Çılbır
classic
Poached eggs on garlic yogurt topped with spiced butter; a simple dish based on the contrast of temperatures.
The egg is gently slid from a small bowl; pasteurized eggs are preferred for a runny yolk.
- Region
- İstanbul · Marmara
- Category
- Breakfast and Meze
- Taste
- with butterwith yogurtwith egg
- Diet
- gluten-freevegetarian
- Season
- all year
- Occasion
- breakfast
- Service
- home style
Table balance
Taste: richness, freshness
- Alongside
- Pickles or an onion-and-lemon salad: acidity cuts the fat and lightens the plate.
- To drink
- Ayran (salted yogurt drink) or turnip juice — the classic partner to a rich meat plate.
- Afterwards
- After a light main there is room for a syrupy dessert in this meal.
- Easy to miss
- On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.
Shortcuts worth knowing
Pick the good one
The yogurt must be at room temperature; straight from the fridge it kills the heat of the egg.
Pick the good one
Haydari is made with strained yogurt. If it weeps water on the plate, the yogurt was not strained.
How to order
On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Where this dish is made best
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
Directory venues serving this cuisine
- 180 Coffee & Bakery — directory match
- 26A — directory match
- 700 GRAM — directory match
- Adile Hanım Konağı · Kuloğlu — directory match
- Agora Restaurant · Tavaklı İskelesi — directory match
- Ahmetçe köyü kadın kooperatifi kafeterya — directory match
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.