Pin it The first time I tasted cilbir was at a small Istanbul café where the owner's mother still prepared breakfast in a tiny kitchen visible from the dining area. She moved with such ease—yogurt spread, eggs poached, butter browned—that it seemed almost like a dance. What struck me most wasn't the elegance of the dish itself, but how she paused before plating, tasting the yogurt, adjusting the salt with the confidence of someone who'd made it a thousand times. That moment taught me that cilbir isn't about perfection; it's about intention.
Years later, I made cilbir for a friend who'd just moved to the city and was feeling homesick for her grandmother's cooking. She took one bite and got quiet—not sad, just transported. She told me it reminded her of mornings before everything changed, before her family scattered. Food can do that sometimes, hold space for what we're missing.
Ingredients
- Plain Greek yogurt (1 cup, full-fat): Full-fat is non-negotiable here—it has a richness that makes the dish feel luxurious without being heavy. Low-fat versions turn thin and slightly sour when the warm yolk breaks into them.
- Fresh garlic (1 small clove, minced): Don't skip this or use powder; the rawness of fresh garlic is what cuts through the richness and keeps the yogurt from feeling cloying.
- Sea salt (1/4 teaspoon for yogurt, pinch for eggs): Salt here isn't just seasoning—it's what brings every other flavor alive.
- Large eggs (4 whole): The fresher the better, since you'll be able to see the yolk gleam when it breaks.
- White vinegar (1 tablespoon): This keeps the egg whites from spreading into wispy tendrils in the water—it's a small thing that makes a huge difference in presentation.
- Unsalted butter (3 tablespoons): You're going to brown this, and unsalted lets you control the salt level of the final dish.
- Aleppo pepper (1 teaspoon): This is the heart of the spiced butter—it's fruity and mild, not just hot. If you can't find it, mix equal parts sweet paprika and mild chili flakes as a rough substitute.
- Ground cumin (1/2 teaspoon, optional): Optional, but it adds a warm earthiness that ties everything together.
- Fresh dill (1 tablespoon, chopped): Dill is traditional, but flat-leaf parsley works if you prefer something cleaner and less anise-forward.
- Crusty bread or pide (2 slices): For dipping into the yogurt and mopping up every last drop of butter.
Instructions
- Build the yogurt base:
- Combine the Greek yogurt, minced garlic, and salt in a bowl and stir until smooth. Spread it evenly over two shallow serving plates—this is your foundation. The yogurt should be at room temperature or slightly cool, ready to welcome the warm eggs and butter.
- Prepare the poaching water:
- Fill a medium saucepan with about 3 inches of water and add the vinegar and a pinch of salt. Bring it to a gentle simmer—you want barely moving bubbles, not a rolling boil. If the water churns too hard, the egg whites will shred.
- Poach the eggs:
- Crack each egg into a small bowl first (this prevents shell bits and gives you control). Swirl the simmering water with a spoon to create a gentle whirlpool, then carefully slide each egg into the center. They'll sink briefly, then float back up as the whites set. This takes about 2-3 minutes—you're aiming for a set white and a yolk that jiggles slightly when you nudge it with a spoon. Use a slotted spoon to lift each egg out, and let it drain on a paper towel for a few seconds.
- Brown the butter with spices:
- While the eggs are poaching, melt the butter in a small saucepan over medium heat. Watch it closely—it will foam, then the solids will sink and begin to turn golden brown. You'll smell it when it's there: a rich, nutty aroma that's impossible to mistake. This takes about 2-3 minutes. Remove from heat immediately and stir in the Aleppo pepper and cumin if using—the residual heat will bloom the spices.
- Assemble:
- Place two warm poached eggs on top of each yogurt plate. Drizzle generously with the spiced brown butter, letting it pool and mingle with the yogurt.
- Finish and serve:
- Scatter fresh dill over the top and serve immediately, with crusty bread on the side for dipping and soaking up the sauce.
Pin it There's something almost meditative about watching butter turn brown in a pan—the way it goes from pale and bubbling to golden and fragrant. For me, cilbir became the dish I cook when I need to slow down, when my hands need something honest to do.
The Art of Poaching an Egg
Poached eggs intimidate a lot of home cooks, but they're mostly about water temperature and patience. The gentle simmer is key—too hot and the whites shred, too cool and they don't set. Practice the first time with just one egg to get the feel of it. Once you've done it a few times, you'll develop an instinct for how fast to slide the egg in and when it's ready to come out.
Why Aleppo Pepper Matters
Aleppo pepper isn't just heat; it has a subtle fruity sweetness that plays beautifully against the richness of the yogurt and yolk. It's been a staple of Turkish and Syrian cooking for centuries, and for good reason. If you can't find it, the paprika and chili flake mix works in a pinch, but if you have access to the real thing, seek it out. It's worth it.
Variations and Small Moments
Once you've made cilbir a few times, you start to understand its DNA well enough to play with it gently. Some people add a squeeze of lemon juice to brighten the yogurt. Others top it with crispy sage leaves or a drizzle of pomegranate molasses. I've made it with labneh instead of Greek yogurt on mornings when I wanted something even more luxurious. The dish is flexible enough to bend to your mood and pantry, but balanced enough that it rarely breaks.
- Try adding a squeeze of fresh lemon juice to the yogurt for brightness and extra tang.
- Crispy sage leaves fried in butter make a stunning, unexpected garnish.
- Labneh (thick, strained yogurt) can replace Greek yogurt for a richer version.
Pin it Cilbir is the kind of meal that reminds you why you cook in the first place. It's simple, but never plain.
Recipe FAQs
- → What is the best yogurt for this dish?
Full-fat plain Greek yogurt is preferred for its creamy texture and tangy flavor that complements the poached eggs.
- → How do you achieve perfect poached eggs?
Simmer water gently with vinegar, create a vortex, and slide eggs in carefully to keep whites tender and yolks runny.
- → Can I substitute Aleppo pepper in the spiced butter?
Yes, a blend of mild chili flakes and sweet paprika works well to mimic Aleppo pepper's mild heat and sweetness.
- → What is the purpose of the spiced brown butter?
It adds a nutty, aromatic richness and a subtle spicy kick that enhances the creamy yogurt and eggs.
- → What breads pair well with this dish?
Crusty bread, pide, sourdough, pita, or flatbread all complement the creamy texture and flavors nicely.
- → Is this dish suitable for a vegetarian diet?
Yes, it contains no meat and fits well within a vegetarian and gluten-free eating plan.