Description
Çılbır is a traditional Turkish dish featuring poached eggs served over a creamy garlic-infused Greek yogurt base, topped with fragrant sumac butter, pomegranate seeds, and fresh herbs. This quick and elegant recipe delivers a perfect balance of tangy, savory, and mildly spicy flavors in just 25 minutes, making it an ideal brunch or light meal for two.
Ingredients
Scale
For the Yogurt Base
- 1 cup plain Greek yogurt
- 1 garlic clove, finely grated
- 1/4 teaspoon salt
For the Eggs
- 4 large eggs
- 1 tablespoon white vinegar
For the Sumac Butter Sauce
- 2 tablespoons unsalted butter
- 1 teaspoon extra virgin olive oil
- 1 teaspoon ground sumac
- 1/2 teaspoon Aleppo pepper or mild chili flakes (optional)
For Garnish
- 2 tablespoons fresh pomegranate seeds
- 1 tablespoon chopped fresh dill or parsley
- Freshly ground black pepper, to taste
Instructions
- Prepare Yogurt Base: In a medium bowl, combine the plain Greek yogurt with the finely grated garlic and salt. Mix well to incorporate all ingredients evenly. Spread the yogurt mixture evenly across two serving plates to form a creamy base for the poached eggs.
- Simmer Poaching Liquid: Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add one tablespoon of white vinegar to the simmering water; this helps the egg whites coagulate quickly.
- Poach Eggs: Crack each egg separately into a small bowl. Create a gentle whirlpool in the simmering water by stirring it with a spoon, then slowly slide the eggs in one at a time. Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny. Using a slotted spoon, carefully remove the eggs and briefly drain them on paper towels.
- Assemble Eggs on Yogurt: Place two poached eggs on top of the prepared yogurt base on each serving plate.
- Prepare Sumac Butter: In a small skillet over medium heat, melt the unsalted butter along with the extra virgin olive oil. Stir in the ground sumac and Aleppo pepper or chili flakes if using. Cook the mixture for about 30 seconds until it becomes fragrant, then remove from heat.
- Finish Dish: Drizzle the warm sumac-infused butter over the eggs and yogurt on each plate. Garnish with fresh pomegranate seeds, chopped dill or parsley, and freshly ground black pepper to taste. Serve immediately while warm.
Notes
- Use fresh, high-quality eggs for best poaching results.
- Adjust the amount of Aleppo pepper or chili flakes according to your desired spice level or omit for a milder dish.
- For a dairy-free variation, substitute the Greek yogurt with a thick plant-based yogurt alternative.
- Serve this dish immediately to enjoy the contrast between warm poached eggs and cool creamy yogurt.
- Pomegranate seeds add a wonderful burst of sweetness and texture; fresh seeds are preferred over dried.
