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Çılbir

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Servings: 4 servings
Ingredients Method

Ingredients
  

two people (or one very motivated person)
  • 4 large eggs
  • 1–1.5 cups thick plain yogurt Greek or strained
  • 1 small clove garlic, grated or smashed to paste
  • 2–3 tablespoons butter or ghee for nutty vibes
  • 1–2 teaspoons Aleppo pepper (pul biber) or mild chili flakes
  • Salt to taste
  • Optional a splash of white vinegar for the poaching water
  • To serve warm pita, Turkish pide, or crusty bread; dill, mint, or parsley; a squeeze of lemon, if you like
Smart swaps, IMO
  • No Aleppo pepper? Use half smoked paprika + half chili flakes. Not identical, still delicious.
  • No Greek yogurt? Strain regular yogurt through a sieve with a paper towel for 20 minutes.
  • Dairy-free? Use a thick plant-based yogurt and olive oil instead of butter. Different, still great.

Method
 

  1. In a bowl, stir yogurt with the grated garlic and a generous pinch of salt. Taste. You want savory and bright. Set aside.
  2. Bring a saucepan of water to a gentle simmer. Add a splash of vinegar if you want tighter egg whites (optional but helpful).
  3. Crack each egg into a small cup or ramekin so you can slide them in smoothly. Less splashy chaos.
  4. Swirl the pot gently to create a slow whirlpool. Lower the eggs in, one at a time. Simmer 2.5–3.5 minutes for runny yolks, up to 4 for jammy. Lift out with a slotted spoon and drain briefly on paper towel.
  5. In a small pan, melt butter over medium heat. Stir in Aleppo pepper and a pinch of salt. Let it foam and turn a deep orange-red, about 30–60 seconds. Don't burn it; you want to smell toastiness, not smoke.
  6. Spread yogurt on plates, top with poached eggs, spoon chili butter over everything. Finish with herbs, a crack of black pepper, and warm bread on the side.