Save The first time I tasted çılbır was at a small Istanbul café where the owner's mother still made breakfast in the kitchen. I watched her move with such ease—grating garlic into clouds of yogurt, the butter crackling with sumac—and suddenly understood that simplicity done well is its own kind of luxury. Now whenever I make this, that moment of quiet focus comes back to me, and I try to move through each step with that same unhurried care.
I made this for my roommate one Sunday after she mentioned always ordering expensive breakfast bowls at cafés. Watching her surprise when she realized how little went into it—just eggs, yogurt, and butter—but how the flavors layered so beautifully, reminded me why I love cooking for people. She's made it herself three times since, which feels like the highest compliment.
Ingredients
- Greek yogurt (1 cup): Use full-fat if you can; it creates a silkier base and doesn't need straining. The tang cuts beautifully through the richness of the eggs and butter.
- Eggs (4 large): Fresh eggs poach more reliably—the whites hold together instead of spreading into the water like a ghost.
- Unsalted butter and olive oil (2 tablespoons butter, 1 teaspoon oil): The combination keeps the flavor nuanced; olive oil prevents the butter from burning when you add the sumac.
- Ground sumac (1 teaspoon): This is where the magic lives—tart, slightly floral, completely irreplaceable. Buy it from a spice shop if you can; it's fresher and more vibrant.
- Garlic (1 clove, finely grated): Grating releases more juice than mincing, so the flavor distributes evenly through the yogurt without sharp bits.
- Aleppo pepper (1/2 teaspoon optional): Milder and fruitier than red pepper flakes, it adds warmth without heat—but use what you have if needed.
- Pomegranate seeds (2 tablespoons): They burst with tart juice and provide a textural surprise; they're essential if you can find them, but fresh herbs alone still shine.
- Fresh dill or parsley (1 tablespoon): Dill feels more authentic, but parsley is lovely too—add it right before serving so it stays bright.
- White vinegar (1 tablespoon): This acidifies the water so eggs set faster and whites don't feather apart; don't skip it.
Instructions
- Build your yogurt canvas:
- Stir the grated garlic and salt into the yogurt until it's completely smooth. Divide between two plates and spread it into an even layer—this becomes the base that catches all the warm, buttery elements. Let it sit while you poach the eggs so it loses its chill slightly.
- Set up your poaching station:
- Fill a saucepan with enough water to cover the eggs by about an inch. Bring it to a bare simmer—not a rolling boil, or the eggs will shatter. Add the vinegar, which helps the whites set without making them tough.
- Poach with intention:
- Crack each egg into a small bowl first. Swirl the water gently to create a whirlpool, then slide the egg into the center—this helps the white wrap around the yolk. After about 3 to 4 minutes, the white should be opaque and set while the yolk still jiggles softly. Lift each egg out with a slotted spoon and let it drain on paper towels for just a moment.
- Finish the butter:
- In a small pan over medium heat, melt the butter with the olive oil. Once it's foaming, add the sumac and Aleppo pepper—you'll smell it immediately, which is your signal to remove it from the heat. This brief cooking blooms the spices without letting them burn.
- Assemble with care:
- Place two poached eggs on each yogurt base. Drizzle the warm sumac butter over the top, letting it pool slightly. Scatter the pomegranate seeds, herbs, and a crack of black pepper across the plate. Serve right away while everything is still warm.
Save There's something almost meditative about watching an egg poach—the white slowly turning opaque while the yolk stays liquid and bright. My grandmother used to say that breakfast made with attention tastes better, and çılbır proves her right. When that warm sumac butter hits the cool yogurt and you taste all three elements at once, you understand why this dish has survived centuries.
The Magic of Sumac
Sumac is tart without being sour, almost lemony but more complex and floral. It's the reason this dish doesn't need lemon juice squeezed on top—the spice does the job with more sophistication. If you can't find ground sumac, don't make this with something else; it truly is irreplaceable. Hunt for it at a Middle Eastern market or spice shop; once you taste it here, you'll find yourself using it everywhere.
Why Poached Eggs Matter
Scrambled or fried eggs would be fine, but poached eggs have a tender, silken quality that feels almost luxurious. The runny yolk becomes a sauce as it breaks over the yogurt—that moment is essential to the whole experience. I used to avoid poaching because it seemed scary, but once you understand the technique, it becomes the easiest way to make breakfast feel special.
Serving and Storage
This dish is best eaten immediately while the eggs are warm and the yogurt is still cool—there's a beautiful temperature contrast that defines the experience. You can prep the yogurt mixture an hour ahead, but poach the eggs right before serving. Leftovers don't really work here since the egg won't stay runny, but this serves two people perfectly for one meal anyway.
- Warm pita or crusty bread on the side turns this into a complete breakfast that feels heartier.
- If you want extra richness, a pinch of smoked paprika stirred into the sumac butter adds welcome depth.
- Pomegranate season is September through January in most places, so plan accordingly or use the recipe year-round with just herbs and black pepper.
Save This dish teaches you that Turkish breakfast culture understands something important: that mornings deserve generosity and intention. Make it for yourself or someone you love, and let the simple ingredients speak for themselves.
Recipe Questions & Answers
- → What is the best way to poach eggs for this dish?
Use gently simmering water with a splash of vinegar to help whites set quickly. Slide eggs in carefully and poach for 3–4 minutes for runny yolks.
- → Can I substitute regular yogurt for Greek yogurt?
Strained plain yogurt works well to maintain the creamy texture, but unstrained yogurt may result in a thinner base.
- → What role does sumac play in this dish?
Sumac adds a lemony tang and vibrant color, enhancing the buttery drizzle without overpowering the delicate flavors.
- → Are there any suggested garnishes besides pomegranate seeds?
Fresh herbs like dill or parsley add brightness, while a pinch of Aleppo pepper can introduce mild warmth.
- → How can I serve this dish traditionally?
Serve with warm pita or crusty bread to scoop up the creamy yogurt and runny eggs, enhancing the overall texture experience.