📝 About This Recipe
Experience a centuries-old Ottoman tradition with Çılbır, a sophisticated dish where velvety, garlic-infused yogurt meets perfectly poached eggs. The magic lies in the contrast between the cool, creamy base and the sizzling, spice-laden Aleppo pepper butter drizzled over the top. It is a harmonious balance of heat, tang, and richness that transforms simple ingredients into an extraordinary brunch masterpiece.
🥗 Ingredients
The Garlic Yogurt Base
- 1 1/2 cups Greek Yogurt (full-fat and at room temperature)
- 2 cloves Garlic (finely minced or grated into a paste)
- 1/4 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 1 tsp smoked paprika + 1/2 tsp chili flakes)
- 1/4 teaspoon Cumin (ground)
The Poached Eggs
- 4 pieces Large Eggs (very fresh)
- 1 tablespoon White Vinegar (for the poaching water)
- 1 pinch Fine Salt (for seasoning)
Garnish & Serving
- 2 sprigs Fresh Dill (roughly chopped)
- 1 tablespoon Fresh Mint (finely sliced)
- 2-4 slices Sourdough or Simit (thickly cut and toasted)
👨🍳 Instructions
-
1
Ensure your Greek yogurt is at room temperature. If it's cold, it will chill the eggs too quickly. Place the yogurt in a bowl, add the minced garlic and salt, and whisk until completely smooth.
-
2
Create a double boiler by placing the yogurt bowl over a pot of barely simmering water (not touching the water). Stir for 2-3 minutes until the yogurt is slightly warm to the touch, then set aside.
-
3
In a small saucepan over medium-low heat, melt the butter along with the olive oil until it begins to foam and bubble slightly.
-
4
Stir in the Aleppo pepper and ground cumin. Let it sizzle for about 30-60 seconds until the butter turns a deep, vibrant red and smells nutty. Remove from heat immediately to avoid burning the spices.
-
5
Fill a wide, deep saucepan with water (about 4 inches deep) and add the white vinegar. Bring to a very gentle simmer—you want small bubbles, not a rolling boil.
-
6
Crack each egg into a fine-mesh sieve over a small bowl. Let the watery part of the egg white drain away for 30 seconds; this ensures a clean, 'tail-free' poached egg.
-
7
Transfer the strained egg into a small ramekin. Use a spoon to create a gentle whirlpool in the simmering water.
-
8
Carefully drop the egg into the center of the whirlpool. Repeat with the second egg. Cook for 3 to 3.5 minutes for a set white and a perfectly runny yolk.
-
9
Use a slotted spoon to gently lift the eggs out of the water. Dab the bottom of the spoon on a paper towel to remove excess moisture.
-
10
Divide the warm garlic yogurt between two shallow bowls, spreading it out with the back of a spoon to create a bed for the eggs.
-
11
Place two poached eggs on top of the yogurt in each bowl.
-
12
Generously drizzle the warm Aleppo chili butter over the eggs and yogurt, allowing it to pool in the crevices.
-
13
Garnish with a shower of fresh dill and mint. Serve immediately while the butter is sizzling and the bread is hot.
💡 Chef's Tips
Always use the freshest eggs possible; the proteins in the whites are stronger and hold their shape better during poaching. Do not skip the room-temperature yogurt step; cold yogurt against hot eggs creates an unpleasant temperature contrast. If you cannot find Aleppo pepper, a mix of smoked paprika and a pinch of cayenne provides a similar fruity heat. Straining the eggs in a fine-mesh sieve is the 'chef's secret' to getting those perfect, restaurant-quality oval shapes without messy wisps. Be careful not to overheat the yogurt or it may split; gentle warmth is all you need.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or authentic Turkish Simit to soak up every drop of yolk and spicy butter. Pair with a side of sliced Persian cucumbers and vine-ripened tomatoes lightly seasoned with sumac. A glass of hot Turkish black tea (Çay) or a crisp, dry white wine like Sauvignon Blanc works beautifully. Add a few crumbles of salty Feta cheese on the side for an extra savory punch. Serve as part of a full Turkish breakfast spread (Kahvaltı) with olives and honey.