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  3. Çılbır

Middle Eastern

Çılbır

The Ottoman classic of soft-poached eggs set on cool garlicky strained yoghurt and flooded with foaming butter reddened with pul biber. Eaten with torn flatbread for breakfast or a light supper.

BreakfastLunch & dinnerVegetarianUnder 30 min
15 min5 prep · 10 cookEasy449 kcalper serving
Çılbır

Method

  1. Grate 1 small garlic clove to a paste and beat it into 150 g of thick strained yoghurt with 0.25 tsp of salt. Cover and leave at room temperature while you work — çılbır is served on yoghurt that is cool but never fridge-cold, so the butter does not seize.
  2. Spread the garlic yoghurt over the base of a shallow serving bowl, making a slight hollow in the centre with the back of the spoon to hold the eggs. Set the bowl somewhere warm, such as on top of the stove.
  3. Fill a wide saucepan with about 8 cm of water, add 1 tsp of white vinegar and bring to a bare simmer — the surface should just tremble, with no rolling bubbles. Crack 2 eggs into separate cups.

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Per serving

449kcal
23gprotein
24gcarbs
29gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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