! So there’s 2 kinds of Turkish eggs???
@@Ingrid0410 there is also menemen
@@tanzintabassum42 I think what they call Shaksuka is what we call Menemen
@@Ingrid0410 and sucuklu yumurta, peynirli yumurta and kaymakli ofcourse😋
I used to eat this once a week when I was a high school student in Istanbul back in the early nineties. One difference was I ate about 6 poached eggs with it. LOL. Hey, I was a growing boy, I needed the extra nutrition
What exactly were u growing?
My husband ate a dozen eggs every morning when he was a teenager. That's like my annual consumption.
@@updownstate 12 eggs for breakfast? How is that even humanly possible for a teenager
@@TurquazCannabiz Living on a farm bucking hay [100 lb bales], milking cows, carrying feed for rabbits and chickens, killing rabbits and chickens, cutting poles, raising crops, gardening and canning, going to school when he could. Shooting coyotes. People still live that way. Because Oregon was a homestead state children don't have to go to school if they're needed at home. His mother made sure all the kids graduated from high school by teaching them through correspondence school. My own brother would eat until someone made him stop and he was skinny as a rail. I'd still be doing the dishes and he'd be back roaming through the refrigerator. A lot of teenage boys will eat anything that comes their way..
@@updownstate interesting way of life. Thanks for sharing!
the most important part of this recipe is that yoghurt has to have garlic added. actually go ahead and use garlic yoghurt for everything, you won't regret. trust me i'm turkish.
That sounds so delicious!!!
I agree. Yoghurt with garlic (and a bit of salt) is great as a dip, sauce or dressing.
I am too. I use sarımsaklı yoğurt on most things.
did you know most westerners eat yoghurt with sugar? it is so disgusting and obesity
@@koseku3 yeah i know, and i feel sorry for them.
I’d like to see more Turkish recipes Chef John. I think America is sleeping on the extreme delicious-ness of Ottoman cuisine. 🤤 Fave food in the world.
It is good food indeed.
The ethnic market I frequent most where I live. Rose, pomegranate and nuts. Turkish pistachios are the best in the world. Great kebab. Love the dairy, the cheap feta and icim varieties (fresh and $4/LB for some). I hear Lebanese food is similar, but, as Nassim Taleb says, higher resolution, with some overlap ingredients. Also, check out Uzbek/Uyghur cuisine, a great blend of Central Asian tidbits, with Korean ethnic influences. Lamb and cumin and dill everywhere. Laghman and plov, with fermented kimchi carrots? Stalin moved some 100,000 plus ethnic Koreans who wandered over the Soviet border to the newly formed Uzbekistan. There was a restaurant here in Brighton Beach, Brooklyn, with an old Korean woman who only spoke Russian and made the Uzbek food. Worth looking into.
I agree. Turkish food is really delicious.
Mine too. I love Ottoman cuisine💫
@loloPop my husband is Turkish and he considers himself Ottoman as well.💫
This is the kind of breakfast where you eat at 6 in the morning, shovel that canadian snow, bring the kids to the bus stop by 7:30-8 am, then shovel that canadian snow again. It seems to give that much energy.
My fiancé and I are proud millennials who thought we had peaked in our brunch game.... that was until we tried your Turkish eggs this morning. This was a game changer! Thank you for bringing creative international delicious dishes into our home!
I guess it's that time again. It's time to give that play button the ol' tappa tappa!
😂
nice!
Wouldn't that just end up with the video paused? You need an uneven number of tappas ^^
@@eldsprutandedrake Don't ruin it
@@eldsprutandedrake I actually say that to people who bang / press the walk button over and over again at intersections. I tell them, "one more press" they look at me funny, and I say, "you're just turning it on and off, one more to turn it back on. " :-)
Not in a million years would I have thought that you would cook my favorite breakfast! My mom makes those and it’s to die for! Thank you Chef John for being so unexpectedly better then the rest!
I've been a big fan of Chef John for years, every time he made a Turkish recipe I fell in love with this channel one more time, it's so great to see him make one of the recipes my dad loved a lot.
this is my favorite grandma dish from times when I was living in Turkey, thanks for sharing it! One thing, though you dont need to put dill, parsley, jalapeno nor black pepper, just red chili pepper, and add the salt after everything is cooked because the salt makes the yoghurt go bad if you are heating up the yoghurt (not the way he did), and pro tip: crack the eggs in a boiling vinegared water(and swirl and mix the water before you crack the eggs,) that way the egg stays as a whole because of the vinegar. 1 tbsp vinegar is enough though dont put too much.
Thank you. 🙏 I don't know whether the blogger was indulging in listening to his own musical voice or trying out a new sonata. I couldn't get to comprehend what was his idea of explaining the recipe with such an artificial articulation.
I was trying to make poached eggs and they came out all wrong so I did it sunnyside up..I hope It wasnt too much of a sin
Turkish pastry is awsome too. Especially if you are a tea person.
Love that
😉çay person
have you tried simit?
@@emregeylani simiiiiiit! Bulunduğum yerde simit bulamıyorum. Çok özledim.
@@nillybetty7599 her zaman bekleriz simit & çay'a :)
@@emregeylani ah keşke.
This was soooooo good. My picky 10 year old son who lives on pizza rolls, chicken nuggets, cereal, corn dogs and Mac and cheese - kept stealing bites of this dish! Luckily I made 3 eggs!
I didn’t have Aleppo pepper flakes so I used crushed red pepper flakes. And I don’t have a mortar and pestle or fresh jalapeño. So I heated up some parsley flakes in olive oil and added a teaspoon of habanero sauce. I also grated an extra clove of garlic. I also skipped out on the extra salt at the end but it was still delicious. I forgot I didn’t have any bread... so I made the choice to lick my plate clean- immediately after the first bite. It was sooo good
I add a pinch of sumac to the yogurt to up the tangy factor. Great breakfast, lunch, dinner, or midnight snack.
Sumac is my favorite, too. Good choice!
Just made this, came out wonderful. I fried my eggs, but added just a dash of water to it and steamed it right after the hoil oil did the sealing of egg underneath. Cooked perfectly, runny but contained egg yolk.
I also added just few leaves of mint to the yogurt base, added quite a bit of character in terms of flavor.
Other than that, followed the recipe to the T.
Came out amazing, licked my plate up, has become one of my favorite egg recipe now.
Thank you so much, for your recipe, presentation, and method. Grateful! 🙏🏽
Who else sees a face? The eggs are the two eyes, the red sauce is that smiling mouth...
There's a nose where the egg folds/curls under the yolks, as well. Lol
Then chef john murders his creation with toast. Sad
The new Joker?
Charles Thoreson Classic example of Pareidolia.
"Too nakma noya, Solo!"
A huge thank you, and congratulations on your various Turkish dishes you make. As a Turk, I can honestly say that they are truly as authentic as it gets, with a slight change which is unique to you.
Never would have thought of that recipe in a million years! So brilliant!
Don't mind the breakfast: I would have this for dinner with some Persian rice on the side! Just typing it makes me crave for it now!!
I can recommend looking for mantı, if you like this dish you'll probably like that one too
@@SriLankaHomesteadLife Being Canadian I just have to send some ❤️ back! ❤️🇨🇦
Oh thanks, Expod! Now I'm surfing the web for Persian rice recipes!
@@keetrandling4530 Look no further: Food Wishes has one!
@Kwiene Makeda Why?
Hello 👋 i just made this recipe, and it was great ,but I used what I had on hand with substituted it with sourcream and red chili in oil as using a poacher. Took about 15 minutes to complete preparation. Thank you, chef Juan😊
Hello cayenne my old friend, it's good to cook with you again
The words about spices are written on the grocery walls ...
And most important,don't forget the cayenne!
@@dingfeldersmurfalot4560 ... and restaurant halls ...
Oh my gosh Alex, you just killed it, nice. Everyone else as well, Chef John brings out our A game yes. Paul Simon meats William Safire!
Very good 😆
I salute you Chef John for diversifying my breakfast menu lol! I made this recipe this morning and i must say this is hands down one of the best breakfast meals i've ever had in my life.
Agreed, scrambled eggs would be disturbing with this.
How about multiple quail eggs? About 6 maybe?
@@arteblack13 I don't know, I mean they are just eggs. but, the too small factor may play a roll here?
@@SriLankaHomesteadLife Cool, I live in Florida.
I really only like my eggs scrambled. I might try it anyway. Or I could do hard boiled I supposed
Alibeeee ew. Sorry to yuck your (hypothetical) yum, but doing this recipe with a hard boiled egg sounds terrible. I might consider trying it soft boiled tho.
You know a recipe is good when it literally smiles at you when you're done making it.
As a turkish person I'd be super interested in seeing Chef John's rendition of Menemen!
As an English Person whose Family lived and worked in Turkey for a number of years, I too would like to see Chef John's take on Menemen... ;o)
@Kwiene Makeda if wishes were fishes, then we would eliminate Famine... sadly, I feel like you're just jealous that other people have managed to travel outside their normal safe zones and have taken an interest in the people and culture they then find themselves in... teşekkür ederim...
@Kwiene Makeda How I feel sorry for the Turkish People having to put up with you in their land... you are the opposite of all the Turks I met, who were open, friendly and welcoming, no matter where you were from (OK, apart from the Greeks, but this is not the place to debate history)... perhaps you ought to emulate your adoptive country's culture a bit more, eh? Geçmiş olsun...
@Kwiene Makeda who hurt you dear? You ok hun?
@Kwiene Makeda what the fuck?! why are you so pissed off??
I don't usually comment on videos, but once I made these there was no choice. It was an amazing before-big-trip breakfast, that i ended up making a day in advance and refridgerating before reheating everything and plating. Thank you so much!
I was really hoping for "or as my Turkish friends call it, Eggs"
we don't call it eggs man, its a specific recipe with eggs.
Lol.... “I love Brazilian nuts. What do you call them here?”
“We just call them nuts” 😏
Ahaha cılbır is the name of the dish. We call eggs "yumurta" I dunno why but I love this word, it sounds so childish maybe
Yeah my Turkish friends are kinda new to this whole English thing, so don't laugh at them for not getting jokes plz :D
@Burgie And right back at you mate
I tried this recipe today and the flavor was absolutely legendary. I made two alterations--replaced Aleppo peppers with ancho chili powder, and I sauteed spinach in the spicy herbed olive oil with a little more garlic. Cleaned my plate and I'm still craving the yogurt spread. I can't recommend it enough!
"How beautiful this looks"
Me: Only sees evil smiley face
And then he poked the eyes
👍👍👍
You're bread choice is actually perfect, when I lived in Turkey as a child we would walk down to the market every day and get two loaves of fresh "ekmek", a deliciously crusty white bread, long like a baguette but wider by about 3-4". I can still taste it in my mind today! Great post!
I'm Turkish and your recipe is pretty acurate, chef! I like your contribution (the parsley oil) to this amazing dish! 👍
yumurta suda haslanmis olsa daha dogru olurdu. ayrica cirbilin ozeligi basit olmasi, bu chef her baharati doldurdu icine
Thank you Chef John for another amazing recipe. I tried this with and without the parsley and jalapeño oil. The herb oil definitely changes the flavor profile and provides a delicious contrast of flavors.
Omg John I love your sense of humour love watching your videos.Not only do I learn something new every time you also make my day thank you so very much.
as a turkish person this makes me really happy for some reason!! it looks super nice and i really like the different ingredients you used! though being native to my country ive never actually tried çılbır (my family avoids using garlic too often) but trying it has become my next goal now! i imagine it being heavenly with pide but your toasted bread is a good option too! not everything has to be exactly authentic all the time to make it taste good!! bless your hands for this work of art
And especially zero tears in the yogurt when you grate the garlic
What? But it needs a bit of salt.
I'm Turkish Chef In Switzerland mostly cocking European and Swiss style
First Time I make it cilbir and I learn from this video right now from American :) ............
oomg a Turkish recipe from you! ♥️ my Mum loves Çılbır 🇹🇷
There is also another great meal from turkey. Eggs with caramelized onion and butter.. it's ancient recipe from ottoman's. you may try this . thanks for your effort chef.
Have you a recipe for me?
@@nmeyer9139 yes but it's turkish based.
ua-cam.com/video/pyG8vDE08KU/v-deo.html
Merhaba Osman! I am a 1st generation American, my family immigrated from Istanbul. This is my favorite way to eat eggs. We add spinach. It's delicous!! It is very healthy too. Not even 250 calories and very satisfying.
@@tammajamma really ? Good to hear that. Yes this recipe is awesome also with add ons too :+)
Rumors said it was Suleiman I's favourite food. You know, the magnificent one.
My Mom does this and she and we love it, its so delicious and amazing youve got to try it
Sometimes when we're lazy for dinner, we simply do çılbır and eat it
Eggs are my FAVORITE food. This looks absolutely amazing! Definitely trying this one on Sunday.
We have the same dish in Bulgaria :) one of my favourite ways to eat eggs in the summer, so refreshing, especially with Bulgarian yogurt :) thank you, chef John, for making this lovely dish popular!
I never heard of this, May i ask what it is called?
Turkish yoğurt
Bulgarian Yoghurt is special. A type of bacteria (Bacillus Bulgaricus) makes it so special. Proto-Bulgars brought that fermentation starter to present day Bulgaria. Descendents of Volga Bulgars (Chuvashes, Tatars and Bashkirs) also make the same kind of yoghurt. Their geography also allows that special kind of fermentation starter to flourish naturally. Other Turks use different bacteria to ferment yoghurt because their steppe geography did not allow Bacillus Bulgaricus. So, Common Turkic yoghurt and Bulgar variant differs significantly in taste. Bulgar interpretation to ages old Turkic invention (yoghurt) deserves high regard.
Just made this and it is amazingly hearty and satisfying. I would recommend that if you’re making a single serving, perhaps use a small garlic clove and a quarter stick of butter. But otherwise this was delicious and totally new to me. I didn’t have all the spices so I used creole seasoning mix and red pepper flakes instead and it tasted great.
You can get Turkish youghurt in every store in Finland for some reason 🤔
its because we are language bros
You can get it anywhere in austria aswell. I think it's just hard to get in america ?
@@moifikea8288 that might be.. Probably some moronic American law dealing with milk products or something.
Yeah guys it's absolutely not the migrant crisis that has all our european supermarkets infested with desert food
@@DemonOfEndor It isn't. It's been like this for much longer than the migrant crisis even started. Even in areas where there are no migrants. This is cooking channel, keep politics out of it.
I just made this. It somehow tastes even better than it looks or sounds. This will be in regular rotation around my house. Thank you!
“Bust those eggs right in the yolks” 😂
can't watch this channel during NNN. Too tempting
I was scrolling to see if somebody posted this first.
Somehow I think this can be incorporated into a great pick-up line.
Bustin' makes me feel gooood!
cracked me up lol
I added cayenne pepper to my spice rack because of this man.. I use it all the time, I love it.. even bought a jar to keep at work.. to kick things up when needed
I’ve never heard of this! Looks unbelievably delicious. 🥰👏🏻
Agreed. This looks absolutely mouth watering! I wonder how it would taste with ekmek. I'm making this this weekend!
@@daphnepearce9411 Ekmek ? Ekmek is just a general term for Bread and not for a special kind of it.
@@bledakaan Right ekmek. I went to Turkey way back in the 80's. I know it's basic Turkish bread but I loved it so much I still remember it lol! Just like I absolutely loved brochen when I lived in Germany...I really love bread:)
@@daphnepearce9411 I guess you mean "Brötchen" with brochen :) . Yes, I like them to.
@@bledakaan Yup. That's what I meant. Yum!
I made this two days ago and it is the best breakfast I have ever had EVER!
I’m missed you chef John! Have to watch this before going to sleep... I’m on a no eating after 6:00 pm regime.
I've been making this for the past few months, thanks for sharing, it's one of my favorite breakfasts!
This is the most excited I’ve been to make a food wish in a long time. Amazing Chef John, just amazing. I loved how you ate most of it on camera , makes me want it that much more
Thank you. This food is for lunch or dinner. We make the yogurt with garlic and a little bit salt. Also we eat menemen and saksuka for lunch or dinner.
I made the Turkish stuffed eggplant, and it was awesome. I’ll give this a try too.
Almost all Turkish food is very popular. It is famous for its Ottoman cuisine. I am very happy that you tried this recipe. We love to turn each product into a different recipe.
Lmao you just straight demolished it on camera. I wasn't 100% sold at first but now you have me convinced
"...or Turkish yoghurt if you can't get it. But you can't!" Chef John knows me too well 😭
why did he say that
Last wish before execution : 6 plates of Turkish Eggs (Cilbir) by Chef John with extra cayenne. Something... to die for !!!
@Steven Moore I think a choice should be offered : Face the Firing Squad or Face Chef John's 6 plates.
The USP of this channel is the commentary! It's so refreshing, delighful, and funny exactly like the food
The absolute best version of this dish is at Meme’s Diner in Brooklyn. They add peanuts and braised greens and the oil is intense but it is one of the best breakfast dishes I have ever had.
? I could see pistachios. .. as they are famous in Turkey. Bottomline as with any cuisine you can take a recipe and do what you want to it. Just don't ever expect to get that in Turkey.
I made this today. John's right the garlic goes a long way when grated!
I did a little twist on this dish though.
Instead of adding cayenne and Aleppo pepper, I added 1/2 tbsp of harissa to the yogurt mixture as well as a heaping spoon of hummus.
I also didn't poach my eggs, I cooked them in the butter spice in the pan sunny side up style.
Real killer recipe
I started dying when you said "wrestle mountain goat" 😂
That's a euphemism.
You finished yet?
@@marcjohnson2908 Is that what I think it means?
Turkish is great... only Chef John could make it better..... Chapeau!.. Always impressively enjoyable to watch... And to try time permitting.... Thanks..
This is the best thing I have ever made. My favorite Chef John dish so far .
Urfa biber is amazing if you can get your hands on it. It’s like an Aleppo chili and a Poblano chili combined. Sharp and peppery, but also rich and raisin-like.
And it colors butter a rich red.
So cool to see foreigners succesfully say the names of the food and make it and even upgrade it for their own taste. Well it could've a been slightly better recipie by using some more traditional ingridients but this works just fine. Cheers from Turkey =)
Home food from favorite chef..Love from Turkey and a Le Cordon Bleu student
Greetings from Turkey, yes I grew up on cilbir, in the 60s. You obviously have a Turkish friend, or community. By the way I cooked a lot of your recipes and every single one of them was a hit with me, my family and friends.
Just made this dish and it is astounding. Turkish cuisine you are top shelf!
Hi Chef John,
We have pretty much the same recipe in Bulgaria for eggs, but we call them “Eggs from the town of Panagiurishte”. Actually this is one of the towns from which the Bulgarian revolution against the Turks started in 1876.
So for me it’s strange that you call them Turkish eggs. Nice touch with the parsley oil and the additions to the butter.
Wish you a great day.
I'm not a "food nationalist" but I have to clarify one thing. Ladies and gentlemen, Yogurt is Turkish! With power of advertisement, World think yogurt is Greek. We lived together with Greeks for hundreds of year in Ottoman Empire. We shared many things. They are using yogurt for so long, so they can say "yogurt is a part of Greek cuisine" ofcourse. Im happy about that. BUT We Turks really annoying when see the sentence "Yogurt is Greek". You know why? Because "Yoğurt" (G with dot, this letter is also Turkish) word is Turkish! Yoğurt comes from "Yoğurtmak" which means "acidify and condensation". When you acidify and condense milk, then you produce yoğurt. Im really happy about world enjoy yoğurt but please cut this "Greek Yoğurt" thing. It sounds like "Greek Turkish" or "Turkish is Greek" to us.😑 Just use good things all around the world, not steal. I couldnt hold myself, sorry. Çılbır is amazing btw! I made it this morning again 😍
As a Turkish I approve this recipe. If you live in USA get chobani plain yogurt that’s the closest to Turkish yogurt (fun fact the word of yogurt is Turkish so is yogurt itself is Turkish ). And pita is not something we eat at home, we mostly eat sourdough bread or Turkish white bread. Pita bread is very common but only in restaurants or fast food spots. Also try browning your butter, Turkish people use brown butter on almost everything because it’s tastes better.
This was an awesome recipe and want to say thank you to chef John for giving me affordable and makeable delicious food.
One thing I did different with this recipe was to add lemon juice. A little sour with the yogurt was fantastic. I know this wasn't part of the original recipe however I was the Wilbur of my cilbir!
Love your all recipes!And as a Turkish person I love you to cook Turkish dishes! Thanks for your kind contribution to our culture!
How is it Possible to make Eggs so Tasty .... 👍👍👍👍👍👍
A good shave
The added jalapeno parsley oil is genius... as a turk myself that gets the approval an i will make it..thank you
OMG that looks totally delicious.. and tomorrow... we ARE having that...I can hardly wait until morning...
In my hometown we had something similar as common folk meal. You had to warm the high-fat content yogurt before hand and put fried eggs in butter on top and mix with bread pieces and eat. It is very similar except it does not have the Aleppo peppers. Instead a ton of black pepper.
"My take on Turkish eggs, or as the Turkish would say, "eggs"..."
Mu mum was making this dish when she came late from work. We all wanted she work late, so would do this easy but delicious dish.
“The Wilber of your Cilbur, and the Mr. Ed of which bread”. 😂
I’ve made this 6 times since watching this video a little over two weeks ago, my new favorite egg dish!
Chef John, try "mantı". It's basically home made pasta with garlic yoghurt and same chilly oil. Yum yum yum.
I love Manti!!! So good!
I find your channel, try the recipes and am always thrilled, go away for awhile and get disappointed by other channels, and come back to Food Wishes. It's like coming home to find that dad found some new exciting flavor to explore with the same old eggs. Honestly, I can hardly wait to try this recipe!
Hi
Have you considered making a Moussaka video? Would love to see that...
What an amazing suggestion! I love moussaka so much 😍
i want to try it too
it looks complicated ☻
Good one!
Made this for dinner last night... leftovers for breakfast this morning. It was amazing! Although the parsley/jalapeño oil wasn’t anyone’s favorite part of the dish. Served with homemade pita bread. Will be a new staple in our house!
In my house we add cooked spinach sauteed with garlic on the yogurt too you should try ( i am turkish)
That sounds really good. Spinach on the bed of yogurt, before the eggs, right?
@@wilakt4fud no spinach then eggs then yogurt
Made this for the first time today. Soooo yummy. Probably one of my new favorites.
Used red pepper flakes, cumin, smoked paprika and a bit of sriracha powder for a little heat.
Good as usual !🤗🤗🤗 Even though my Chinese stomach still craves for my Chinese food most of the time.
Love your Chinese recipes !
As a Turkish i look forward to seeing other countries around the world discover that garlic yoghurt pairs wonderfully with pasta as well.
You should try Baghdad eggs : sunny side up garnished with garlic, cumin, fresh mint and lemon juice. It's the forking bees' knees
Is all that in a yogurt sauce? Sounds delicious.
i dont know what greek yogurt is, but çılbır is good with "süzme yoğurt" where "süzme" means "filtered" in english, as its water is filtered. you can make it at home, and use its water while making börek :)
"Just make sure you've toasted enough bread" lmao
I made a version of this with tzatziki and brown butter instead of spicy butter! Really, good! This recipe is keto friendly with keto bread.
I love chef john. Tge man is a genius with a freakishly small wooden spoon
Those colors on the dish are simply WoW.. !!!
Should have done the sauce with the best Turkish extra virgin olive oil out there! Look it up people it's Zeytin - Olives of Troy and thank me later ;)
you should also try menemen, which also is made with eggs. you'll be pretty suprised how easily made and delicious it is.