Turkish Çılbır with an Indian Twist
Silky garlic yoghurt topped with jammy poached eggs and a sizzling onion, curry leaf, and spiced ghee tadka.
Turkish çılbır, but with an Indian twist! I love recipes that bring different food cultures together, and this one might be my new favourite. Creamy garlic yoghurt scented with freshly ground fennel, cumin, and black pepper, topped with silky poached eggs, and finished with a sizzling onion and curry leaf butter inspired by an Indian tadka. Grab some crusty bread and dig right in!
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Grind Spices & Prepare Yoghurt Base
In a dry pan over medium heat, lightly toast ½ tsp fennel seeds, ½ tsp cumin seeds, and ½ tsp black peppercorns for 1–2 minutes until fragrant, then coarsely crush using a mortar and pestle. Step 2: In a bowl, mix together 1 cup thick room-temperature Greek yoghurt, 1 crushed garlic clove, the freshly ground spice blend, and salt to taste until smooth and creamy. Step 3: Divide and spread the seasoned garlic yoghurt across the base of two shallow serving bowls.
- 2
In a bowl, mix together 1 cup thick room-temperature Greek yoghurt, 1 crushed garlic clove, the freshly ground spice blend, and salt to taste until smooth and creamy.
- 3
Divide and spread the seasoned garlic yoghurt across the base of two shallow serving bowls.
The rest of this recipe
There's 7 more ingredients and 7 more steps to go.
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Ivana’s note
Room-temperature yoghurt is crucial—cold yoghurt straight from the fridge will shock the warm poached eggs and cool the dish down too quickly.
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