Çilbir
Serves 1
Directions
- 1Add Greek yogurt to a bowl.
- 2Grate garlic into the yogurt.
- 3Finely chop dill.
- 4Finely chop parsley.
- 5Finely chop chives.
- 6Add the chopped herbs to the yogurt.
- 7Drizzle olive oil into the yogurt mixture.
- 8Season with black pepper.
- 9Add a touch of honey to the yogurt mixture.
- 10Mix the yogurt and herb mixture until well combined.
- 11Melt butter in a small saucepan.
- 12Add Aleppo pepper and smoked paprika to the melted butter.
- 13Add coriander to the spiced butter.
- 14Add sesame seeds for extra nuttiness and stir.
- 15Crack an egg into a strainer over a bowl to remove the loose part of the white.
- 16Bring water to a bare simmer in a pan.
- 17Add some vinegar to the simmering water.
- 18Stir the water to create a vortex.
- 19Gently drop the strained eggs into the simmering water.
- 20Cook the eggs for 90 seconds.
- 21Remove the poached eggs from the water.
- 22Spread the herby yogurt mixture onto a plate.
- 23Place the poached eggs on top of the yogurt.
- 24Drizzle the spiced butter over the eggs and yogurt.
- 25Garnish with fresh dill.
- 26Serve with toasted bread.
Ingredients
- Greek yogurt
- garlic
- dill
- parsley
- chives
- olive oil
- black pepper
- honey
- butter
- Aleppo pepper
- smoked paprika
- coriander
- sesame seeds
- eggs
- vinegar
Equipment
bowlmicroplane gratercutting boardknifesaucepanstrainerspoonpanspatulabaking tray
Tips
- A small touch of honey helps balance the tartness of the Greek yogurt.
- Using a strainer for the eggs helps remove loose white, leading to a cleaner poached egg.
- Stirring the water to create a vortex helps the egg stay intact while poaching.
- You can serve with sunny side up eggs as an easier alternative.