Cilbir Recipe

Cilbir (pronounced “chulburr”) is a traditional Turkish dish featuring poached eggs served over a bed of creamy garlicky yogurt, topped with a spiced butter sauce. This centuries-old recipe is a delicious fusion of textures and flavors—cool and tangy yogurt, rich runny yolks, and warm, spiced butter. It’s simple yet indulgent, perfect for breakfast, brunch, or a light meal.

Why You’ll Love This Recipe

Cilbir is a unique and satisfying dish that’s as elegant as it is easy. It combines everyday ingredients in an unexpected way, delivering big flavor with minimal prep. The contrast of creamy yogurt and warm eggs, finished with a drizzle of chili butter, is comforting and bold. Plus, it’s high in protein, naturally gluten-free, and quick to prepare.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Plain Greek yogurt
• Garlic (minced or grated)
• Salt
• Butter
• Olive oil (optional)
• Aleppo pepper or paprika
• Red pepper flakes (optional)
• Fresh dill or parsley (optional, for garnish)
• Vinegar (for poaching eggs)

directions

1. In a small bowl, mix the Greek yogurt with grated garlic and a pinch of salt. Set aside or let it come to room temperature.
2. Fill a saucepan with water, add a splash of vinegar, and bring to a gentle simmer.
3. Crack each egg into a small bowl, then slide it gently into the simmering water. Poach for 3–4 minutes, until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
4. In a small pan, melt butter over medium heat. Add olive oil (optional), then stir in Aleppo pepper or paprika. Cook for 30 seconds until fragrant.
5. Spread the garlic yogurt onto a plate or shallow bowl. Top with poached eggs.
6. Drizzle the spiced butter over the eggs and yogurt. Garnish with herbs if desired. Serve immediately.

Servings and timing

This recipe makes 2 servings.
Preparation time: 5–10 minutes
Cooking time: 5–7 minutes

Variations

• Add a touch of lemon zest or juice to the yogurt for brightness.
• Use labneh instead of Greek yogurt for an extra-thick base.
• Add sautéed spinach or greens under the eggs for extra nutrition.
• Try it with soft-boiled eggs if you prefer not to poach.
• Use chili oil for a spicier finish instead of butter.

storage/reheating

Cilbir is best enjoyed fresh. However, you can prep the garlic yogurt a day ahead and store it in the fridge. Reheat butter sauce gently on the stove if needed. Poached eggs should be freshly cooked for the best texture.

FAQs

What is Cilbir?

Cilbir is a traditional Turkish dish of poached eggs over garlicky yogurt, topped with a spiced butter sauce.

Is Cilbir served hot or cold?

It’s served warm—poached eggs and butter sauce are hot, while the yogurt is cool or room temperature.

Can I use regular yogurt instead of Greek?

Yes, but Greek yogurt gives a thicker, creamier texture. Strain regular yogurt for a similar consistency.

What can I use instead of Aleppo pepper?

You can use paprika, a pinch of cayenne, or red pepper flakes for heat.

Can I use soft-boiled eggs?

Yes, if you’re more comfortable boiling eggs, soft-boiled ones work just as well.

Is Cilbir healthy?

Yes, it’s high in protein and can be made with healthy fats. Use low-fat yogurt if desired.

Can I make Cilbir dairy-free?

Yes, use a dairy-free yogurt and plant-based butter alternative.

What should I serve with Cilbir?

Serve it with crusty bread, pita, or warm flatbread for dipping.

Can I add herbs or spices to the yogurt?

Yes, fresh dill, mint, or a touch of cumin can enhance the yogurt’s flavor.

How do I prevent the yogurt from curdling?

Use full-fat yogurt and avoid overheating. Let the yogurt come to room temp before topping with hot eggs and butter.

Conclusion

Cilbir is a luxurious yet simple Turkish dish that transforms basic ingredients into something extraordinary. With creamy yogurt, perfectly poached eggs, and a warm drizzle of spiced butter, it’s comforting, flavorful, and beautiful to serve. Whether you’re hosting brunch or enjoying a solo breakfast, Cilbir is sure to impress.

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