From Sultan's Feast to your table: Mastering the art of Çilbir

Abdul Hamid II, often referred to as the "bloody sultan" by historians, ruled the Ottoman Empire at the turn of the 19th and 20th centuries. He is infamously known as the architect of a massacre that resulted in the death of nearly 300,000 Armenians. However, this Turkish sultan also made significant contributions to culinary arts. A known gourmet, Abdul Hamid II inspired his chefs to satiate his diverse palate. One such chef revamped a dish believed to have originated in the 15th century, which had been a favorite in the sultan's palace. This led to today's beloved çilbir, a savory mix of poached egg with yogurt and aromatic spices.

This delicacy, cherished in Bulgaria, Serbia, Montenegro, and Bosnia and Herzegovina, represents Balkan cuisine's love for dairy, fresh produce, spices, and the perfect harmony of flavors.

Preparing çilbir in your kitchen is an easy and delicious way to enrich your breakfast or lunch menu. But what does it take to make this Turkish specialty?

Due to their rich nutritional profile, egg-based dishes should be regularly incorporated into our diets. Eggs contain vitamins, minerals, proteins, and unsaturated fatty acids that support metabolism, prevent anemia, boost the immune system, enhance memory, lower the risk of cardiovascular diseases, and promote the health of bones, joints, and muscles. Additionally, they help with recovery after intense physical activities.

A poached or coddled egg largely preserves these nutrients, especially when prepared from the freshest eggs. To ascertain freshness, submerge the egg in water; if it stays at the bottom, it's fresh, but if it floats, it's best discarded.

Preparing a poached egg is simple. Boil a quart of water and acidify with vinegar or lemon juice (around 2 tablespoons). Crack a room-temperature egg into a bowl. Create a whirlpool in the boiling water and gently pour the egg into the center. Let it cook for 3 minutes without stirring, then carefully lift it out with a slotted spoon and drain on a paper towel.

For those unsure of their egg-poaching skills, consider using a plastic wrap greased with oil, placed in a cup or glass to contain the egg, twisting the top before cooking it in boiling water.

Another method, popularized by the celebrated American culinary star Julia Child, involves initially placing the egg, still in its shell, into boiling water for no longer than a minute and then cracking it open into the water. This technique helps the white set quickly around the still-liquid yolk.

Before cooking the egg, start with the sauce that boosts the flavor. Melt butter (2 tablespoons) in a pan until it reaches a nutty-brown color, being cautious not to burn it. Switch off the heat and stir in high-quality olive oil (1 tablespoon) and red pepper flakes (1 teaspoon).

Following the poached egg recipe above, prepare the egg. Meanwhile, blend thick natural yogurt (1 cup, at room temperature) with finely minced garlic (1-2 cloves).

To serve, place the yogurt in a bowl, add the poached egg, and top with the butter sauce. Enjoy immediately, preferably with fresh bread, to soak the flavorful sauce.