Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Herb Pita with Turkish Eggs

In a large bowl combine flour, yeast, sugar and salt and mix well.

Add the water and knead lightly for approximately 5 minutes.

Add rosemary and knead for another 5 minutes or until you get a smooth dough.

Place the dough in a clean big bowl and cover with a plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles its size.

Divide the dough into balls. Each ball should weigh approximately 100 g. Then, using a floured rolling pin, roll the pieces into a circle that's about 0.2 inch thick.

Place the pitas on a kitchen towel and then cover it with another kitchen towel. Space out the pitas so they have room to grow.

While proofing, mix together the herbs, garlic and olive oil and set aside.

Preheat a non-stick pan over high medium heat.

Once the pitas are proofed and the pan is warm enough, place one pita on the pan (without oil or butter) and flip it over every 20-30 seconds, until your pita is ready. Just before taking it out of the pan, brush it lightly with the olive oil-herb mixture.

In a medium nonstick skillet, heat butter over medium-high, add paprika, aleppo pepper, salt and pepper, mix and set aside.

In a small bowl mix garlic, greek yogurt, lime zest and lime juice. Add salt and pepper and mix.

At this time start making the poached eggs.

Place the yogurt in a plate, then place the eggs and season with black pepper.

Drizzle over the spicy butter and finish with dill.

Yarin Shachagi

Herb Pita with Turkish Eggs

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