Since im eating this right now I was wondering if its popular outside Bulgaria as well?

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AlmostAnchovy@reddit

As mentioned in other comments, we also have it in Turkey, but we don't add white cheese to it. How do they integrate it into the food? It's cooked in water (poached eggs) so I guess cheese isn't added while cooking the egg. Pls do tell if you know. I want to try it whenever I can. Or do they not cook the egg in water and cook eggs with cheese?

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Small-Addition-1705@reddit

cheese and youghurt

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Unable-Stay-6478@reddit

Damn, that looks sexy. We don't have that in Sebia but now we're gonna

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Terrible_Wrap1928@reddit

BASE bulgarian yoghurt(im saying that because the textures are different) around 5 big tbsp/1 cup feta cheese- couple of crumbles are enough, not too many as it will overwhelm the eggs imo minced garlic to your hearts desire salt to taste TOPPER 2 poached eggs, but fried are also ok if u dont want to bother the drip on top: melt like 2-3 tbsp of butter in a pan and when it starts melting put a bunch of paprika- id say half a tbsp and wait gor it to TOAST but not burn (trust its nicer like that because h can taste the paprika in a paprika way) pour on top Enjoy with toast on the side to dip

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Unable-Stay-6478@reddit

Cheers, but you mispelled BASE... ...It's BASED

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Terrible_Wrap1928@reddit

tellem baby!!!

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Then_Chicken9566@reddit

He didn’t. It’s a base on which rest of the meal is constructed.

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treba_dzemper@reddit

r/whoosh

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Unable-Stay-6478@reddit

![gif](giphy|6yRVg0HWzgS88)

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haikusbot@reddit

*Damn, that looks sexy.* *We don't have that in Sebia* *But now we're gonna* \- Unable-Stay-6478 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")

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Unable-Stay-6478@reddit

Good bot

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NeaTitiDeLaCroitorie@reddit

I travel frequently to Bulgaria but I have never seen this dish on any menu.

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seanugengar@reddit

Ivetnever seen this in Greece. What's it called? Looks tasty

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Ok-Elephant-9075@reddit

It is çılbır. This the first English short I found. Really easy to make https://youtube.com/shorts/9VsLWe5YYKo?si=pj266nU82sB-DWt4

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seanugengar@reddit

Awesome!! Thanks for the recipe! No idea why you are downvoted

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petkovs@reddit

is that яйца по панагюрски??? holy moly it's good. though, i've never had one proper with poached eggs, mine are always fried. it's extremely tasty. don't know if it's popular outside bulgaria tho, i'm bulgarian myself

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casual_philosopher02@reddit

I have not tried it before, mind sharing?

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Terrible_Wrap1928@reddit

BASE bulgarian yoghurt(im saying that because the textures are different) around 5 big tbsp/1 cup feta cheese- couple of crumbles are enough, not too many as it will overwhelm the eggs imo minced garlic to your hearts desire salt to taste TOPPER 2 poached eggs, but fried are also ok if u dont want to bother the drip on top: melt like 2-3 tbsp of butter in a pan and when it starts melting put a bunch of paprika- id say half a tbsp and wait gor it to TOAST but not burn (trust its nicer like that because h can taste the paprika in a paprika way) pour on top Enjoy with toast on the side to dip

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casual_philosopher02@reddit

yeah we don't have that yogurt, we consume double strained, if I mix kefir and yogurt? to get it less thick, more sour

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RegionSignificant977@reddit

Παραδοσιακό γιαούρτι shouldn't be strained.

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Terrible_Wrap1928@reddit

yoghurt and water, like 1 or 2 tbsp of water, just enought to not make it a liquid

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Ok-Elephant-9075@reddit

This the first English short I found. Really easy to make https://youtube.com/shorts/9VsLWe5YYKo?si=pj266nU82sB-DWt4

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casual_philosopher02@reddit

oh so I need a less strained yogurt than greek yogurt?

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pdonchev@reddit

Greek yogurt (as yoghurt from Greece ,.not the sugary shit they call Greek yogurt in the USA) is just like Bulgarian yoghurt, but a little sweeter. It's *not* added sugar, it may be a slightly different bacterial culture, a d i have heard that they add extra cream to yoghurt (but I don't knownif this is true). It doesn't matter for cooking or desserts, but you can tell a tiny difference when you use it for savoury dishes or ayryan. A little salt mostly fixes things.

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casual_philosopher02@reddit

I do live in Greece so I can tell you confidently our yogurt is as thick as a custard cream at times (even the ones I had at my granny's village), so I do need to alter it

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pdonchev@reddit

You don't. Ours is too. It is supposed to be thick. Just beat it a little.

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ExoticAd7546@reddit

Yes bulgarian yoghurt is less strained and a bit more sour in taste compared to greek and that is the one we use for this recipe. I don't think it will be the same with greek but it will be close.

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casual_philosopher02@reddit

so now unfortunately you need to share your plate with me.....🤣

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Ok-Elephant-9075@reddit

Can’t comment on the Greek yogurt as I’ve never had one, but we have strained yogurt in Turkey, and if GR yogurt is like that then I think just adding a bit of water would make it work. I mean strained yogurt could probably work as is too, I’m just more partial to normal yogurt (Turkish yogurt lol idk). Probably is a matter of taste.

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canyoubelieveitt@reddit (OP)

To poach the eggs is the actual bitch of this recipe honestly saying

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North-Library4037@reddit

Why? It's faster and easier to prepare poached eggs than to boil or fry them.

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Idiot_who_am_i@reddit

Im gonna steal the recipe and call it Bangaranga Dish here in Albania

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Ok-Elephant-9075@reddit

Omg yes çılbır. It is a breakfast recipe but I really love it as a late night snack once in a blue moon.

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determine96@reddit

Ok, but how do you call this ? https://preview.redd.it/rayou6o78w2h1.jpeg?width=600&format=pjpg&auto=webp&s=251c26583e0fc008139643553a8e2516ac567cb1

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Ok-Elephant-9075@reddit

Don’t know what that is, I don’t think we have this one. Is it Bulgarian? I always associate soups either with eggs with Asian cuisine. Sans the egg it kinda https://preview.redd.it/rmj0latp8w2h1.jpeg?width=1170&format=pjpg&auto=webp&s=79ccfabf644f33e19473b8e8537e03e49101cb8a looks like tarhana soup.

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drppr_@reddit

I think it might indeed be tarhana. My grandma used to poach eggs in tarhana. We are from Izmir, she was half Yörük.

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determine96@reddit

Idk, we are calling this "chalbur" that's why I was curious, because the name is the same.

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Admirable_Mud_470@reddit

https://preview.redd.it/vbk2jalu3x2h1.jpeg?width=771&format=pjpg&auto=webp&s=4bb47a3ea1c874ef376a50333799be77d9588f78 In Hungary it is tojás leves

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Admirable_Mud_470@reddit

https://preview.redd.it/bhpl72p13x2h1.jpeg?width=771&format=pjpg&auto=webp&s=59328a533427619d122bee8968e6a4ebea4380e8 In Hungary it is tojás leves

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Admirable_Mud_470@reddit

In Hungary it is “tojás leves”

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buraksezer@reddit

Honey it's Çılbır, a Turkish recipe you may found from Balkans to east Turkistan all over Turkic population

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canyoubelieveitt@reddit (OP)

You Turks are so annoying claiming every food there is.

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buraksezer@reddit

Honey when you were lived from east Turkistan (west china),all over central Asia, east and center siberia, India, Pakistan, Iran, middle east, Egypt, north Africa, Anatolia, Caucasus, Balkans, what you expect

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canyoubelieveitt@reddit (OP)

Try in English now

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buraksezer@reddit

Oh , good goyim, lick your masters ass

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johny335i@reddit

Throw in some lettuce and red onions salad with apple vinegar to the side with this. Bliss.

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_Stalwart_@reddit

Never seen this in Greece but it loom mighty tasty.

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brnkse@reddit

It is not too late to steal this and call it Çılbıriki.

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ahlatx@reddit

Hahahahahaha

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Circles-of-the-World@reddit

Got it. We'll call it Chilbiriki/Τσιλμπιρίκι and say there are vague references in the Odyssey that may or may not refer to this dish.

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Next_League6403@reddit

My fav is İmam bayildi why not priest bayildi just get the imam out of the picture?

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Circles-of-the-World@reddit

Oy, waiter! Give me a "lypothimos papas"!

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Nesciens10@reddit

And here’s the completely-not-fictional background for the famous Greek dish: Τσιλμπιρίκι is best interpreted as a vernacular Greek culinary term probably from an earlier χυλοπυρίκιον, composed of χυλός “sauce, gruel” and πῦρ “fire, heat,” with the diminutive suffix -ίκιον / -ίκι. The semantic motivation is transparent as a small dish of eggs served in a warm saucy base and finished with heated butter, the initial development χυλ- > τσιλ- may reflect dialectal palatalization while πυρ- > μπιρ- may be due to popular pronunciation and nasal strengthening.

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mattfen93@reddit

According to Wiktionary, Τσιλμπιρίκι comes from the Ottoman Turkish çılbur or çulbur, which has roots in the Mongolian word çulbur (meaning "rein" or "tether"). Over time, this loanword was adapted in Turkic and neighboring languages to refer to the way the white of the egg wraps or tethers around the yolk when poached.

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Nesciens10@reddit

It’s just a joke, man. Ofc it’s Turkic.

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Circles-of-the-World@reddit

I love it.

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736384826@reddit

We’ll just wait for the next 400 years of occupation from Turkey to “steal” your recipes

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Key_Classroom_22@reddit

Oki omw

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736384826@reddit

Μολών Λαβέ..

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Admirable_Mud_470@reddit

In Hungary we have something similar

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Solid-Scarcity-236@reddit

Not in Macedonia.

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LakiPingvin@reddit

Actually it is a traditional recipe in Strumica area, we call it чалбур (chalbur). Usually we use kiselo mleko (soured milk) instead of yoghurt.

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ExoticAd7546@reddit

It is also done with kiselo mlyako in Bulgaria, we just call it yoghurt in english

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7elevenses@reddit

Yogurt is a different thing from soured milk in English as well.

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ExoticAd7546@reddit

Well it is a type of yoghurt. I feel like most westerners especially won't know what we are talking about if we say soured milk. Usually it is compared with greek yoghurt as it is similar but the taste and texture is different. Same for sirene cheese which for foreigners most people would just say feta cheese but it is more salty and less creamy.

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7elevenses@reddit

No, it isn't a kind of yogurt. That's like calling a cat a kind of dog because you think that foreigners don't know what cats are. Yogurt is made using yogurt bacteria cultures. Soured milk is soured by lactic acid bacteria, which are abundant in the environment, which is why you don't need to add any culture to the milk to make soured milk.

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ExoticAd7546@reddit

I am not an expert on the topic but it is literally called Bulgarian yoghurt in english. It is not liquid soured milk like kefir or anything like that. It does need cultured bacteria called Lactobacillus delbrueckii subsp. bulgaricus and you can make it at home but you need to have some leftover from another kiselo mlyako that contains that bacteria

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7elevenses@reddit

Oh, I see, it's Bulgarian terminology that doesn't make the distinction - according to Bulgarian Wikipedia, kiselo mljako is just yogurt. The same confusion exists in Serbia, where some people call solid yogurt "kiselo mleko". Maybe that's true for the Macedonian user above as well. Then ignore the above, soured milk is a different thing, in Slovenia, "kislo mleko" is an entirely separate product from "jogurt".

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ExoticAd7546@reddit

Yeah the bulgarian translation just means something different than what it means in english. It is a yoghurt we just call it that because it has a distinct sour taste unique to the bacteria which is found only in the region compared to other yoghurts

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Solid-Scarcity-236@reddit

Oh yeah, I see now, this is Strumica's local dish.

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GarageJazzlike6369@reddit

never eat it again... I cant

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Ok-Elephant-9075@reddit

Maybe someone else knows it and will reply. Turkey is huge with different cuisines I may not be familiar with this soup. But as far as I know we don’t have this one.

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Usernamenotta@reddit

Eggs and Yogurt? My stomach starts sinking just reading that

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dropsy24@reddit

Instantly searched for Cilbir recipe, its on for tomorows breakfast. 🤷

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PGLBK@reddit

I love ćilbir and make it often. But it is not our (HR) food, but Turkish.

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SeaAspect7551@reddit

Shakshuk

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Next_League6403@reddit

They used to serve this quite often at lunch when i was in the military. Its very difficult to wash off from the pan thats all i remember. lol.

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PomegranateOk2600@reddit

Didnt even knew you eat this in Bulgaria, I thought is something turkish

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Ok_Confusion4762@reddit

It's Turkish. Actually from Ottoman palace cuisine

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magnificent_wts@reddit

No but we are gonna. This is now Greek :)

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OkoMushrooom@reddit

We don’t have this one

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itlo@reddit

I'm gonna cook this

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aquazent@reddit

I grew up on Turkey's western coast (the Aegean region). It's very common where I'm from. But we don't add cheese.

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hyperspacevoyager@reddit

They sell this at my local supermarket's café. They list it on the menu as Turkish Eggs

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Archaeopteryx111@reddit

It looks good but heavy. Might give me the shits lol.

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Terrible_Wrap1928@reddit

it aint that heavy tho, you should try it- BASE bulgarian yoghurt(im saying that because the textures are different) around 5 big tbsp/1 cup feta cheese- couple of crumbles are enough, not too many as it will overwhelm the eggs imo minced garlic to your hearts desire salt to taste TOPPER 2 poached eggs, but fried are also ok if u dont want to bother the drip on top: melt like 2-3 tbsp of butter in a pan and when it starts melting put a bunch of paprika- id say half a tbsp and wait gor it to TOAST but not burn (trust its nicer like that because h can taste the paprika in a paprika way) pour on top Enjoy with toast on the side to dip

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NewName3589@reddit

What's the name of this thing, I must have it, lol

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Ok-Elephant-9075@reddit

It is çılbır. This the first English short I found. Really easy to make https://youtube.com/shorts/9VsLWe5YYKo?si=pj266nU82sB-DWt4

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ExoticAd7546@reddit

Яйца по панагюрски/Panagyurishte-style egg (Panagyurishte is a city in Bulgaria). It is poached eggs with yoghurt, white sirene cheese, garlic, red pepper. Very tasty and as all egg dishes pretty simple to make.

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Kooky_Appeal_6554@reddit

It might look appetizing to many, but I can't eat yogurt like that. Plain yogurt on its own, yes, but neither Yayla Corbasi nor any recipes like that, no way.

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