Pin It I stumbled upon çilbir during a layover in Istanbul, sitting at a tiny café near the spice market. The waiter placed a bowl in front of me that looked almost too simple to be special—just eggs, yogurt, and butter—but the first bite stopped me mid-thought. The cool garlic yogurt against the warm runny yolk, finished with that nutty, spiced butter, felt like a conversation between temperatures and textures. I've been making it at home ever since, usually on slow Sunday mornings when I want something that feels both indulgent and surprisingly light.
The first time I made çilbir for friends, I was nervous about poaching eggs in front of people. One yolk broke, and I panicked, but my friend just laughed and said broken yolks taste the same. We ended up soaking bread in the garlicky yogurt and butter long after the eggs were gone, scraping the plates clean. That morning taught me that this dish is more about the ritual than perfection.
Ingredients
- Plain Greek yogurt: Full-fat makes the dish richer and creamier, but I've used low-fat in a pinch and it still works beautifully.
- Garlic: Use fresh and grate it finely so it melts into the yogurt without any sharp bite.
- Eggs: Freshness matters here since the yolks are the star, look for the brightest orange yolks you can find.
- White vinegar: Helps the egg whites set quickly in the poaching water without adding any flavor.
- Unsalted butter: Browning it transforms ordinary butter into something nutty and complex.
- Aleppo pepper: This brings a gentle warmth and slight fruitiness, if you cannot find it, the paprika and chili flake mix gets you close.
- Ground cumin: Optional, but it adds an earthy note that I love on cooler mornings.
- Fresh dill: Bright and grassy, it cuts through the richness and ties everything together.
Instructions
- Prepare the yogurt base:
- Stir the yogurt with minced garlic and salt until it's silky and smooth, then spread it across two shallow plates. Letting it sit at room temperature means it won't cool down your eggs too much.
- Set up the poaching water:
- Fill a medium saucepan with about three inches of water, add the vinegar and a pinch of salt, then bring it to a gentle simmer where small bubbles just break the surface. A rolling boil will tear your eggs apart.
- Poach the eggs:
- Crack each egg into a small bowl first so you can slide it in gently. Swirl the water to create a soft vortex, then slip the eggs in one by one and let them cook for two to three minutes until the whites are set but the yolks still jiggle.
- Brown the butter:
- Melt the butter in a small saucepan over medium heat and keep cooking until it foams and turns golden with a nutty smell. Pull it off the heat, stir in the Aleppo pepper and cumin, and listen to it sizzle.
- Assemble and serve:
- Lift the poached eggs out with a slotted spoon, let them drain briefly, then nestle two on each yogurt plate. Drizzle the spiced butter over everything, scatter fresh dill on top, and serve right away with crusty bread if you like.
Pin It There's a moment when you break the yolk and it runs into the garlic yogurt, turning everything golden and creamy, that makes this dish feel like a small celebration. I've served çilbir to people who've never heard of it, and they always ask for the recipe before they finish eating. It's become my go-to when I want to impress someone without actually working that hard.
Choosing Your Yogurt
I've tried this with every type of yogurt I could find, and full-fat Greek yogurt gives you the creamiest, most luxurious base. If you only have regular yogurt, strain it through cheesecloth for an hour to thicken it up. Some people like to add a squeeze of lemon juice to the yogurt for brightness, and I do that when I'm using especially rich butter.
Mastering the Poached Egg
Poaching eggs used to intimidate me until I learned the vinegar trick and the importance of that gentle swirl. Crack your eggs into individual bowls first so you can slide them into the water without hesitation. If a bit of white floats away, don't worry, you can trim it off with kitchen scissors once the egg is cooked. The goal is a tender white with a yolk that oozes when you cut into it.
Serving and Pairing Ideas
I almost always serve this with warm, crusty bread because the yogurt and butter beg to be scooped up. Toasted sourdough, pita, or Turkish pide all work beautifully. Sometimes I'll add a handful of blanched spinach or sautéed greens on the side to make it feel more like a full meal.
- Try adding a drizzle of good olive oil over the butter for extra richness.
- Sprinkle za'atar or sumac on top for a different kind of spice.
- Serve alongside Turkish tea or strong coffee to complete the experience.
Pin It This dish has a way of slowing you down and making you pay attention to every bite. Once you've made it a few times, it becomes second nature, and you'll find yourself craving that combination of cool, creamy, spicy, and rich all at once.
Recipe Questions & Answers
- → What is the best way to poach eggs for Cilbir?
Use gently simmering water with a splash of vinegar to help eggs set quickly, and create a gentle vortex to keep whites compact.
- → How can I make the yogurt base flavorful?
Mix plain Greek yogurt with finely minced garlic and a pinch of sea salt to achieve a smooth, savory creaminess.
- → What spices are used in the brown butter drizzle?
Aleppo pepper adds mild heat and fruitiness, often combined with ground cumin for warmth and depth.
- → Can Cilbir be prepared ahead of time?
Prepare the yogurt base and spiced butter in advance, but poach eggs just before serving for best texture.
- → What sides pair well with this dish?
Crusty bread, such as sourdough or pita, complements the creamy and spicy elements, perfect for dipping.