Çılbır
Local name : Çılbır
Poached eggs set on warm garlicky yoghurt, finished with nutty Aleppo pepper butter and a shower of dill.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
- Difficulty
- Medium
Method
- Take the yoghurt out well ahead of time; it needs to be at room temperature so it does not chill the eggs.
- Crush the garlic with a pinch of salt, stir it through the yoghurt, then spread it thickly across two warmed shallow bowls.
- Bring a pan of water to a bare simmer, add the vinegar and stir a whirlpool. Slide in the eggs one at a time and poach for 3 minutes.
- Lift the eggs onto kitchen paper and trim away any straggly white with a spoon.
- Melt the butter over low heat until it foams and smells nutty, then take it off the heat and stir in the Aleppo pepper.
- Set two eggs on each bowl of yoghurt, spoon over the chilli butter, scatter with dill and serve with toast.
Çılbır is an Ottoman dish recorded since the fifteenth century and served at the Topkapı palace. The only real pitfall is fridge-cold yoghurt, which kills the warmth of the eggs and butter.
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