Trabzon · Black Sea
Trabzon-style Kuymak
A warm cornmeal, butter and melting-cheese dish inspired by Trabzon cooking.
20 min total · Breakfast · 2 servings
Season: Year-round
From the Turkish table
Turkish Poached Eggs with Garlic Yogurt
Çılbır pairs warm poached eggs with thick garlic yogurt and a red-pepper butter drizzle.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 2 servings
Total time includes 0 minutes resting/chilling.
Turkish name: Çılbır
What you’ll need
Ingredients
Adjust servings
Ingredient amounts: 2 servings · 1×
Step by step
The method
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Method
Stir the yogurt with the garlic and a little salt. Divide between two shallow bowls while preparing the eggs.
Heat a 7 cm depth of water in a wide pan until gently simmering; add the vinegar. Crack each egg into a cup and slide in two at a time. Keep below a rolling boil. Cook until the whites and yolks are firm, checking from 4 minutes; lift with a slotted spoon and drain. Repeat.
Melt the butter over low heat. Remove from the heat, stir in the pul biber and let it colour the butter for a few seconds without scorching.
Place two drained eggs on each yogurt portion and spoon over the pepper butter. Serve immediately.
Season: Year-round
Eggs, yogurt, garlic and dried pepper make this a year-round cooking choice. Choose fresh ingredients available locally; this is ingredient-based guidance rather than a historical seasonal custom.
Ingredients & dietary preferences: Vegetarian · Eggs · Dairy
Dish type: Breakfast
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