Homii AI
Try free
Cilbir

Cilbir

Cilbir is a stunning Turkish dish of silky poached eggs nestled in a cloud of garlicky yogurt and drizzled with a vibrant, paprika-spiced brown butter. A staple of Ottoman cuisine, it has gone viral for good reason — the combination of warm, runny yolks melting into cool, tangy yogurt and fiery red butter is as dramatic as it is delicious. Perfect for a leisurely weekend brunch, it comes together in under 30 minutes and looks like something straight off a restaurant menu.

2 servings · Prep 10 min · Cook 15 min · Total 25 min

Main Course · Brunch

Ingredients

Open in recipe scaler →

Yogurt Base

  • 1 cup full-fat Greek yogurt room temperature
  • 2 cloves garlic finely grated or minced
  • 1 tbsp fresh lemon juice
  • 0.25 tsp fine sea salt

Main

  • 4 large eggs very fresh, cold
  • 1 tbsp white wine vinegar
  • 2 tbsp fresh dill roughly chopped
  • 1 pinch flaky sea salt
  • 4 slice crusty bread sourdough or Turkish pide, toasted
  • Turkish pide

Spiced Butter

  • 4 tbsp unsalted butter
  • 1.5 tsp Aleppo pepper flakes or substitute sweet smoked paprika with a pinch of cayenne
  • sweet smoked paprika with a pinch of cayenne
  • 0.5 tsp sweet paprika

Equipment

  • Stovetop
  • Saucepan
  • Mixing Bowl
  • Skillet
  • Pot
  • Paper Towel
  • Wooden Spoon
  • Slotted Spoon
  • Ramekins
  • Whisk
  • Pan
  • Saucepan (5 Quarts)
  • Mixing Bowl (4 Quarts)
  • Sieve

Instructions

  1. In a small #[Mixing Bowl], combine the @[Greek Yogurt], grated @[Garlic], @[Lemon Juice], and @[Fine Sea Salt]. Stir well until smooth and creamy. Taste and adjust seasoning. Divide the @[Greek Yogurt] between two wide, shallow serving bowls and spread it out into an even layer using the back of a spoon. Set aside at room temperature — the @[Greek Yogurt] should not be cold when the @[Eggs] go on top.
  2. Fill a medium #[Saucepan] with about 3 inches of water and bring to a gentle simmer over ^[medium heat]. Add the @[White Wine Vinegar]. Crack each @[Egg] individually into a small cup or ramekin. Once the water is barely simmering (small bubbles, not a rolling boil), stir the water gently to create a slow swirl, then slide one @[Egg] at a time into the center. Poach 2 @[Eggs] at a time for ~[3 to 3.5 minutes] for a runny yolk, or up to ~[4 minutes] for a slightly firmer set. Remove with a slotted spoon, blot dry on a paper towel, and place 2 @[Eggs] on top of the @[Greek Yogurt] in each bowl. Repeat with remaining @[Eggs].
  3. While the second batch of @[Eggs] poaches, melt the @[Butter] in a small #[Saucepan] over ^[medium heat]. Swirl the pan occasionally and cook until the @[Butter] turns golden and smells nutty, about ~[2 to 3 minutes]. Remove from heat and immediately stir in the @[Aleppo Pepper Flakes] and @[Sweet Paprika]. The @[Butter] will sizzle and turn a deep, vibrant red. Work quickly — the residual heat blooms the spices perfectly.
  4. Spoon the hot spiced @[Butter] generously over the poached @[Eggs] and @[Greek Yogurt] in each bowl, letting it pool and swirl into the white @[Greek Yogurt]. Scatter fresh @[Dill] over the top and finish with a pinch of @[Flaky Sea Salt]. Serve immediately with plenty of toasted crusty @[Sourdough Bread] for scooping up every last bit.