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Çılbır

Çılbır is a comforting Turkish dish featuring poached eggs over creamy herbed yogurt, drizzled with a fragrant butter sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Turkish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Herbed Yogurt
  • 1 cup whole milk Greek yogurt Creamy and tangy, serves as the rich base.
  • 1 Tbsp extra virgin olive oil Enhances yogurt with a smooth, fruity note.
  • 1 Tbsp fresh lemon juice Brightens the flavors.
  • 1 clove garlic Peeled and grated or minced for flavor.
  • 1 Tbsp fresh dill Finely chopped, complements the dish beautifully.
  • 2 tsp fresh mint Finely chopped, adds refreshing contrast.
  • ½ tsp kosher salt Enhances all the flavors.
For the Poached Eggs
  • 4 large eggs Recommended 2 per person.
  • 1 Tbsp distilled white vinegar Helps keep egg whites together.
For Serving
  • 3 Tbsp unsalted butter Forms the base of the drizzle.
  • 1 tsp Aleppo pepper Adds warmth and flavor depth.
  • Pita or crusty bread for scooping Makes the perfect companion.

Method
 

Make the Herbed Yogurt
  1. In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt. Whisk until well combined and creamy, then set aside.
Poach the Eggs
  1. Fill a medium saucepan with at least 3 inches of water and add the white vinegar. Bring to a gentle simmer.
  2. Crack each egg into a small ramekin for easy handling. Carefully drop the eggs into the simmering water one by one.
  3. Poach for about 3 minutes or until egg whites are fully set and yolks remain runny.
  4. Use a slotted spoon to transfer the poached eggs to a paper towel-lined plate to absorb excess moisture.
Make the Butter Sauce
  1. In a pan over medium heat, melt the unsalted butter with Aleppo pepper, stirring frequently until fragrant.
Assemble and Serve
  1. Divide the herbed yogurt among shallow bowls.
  2. Top each with two poached eggs and spoon the butter sauce over them.
  3. Garnish with additional fresh dill or mint, and sprinkle with flaky sea salt. Serve immediately with pita or crusty bread.

Notes

Consider adding parsley or a sprinkle of paprika for color. If poaching eggs is challenging, using an egg poacher can yield more consistent results.