Description
Çılbır is a delightful Turkish dish featuring poached eggs served with creamy yogurt and a rich butter sauce, perfect for breakfast or brunch.
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, 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
Instructions
- In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, garlic, chopped dill, and kosher salt. Whisk together until smooth and creamy, then set aside.
- In a medium saucepan, fill with at least 3 inches of water and add white vinegar. Heat over medium until simmering. Crack each egg into a ramekin and poach two eggs for about 3 minutes.
- Using a slotted spoon, transfer poached eggs to a plate lined with paper towels. Repeat with remaining eggs.
- In a pan over medium heat, melt butter and stir in Aleppo pepper, cooking until fragrant.
- Divide yogurt mixture into shallow bowls, top with poached eggs, drizzle with butter sauce, garnish with dill or mint, and serve with pita or bread.
Notes
Use fresh herbs and high-quality yogurt for the best flavor. Poached eggs can be prepared a day in advance for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish