Çılbır
(chul-bur)
Kahvaltı (The Weekend Before Coffee Spread)
It is time to abandon the notion that yogurt is strictly a sweet affair, destined only for fruit and granola. Çılbır is the ultimate Turkish comfort food—an elemental triad of garlic-laced yogurt, perfectly runny poached eggs, and chili-infused butter that evolved from the opulent palaces of the Ottoman Empire into a savior for busy weeknight dinners. There is no lemon zest, no olive oil, and nowhere to hide. The magic relies entirely on temperature: the yogurt must sit comfortably at room temperature, the eggs must be hot, and the butter must be fiercely sizzling as it hits the bowl.
Ingredients
- full-fat plain Greek yogurt1 cup
- garlic clove1 large
- coarse kosher salt1/2 tsp
- white vinegar1 tbsp
- eggs4 large
- unsalted butter3 tbsp
- Aleppo pepper1 1/2 tsp
- dried mint1/2 tsp
- flaky sea salt1/4 tsp
- black pepper1/4 tsp
- rustic sourdough bread2 large
Method
- 01
Mellow the yogurt.
Mash the garlic and kosher salt into a paste using the flat side of a chef's knife. Whisk this into the yogurt, divide between two shallow bowls, and let it sit at room temperature for at least twenty minutes so it doesn't shock the hot eggs.
- 02
Prepare the poaching station.
Bring a deep saucepan of water to a rolling boil, then reduce the heat until the water is at a gentle, shuddering simmer with tiny champagne bubbles rising from the bottom. Stir in the vinegar.
- 03
Strain the eggs to ensure tidy whites.
Crack each egg into a fine-mesh strainer over a bowl. Let the watery, loose albumen drip away, then gently transfer the strained egg into a small ramekin.
- 04
Execute the vortex poach.
Stir the simmering water vigorously to create a whirlpool. Bring the ramekin close to the surface and slip the egg directly into the center. Cook for exactly three to three and a half minutes for a firm white and a molten yolk.
- 05
Drain the eggs completely.
Carefully lift the egg out of the water with a slotted spoon. Briefly rest the spoon on a folded paper towel to wick away excess moisture, preventing a watery bowl, then slide the egg onto the room-temperature yogurt.
- 06
Sizzle the butter.
Melt the butter in a small skillet over medium heat. As soon as it foams, toss in the Aleppo pepper and dried mint, swirl for fifteen seconds until fiercely red and fragrant, and immediately pull from the heat.
- 07
Assemble and serve.
Pour the hot, sizzling chili butter directly over the poached eggs and yogurt. Finish with a crack of black pepper, flaky sea salt, and the toasted bread to mop up every drop.
Notes
Respect the temperatures.
Do not skip letting the yogurt rest at room temperature. Cold yogurt will drastically drop the temperature of the delicate eggs and can split unpleasantly when introduced to the hot butter.
Aleppo pepper substitution.
If Aleppo pepper is unavailable, combine 1 teaspoon standard red pepper flakes with 1/2 teaspoon sweet or smoked paprika to replicate its earthy, fruity heat and vibrant red pigment.
From Cook Turkish in America.