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whynotme · Joined: 07 Nov 2004 Posts: 728 Location: istanbul

i love cooking and am a good cook but i am not good at listing how i cook so not good at giving recipes...it could be because i am so creative when i cook... anyway i will start with "�ılbır"... ( i got the recipe from the net)

�ILBIR(POACHED EGGS WITH YOGHOURT):
4 SERVING
8 very fresh eggs
2 tablespoon salt
2,5 tablespoon vinegar (I dont use vinegar)
500 gr yoghourt
2 cloves of garlic ( make it more)
3 tablespoons margarine (use oil )
1 teaspoon ground red pepper ( make it 2)
Beat the yoghourt with some salt and crushed garlics. Fill the large and flat pan 3/4 water. Add salt and vinegar. Let boil.
Lower the heat. Break each egg first into a small plate, then slide it slowly into the gently boiling water. Cook for 3 minutes and take it out with a skimmer. Drain well.( this is important) Repeat the same with all the eggs and arrange them in a serving dish. Cover them with yoghourt.
Heat the margarine. Remove from heat and add the red pepper. Pour it over the yoghourt and serve immediately

dmb · Joined: 12 Feb 2003 Posts: 8397

I'm with whynotme. I love cooking too but never follow a recipe. I don't think I have ever made the same thing twice. Molly where is your biscuit recipe?

Golightly · Posted: Wed Jun 08, 2005 12:10 pm Post subject:

I make Cilbir with scrambled eggs rather than poached, using butter. mmm.
How about Haydari?
Yogurt
Dill (or mint)
Garlic
Crush garlic. add to yogurt. add dill. mix. eat. yum.
Incidentally, I have discovered that a dry cider goes fantastically well with haydari Very Happy

dmb · Joined: 12 Feb 2003 Posts: 8397

Fry the non Izmit eggs with sucuk and beyaz peynir. Is this still cilbir.

whynotme · Joined: 07 Nov 2004 Posts: 728 Location: istanbul

dmb · Joined: 12 Feb 2003 Posts: 8397

So what makes a cilbir a cilbir? You said yourself that you are creative in the kitchen. How much creativity is allowed with cilbir.

calsimsek · Joined: 15 Jul 2004 Posts: 775 Location: Ist Turkey

We have reached a new level here at this forum.
There's nothing left about teaching and Turkey that we have left untouched so, now its off to the food fair. For fun with cooking.

I would like to add that as a well rounded man of some note, I feel that food should be seen as an important issues and treated with the same respect one should have for a good scotch Exclamation

( not dmb )

How about scrambled egg's
Normal scrambled egg's with hot red pepper, galic and eşki kaşarı; cheese.

dmb · Joined: 12 Feb 2003 Posts: 8397

whynotme · Joined: 07 Nov 2004 Posts: 728 Location: istanbul

dmb · Joined: 12 Feb 2003 Posts: 8397

OK point taken and agreed. They do a good mucver at zencefil. However I recommend the mantarli kabak

whynotme · Joined: 07 Nov 2004 Posts: 728 Location: istanbul

and i love angus ateak a 12 ounce t-bone steak and traditional pies ( mince pie is it?) and the soup..... is it scotch brothe(sp?)

dmb · Joined: 12 Feb 2003 Posts: 8397

I'm hungry. I'm off to eat my flatmate's Thai green curry from last night. Curry is always better the next day.

alterego · Joined: 21 Mar 2005 Posts: 104

what makes cilbir cilbir is poaching the eggs. if you put some vinegar in the boiling water, it will keep the egg whites intact. if the eggs are scrambled, that's not authentic cilbir Smile

simple turkish egg dishes are usually named after the ingredients used, ie. domatesli yumurta, sucuklu yumurta, peynirli yumurta (use -li to add the meaning of w/ to a word). then there's menemen.

and (bkz: http://www.yumurta.gen.tr)

alterego · Joined: 21 Mar 2005 Posts: 104

this site's been quite useful for me in the past.

http://www.geocities.com/ftcookery/toc.htm

dmb · Joined: 12 Feb 2003 Posts: 8397

Why is it generally accepted that men make the best chefs?