Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce
Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce
Çılbır is a mouthwatering Turkish dish that combines perfectly poached eggs atop a bed of creamy, herbed yogurt, drizzled with a rich butter sauce. This comforting, flavorful meal is not just for breakfast; it’s perfect any time of day. With its blend of textures and fresh herbs, Çılbır is a delightful way to introduce your taste buds to Turkish cuisine.
Why Make This Recipe?
There are many reasons to try Çılbır! First and foremost, it offers a unique twist on traditional eggs. The tangy yogurt complements the richness of the eggs beautifully, while the Aleppo pepper adds a subtle heat that elevates the flavors. It’s a nutritious, filling dish that can be enjoyed by all, whether you’re entertaining guests or simply treating yourself to a comforting meal. Plus, it’s easy to prepare and can be customized to suit your taste preferences.
How to Make Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce
Follow these simple steps to create a delicious plate of Çılbır.
Ingredients
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice (about ½ a small lemon)
- 1 clove garlic (peeled and grated or minced)
- 1 Tbsp fresh dill (finely chopped, plus more for garnish)
- 2 tsp fresh mint (finely chopped)
- ½ tsp kosher salt
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
Directions
- Make the Herbed Yogurt: In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt. Whisk until well blended and set aside.
- Poach the Eggs: Fill a medium saucepan with at least 3 inches of water and add vinegar. Set over medium heat and bring to a gentle simmer. Crack each egg into a small ramekin. Gently drop each egg into the simmering water, poaching two eggs at a time for about 3 minutes or until the whites are set but the yolk remains runny. Carefully remove the eggs with a slotted spoon and place them on a towel-lined plate to drain.
- Make the Sauce: In a pan over medium heat, melt the butter and add Aleppo pepper. Cook until fragrant, about 1 minute, stirring often.
- Assemble and Serve: Divide the herbed yogurt among shallow bowls. Place two poached eggs on top of each yogurt mound, then spoon the hot butter sauce over the eggs. Add a sprinkle of flaky sea salt, garnish with extra dill or mint, and serve immediately with pita or crusty bread.
How to Serve Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce
Serve Çılbır in shallow bowls to showcase the vibrant colors. Accompany with warm pita or crusty bread, perfect for dipping into the luscious yogurt sauce and egg yolk. For a touch of elegance, you can garnish with additional fresh herbs or a dusting of extra Aleppo pepper for an extra kick.
How to Store Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce
While Çılbır is best enjoyed freshly made, you can store leftover eggs and yogurt separately in airtight containers in the refrigerator for up to 2 days. Reheat the yogurt gently, but it’s best to poach new eggs as their texture won’t hold up well to reheating.
Tips to Make Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce
- Ensure your water is gently simmering before adding the eggs to prevent them from breaking apart.
- Use fresh herbs for the best flavor; they can make a significant difference.
- For a richer flavor, consider adding spices like cumin or smoked paprika to the yogurt mixture.
Variations
- Vegetarian Option: Leave out the butter sauce and use olive oil instead for a lighter, vegan-friendly version.
- Spiced Yogurt: Experiment with different herbs like parsley or add a pinch of cumin for a different flavor profile.
- Add Vegetables: Incorporate steamed spinach or sautéed mushrooms for added nutrition and taste.
FAQs
-
Can I prepare the eggs in advance?
Yes! You can poach the eggs a day ahead and store them in cold water in the refrigerator. Warm them up in hot water just before serving. -
What can I substitute for Aleppo pepper?
If you can’t find Aleppo pepper, you can use a combination of red pepper flakes and a pinch of smoked paprika for a similar flavor. -
Is Çılbır gluten-free?
The core components of Çılbır are gluten-free, but check your bread choice or enjoy it on its own without bread for a complete gluten-free meal.
Enjoy trying out this delightful Turkish dish, and embrace the rich flavors of Çılbır!
Çılbır
Ingredients
For the Herbed Yogurt
- 1 cup whole milk Greek yogurt
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice (about ½ a small lemon)
- 1 clove garlic (peeled and grated or minced)
- 1 Tbsp fresh dill (finely chopped, plus more for garnish)
- 2 tsp fresh mint (finely chopped)
- ½ tsp kosher salt
For the Poached Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
For Serving
- 1 piece Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
For the Butter Sauce
- 3 Tbsp unsalted butter
- 1 tsp Aleppo pepper
Instructions
Preparation
- In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt. Whisk until well blended and set aside.
Cooking the Eggs
- Fill a medium saucepan with at least 3 inches of water and add vinegar. Set over medium heat and bring to a gentle simmer.
- Crack each egg into a small ramekin. Gently drop each egg into the simmering water, poaching two eggs at a time for about 3 minutes or until the whites are set but the yolk remains runny.
- Carefully remove the eggs with a slotted spoon and place them on a towel-lined plate to drain.
Making the Sauce
- In a pan over medium heat, melt the butter and add Aleppo pepper. Cook until fragrant, about 1 minute, stirring often.
Serving
- Divide the herbed yogurt among shallow bowls. Place two poached eggs on top of each yogurt mound, then spoon the hot butter sauce over the eggs.
- Add a sprinkle of flaky sea salt, garnish with extra dill or mint, and serve immediately with pita or crusty bread.
