Çılbır is a typical Turkish dish consisting of poached eggs served over yogurt commonly mixed with garlic and other ingredients, and a mixture of melted butter with some spices is poured in. I think most of us think of breakfast and yogurt and think of a sweet dish, and in this case, it is the opposite, but I really liked it and wish I had discovered this dish much earlier.
There are references that show that this dish was consumed since the 15th century and used to be enjoyed by the Ottoman sultans, so you can say that if you eat Çilbir, you will be enjoying it like kings.
Ingredients (2 servings)
2 eggs
vinegar (optional)
1 cup Greek yogurt
1 garlic clove
zest of 1 lemon
¼ tsp salt
20 g butter
1 tsp paprika
1/2 tsp chili flakes/chili flakes
Preparation
In a bowl put the yogurt and grate over the garlic and lemon, add the salt, mix well, and set aside at room temperature.
In a deep pot pour enough water to cover an egg by 2 or 3 fingers, and put it over heat.
To prepare the poached eggs, if the eggs are not fresh, break the egg over a fine mesh strainer let the runny part drain for about 5-10 seconds, and transfer the egg to a small bowl.
Just before the water boils and you see small bubbles at the bottom of the pot, make a swirl with a balloon whisk or whatever you have on hand, just when you see a subtle swirl pour the center, with the pot still hot and without letting the water boil let the egg cook for about 3 minutes.
Remove the egg from the water with the help of a skimmer/colander to drain the excess water and set aside on a plate.
In a small skillet add the oil and butter and start to melt it so that when you just see a little "foam" add the paprika and the chili flakes and mix well for a few seconds until it infuses and removes from the heat.
In two plates add half of the yogurt to each one and put the egg on top of the cream, you can season it by sprinkling a pinch of salt, and lastly, garnish with the prepared butter.