Çılbır — Turkish poached eggs in garlic yogurt with Aleppo pepper flakes butter (serves 4)

Çılbır is one of the oldest Turkish recipes — recorded as far back as the 15th century, served at Ottoman sultan tables. Recently it went global after Bon Appétit called it "the best egg recipe you'll ever try." Classically served at breakfast, but increasingly as a light lunch or late dinner.

The essence: poached eggs on a bed of garlic yogurt, drizzled with warm Aleppo pepper flakes butter and dusted with dried mint. 15-minute preparation — the perfect weekend brunch.

Ingredients (serves 4)

• 8 fresh eggs
• 500 g full-fat Greek (thick) yogurt
• 3 garlic cloves, grated
• 50 g butter
• 1 tablespoon Aleppo pepper flakes (or sweet paprika for milder)
• 1 teaspoon dried mint (kuru nane)
• Handful of fresh dill or parsley (optional)
• 1 tablespoon vinegar (for poaching)
• Salt, white pepper
• Warm bread or pita for serving

Preparation (15 min)

Step 1 — Yogurt sauce (2 min)

Mix yogurt, grated garlic and a pinch of salt in a shallow bowl. Leave at room temperature 10 minutes — creamy texture and slight tempering are key.

Step 2 — Poaching eggs (4 min)

Bring 2 liters water with a spoon of vinegar to a near-boil. Lower heat — water should be hot but not boiling. Crack one egg into a cup and gently lower into water. Poach 2.5-3 minutes — whites firm, yolk still runny. Remove with slotted spoon and drain on paper towel.

Step 3 — Warm Aleppo pepper flakes butter (1 min)

Melt butter in a small pan over low heat until lightly golden. Off heat, add Aleppo pepper flakes and dried mint — aromas will bloom in the hot butter.

Step 4 — Assembly

Divide yogurt sauce evenly across 4 shallow plates. Place 2 poached eggs on each. Drizzle with warm spiced butter. Sprinkle with fresh dill or parsley.

Step 5 — Serve

Serve immediately with warm bread or pita — the yolk should be runny for the true experience. Ideal for a leisurely weekend brunch or a light dinner.

Tips for perfect çılbır

• Fresh eggs are key — the fresher the egg, the better it holds shape when poached
• Vinegar shouldn't be tasted in the final dish — it just helps whites set faster
• For milder heat: use sweet paprika instead of Aleppo pepper flakes
• Vegan version: swap yogurt for plant Greek, eggs for tempered tofu

Frequently Asked Questions

Can I use regular yogurt instead of Greek?

Yes, but strain through cheesecloth for 1 hour to thicken. Turkish süzme yoğurt is ideal if available.

Is çılbır halal?

Yes — ingredients are halal: no alcohol, no pork. Our spices (Aleppo pepper flakes, kuru nane) carry halal certificates from Turkey.

Can I scale down for 1-2 people?

Yes, just reduce proportionally. For 1 person: 2 eggs, 125 g yogurt, 12 g butter, 1 garlic clove.

Çılbır shows how simple ingredients become something magnificent. Three elements — yogurt, eggs, butter — and three spices — garlic, Aleppo pepper flakes, dried mint — and you have a dish sultans enjoyed for 500 years that now conquers Instagram.