Turkish Çılbır with Herb Yogurt and Butter Sauce Recipe

If you’re looking to brighten up your breakfast or brunch routine, then you absolutely have to try this Turkish Çılbır with Herb Yogurt and Butter Sauce Recipe. It’s one of those dishes that feels so fancy but is actually incredibly simple to whip up. I fell in love with it the first time I made it because the creamy, tangy yogurt paired with perfectly poached eggs and a fragrant spiced butter sauce is just magic on your plate. Stick around—I’ll walk you through every step so you can nail it every time.

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Ingredients You’ll Need

Choosing fresh herbs and high-quality yogurt really makes a difference here. I always scoop the yogurt from the top of the container where it’s thickest, and picking fresh dill and mint is a must—they bring the whole dish to life.

• Greek yogurt: Thick whole milk Greek yogurt works wonders for creaminess and tang.
• Extra virgin olive oil: Adds a subtle fruity note – go for a good quality bottle.
• Lemon juice: Freshly squeezed brightens the yogurt without overpowering it.
• Garlic: Grated raw garlic adds a punch of flavor to the yogurt mix.
• Fresh dill: This herb’s grassy flavor is essential and complements eggs beautifully.
• Fresh mint: Adds a delicate freshness that balances the dish—don’t skip it!
• Kosher salt: For seasoning the yogurt and eggs perfectly.
• Large eggs: Fresh eggs poached just right are the star of the show.
• Distilled white vinegar: Helps the eggs keep their shape during poaching.
• Unsalted butter: Creates the rich buttery sauce base.
• Aleppo pepper: Adds a mild, fruity heat to the butter sauce—if you can’t find it, substitute with crushed red pepper flakes lightly.
• Pita or crusty bread: To scoop up every last bit of this deliciousness.
• Flaky sea salt and freshly ground black pepper: To finish with that perfect seasoning texture and taste.

Variations

I love tweaking this recipe depending on what I have on hand or the vibe I’m going for. Don’t be afraid to make it your own—this dish is surprisingly versatile!

• Herb swaps: If you don’t have dill or mint, try parsley or chives for a different herbal twist—I once did a spring version packed with lemon zest and tarragon that was delightful.
• Spice adjustment: For extra heat, sprinkle some smoky paprika or a dash of cayenne instead of Aleppo pepper; my family loves this when we want a bit more kick.
• Dairy-free version: Swap the yogurt for coconut yogurt and use olive oil instead of butter for the sauce—texture changes but the flavors still shine.
• Adding veggies: I sometimes serve this with a side of sautéed spinach or roasted cherry tomatoes for a fuller meal.

How to Make Turkish Çılbır with Herb Yogurt and Butter Sauce Recipe

Step 1: Whisk Together the Herbed Yogurt

Start by mixing your yogurt, olive oil, freshly squeezed lemon juice, grated garlic, chopped dill, mint, and kosher salt in a large bowl. I usually use a whisk for this so everything blends beautifully and the garlic breaks down a bit. The fresh lemon juice really lifts the yogurt—it’s like a light, tangy canvas for the eggs. Once mixed, set it aside and let those flavors mingle while you prep the rest.

Step 2: Perfectly Poach the Eggs

Fill a medium saucepan with about 3 inches of water and add a tablespoon of white vinegar to help the eggs hold their shape. Bring the water to a gentle simmer—don’t let it boil because that can make the eggs tough. Crack each egg into a small bowl or ramekin, then gently slide it into the simmering water one by one. I usually poach two eggs at once to keep timing consistent. It takes about 3 minutes for the whites to set while keeping the yolks runny—just how I love it. Use a slotted spoon to carefully lift the eggs out and set them on a paper towel to drain excess water.

Step 3: Make the Aromatic Butter Sauce

In a small pan over medium heat, melt the unsalted butter and stir in Aleppo pepper. The aroma that fills your kitchen here is one of my favorite parts! Keep stirring for about a minute until the butter gets lightly browned and fragrant. Then remove from heat. This sauce adds a rich, smoky warmth that contrasts beautifully with the cool yogurt and soft eggs.

Step 4: Assemble and Serve Immediately

Divide the herbed yogurt between shallow bowls or plates. Gently nestle two poached eggs on top of each portion. Drizzle the warm Aleppo butter sauce over the eggs—watch how the sauce pools around the yogurt, making the dish look downright irresistible. Finish off with a sprinkle of flaky sea salt, freshly ground black pepper, and a bit more fresh dill or mint for garnish. Serve it right away with warm pita or crusty bread to soak up all those luscious flavors.

How to Serve Turkish Çılbır with Herb Yogurt and Butter Sauce Recipe

Garnishes

I always top mine with extra freshly chopped dill or mint because it elevates the freshness and adds a pop of color. A sprinkle of flaky sea salt right at the end is key—you’ll be amazed at how it highlights the richness of the butter sauce and creaminess of the yogurt.

Side Dishes

This pairs beautifully with warm pita or rustic crusty bread to scoop up all the goodness. If you want to round it out, I love serving it alongside a light salad with cucumbers and tomatoes dressed simply with lemon and olive oil.

Creative Ways to Present

For a brunch gathering, I like to serve Çılbır on a large wooden board with bowls of the herbed yogurt, poached eggs ready to top, and the butter sauce in a little pitcher. Letting everyone assemble their own is a fun way to engage guests. Sometimes I swirl a bit of za’atar into the yogurt or sprinkle pomegranate seeds for an extra splash of flavor and color.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (not common in my house!), store the herbed yogurt separately in an airtight container in the fridge for up to 2 days. Poached eggs don’t keep as well once assembled, so store eggs and sauce separately if you can.

Freezing

Honestly, I don’t recommend freezing Çılbır because the yogurt texture changes and poached eggs can become watery. It’s best enjoyed fresh, but parts like the butter sauce can be made ahead and frozen if needed.

Reheating

To reheat leftover poached eggs, I lower them into warm water on the stovetop for about 30–60 seconds to gently warm without overcooking. The butter sauce can be quickly reheated on low heat, and the yogurt should stay cool to keep its texture and tang.

FAQs

Final Thoughts

This Turkish Çılbır with Herb Yogurt and Butter Sauce Recipe is truly one of those dishes that feels like a little celebration every time you make it. It’s elegant but forgiving, and those vibrant fresh herbs combined with the silky eggs and buttery spice are just irresistible. Whenever I make this, the whole kitchen fills with inviting aromas, and my family goes crazy for it. Give it a try—you’ll be amazed at how a few simple ingredients come together for such a delicious, crave-worthy meal.

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