Çilbir: Indulge in the Rich Flavors of Traditional Turkish Eggs: Recipe and Serving

Berfin Ceren Meray
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Rooted in tradition and bursting with soothing flavors, Çilbir, also known as Turkish Eggs, has become a beloved dish enjoyed at any time of day. This enticing egg creation showcases the versatility of eggs in a remarkable way. Introduced to me during my culinary adventures along the Mediterranean, Çilbir quickly became a go-to dish for serving an elevated brunch or simply treating myself to a comforting meal. Its ease of preparation combined with its wow factor makes it perfect for entertaining a large group. Let's explore the essence of Çilbir, a dish that captures the heart and soul of Turkish cuisine.

What is Çilbir?

Çilbir, pronounced chil-burr, is a classic breakfast recipe deeply rooted in Turkish culinary culture. The dish features poached eggs nestled on a bed of garlicky yogurt, drizzled with a spiced butter sauce. The choice of Greek yogurt is essential to achieve a thick, creamy base for the dish. While full-fat Greek yogurt provides a richer mouthfeel, opting for a fat-free version won't significantly impact the flavor. However, ensure that the yogurt is Greek-style to maintain the desired consistency. Alternatively, you can use labneh slightly thinned out with additional lemon juice.

The spiced butter sauce is a highlight of Çilbir. While some variations use olive oil or a mix of olive oil and butter, the traditional recipe calls for a rich spiced butter. This is achieved by browning the butter until the milk solids become toasted, resulting in a deep, nutty flavor known as brown butter or beurre noisette. The spiced butter incorporates Aleppo pepper or pul biber, a red chili flake commonly used in Middle Eastern cuisine. Unlike its North American counterparts, Aleppo pepper adds earthy undertones and a mild heat, elevating the dish's flavor profile. Adjust the amount of pepper based on your desired level of spiciness.

How to Serve Çilbir:

While Çilbir is a complete dish on its own, I love to complement it with a side of toasted bread. Simit, pide, Turkish bagels, or sourdough are perfect accompaniments, allowing you to scoop up every delightful drop of eggs, yogurt, and butter. For added authenticity, gently warm the bread in the oven to soften it, enhancing its texture and making it an ideal vessel for savoring the flavors of Çilbir.

Lastly, an essential finishing touch is the generous use of dill. Although you can use a combination of herbs to garnish your Çilbir, dill plays a key role. Not only does it pay homage to the tradition of the dish, but its citrusy and slightly sweet, earthy undertones harmonize beautifully with the tang and spice of the surrounding flavors.

Recipe for Çilbir:

Yield: 2 servings

Preparation Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Ingredients:

  • 1 cup plain Greek yogurt, at room temperature

  • 1 clove garlic

  • 1 teaspoon lemon zest

  • 2 teaspoons fresh lemon juice

  • 2 tablespoons coarsely chopped fresh dill

  • 1/4 teaspoon fine salt

  • 1/2 teaspoon ground black pepper

  • 4 ounces (1/2 cup) unsalted butter, cut into pieces

  • 1 tablespoon ground Aleppo chili pepper

  • 1/4 teaspoon ground cumin

  • 1 tablespoon white vinegar or lemon juice

  • 4 large eggs

  • Fresh herbs, such as dill, mint, or parsley, for serving

  • Flaky sea salt, for serving

  • Turkish bagels or bread, for serving

Steps to Prepare Çilbir:

  • In a medium bowl, combine the Greek yogurt, grated garlic, lemon zest, lemon juice, chopped dill, salt, and black pepper. Stir until well combined, and set aside.

  • In a small saucepan or skillet, melt the butter over medium-low heat. Allow it to cook until it turns light golden in color and becomes foamy, approximately 2 minutes.

  • Continue cooking the butter until most of the bubbles subside, it develops a nutty aroma, and turns a light brown-hazelnut color, approximately 3 more minutes. Remove from heat and stir in the ground Aleppo pepper and cumin. Transfer the spiced butter sauce to a bowl and set aside.

  • Bring a large pot of water to a boil over high heat. Stir in the white vinegar or lemon juice. Reduce the heat to a simmer (around 180 to 190°F).

  • Crack one egg into a separate small bowl, ramekin, or measuring cup. Gently lower the egg into the simmering water, holding the bowl just above the surface of the water to allow the exterior of the egg to set as it slides in.

  • Poach the egg until the whites are firm and the yolk is set but still soft, approximately 2 to 3 minutes. Use a slotted spoon to remove the poached egg and transfer it to a paper towel-lined plate. Repeat the process with the remaining eggs.

  • To assemble, divide the yogurt mixture between two shallow bowls or plates, creating a well in the center. Place two poached eggs into each well and generously spoon the spiced butter sauce over the eggs. Sprinkle with fresh herbs and flaky sea salt. Serve alongside Turkish bagels or toasted bread for a delightful experience.

Recipe Tips:

  • It is essential to use room temperature yogurt to ensure the cozy, warm vibes of the dish. If you're short on time, you can gently heat the yogurt in a water bath, but be cautious not to overheat it, as it may curdle.

  • Cutting the butter into small pieces helps it melt and brown more evenly.

  • Be attentive when making the spiced butter sauce to prevent burning. Aim for a light brown butter sauce, as it will continue to cook and develop color after being removed from the heat.

  • Opt for a light-colored pan to clearly observe the butter as it browns.

  • Adding acid to the water helps the poached eggs retain their shape during cooking.

  • Allowing the eggs to come to room temperature before cooking makes cracking them easier.

  • Crack each egg into a bowl or measuring cup before gently lowering it into the pot. This method prevents any eggshells from falling into the water and gives you better control over the egg's shape as it enters the water.

  • Maintain a gentle simmer, not a vigorous boil, to avoid breaking up the eggs. If the water is too aggressive, the eggs may separate, but if it's not hot enough, the egg might disintegrate before it cooks. It is recommended to poach no more than two eggs at a time to prevent overcrowding.

Çilbir, or Turkish Eggs, is a delightful dish that showcases the artistry of Turkish cuisine.

With its poached eggs nestled on a bed of garlicky yogurt and drizzled with a spiced butter sauce, Çilbir offers a harmonious blend of flavors and textures. Serve it alongside toasted bread, allowing you to savor every delightful bite. Don't forget the generous garnish of dill, a key element that elevates the dish to new heights. Immerse yourself in the warmth and richness of Çilbir, and discover the comforting joy it brings to your palate. Whether enjoyed for breakfast, brunch, or any meal of the day, Çilbir promises to transport you to the heart of Turkish culinary tradition.