Authentic Turkish Cilbir Recipe - How to Make Delicious Cilbir at Home

Ingredients

• 2 pieces Large Egg (room temperature for best poaching)
• 1 cup Plain Full‑Fat Yogurt (Greek‑style or Turkish süzme yogurt works best)
• 1 clove Garlic (minced finely)
• 2 tablespoons Unsalted Butter (cut into small pieces for quick melting)
• 1/2 teaspoon Crushed Red Pepper Flakes (adjust to taste; Aleppo pepper is traditional)
• 1 pinch Salt (to taste)
• 1 pinch Freshly Ground Black Pepper (to taste)
• 2 slices Rustic Bread (e.g., Turkish pide or sourdough) (to scoop yogurt and eggs)
• 1 teaspoon Olive Oil (optional drizzle before serving)

Instructions

1. Prepare Garlic Yogurt Sauce

   In a mixing bowl combine the plain yogurt, minced garlic, a pinch of salt and black pepper. Stir until smooth and set aside at room temperature.

   Time: PT5M

2. Make Spiced Butter

   Place a small skillet over medium heat. Add the butter and let it melt, swirling the pan until it turns a light golden brown and releases a nutty aroma (about 1‑2 minutes). Add the crushed red pepper flakes and stir for 30 seconds, then remove from heat.

   Time: PT2M

   Temperature: medium heat

3. Poach the Eggs

   Fill a saucepan with about 3 inches of water, add a splash of white vinegar (optional) and bring to a gentle simmer. Crack each egg into a small cup, then slide it into the water. Poach for 3 minutes for a runny yolk or 4 minutes for a firmer yolk. Using a slotted spoon, lift the eggs and gently pat dry on a paper towel.

   Time: PT6M

   Temperature: simmer (around 190°F / 88°C)

4. Assemble and Serve

   Spread the garlic yogurt sauce evenly onto each serving plate. Place a poached egg on top of the yogurt. Drizzle the warm spiced butter over the egg, add a final pinch of red pepper flakes, and optionally drizzle a little olive oil. Serve immediately with rustic bread on the side for scooping.

   Time: PT2M

Nutrition Facts

Calories

340

Protein

11g

Carbohydrates

20g

Fat

21g

Fiber

1g