Cilbir

Çılbır places poached eggs over a layer of garlic yoghurt. Turkish cook Özlem Warren mixes strained yoghurt with crushed garlic and seasoning, then adds the eggs after draining them. A topping of olive oil infused with pul biber, Turkish red pepper flakes, is poured over the assembled dish.^[1]

The warm eggs and pepper-infused oil contrast with the yoghurt underneath. Warren describes çılbır as a hot meze and also serves it for breakfast or a light meal. Pide or crusty bread accompanies it, with a tomato, cucumber and spring-onion salad as another possible addition. Her oil topping uses olive oil rather than butter.^[1]