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Recipes and Cooking
Quick & Easy Çılbır
Preparation time 10 mins
Serves 2 people
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Struggling to even pronounce the name of this dish? Don't let that put you off making it!
For the record, the accent on the C, meansÇ is pronounced with a 'ch' sound; and because neither i has a dot (you may not have noticed!) the letter is pronounced more like the i in 'bird' than the i in 'chill'. So the wordÇılbır is pronounced 'chelber'.
This super quick and easy meal by SBS Food Editor, Camellia Ling Aebischer, is a delicious combination of poached eggs with yoghurt, making it perfect to eat at any time of the day.
Ingredients
- White vinegar, for poaching
- 1 cup plain Greek yoghurt
- 1 clove garlic
- ½ tsp salt
- 4 eggs
- 2 tbsp butter
- 1 tsp Aleppo pepper flakes*
- Turkish bread, to serve
Method
- Put a large pot of water to boil with a splash of vinegar.
- Meanwhile, place yoghurt in a small bowl and using a fine grater (or a garlic crusher) grate in the garlic. Season with salt and mix well. Divide yoghurt across two serving bowls, making an even layer on the bottom of each bowl.
- Lower the heat on your poaching water to a very gentle simmer then swirl the water with a spoon to make a whirlpool and crack in your eggs. Poach for about 2 minutes until the whites are set and yolks are still runny.
- Place two eggs into each serving bowl on top of the yoghurt and set aside while you make the butter.
- In a small pot or pan melt the butter, once it starts to bubble add the Aleppo pepper and swirl for a moment to infuse, but don’t let it burn. Pour the chilli butter straight over your eggs and serve with bread.
Notes
*If you can’t find Aleppo pepper flakes, substitute mild chilli flakes and add a pinch or two of paprika; smoked or regular is fine. If you don’t like chilli, just use 1 tsp of paprika instead.
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