Çılbır
Çılbır is a mouthwatering Turkish dish featuring poached eggs on a bed of creamy, herbed yogurt, drizzled with a rich butter sauce, perfect for any time of day.
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.
Notes
For the best flavor, use fresh herbs. Ensure your water is gently simmering before adding the eggs to prevent them from breaking apart.