Classic Turkish Çılbır (Garlic Yogurt with Poached Eggs and Spiced Butter)
15min
10min
4
420
Chef's Note
To master the signature temperature contrast of Çılbır, never use cold yogurt straight from the fridge. Letting the garlicky yogurt sit at room temperature for 15-20 minutes ensures it won't shock the hot poached eggs, while preventing the yogurt from splitting as it would if heated directly on the stove.
Tags
Ingredients
2 cups Full-fat Greek yogurt (room temperature)
2 pieces Garlic cloves (finely grated)
1/2 tsp Kosher salt
4 tbsp Unsalted butter
1 tbsp Extra virgin olive oil
1 1/2 tsp Aleppo pepper (or pul biber)
1/4 tsp Ground cumin
8 pieces Large eggs (very fresh)
1 tbsp White vinegar
2 tbsp Fresh dill (chopped)
1 tbsp Fresh mint (chopped)
4 slices Crusty sourdough bread (sliced and toasted)
Instructions
- 1
In a medium bowl, vigorously whisk the room-temperature Greek yogurt, grated garlic, and kosher salt together until silky, light, and aerated. Divide the mixture evenly among four shallow serving bowls, using the back of a spoon to create a shallow well in the center of each. Set aside at room temperature.
- 2
In a small saucepan over medium-low heat, melt the butter and olive oil. Once the butter begins to foam, stir in the Aleppo pepper and ground cumin. Swirl the pan gently for 1 to 2 minutes until the butter turns a deep red color and smells fragrant and slightly nutty. Remove from heat and set aside in a warm spot.
- 3
Fill a wide, deep skillet or saucepan with about 3 inches of water, add the white vinegar, and bring to a very gentle simmer over medium heat (bubbles should barely break the surface, not boil).
- 4
Crack one egg into a small ramekin or a fine-mesh sieve to drain any loose, watery whites. Gently swirl the simmering water with a spoon to create a mild whirlpool, then slide the egg into the center. Repeat with up to 4 eggs at a time to avoid overcrowding.
- 5
Poach the eggs for 3 to 4 minutes until the whites are fully opaque and set, but the yolks remain soft and liquid. Carefully lift each egg out with a slotted spoon and let it rest briefly on a paper-towel-lined plate to drain excess water. Repeat the process for the remaining 4 eggs.
- 6
Gently place two warm poached eggs into the center well of each prepared yogurt bowl.
- 7
Drizzle the warm, spiced red butter generously over the poached eggs and yogurt.
- 8
Garnish the bowls with the chopped fresh dill and mint. Serve immediately with warm, toasted crusty sourdough bread for dipping.
Nutrition Information (per serving)
420
22g
24g
26g
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