Wondering why it says almost?
Well, those of you that know your çılbır, then you’re already aware that the yoghurt has been replaced with the aforementioned hummus.
Perhaps you’re even tutting or rolling your eyes.
To be quite honest, I’m not a great fan of combining yoghurt and poached eggs. Way too much sour for my liking, hence my use of hummus.
A little bit of sour, but a whole lot more complex in the flavour department. Especially when there’s a rubble of spicy, sautéed sucuk on there, as well.
The tasty stuff doesn’t end there. Not only do you have the beautiful flavours in the hummus and sucuk, but there’s a good spooning of my chilli oil on top – a substitute for the Aleppo pepper-infused butter many folk use.
I’ve shown a few ways you could serve this up. The first is to simply put the hummus into a bowl, top it with a poached egg and finish it off with chilli oil and sautéed sucuk. Some pita bread and that’s pretty much it.
The second is to put the pita onto a plate and assemble it all on top; perfect to simply hack into with a knife and fork. Or just pick it all up, fold it in half and bite right into it like a taco.
Another thing you could do is press the pita into a shallow, oven-proof dish, quickly bake it in the oven until just crisp, then layer it with the other toppings. Basically the pita crisps up and forms a shell; harbouring the fillings and becomes an absolute delight to crunch into.
So, how would you eat yours?