Turkish Cilbir

• •2 cup whole milk Greek yogurt, room temperature
• •2 cloves garlic, finely grated
• •2 tablespoon fresh dill, finely chopped (plus extra for garnish)
• •1 tablespoon fresh mint, finely chopped
• •0.5 teaspoon fine sea salt
• •8 fresh large eggs, cold
• •2 tablespoon distilled white vinegar
• •6 tablespoon unsalted butter
• •1 tablespoon extra-virgin olive oil
• •1.5 tablespoon Aleppo pepper (Pul Biber)
• •0.5 teaspoon smoked paprika
• •0.3 teaspoon ground cumin
• • to taste flaky sea salt
• •8 slices crusty artisan sourdough or simit, sliced and toasted

Instructions

1. 1

   Bring the yogurt to room temperature about 30 minutes prior to cooking. In a medium bowl, whisk together the room-temperature Greek yogurt, finely grated garlic, chopped dill, chopped mint, and 0.5 teaspoon fine sea salt until smooth and creamy.

2. 2

   Divide the garlic herb yogurt evenly among four wide, shallow serving bowls. Use the back of a spoon to spread the yogurt, creating slight swooshes and wells to catch the butter sauce later.

3. 3

   In a small skillet or saucepan over medium-low heat, melt the unsalted butter and extra-virgin olive oil. Once foaming, stir in the Aleppo pepper, smoked paprika, and ground cumin. Swirl the pan continuously for 1 to 2 minutes until fragrant and deeply crimson. Remove from the heat immediately to prevent the spices from scorching and keep warm.

4. 4

   Fill a wide, deep saucepan with about 3 to 4 inches of water. Add 2 tablespoons of distilled white vinegar and bring the water to a gentle simmer over medium heat (small bubbles along the bottom, around 180°F to 190°F / 82°C to 88°C).

5. 5

   Crack one egg into a fine-mesh sieve over a bowl to drain away the watery outer egg white, then transfer the egg into a small ramekin. Repeat with the remaining eggs in individual ramekins.

6. 6

   Create a gentle whirlpool in the simmering water using a slotted spoon. Gently slide an egg into the center of the vortex. Poach 2 to 4 eggs at a time for 3 to 4 minutes, until the whites are fully set and the yolks are still soft and runny.

7. 7

   Using a slotted spoon, carefully lift each poached egg from the water and rest the base of the spoon on a paper towel for 3 seconds to remove excess moisture.

8. 8

   Place two warm poached eggs onto the yogurt in each bowl. Spoon the warm, spiced Aleppo pepper butter generously over and around the eggs.

9. 9

   Garnish with fresh dill fronds and a sprinkle of flaky sea salt. Serve immediately with warm, crusty bread or toasted simit for dipping.

Chef's Tips

• 💡Always use room-temperature yogurt; cold yogurt straight from the fridge will immediately chill the warm poached eggs and solidify the melted spiced butter.
• 💡Straining each raw egg through a fine-mesh strainer before poaching removes the loose, watery albumen, ensuring neat, tight egg whites with no wispy strands.
• 💡If authentic Turkish Aleppo pepper (Pul Biber) is unavailable, substitute with 1 tablespoon sweet paprika blended with 0.5 teaspoon crushed red pepper flakes and a pinch of cayenne.