I’m surprised that I had never eaten çılbır until well into my twenties. It’s the ultimate whip-something-up snack in a Turkish household. It is seconded by sucuklu yumurta, which is just sunny side up eggs with spicy sausage slices. (Sucuklu yumurta = pork-free bacon and eggs, if you will.)
Ottoman sultans are said to have eaten çılbır as far back as the 15th Century, because after a long day of orphaning future Janissaries and screwing harem girls, you need to maintain your protein intake!
Some people have strong opinions about poached/runny eggs and any yogurt that isn’t specially bioengineered to make you poop, so çılbır is a good litmus test for weeding out dickhead eaters.
It’s easy-peasy: chuck some yogurt in a bowl, like a couple cups’ worth. Make sure it’s fatty, fresh, thick and tangy, like Oprah with a yeast infection.
Poach 1-2 eggs. I like poaching my eggs (two and a half minutes, at a steady simmer) in salty water with a splash of vinegar. Place your egg(s) on the yogurt, taking care not to break them. The cold yogurt should stop the eggs from cooking. Salt and pepper the eggs and yogurt generously.
Go pick some mint from outside. Really wash it off, as there are cats EVERYWHERE here that love mint and peeing on things you value. Turkish mint varieties have small leaves so I don’t bother with a dice/chiffonade, but if you’re using something American like Kentucky spearmint, chop it up.
What makes çılbır so ball-drainingly awesome is the addition of the paprika-cayenne frothy butter that goes on top. It’s the same butter you see on İskender döner kebap. Heat your generous pat baby-fistful of butter over medium-low heat until it gets melty and slightly frothy.
Don’t wait too long, as you don’t want smoking hot butter that burns the spices. The addition of a fat pinch of paprika, a bit of cayenne, will give the butter the desired foam effect. Give the pan a quick shake and drizzle over the eggs and yogurt. If you feel like you’re putting too much butter in, call me and I’ll come to your house and smack you in the mouth. DUMP ALL OF THE BUTTER.
You can add Aleppo pepper (pul biber – the ubiquitous red pepper condiment at each Turkish restaurant table) to the butter, but I like putting it directly on the eggs and yogurt. Looks cooler.
Top with mint. If you don’t have fresh mint, dried is OK. I like eating mine with a spoon and a half loaf of bread to mop up all the goodness. Make sure to break up the egg and swirl it around the yogurt.
Ingredients – Adjust the proportions as you want; I’m not the boss of you.
Yogurt (My favorite yogurt type in Türkiye is “kaymaklı,” which means the yogurt has its fatty cream-top.)
Salt & Pepper
Splash of vinegar or lemon juice
PSST!!! HERE’S A SECRET TIP THAT FEELS LIKE CULINARY CHEATING:
You can put spicy frothed butter on anything. A piece of toast, some lentil soup, a hobo’s penis, ANYTHING. Try it!
Thanks as always to Mary H. Brown for the photo. Find her at http://blotsee.wordpress.com/