Çılbır

Ingredients

• 10 1/2 ozGreek yogurt, at room temperature
• 2 clovegarlic, crushed to a paste with salt
• 4eggs, very fresh
• 1 tbspwhite wine vinegar, for the poaching water
• 2 ozunsalted butter
• 2 tspAleppo pepper, pul biber
• 1/4 ozfresh dill, chopped
• 1 tspsea salt

Method

1. 1

   Beat the crushed garlic and half the salt through the yogurt and spread it over two wide plates in a thick, shallow pool. Leave it out while you poach.

2. 2

   Bring a wide pan of water to a bare tremble, add the vinegar, and slide the eggs in one at a time. Cook until the whites are set and the yolks still move.

3. 3

   Melt the butter in a small pan and let it foam and turn nutty, then take it off the heat and stir in the Aleppo pepper so it blooms in the residual heat rather than burning.

4. 4

   Lift the eggs out with a slotted spoon, drain them on a cloth, and set them on the yogurt. Spoon the red butter over the top and scatter with dill and the rest of the salt.