Erzurum Çılbır

Erzurum Cılbıra (or Erzurum Çılbır) is a regional hot dish in which stale bread is combined with pepper paste, onion, tomato, and egg. This product, registered with a “Geographical Indication” by the Turkish Patent and Trademark Office, represents Erzurum’s culinary culture with a history stretching from the War of Independence to the present day.

Erzurum Cılbıra is a balanced hot dish developed to utilize stale bread, offering a nutritious combination of protein and vegetables. In this recipe, pepper paste, green pepper, tomato, and egg are blended together; Erzurum butter may optionally be added.

Appearance: The dish is served by pouring a reddish, egg-based sauce over chopped stale bread covering the bottom of the plate. It has a chunky texture.

Taste and Aroma: It features a sweet-sour balance achieved through the pepper paste and spice mixture, with the acidity of tomato providing harmony, resulting in a warm and satisfying flavor.

Distinctive Characteristics: The defining feature of Erzurum Cılbıra is its preparation using recycled stale bread. This recipe, developed during the War of Independence, is notable for its role in preventing food waste.

Additionally, the method of whisking eggs separately and gradually incorporating them into the sauce distinguishes Erzurum Cılbıra from other egg-based dishes.

• 1 stale bread
• 40 g pepper paste
• 30 ml vegetable oil
• 35 g butter (optional)
• 150 g dried onion
• 150 g green pepper (preferably village pepper)
• 120 g tomato
• 800 ml water
• 4 eggs
• 8 g salt
• 3.1 g black pepper
• 2.6 g red pepper flakes

1. The stale bread is chopped and placed in a large plate.
2. The eggs are lightly whisked in a bowl.
3. Vegetable oil (and optionally butter) is heated in a pan; sliced onion is sautéed until it turns pink.
4. Chopped green pepper, salt, and spices are added and stirred.
5. Pepper paste and finely chopped tomato are added and cooked for 5 minutes.
6. Water is added; once boiling, the heat is reduced and the whisked egg mixture is slowly poured in while stirring, then cooked for 2 minutes.
7. The prepared mixture is poured over the stale bread and served hot.

Erzurum Cılbıra must be produced exclusively within the boundaries of Erzurum Province. The dish has been shaped by the region’s social and historical conditions and is closely tied to Erzurum’s culinary tradition.