The World Table

An interactive culinary compendium: recipes, lexicon and study

Turkish · Breakfast

Çılbır

  • Easy
  • 15 min
  • roughly 2 of 4 for cost
  • Vegetarian

bright · rich · herb-fresh · aromatic Leads with acid holding everything up to the light, richness that coats and comforts, opening aromatic and staying there.

Ingredients

  • 4 eggs, poached
  • 300g thick yogurt at room temperature, 2 garlic cloves crushed in
  • 3 tbsp butter
  • 1 tsp pul biber + ½ tsp dried mint
  • Toasted bread or simit

The skills inside

The bare simmer: holding liquid below the boil

Allergen screen

Found: gluten · dairy · egg

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

  1. Whip garlic and salt into the yogurt: room temperature, or it will chill the eggs.
  2. Poach eggs soft, 3 min. 3 min
  3. Foam the butter; bloom pepper flakes and mint 10 seconds off heat.
  4. Yogurt in a shallow bowl, eggs on top, red butter over everything.

How to tell it is going right

This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.

The bare simmer: holding liquid below the boil 183 recipes

  • The surface is read rather than assumed: bubbles break slowly in one or two places, or the surface merely shivers, and it does not reach a rolling boil at any point.
  • It was held there: the pot was watched and the heat adjusted rather than set once and left, and there is no tide mark up the pot wall from a boil-over.
  • The liquid stayed as clear as it should be: no clouding from agitation, and no fat churned into an emulsion through it.
  • Whatever is in the liquid is still intact: nothing shredded, broken up, or worried apart by movement.
  • The level is roughly where the elapsed time should have left it; a large drop is the evidence that it ran hotter than this while nobody was looking.

Where it goes wrong It was brought to a boil and then left on the same heat, so it churned for the whole cook: the liquid clouded, the fat emulsified into it, and the solids broke apart into the broth.

At the Table

The Pour
Mimosa (weekends only)
Also Right
Cava, straight
From the Taps
-
Zero-Proof
Fresh orange juice & café au lait

Morning food wants brightness and bubbles, or honest coffee: nothing that argues before noon.

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Film school

This dish, cooked on camera Search films of Çılbır Search YouTube: Refika’s Kitchen on Çılbır A YouTube search for Refika’s Kitchen and this dish. No affiliation.