Description
Çılbır is a classic Turkish dish featuring delicate poached eggs served over creamy, herbed Greek yogurt and drizzled with a warm, spicy butter sauce.
Ingredients
Scale
- 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
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Whisk until smooth and set aside.
- Fill a medium saucepan with at least 3 inches of water and add distilled white vinegar. Bring to a gentle simmer. Crack each egg into a small ramekin. Slide each egg into the simmering water and poach for about 3 minutes.
- Using a slotted spoon, lift the poached eggs and transfer them to a plate lined with paper towels to absorb moisture. Repeat with remaining eggs.
- In a small pan over medium heat, melt unsalted butter. Add Aleppo pepper and stir for about 1 minute.
- Divide the herbed yogurt between serving bowls. Place two poached eggs on top of the yogurt in each bowl. Drizzle with Aleppo pepper butter sauce. Garnish with dill or mint, and sprinkle with sea salt and black pepper. Serve immediately with pita or crusty bread.
Notes
- Poached eggs can be made a day in advance and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg