Save The first time I tasted cilbir, I was sitting in a small café in Istanbul on a gray morning, and the plate that arrived was almost too beautiful to eat—creamy yogurt pooled on the plate like a canvas, topped with the most delicate poached eggs I'd ever seen. The butter drizzled over them was nutty and warm, scattered with crimson Aleppo pepper, and I remember thinking how something so simple could feel like such a gift. That moment changed how I thought about breakfast entirely.
I've made cilbir countless times since, but the moment that stuck with me most was when my neighbor stopped by one Saturday morning smelling something delicious cooking, and I invited her to stay. Watching her experience that first bite—the surprise of how the warm egg yolk runs into the cool yogurt, how the butter adds this almost haunting warmth—reminded me why I love cooking this dish. It's the kind of meal that feels intimate, even when you're making it for someone you just met.
Ingredients
- Plain Greek yogurt, full-fat (1 cup): Full-fat is non-negotiable here; it's creamier and won't break when the warm eggs meet it, and the richness makes the whole dish feel luxurious rather than fussy.
- Garlic, finely minced (1 small clove): Mince it fine or grate it on a microplane so it dissolves into the yogurt and adds whispers of flavor rather than harsh bites.
- Sea salt: A pinch mixed into the yogurt, plus more for the poaching water—salt brings out the yogurt's tanginess.
- Large eggs (4): Fresh eggs poach more cleanly; older eggs tend to spread out in the water like lace, which can be pretty but less forgiving to work with.
- White vinegar (1 tablespoon): This helps the egg whites set faster, creating those neat little parcels instead of wispy clouds in the water.
- Unsalted butter (3 tablespoons): Brown butter is the soul of this dish; the nuttiness and slight caramel note elevate everything else.
- Aleppo pepper (1 teaspoon): If you can't find it, mix mild chili flakes and sweet paprika, but Aleppo has a fruity warmth that's hard to replicate exactly—worth seeking out.
- Ground cumin (1/2 teaspoon, optional): I usually skip this, but on days when I'm in a more earthy mood, it adds a grounding note that feels right.
- Fresh dill or parsley: Dill is traditional and brings a brightness that cuts through the richness; don't skip the fresh herb.
- Crusty bread or pide: For soaking up the butter and yogurt—it transforms the whole dish from a plated moment into something you actually eat with your hands.
Instructions
- Prepare the yogurt base:
- Stir the minced garlic and salt into the yogurt until it's completely smooth, then divide it between two shallow bowls or plates, spreading it in an even layer. Let it sit at room temperature so it's ready to receive the warm eggs—cold yogurt right from the fridge can shock the eggs and break them.
- Set up the poaching water:
- Fill a medium saucepan with about 3 inches of water, add the vinegar and a pinch of salt, and bring it to a gentle simmer—not a rolling boil, which will toss the eggs around like a whirlwind. You want just small, lazy bubbles rising slowly.
- Poach the eggs:
- Crack each egg into a small bowl, swirl the simmering water with a spoon to create a gentle vortex, then slide each egg into the center where it will gather and set. Poach for 2 to 3 minutes, until the whites are opaque and set but the yolk still jiggles when you nudge it gently with your spoon, then lift them out onto a paper towel to drain.
- Brown the butter:
- While the eggs are poaching, melt the butter in a small saucepan over medium heat and let it cook until it foams and turns a deep golden brown with a nutty, almost caramel-like aroma—this takes about 2 to 3 minutes. Remove it from the heat immediately and stir in the Aleppo pepper and cumin if you're using it.
- Assemble the plates:
- Place two poached eggs on top of the yogurt on each plate, then drizzle the spiced brown butter generously over everything, letting some pool into the yogurt. Scatter fresh dill over the top and serve immediately with crusty bread alongside.
Save There's something almost meditative about watching an egg poach—the way the white clouds around the yolk, how you have to trust your timing without actually seeing it happen. I think that's why cilbir feels less like breakfast and more like a small ritual, a moment where you slow down enough to make something that asks for your attention.
The Art of the Perfect Poach
Getting poached eggs right is mostly about water temperature and patience rather than technique. The vinegar in the water helps the whites set quickly, but the real trick is understanding that a gentle simmer is all you need—if the water is too violent, the eggs will shred into wisps; if it's too calm, they'll stay too runny or spread into a thin film. I learned this by messing up more times than I'd like to admit, cracking eggs into water that was either too hot or barely steaming, and each failure taught me something about how eggs want to cook.
Why Brown Butter Matters Here
Regular melted butter would be fine, but brown butter is what transforms cilbir from simple to something you'll crave. The milk solids that sink to the bottom of the pan during browning develop deep, nutty flavors that ordinary butter simply doesn't have, and that warmth against the cool yogurt creates this beautiful temperature play that makes the whole dish memorable. It's the difference between eating something sustaining and eating something you actually want to make again.
Making It Your Own
Once you understand the basic structure—cool yogurt, warm eggs, spiced butter—you have room to play. Some mornings I add a squeeze of lemon juice to the yogurt for brightness, other times I swap the dill for mint or cilantro, and occasionally I'll dust the finished plate with sumac for extra tartness and color. The dish is flexible enough to welcome your own ideas while staying true to what makes it special.
- A drizzle of honey added to the brown butter at the end adds sweetness that balances the garlic yogurt in an unexpected way.
- If Aleppo pepper is impossible to find, combining sweet paprika with a small pinch of cayenne gets you close to the right heat and flavor profile.
- Serve this with warm pita or torn-up flatbread rather than crusty sourdough if you want something softer for dipping.
Save Cilbir has become one of my favorite dishes to make when I want to cook something that feels special without needing hours in the kitchen. There's something generous about serving someone a meal that asks them to slow down and pay attention, and this dish does exactly that.
Recipe FAQs
- → How do I achieve silky poached eggs?
Use fresh eggs and maintain a gentle simmer with a whirlpool in the water. Adding vinegar helps the whites coagulate quickly, resulting in tender, silky eggs.
- → Can I substitute Aleppo pepper in the spiced butter?
Yes, a mix of mild chili flakes and sweet paprika creates a similar warm, mildly spicy flavor if Aleppo pepper is unavailable.
- → What type of yogurt works best for the base?
Full-fat Greek yogurt provides a creamy and tangy foundation, but low-fat versions can be used for a lighter result.
- → How is the spiced brown butter prepared?
Butter is gently melted and cooked until golden brown with a nutty aroma, then mixed with spices like Aleppo pepper and cumin before drizzling over the dish.
- → What bread pairs well with this dish?
Crusty bread such as sourdough, pide, or pita is ideal for dipping and complements the rich flavors and textures.