Çılbır

Ingredients

Instructions

1. 1

   Bring a medium saucepan with the water to a gentle simmer and add the white wine vinegar. While it heats, stir the Greek yogurt with the grated garlic and fine salt in two shallow serving bowls or on one serving plate. Spread it into a thick layer so the eggs will sit on top without sliding. If the yogurt is very cold, let it stand at room temperature while you cook so the dish stays pleasantly warm.

2. 2

   Melt the unsalted butter in a small pan over low heat until foamy. Stir in the smoked paprika and Aleppo pepper or mild chili flakes for 10-15 seconds, just until fragrant; do not let the spices darken or the butter will taste bitter. Take the pan off the heat and keep warm.

3. 3

   Crack each egg into a small cup. Stir the simmering water to create a gentle whirlpool, then slide in 2 eggs one at a time. Poach for 2 1/2 to 3 minutes for set whites and runny yolks. Lift out with a slotted spoon, briefly dab the bottoms on a clean towel if needed, and repeat with the remaining 2 eggs. Keep the water at a bare simmer rather than a boil so the whites stay tender and compact.

4. 4

   Place 2 poached eggs onto each portion of garlic yogurt. Spoon the warm paprika butter over the eggs and yogurt so it pools slightly around them. Finish with the chopped dill and black pepper, then serve immediately with a spoon.

Nutrition per serving

Notes

• •For the best texture, use thick full-fat Greek or strained yogurt; thinner yogurt will become watery under the eggs.
• •If you want the yogurt warmer, set the bowls over a pan of warm water for 1-2 minutes before plating, but do not heat directly or it may split.
• •Aleppo pepper is traditional and fruity-mild; if using regular chili flakes, use a little less to keep the balance gentle.
• •Çılbır is often served with bread, but for a low-carb meal it is excellent with sliced cucumber or simply on its own.

Background