Cilbir

Çılbır puts poached eggs on garlicky yogurt and finishes them with warm pepper butter. Here, dill adds a fresh note and pita takes care of the sauce. It is a satisfying option whenever you feel like eggs—not just at breakfast.

Cilbir

Poached eggs over garlicky yogurt with dill, finished with warm Aleppo pepper butter. Serve with pita for scooping up the yogurt and eggs.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

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• 1 cup Plain Greek Yogurt
• 2 Garlic Cloves
• 1 tbsp Fresh Dill, minced
• Salt & Pepper, to taste
• 1/2 cup White Vinegar
• 4 quarts Water
• 4 Large Eggs
• 1 tbsp Butter
• 1 tsp Aleppo Pepper, or Hot Paprika
• Pita Bread

Method

 

1. Peel and finely grate the garlic. Mix with a pinch of salt, then mash into a paste with the flat side of a knife.
2. In 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.
3. Bring the water to a boil in a large pot. Add the vinegar, then reduce the heat to a gentle simmer. Crack each egg into a small cup and slide it carefully into the water. Poach until the white is set; a soft yolk generally takes about 3 minutes. Use pasteurized shell eggs if serving with runny yolks, or cook until both white and yolk are firm. Lift out with a slotted spoon and drain briefly before serving.
4. In a skillet over medium heat melt the butter. Add a big pinch of salt and the Aleppo pepper or hot paprika.
5. Divide the eggs between the two plates and drizzle the butter over them. Serve with warm pita that has been cut into quarters.

Notes

Serves 2, with 2 eggs per person. Aleppo pepper and hot paprika differ in heat; adjust the pepper butter to your taste. For soft yolks, use pasteurized shell eggs. FDA egg-safety guidance.

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Cooking notes

Get the bowls ready first. Mix and divide the yogurt before poaching. Have the pepper butter and bread ready so the eggs can go straight from the water to the bowls.

Adjust the pepper to your taste. Aleppo pepper and hot paprika bring different levels of heat. Add a little at first if you are using an unfamiliar pepper; you can always offer more at the table.

A little context: The Turkish Ministry of Culture and Tourism’s çılbır recipe also pairs poached eggs with garlic yogurt and red pepper. Dill and butter are part of this version.

What to cook next

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• Rabanada