The popular Middle Eastern Breakfast, Turkish Eggs made with elegant poached eggs on a creamy Greek yogurt dressed with beurre noisette and served with a toast, making it wholesome and perfect for suhoor.
|Greek style plain yogurt||200 g|
|Garlic cream||2 tbsp|
|Garlic, minced & caramelized in butter||2-3 cloves|
|Dried mint||1/2 tsp|
|Sea salt flakes||1 tsp|
|Unsalted butter||200 g|
|Aleppo pepper||1 tsp|
|Smoked paprika||1/4 tsp|
|Eggs, fridge cold||2 large|
|Lemon juice||2 tsp|
|Fresh dill, chopped||Few fronds|
|Manakish/Turkish pide||To serve|
Method of Preparation:
- Add the yoghurt, labneh, garlic cream into a bowl large enough to sit over the pan and stir in the garlic, dried mint and salt. Place the bowl over the pan, making sure the base doesn’t touch the water. Stir until it reaches body temperature and has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan.
- Melt the butter gently in a separate small saucepan until it is just beginning to turn hazelnut-brown. Turn the heat off, add in the Aleppo pepper, smoked paprika and set aside.
- Fill a wide, lidded saucepan with 4cm/1½ in water and place over a medium heat. Line a large plate with kitchen paper.
- Crack the first egg, Gently tip the egg into a small cup or ramekin.
- When the poaching water is just starting to simmer, create a whirlpool in the water, gently slide in the egg. Turn the heat right down so there is no movement in the water, and poach the egg for 3–4 minutes, until the whites are set and the yolks still runny. Transfer the eggs to the lined plate using a slotted spoon. Repeat the same with the second.
- Divide the warm, creamy yoghurt between two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter the chopped dill on top and eat with the Manakish or Zaatar Croissant or Cheese Pide.
Chef Sabeen Fareed
An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.
She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.
Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.