Save The first time I tasted çılbır was at a small Istanbul café where the morning light was just hitting the marble counters. The owner brought it out with this casual confidence, setting the plate down like it was nothing special, and I immediately understood why. Garlicky yogurt, a perfectly runny egg yolk that broke into it like liquid gold, and that distinctive sumac tang cutting through everything—it felt like breakfast had been reinvented. Now I make it whenever I want to feel transported without leaving my kitchen.
I made this for a friend who'd just returned from three months abroad, and watching her face when that sumac butter hit the plate was worth every minute. She closed her eyes on the first bite, and for a moment the whole kitchen went quiet. Sometimes a dish becomes a small act of welcome, and this one has that power.
Ingredients
- Greek yogurt (1 cup): Use the thick, strained kind—it holds the eggs perfectly and creates that creamy bed that makes this whole thing work.
- Eggs (4 large): Fresh eggs poach more elegantly; older ones tend to get wispy and sad.
- Unsalted butter (2 tablespoons): This is your vehicle for the spices, so quality matters here.
- Ground sumac (1 teaspoon): That bright, lemony powder is the star—don't skip it, and buy it fresh if possible because it fades.
- Garlic clove (1), grated: Raw garlic hits differently than cooked; it stays assertive and sharp against the cool yogurt.
- Pomegranate seeds (2 tablespoons): These add tartness and texture; they're not decoration, they're part of the flavor story.
- Fresh dill or parsley (1 tablespoon): The herbs are the finishing breath; they lighten everything.
- Aleppo pepper (optional): A gentler heat than cayenne, it adds warmth without aggression.
- White vinegar (1 tablespoon): This keeps the egg whites from spreading into wispy threads while poaching.
Instructions
- Build your yogurt base:
- Mix the Greek yogurt with finely grated garlic and salt in a bowl, then spread it generously across your serving plates like you're creating a soft landing pad. Taste it; the garlic should be noticeable but not harsh.
- Heat your poaching water:
- Fill a medium saucepan with water and bring it to a gentle simmer—you want barely-bubbling, not a rolling boil, or your eggs will shatter into sad fragments. Add the white vinegar; this acidic bath holds the eggs together.
- Poach with intention:
- Crack each egg into a small bowl first, then swirl the water and gently slide the egg in, one at a time. Wait 3 to 4 minutes until the whites are set and opaque but the yolk jiggles when you touch it with a spoon.
- Infuse the butter:
- While eggs finish poaching, melt butter and olive oil together in a small pan over medium heat. Add the sumac and Aleppo pepper, stirring just until fragrant—about 30 seconds—then take it off heat before the spices burn.
- Compose the plate:
- Lay two poached eggs over the yogurt on each plate, then drizzle the warm sumac butter across them. The heat will warm the yogurt slightly while keeping it creamy.
- Finish and serve:
- Scatter pomegranate seeds and chopped herbs across the top, crack black pepper over everything, and eat it immediately while the eggs are warm and the yogurt is cool.
Pin it One morning I made this for myself when I wasn't expecting to, just because those pomegranate seeds were sitting in my fridge. I'm usually rushing through breakfast, but that day I sat down with the plate and actually paid attention—to the smell of the sumac, to how the yolk ran, to the small fact that something so simple could feel so complete.
Why Sumac and Pomegranate Matter Here
This isn't a dish that was invented by adding fancy ingredients to a plain base. The sumac and pomegranate exist because they solve a problem: eggs and yogurt are rich and mild, and they need acid and brightness to come alive. Sumac tastes like lemon without being acidic in the way that sours milk or curdles anything. Pomegranate adds tartness and texture, a reminder that breakfast can be a little bit complex.
The Art of Poaching Without Panic
The fear around poaching eggs is mostly unfounded. The vinegar and gentle heat do the work; your job is just to be calm and patient. I used to try to poach four eggs at once and get tangled in the chaos. Now I do them one or two at a time, which takes literally an extra minute and changes everything.
Variations and Additions
This recipe is forgiving enough to welcome small changes. Some mornings I add a handful of spinach or torn mint under the eggs. Sometimes crispy breadcrumbs scattered on top replace the herbs. The structure stays the same; it's the details that shift with what you have and what you're craving.
- Try Aleppo pepper if you want warmth, or skip it entirely if you prefer purity.
- Strained regular yogurt works if Greek yogurt isn't available, though it'll be thinner and less luxurious.
- Serve with warm pita or crusty bread if you want something to dip into the runny yolks.
Pin it Çılbır is one of those dishes that exists in the space between breakfast and meditation, simple enough to make on any morning but special enough that it feels like a small celebration of waking up. Once you've made it, you'll understand why.
Frequently Asked Questions
- → What is the best yogurt for this dish?
Use plain Greek yogurt or strained yogurt for a creamy, thick base that holds the toppings well.
- → How do you poach eggs perfectly?
Bring water with a splash of vinegar to a gentle simmer, swirl, then add eggs carefully. Poach 3-4 minutes for set whites and runny yolks.
- → Can I substitute sumac with another spice?
Lemon zest or a light sprinkle of paprika can provide a bright, slightly tangy flavor if sumac isn't available.
- → What purpose do the pomegranate seeds serve?
They add fresh bursts of tangy sweetness and a pleasing texture contrast to the creamy and buttery layers.
- → Is this dish suitable for gluten-free diets?
Yes, all core ingredients are naturally gluten-free. Just avoid serving with wheat-based breads if needed.