For the longest time I’ve been seeing pictures of cilbir dance across my instagram feed making my eyes widen with craze. Gooey yolk running down savory yogurt made my mouth water and stomach growl. How had I never had this dish before?
After discovering skyr a few years ago, I’ve been dying to do more with yogurt! For the first time I realized that in America, we do yogurt all wrong. Yogurt is creamy, thick, and versatile, making it compliment sweet, savory, and even spicy flavors. Knowing what I was missing, when I saw this plate of cilbir from Hapanom I had to try it.
It’s also incredibly easy to make and the perfect dish to soak up your morning toast.
1 cup full-fat greek yogurt (although 1-2% won’t hurt)
1/2 tsp tahini
1 roasted garlic clove
4 tsp butter
1/2 tsp paprika
1/8 tsp turmeric
1/8 tsp cayenne
4 eggs, poached
1 T white vinegar
2 T parsley
1/2 tsp salt
1 Tbsp white wine
handful of mushrooms, sliced
Your choice of toast!
- Mash clove of roasted garlic and mix with 1/2 tsp of salt. (If not roasted, mash with mortar and pestle until it forms a paste). In a medium bowl, mix garlic with the yogurt and tahini. Set aside and let reach room temperature.
- In a small saute pan over medium-heat, melt the butter and add the spices. Stir well and combine. Once butter starts to sizzle, remove from heat and set aside. Try to keep butter warm.
- In another saute pan, warm oil over medium heat. Add mushrooms and saute for about 2 minutes. Then add white wine and sautee until mushrooms turn brown and wine is evaporated.
- Fill a sauce pan with water it let come to boil. Pour in white vinegar. Crack both eggs in two separate bowls. Once water comes to a boil, lower to a slight simmer. With a spoon, create a whirl pool in the water and carefully drop one egg in the center. Do the same with the second egg. Let cook for ~3-5 minutes. With a slotted spoon, transfer to a piece of paper towel to drain.
- Spoon some butter onto two plates then spread the yogurt on top. Add eggs to each dish, then top with remaining butter, pieces of parsley, and mushrooms.
One response to “Cilbir”
Hey Stephanie, I absolutely love this recipe! I’ve got a similar Aleppo eggs recipe on my blog but I really like the mushrooms in yours! Nice!