Save The first time I understood cilbir, I was sitting in a Istanbul café at dawn, watching a woman at the next table break into a poached egg and watch the yolk spill across clouds of yogurt. That moment—the contrast of cool, tangy dairy meeting warm, silky egg—stayed with me for months before I finally attempted it at home. What seemed impossibly elegant turned out to be startlingly simple: yogurt, eggs, brown butter, done.
I made this for my partner on a lazy Sunday morning, and the silence while they ate it told me everything—no comments, just pure focus. When they finally looked up, they asked me to make it every weekend. Now it's our go-to when we want to feel like we're eating at a restaurant without leaving the apartment.
Ingredients
- Greek yogurt (1 cup): Full-fat is non-negotiable here; it creates that silky, luxurious base that thin yogurt simply can't match. Room temperature yogurt spreads easier and tastes richer.
- Garlic (1 small clove): Finely minced or grated so it dissolves into the yogurt rather than appearing as chunks. A microplane makes this effortless.
- Sea salt: Seasons both the yogurt and the poaching water; a little goes a long way in this delicate dish.
- Large eggs (4): The fresher, the better—older eggs spread when poached, and you want those tight, elegant whites.
- White vinegar (1 tablespoon): Adds acid to the poaching water, which helps the egg whites set faster and keeps them from feathering.
- Unsalted butter (3 tablespoons): You're cooking this until it's brown and nutty, which means you need enough time and volume to see the color change clearly.
- Aleppo pepper (1 teaspoon): This is the soul of the dish—slightly fruity, moderately spicy, nothing like regular chili flakes. Hunt for it; it makes all the difference.
- Ground cumin (1/2 teaspoon): Optional, but it adds warmth and depth that makes the whole thing taste less like breakfast and more like a memory.
- Fresh dill: Bright, anise-like, and distinctly Turkish. Flat-leaf parsley works, but dill is the authentic choice.
Instructions
- Build your yogurt base:
- Stir the minced garlic and salt into room-temperature yogurt until completely smooth. Divide it between two shallow bowls or plates, spreading it in an even layer so the poached eggs have a stable home.
- Prepare the poaching water:
- Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer—this is crucial, as a rolling boil will tear your eggs apart. Add vinegar and a pinch of salt, then let it settle into that quiet, steady bubble.
- Poach the eggs:
- Crack each egg into a small bowl first so there are no surprises. Using a spoon, swirl the simmering water to create a gentle whirlpool, then slide the egg into the center of the vortex—this helps the whites wrap around the yolk instead of drifting apart. Cook for 2-3 minutes, watching until the whites turn opaque but the yolk still jiggles slightly when you nudge it with a spoon. Lift each egg out with a slotted spoon and let it drain on a paper towel for a few seconds.
- Brown the butter and bloom the spices:
- In a separate small saucepan, melt the butter over medium heat and let it cook until it foams, sizzles, and turns a deep golden brown—you'll smell something nutty and almost caramel-like when it's ready. Remove from heat immediately and stir in the Aleppo pepper and cumin, watching as the spices bloom and release their oils into the warm butter.
- Assemble and serve:
- Gently place two poached eggs on top of each yogurt plate, then drizzle the spiced brown butter over everything, making sure some of those burnt bits and spices land on top. Scatter dill across the plate and serve right away with warm bread for wiping and soaking.
Save There's something almost meditative about watching an egg transform in simmering water, about waiting for that exact moment when it's done. The first time this dish came together for me without hesitation, I felt like I'd unlocked something small but real—not just a recipe, but a ritual.
The Magic of Brown Butter
Brown butter isn't just melted butter—it's butter that's been gently cooked until its milk solids separate and caramelize, which creates a depth of flavor that plain melted butter can never achieve. This is the element that transforms cilbir from simple into unforgettable. Once you taste it, you'll start making brown butter for other dishes: drizzle it over roasted vegetables, spoon it over fish, use it as a finishing touch for soups. It's one of those techniques that feels fancy but is actually impossible to mess up if you pay attention.
Poaching Without Fear
Poaching eggs has a reputation for being difficult, but the secret is that it's really just about water temperature and the vortex technique. The vortex creates a gentle current that helps the egg whites wrap snugly around the yolk instead of feathering into the water. If your first attempts produce sprawling, uneven eggs, it's not you—it's either the water was too cool or your eggs were too old. Once you've poached three or four successfully, you'll feel confident doing it every time.
Building Flavor Layers
Cilbir works because each component brings something distinct: cool yogurt, warm egg, spiced butter, bright herbs. The garlic in the yogurt provides a subtle punch; the acid from the vinegar in the poaching water keeps things balanced; the Aleppo pepper brings fruity heat that feels Turkish and specific. This layering of flavors is what makes the dish feel complete and intentional, not accidental.
- Always taste the yogurt before spreading it—if it needs more salt or garlic, adjust now rather than wishing you had later.
- Keep an extra poached egg on standby in case one breaks; it happens, and it's nice to have a backup.
- Serve immediately, because the yogurt warms quickly once the eggs land on top.
Save Cilbir is proof that some of the most beautiful meals require very few ingredients and almost no skill—just attention and intention. Make it when you want to feel like you've traveled somewhere, or simply when you want breakfast to taste like something worth waking up for.
Common Recipe Questions
- → What is the best yogurt to use for Cilbir?
Use full-fat plain Greek yogurt for a creamy texture and rich flavor that balances the spiced butter nicely.
- → How do you poach eggs perfectly for this dish?
Simmer water with vinegar, create a gentle whirlpool, and slide eggs in carefully. Poach until whites are set but yolks remain runny, about 2-3 minutes.
- → Can I substitute Aleppo pepper in the spiced butter?
Yes, a mix of mild chili flakes and sweet paprika works well as a flavorful alternative.
- → What is the purpose of spiced brown butter in Cilbir?
It adds warmth, nuttiness, and mild spice that enhances the smooth yogurt and delicate eggs for a balanced taste.
- → Is Cilbir suitable for a vegetarian diet?
Yes, it contains no meat and fits a vegetarian lifestyle while providing protein and flavor.
- → What bread pairs well with this dish?
Crusty bread like pide, sourdough, or pita makes excellent accompaniments to soak up the buttery sauce and yogurt.