Why This Recipe Works

To make çılbır, we started with a base of thick, creamy whole-milk strained yogurt that would stand up to a poached egg being placed on top. We added grated garlic, which is potent but mixed seamlessly with the yogurt, and a bit of salt. Letting the yogurt sit at room temperature took the chill off. For perfect poached eggs, we drained the loose whites before dropping the eggs into water seasoned with salt and vinegar, which helped the whites set up quickly, ensuring that the yolks would still be liquid, as did gently cooking the eggs off the heat. For the finishing touch, we melted butter until it started to sizzle and turn nutty before adding fruity red pepper flakes, which turned the butter bright red. A pinch of dried mint brightened the dish.

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Before You Begin

Strained yogurt has had some of the whey removed so that it's thicker than regular yogurt. Turkish strained yogurt is ideal for çılbır, but if you can't find it, Greek yogurt works well, too; do not use labneh, which is too thick for this recipe. A rasp-style grater makes quick work of turning the garlic into a paste. We strongly recommend seeking out the mild Turkish red pepper flakes pul biber or Aleppo pepper; however, ½ teaspoon of paprika can be substituted. For the tidiest presentation, use the freshest eggs possible. Çılbır can be eaten at any time of day; we like to pair it with a salad when serving it for lunch or dinner.

Instructions

Stir yogurt, garlic, and salt in medium bowl until just combined. Divide yogurt mixture evenly among 4 serving plates or shallow bowls, spreading each portion with small spatula or back of spoon to make flat bed large enough to hold 1 poached egg. Set aside plates and allow yogurt to warm up while you prepare eggs.

Bring 1½ quarts water to boil in Dutch oven over high heat. Meanwhile, crack eggs, one at a time, into colander. Let stand until loose, watery parts of whites drain away from eggs, 20 to 30 seconds. Gently transfer eggs to 2-cup liquid measuring cup.

Add vinegar and 1 teaspoon salt to boiling water. Remove pot from heat. With lip of measuring cup just above surface of water, gently tip eggs into water, one at a time, leaving space between them. Cover pot and let stand until whites closest to yolks are just set and opaque, about 3 minutes. If after 3 minutes whites are not set, let stand in water, checking every 30 seconds, until eggs reach desired doneness.

While eggs cook, heat butter in small saucepan over medium heat until it sputters, 2 to 3 minutes. Stir in pepper flakes (butter will foam) and remove from heat.

Using slotted spoon, carefully lift and drain 1 egg over pot. Pat bottom of spoon dry with paper towel and gently place egg on yogurt bed. Repeat with remaining eggs. Drizzle butter evenly over eggs. Sprinkle each serving with pinch dried mint, if using, and season with salt and pepper to taste. Serve immediately, passing pita separately.