Turkish eggs in labneh usually referred to as eggs in labneh, are a well-liked breakfast item in Turkey and the Middle East. Poached eggs are placed on top of labneh, a creamy, sour cheese from the Middle East prepared from strained yogurt. Along with warm pita bread, the dish is frequently topped with herbs and spices like fresh dill, parsley, and sumac.
Turkish yogurt is strained to eliminate the whey and produce a thick, creamy consistency before being turned into the versatile and delectable cheese known as labneh. It is a common ingredient in many Middle Eastern and Mediterranean dishes and is frequently served as a spread or dip, comparable to cream cheese or sour cream. In addition to its mouthwatering flavor, labneh is also rich in calcium and protein, making it a nutritious option for breakfast or any other meal of the day.
The first step in making labneh Turkish eggs is to prepare the labneh. You can accomplish this by putting plain yogurt in a cheesecloth or fine-mesh strainer, and letting it sit there for a few hours or overnight for the excess water to drain. The labneh will become thicker and tangier as it drains for a longer period of time. When the labneh reaches the correct consistency, it can be transferred to a bowl and seasoned with kosher salt and herbs like dill, parsley, or sumac, spiced up with chilli flakes, black pepper flakes, some lemon juice for some acidity, and a clove of garlic for some beautiful aroma.
Poaching the eggs is the following step. To achieve this, gently add one egg at a time to a pot of simmering water. The eggs should be cooked for about 2-3 minutes, or until the yolks are still a little runny and the whites are set. With a slotted spoon, carefully remove the cooked eggs from the water after they have finished cooking. Drain any extra water.
A poached egg should be placed on top of a scoop of labneh to complete the dish. Serve with warm pita bread and garnish with herbs and spices like dill, parsley, or sumac. Alternatively, you could put the pita bread on the side and serve the labneh and eggs in a dish. A spoonful of labneh should be topped with a poached egg to finish the dish. Garnish with herbs and spices like dill, parsley, or sumac, and serve over warm rustic bread, naan bread, toast, or any bread of your choice. Alternatively, you could serve the labneh and eggs on a plate and serve the bread on the side.
Give labneh Turkish eggs a try if you’re searching for a great and filling breakfast choice. It is a tasty, hearty meal, and a simple recipe that will undoubtedly become a new favorite. This recipe is sure to please, whether you adore labneh or just a nice breakfast.