Türkiye
Turkish Poached Eggs with Garlic Yogurt
Çılbır pairs warm poached eggs with thick garlic yogurt and a red-pepper butter drizzle.
20 min total · Breakfast · 2 servings
Season: Year-round
From the Turkish table
Trabzon-style Kuymak
A warm cornmeal, butter and melting-cheese dish inspired by Trabzon cooking.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Yield
- 2 servings
What you’ll need
Ingredients
Adjust servings
Ingredient amounts: 2 servings · 1×
Step by step
The method
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Method
Melt the butter in a small pan over medium-low heat. Stir in the cornmeal and cook gently until fragrant, without browning it.
Gradually stir in the water. Cook gently, stirring, until the cornmeal is hydrated and no longer tastes raw; add a little more water if needed.
Lower the heat and add the cheese. Fold until melted and stretchy. Taste before adding salt, then serve immediately.
Cities & regions
Trabzon
The Culture Portal identifies butter, cheese and cornmeal kuymak with Trabzon cuisine. This is an associated regional adaptation, not an exclusive-origin or certified-product claim.
GoTürkiye: Taste Trabzon
UNESCO Tentative List: Sümela Monastery
GoTürkiye: Black Sea gastronomy
Black Sea
The Culture Portal identifies butter, cheese and cornmeal kuymak with Trabzon cuisine. This is an associated regional adaptation, not an exclusive-origin or certified-product claim.
GoTürkiye: Black Sea gastronomy
UNESCO Tentative List: Sümela Monastery
GoTürkiye: Taste Trabzon
Season: Year-round
Cornmeal, butter and cheese make this suitable for year-round preparation where the specified dairy ingredients are available. This label does not imply a particular dairy-production season.
Ingredients & dietary preferences: Vegetarian with suitable cheese · Dairy · Grains & flour
For a vegetarian version, choose cheese made without animal rennet.
Dish type: Breakfast
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