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Recipe: Çilbir by Rachel Khong

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Preparation Time10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 clove garlic

1¾ cups whole-milk yogurt

4 poached eggs

4 tbsp butter

1 tsp Aleppo chilli flakes

½ tsp paprika

Salt and freshly ground black pepper

Mint leaves (optional)

Pide or pita bread, for serving

1

Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.

2

Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.

3

To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.

4

Drizzle with chilli butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra colour and texture. Serve with bread.

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This recipe comes to Khoollect from Lucky Peach author Rachel Khong, whose new book All About Eggs: Everything We Know About the World’s Most Important Food is setting up camp in the homes of egg lovers all over the world.

Çilbir— poached eggs on a bed of garlicky yogurt, drizzled with spiked butter—is a Turkish egg dish. Çilbir’s uniqueness rests on the sourness of the yogurt and the softness of the whole thing—there is nothing to crunch. If you love to sop up an egg yolk with some bread at the best of times, this bowl of creamy, yolky wonder is for you.

Tip: poach the eggs before you begin assembling this rest of your ingredients.

Reprinted from All About Eggs: Everything We Know About the World’s Most Important Food. Copyright © 2017 by Lucky Peach, LLC. Photographs and illustrations copyright © 2017 by Tamara Shopsin and Jason Fulford. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

 

Çilbir

Preparation Time10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 clove garlic

1¾ cups whole-milk yogurt

4 poached eggs

4 tbsp butter

1 tsp Aleppo chilli flakes

½ tsp paprika

Salt and freshly ground black pepper

Mint leaves (optional)

Pide or pita bread, for serving

1

Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.

2

Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.

3

To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.

4

Drizzle with chilli butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra colour and texture. Serve with bread.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from Lucky Peach author Rachel Khong, whose new book All About Eggs: Everything We Know About the World’s Most Important Food is setting up camp in the homes of egg lovers all over the world.

Çilbir— poached eggs on a bed of garlicky yogurt, drizzled with spiked butter—is a Turkish egg dish. Çilbir’s uniqueness rests on the sourness of the yogurt and the softness of the whole thing—there is nothing to crunch. If you love to sop up an egg yolk with some bread at the best of times, this bowl of creamy, yolky wonder is for you.

Tip: poach the eggs before you begin assembling this rest of your ingredients.

Reprinted from All About Eggs: Everything We Know About the World’s Most Important Food. Copyright © 2017 by Lucky Peach, LLC. Photographs and illustrations copyright © 2017 by Tamara Shopsin and Jason Fulford. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

 

Çilbir

1

Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.

2

Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.

3

To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.

4

Drizzle with chilli butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra colour and texture. Serve with bread.

SHOW MORE
SHOW LESS
Profile photo of Sonya Gellert
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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You decide

Your dream holiday destination

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Profile photo of Sonya Gellert
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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Your dream holiday destination

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