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Çılbır (poached eggs on garlic yogurt)

Serves 610 minFrom: Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)

Ingredients

  • 1,000 gWater step 1
  • 6 gSalt step 1
  • 300 gEgg
  • 6 gGarlic
  • 6 gSalt step 2
  • 500 gStrained yogurt
  • 200 gWater step 2
  • 50 gButter

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water58%
  2. Strained yogurt24%
  3. Egg15%
  4. Butter 2%
  5. Salt 1%
  6. Garlic 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Put the water and salt on to boil.

  2. Crush the garlic with salt, stir it into the yogurt and thin it with the water.

  3. Break the eggs one by one into the boiling water and poach them whole, in separate rounds.

  4. Lay the eggs on the yogurt. Heat the butter until sizzling and drizzle it over.

Where this recipe comes from

From a published work: quantities come from Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006); the method is written in our own words.

Last changed: November 1, 2026

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