📝 About This Recipe
Tracing its roots back to the Ottoman palaces of the 15th century, Cilbir is a sophisticated masterpiece of temperature and texture. This dish features velvety, garlic-infused yogurt topped with perfectly poached eggs and finished with a shimmering, spicy drench of warm Aleppo pepper butter. It is a soul-warming breakfast that balances the coolness of the dairy with the smoky heat of Turkish spices, making it an unforgettable brunch experience.
🥗 Ingredients
The Yogurt Base
- 1 1/2 cups Greek Yogurt (full-fat and at room temperature)
- 2 cloves Garlic (finely grated or minced into a paste)
- 1/2 teaspoon Sea Salt (to taste)
The Aleppo Chili Butter
- 3 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
- 2 teaspoons Aleppo Pepper (Pul Biber) (or urfa biber for a deeper, smokier flavor)
- 1/2 teaspoon Smoked Paprika (for vibrant color)
- 1/4 teaspoon Ground Cumin (optional, for earthy depth)
The Poached Eggs
- 4 large Fresh Eggs (cold from the fridge helps whites stay together)
- 1 tablespoon White Vinegar (to help the proteins set)
- 8 cups Water (for the poaching liquid)
Garnish & Serving
- 2 tablespoons Fresh Dill (roughly chopped)
- 1 tablespoon Fresh Mint (finely chiffonaded)
- 4 slices Crusty Sourdough or Simit (toasted for dipping)
👨🍳 Instructions
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1
Start by bringing your Greek yogurt to room temperature. This is crucial; cold yogurt will chill the poached eggs too quickly.
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2
In a medium bowl, whisk together the room-temperature yogurt, minced garlic, and sea salt until completely smooth and aerated.
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3
Place the yogurt bowl over a pot of barely simmering water (a bain-marie) for 3-5 minutes, stirring occasionally, just until the yogurt is slightly warm to the touch. Do not let it get hot or it will split.
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4
Divide the warmed yogurt between two shallow serving bowls, spreading it out with the back of a spoon to create 'wells' for the eggs.
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5
In a small saucepan over medium-low heat, melt the butter and olive oil together until the butter begins to foam and turn slightly golden.
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6
Stir in the Aleppo pepper, smoked paprika, and cumin. Let the spices infuse in the butter for 1-2 minutes until the oil turns a deep, vibrant red. Remove from heat and set aside.
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7
Fill a wide, deep skillet or pot with water and the white vinegar. Bring to a gentle simmer (small bubbles rising, not a rolling boil).
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8
Crack one egg into a fine-mesh sieve over a small bowl. Let the watery part of the white drain away for 30 seconds—this ensures a clean poach without 'wisps'.
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9
Carefully slide the egg from the sieve into the simmering water. Repeat with the remaining eggs. Do not crowd the pan.
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10
Poach the eggs for exactly 3 minutes for a runny yolk and set whites. Use a slotted spoon to gently check the firmness.
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11
Remove the eggs with a slotted spoon and briefly rest them on a paper-towel-lined plate to drain any excess water.
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12
Carefully place two poached eggs onto the yogurt bed in each bowl.
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13
Generously drizzle the warm Aleppo butter over the eggs and yogurt, allowing it to pool in the crevices.
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14
Garnish with a shower of fresh dill and mint, and a final sprinkle of sea salt.
💡 Chef's Tips
Always use the freshest eggs possible; the whites are stronger and hold their shape better. If you can't find Aleppo pepper, use a mix of 3 parts sweet paprika and 1 part cayenne pepper. Never skip the 'room temperature' step for the yogurt; the contrast of warm eggs on ice-cold yogurt is jarring and lessens the creaminess. Toasting your bread with a little olive oil or butter in a pan provides the perfect crunchy vehicle for the runny yolks.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or traditional Turkish Simit (sesame bread rings). A side of sliced cucumbers and vine-ripened tomatoes tossed in lemon juice balances the richness. Pair with a hot glass of Turkish black tea (Çay) or a strong French press coffee. For a complete brunch spread, add a small bowl of Kalamata olives and some feta cheese.