Erzurum Cılbıra (or Erzurum Çılbır), is a hot dish specific to the region, where stale bread meets pepper paste, onion, tomato, and egg. This product, registered with a "Geographical Indication" by the Turkish Patent and Trademark Office, is one of the representatives of Erzurum's culinary culture with its history extending from the years of the War of Independence to the present day,
Product Description and Distinctive Features
Erzurum Cılbıra; emerged with the aim of utilizing stale bread, is a balanced hot dish with protein and vegetable content. In this recipe, where pepper paste, green pepper, tomato, and egg are integrated, Erzurum Butter can also be used if desired.
Appearance: It is served with a reddish, eggy sauce poured over chopped stale bread covering the bottom of the plate. It has a chunky texture.
Taste and Aroma: It has a warm and satisfying taste, with a sweet-sour balance achieved by the pepper paste and spice mixture, balanced by the acidity of the tomato.
Distinctive Features: The main characteristic of Erzurum Cılbırı is that it is prepared by repurposing stale bread. This recipe, developed during the War of Independence, also stands out for its waste-preventing aspect.
Additionally, the method of adding beaten egg to the sauce and mixing it is a unique feature that distinguishes Erzurum Cılbırı from similar egg dishes.
Production Method
Ingredients for 4 servings of Erzurum Cılbıra
- 1 stale bread
- 40 g pepper paste
- 30 ml cooking oil
- 35 g butter (optional)
- 150 g dry 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
Preparation Steps
- Stale bread is chopped into a large plate.
- Eggs are lightly beaten in a bowl.
- Cooking oil (with optional butter) is heated in a pan; sliced onions are sautéed until translucent.
- Chopped green pepper, salt, and spices are added and mixed.
- Pepper paste and finely diced tomatoes are added and cooked for 5 minutes.
- Water is added; when it boils, the heat is reduced, and the beaten egg is slowly added to the mixture and cooked for 2 minutes.
- The prepared mixture is poured over the stale bread and served hot.
Geographical Boundary and Inspection
Erzurum Cılbıra must only be produced within the borders of Erzurum province. The dish has been shaped by the social and historical conditions of the region and has a strong connection with Erzurum's culinary culture.
