ChefXi OfficialA smoky, BBQ-inspired evolution of the classic Turkish Cilbir. Poached eggs nestled in garlic-infused smoked yogurt, finished with a soulful sizzle of Aleppo pepper and cumin butter.
Preheat your smoker to 225°F (107°C) using a light wood like oak or fruitwood. Place the yogurt in a shallow, heat-proof bowl and smoke for 20 minutes to infuse it with a subtle, soulful essence. If skipping the smoker, proceed to the next step.
Keep the yogurt away from direct heat to prevent it from breaking.
In a small bowl, whisk the (smoked) yogurt with minced garlic, lemon juice, and a pinch of salt. Set aside at room temperature so it isn't jarringly cold against the warm eggs.
The garlic mellows beautifully when it sits in the yogurt for a few minutes.
In a small saucepan over medium-low heat, melt the butter. Once it begins to foam, stir in the Aleppo pepper, smoked paprika, and cumin. Swirl for about 2 minutes until the butter turns a vibrant amber and smells toasted. Remove from heat immediately.
Watch closely; spices can go from vibrant to burnt in seconds.
Bring a large pot of water to a gentle simmer. Add the vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool in the water and slide the eggs in one by one. Poach for 3-4 minutes until the whites are set but the yolks remain liquid gold.
The vinegar helps the whites coagulate quickly for a clean shape.
To assemble, spread a generous pillow of the garlic yogurt onto two plates. Place two poached eggs atop the yogurt. Pour the warm spiced butter over the eggs, letting it marble into the yogurt. Garnish with fresh dill and a crack of black pepper.
Serve immediately while the temperature contrast is at its peak.
The essence of this dish lies in the contrast between the cold, creamy yogurt and the warm, spice-infused butter. For the best experience, use a thick Greek or Turkish-style yogurt. If you don't have a smoker, you can add a drop of liquid smoke to the yogurt, but nothing beats the authentic wood-fired soul of a true BBQ pit. Serve with charred sourdough or warm pita to soak up every drop of that vibrant amber butter. Respect the lineage of the Cilbir, but embrace this smoky evolution.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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