Çılbır – Turkish eggs with yoghurt and Aleppo butter

There is no other ingredient which holds as much symbolic significance as an egg. It brings hope for new beginnings, reminds us of the circle of life and awakening of nature (especially at Easter). It’s also a symbol of life and rebirth, so when thinking about the very first food feature for My Best Zine I knew quite quickly that my column must embrace this beautiful yet very simple ingredient in the best way possible.

There are plenty of different methods to prepare eggs, but I’ve gathered 3 of my favourite recipes, I hope you will love them as much as I do.

To new beginnings.



Çılbır – an excellent mixture of really basic ingredients, guaranteed to make your breakfast exciting and super delicious. Poached Turkish eggs served on top of a garlic yoghurt and drizzled  with a spicy beurre noisette (just a fancy name for the browned butter) which melt together perfectly and give you a wonderful depth of flavours.

Çılbır – Turkish eggs with yoghurt and Aleppo butter

(makes 2 portions)

  • 200 g Greek yoghurt
  • 1 garlic clove, crushed
  • pinch of flaky salt
  • 50 g unsalted butter
  • 10 ml olive oil
  • 1 tsp Aleppo pepper or paprika (with bit of Cayenne pepper to make it more spicy if you like)
  • 10 g coriander, chopped
  • 20 ml white vinegar
  • 2 eggs
  1. In a medium size bowl, mix the yoghurt together with the garlic and salt. Put to one side for later.
  2. Put a large saucepan on a medium heat and add 50 g of unsalted butter. Melt the butter gently,  until it starts to turn hazelnut- brown. Remove from the heat, add the olive oil and pepper and leave it on the side.
  3. Fill a medium size pot with water, bring to a boil and add 20 ml of white vinegar.
  4. Crack the eggs into simmering water really carefully and poach them for around 3 minutes each.
  5. Divide the previously prepared yoghurt into two serving plates or bowls, top each with a poached egg and coriander. Drizzle with spicy butter.
  6. Serve with toasted bread.

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