Cilbir is a classic Turkish dish combining creamy garlic yogurt, perfectly poached eggs, and spiced chili butter. It’s typically served with fresh pita or crusty bread for dipping.
Ingredients
For the Garlic Yogurt:
- 1 cup plain full-fat Greek yogurt
- 1 clove garlic, finely grated
- A pinch of salt
For the Poached Eggs:
- 2–4 eggs (depending on servings)
- 1 tablespoon vinegar (optional, for poaching water)
For the Chili Butter:
- 3 tablespoons unsalted butter
- 1 teaspoon paprika (sweet or smoked, to taste)
- 1/2 teaspoon red chili flakes (adjust to heat preference)
For the Dill Oil:
- 3 tablespoons olive oil
- 1 tablespoon fresh dill, finely chopped
To Serve:
- Fresh pita bread or crusty bread
- A sprinkle of freshly cracked black pepper
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Instructions
1. Prepare the Garlic Yogurt:
In a bowl, mix the yogurt with grated garlic and salt until smooth. Set aside at room temperature.
2. Make the Dill Oil:
In a small pan, gently warm the olive oil with the chopped dill over low heat for about 1 minute. Remove from heat and let it infuse.
3. Poach the Eggs:
- Bring a medium saucepan of water to a gentle simmer. Add a splash of vinegar if desired.
- Crack each egg into a small bowl or ramekin.
- Swirl the water with a spoon to create a vortex, and gently slide the egg into the center. Poach for 3–4 minutes, until the whites are set but the yolk remains runny.
- Remove with a slotted spoon and drain on a paper towel.
4. Prepare the Chili Butter:
In a small pan, melt the butter over medium heat. Once melted, add paprika and chili flakes. Swirl until the butter is golden and aromatic, about 1–2 minutes.
5. Assemble the Cilbir:
- Spread the garlic yogurt onto a plate or shallow bowl.
- Place the poached eggs on top of the yogurt.
- Drizzle the chili butter and dill oil over the eggs.
- Garnish with black pepper and additional chili flakes if desired.
6. Serve:
Serve immediately with warm pita or crusty bread for dipping into the creamy, spicy, and savory mixture.
Enjoy this delightful combination of flavors and textures!
