Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Yogurt
Eggs
Butter
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Yogurt · About 5 min
- Mix 400 g thick yogurt, 10 g garlic, grated, ¼ tsp salt and divide among shallow bowls.
Poach · About 6 min
- Bring water and vinegar from 8 eggs, 2000 ml water, 20 ml white vinegar to a gentle simmer. Slide eggs in separately and poach 5–6 minutes until whites and yolks are firm. Drain.
Check: Look for this result: whites and yolks are firm.
Finish · About 5 min
- Warm 60 g butter, 1 tsp Aleppo pepper until foaming; set eggs on yogurt and spoon pepper butter over.
Check: Look for this result: foaming; set eggs on yogurt and spoon pepper butter over.
Tips
- Poach in batches to keep eggs from crowding.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use mild paprika instead of Aleppo pepper.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Cilbir one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Cilbir?
Poach in batches to keep eggs from crowding.
What can I substitute in Cilbir?
Use mild paprika instead of Aleppo pepper.
Can I prepare Cilbir ahead?
Prepare the measured ingredients for Cilbir one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
