Posts Tagged With: neigh

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INGREDIENTS

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2 garlic cloves

1 cup Greek yogurt or yogurt

¼ cup olive oil

1 tablespoon Aleppo pepper or red pepper flakes

4 eggs

3 tablespoons white vinegar

4 slices bread or flatbreads

1 teaspoon dill (optional)

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Serves 4. Takes 25 minutes.

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PREPARATION

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Mince garlic. Add garlic and yogurt to mixing bowl. Mix using fork or whisk until well blended. Add olive oil to pan. Heat olive oil at medium heat until a tiny bit of Aleppo starts to dance. Add Aleppo pepper. Cook at medium heat for 1 minute or until Aleppo pepper becomes fragrant. Remove from heat.

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Add enough water to pot to poach 4 eggs. Bring water to boil using high heat. Add eggs and white vinegar to pot. Poach eggs for 3 minutes or until the egg whites are cooked through, or until the eggs are done to your liking. While eggs poach, toast bread.

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Add toast to plate. Evenly spread the garlic/yogurt mix on the 4 pieces of toast. Use slotted spoon to transfer a  poached egg to each slice of toast (Let water drain from spoon.) Drizzle Aleppo pepper/oil evenly over the toast slices. Garnish evenly with dill.

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TIDBITS

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1) A horse is a horse, of course, of course. But who ever heard of a talking horse?

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2) “Çilbur!”

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3) Çilbur is Turkish for the name of this dish.

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4) It is also what all Turkish horses say. Turkish don’t neigh, they çilbur.

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5) The first Turk, Adlee Badem, to make this dish was quite pleased with it, and why not? But he didn’t have a name for it? How could he boast of it when it didn’t know what to call it?

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6) As luck would have, the exact moment Badem plated his entree, his horse said, “Çilbur.” “That’s a great name,” thought Adlee. Ever since then, we’ve all called this dish, “Çilbur.” Now you know.

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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.