Cilbir

Directions

1Peel the garlic grate onto a cutting board. Place a big pinch of salt on the grated garlic . Use your knife and place it at a 45° angle to the cutting board, scrape the garlic across the board several times until it forms a paste. Set aside.

2In a medium bowl, combine the yogurt, garlic paste, dill, and salt and pepper to taste. Divide the yogurt mixture evenly between two plates and set aside.

3To poach the eggs, bring the 4 quarts of water to a boil. Add the vinegar and reduce the temperature to medium. Using a wooden spoon, swirl the water in one direction creating a whirlpool affect. Crack one egg at a time into a small bowl and carefully slide the egg into the water. Poach until the white is firm but the yoke is still runny. This should take about three minutes per egg. Once cooked, use a slotted spoon to gently lift the egg out of the water and gently transfer it to a paper towel to drain. Repeat until all four eggs are cooked.

4In a skillet over medium heat melt the butter. Add a big pinch of salt and the Aleppo pepper or hot paprika.

5Divide the eggs between the two plates and drizzle the butter over them. Serve with warm pita that has been cut into quarters.