Serving the Guest: A Sufi Cookbook
Essays | Recipes | Gallery
Turkish Poached Eggs with Yogurt
1 tsp. salt
3 cups yogurt
8 cups water
1 tbsp. salt
¾ cup cider vinegar
6 eggs
¼ tsp. dried red pepper flakes
Mash the garlic with salt, add to the yogurt, mix well and set aside.
In a large pot over medium heat, bring the water to a boil and stir in 1 tbsp. salt and the cider vinegar. Reduce the heat to a simmer and one by one break the eggs into the water. Cook the eggs until they become white, then remove from the water with a slotted spoon and place on a shallow serving dish. Pour the yogurt sauce over the eggs and garnish with a sprinkling of dried red pepper flakes. Serve at once. Serves 6.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.