Breakfast with a Turkish Twist: Ozlem’s Çılbır

 Breakfast with a Turkish Twist: Ozlem’s Çılbır

I have been following Ozlem for years—she is such a lovely Turkish chef! She makes delicious Turkish recipes for the home cook, and she also sells her own beautiful cookbooks for those interested in the rich culture surrounding Turkish cuisine. It’s filled with flavor and vitamins! 

Turkish cuisine has developed over hundreds of years, reaching its peak during the Ottoman Empire. The Ottoman palace kitchens in Istanbul became centers of culinary innovation, where chefs combined local traditions with those of the many cultures within the empire.

I made this çılbır as a nice breakfast alternative since I love poached eggs. I boil mine for about 4 minutes, as I like them soft with just a bit of runny yolk. If you prefer a more runny texture, follow Özlem’s recipe more closely. Mine is not as good looking as hers, since she is a pro, but it sure is tasty haha!

Özlem’s Çılbır Recipe

Ingredients:

• 1 large garlic clove, crushed and chopped finely

• 400g/14oz strained yogurt, brought to room temperature

• 2 large free-range eggs

• 30 ml / 2 tbsp olive oil

• 30 ml / 2 tbsp apple cider, grape, or white wine vinegar

• 10 ml / 2 tsp Turkish pul biber (Aleppo pepper)

• Salt and freshly ground black pepper to taste

• Pide bread or crusty bread to serve

• Fresh herbs for decoration

Instructions:

1. Prepare the garlic yogurt about 30 minutes before poaching the eggs, and let it reach room temperature. Beat the yogurt with garlic and seasoning, and spread it onto serving plates, creating a thick layer for the poached eggs.

2. Fill a pan with hot water, add the vinegar, and bring to a boil. Stir the water to create a whirlpool, then crack in the first egg. Repeat for the second egg. Poach each egg for 2-3 minutes until the whites are set but the yolks remain soft.

3. While the eggs are poaching, heat olive oil in a small pan, stir in the Turkish pul biber over medium-low heat, and let it infuse for about 30 seconds.

4. Remove the poached eggs with a slotted spoon, place them on paper towels briefly to drain, then gently place them over the garlic yogurt.

5. Drizzle the infused olive oil over the eggs and serve with fresh herbs and crusty bread.

Make sure to check out her page and explore her other delicious recipes: Ozlem’s Turkish Table. Enjoy your flavorful Turkish breakfast—afiyet olsun!