Cilbir Recipe

Ingredients

• 1 cup Greek Yogurt (plain, full‑fat, chilled)
• 0.25 tsp Black Pepper (freshly ground, to taste)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Ground Cumin (mild earthy flavor)
• 0.25 tsp Garlic Powder (or 1 small fresh garlic clove, minced)
• 2 tbsp Fresh Parsley (flat‑leaf, chopped finely)
• 2 large Eggs (room temperature)
• 2 tbsp Unsalted Butter (softened, cut into cubes)
• 0.5 tsp Paprika (sweet variety)
• 0.25 tsp Aleppo Pepper (for gentle heat)
• 1 tsp Olive Oil (extra‑virgin)

Instructions

1. Prepare Yogurt Base

   In a mixing bowl combine the Greek yogurt, black pepper, salt, ground cumin, garlic powder, and chopped parsley. Stir until smooth and evenly seasoned.

   Time: PT3M

2. Make Compound Butter

   In a separate small bowl, mash the softened unsalted butter with paprika, Aleppo pepper, and a drizzle of olive oil until fully incorporated.

   Time: PT2M

3. Pre‑heat Skillet

   Place the small skillet over low heat and add the compound butter, allowing it to melt gently without browning.

   Time: PT2M

   Temperature: Low

4. Cook Eggs Low and Slow

   Crack the eggs directly into the skillet, cover with a lid, and let them cook for about 5 minutes until the whites are set but the yolks remain runny.

   Time: PT5M

   Temperature: Low

5. Assemble the Dish

   Spread the prepared yogurt base onto a serving plate, carefully slide the cooked eggs onto the yogurt, and finish with a final sprinkle of freshly ground pepper and a pinch of salt.

   Time: PT2M

6. Serve Immediately

   Serve the Chilbir X while warm, accompanied by crusty bread or flatbread if desired.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g