There are so many wonderful memories of Istanbul in my mind, yet I never got to experience today’s recipe in those boarders. The recipe below is a savory yogurt mix which either has or doesn’t have dill in it, it seems there are a number of sources and to be honest, I’ve made this a number of times as poached eggs in yogurt don’t photograph beautifully, but this tastes like a dish you’ll likely want to eat over and over again.
Starting the day with eggs, particularly when it’s a busy one is often the smartest move for those who don’t have dietary requirements as they are filling, hearty and a runny yolk that get’s soaked up with flecks of garlic and hints of refreshing yogurt makes this dish quite a memorable one.
In fact, it’s such a go-to in my house that I’ve been making it regularly since being introduced to it two years ago. This will keep you going whether you have to run the kids out the door, go for a morning run or have back-to-back meetings with barely a moment to yourself in between then this will keep you satiated throughout.
Note: Aleppo pepper isn’t likely something most have in their kitchen and neither did I. When you google Aleppo pepper it notes the flavor most closely resembles Ancho Chile Powder with a dash of salt, as it is slightly salty and has mild Cumin-like undertones so a good substitute if you have neither is an equal large pinch of cayenne pepper, cumin powder, sumac (which is a Middle Eastern spice mix) and 1/2 teaspoon smoked paprika.
Cilbur – Turkish Poached Eggs in Yogurt
Adapted from Ozlem’s Turkish Table
1 cup plain full fat Greek yogurt
1 tablespoon dill, finely chopped
2 cloves garlic, finely crushed
1/3 cup white vinegar
2 tablespoons butter
1 teaspoon Aleppo pepper mix (see note for alternative)
Warmed pita, quartered to serve
Place the yogurt, dill, garlic in a bowl and stir to combine. Add salt and pepper according to personal preference.
Place enough water to reach halfway up a small saucepan and boil. Once it reaches a rolling boil, add in the vinegar and stir to make a swirl.
Crack each eggs into a small bowl and slide into the water separately. Cook until the yolk has a film of white over the top (it
will happen gradually and then suddenly so pay close attention), this will take approximately 2 1/2 minutes.
Meanwhile, spoon half the yogurt mixture onto your serving plates. Remove and drain the eggs and spoon on top.
Melt the butter in a small saucepan and add the pepper, pouring butter mixture over each egg.