Çılbır with Sumac & Pomegranate (Printable)

Poached eggs rest on creamy yogurt, drizzled with spiced sumac butter and dotted with fresh pomegranate seeds.

# What You'll Need:

→ Eggs

01 - 4 large eggs

→ Yogurt Base

02 - 1 cup plain Greek yogurt
03 - 1 garlic clove, finely grated
04 - 1/4 teaspoon salt

→ Butter & Spice

05 - 2 tablespoons unsalted butter
06 - 1 teaspoon extra virgin olive oil
07 - 1 teaspoon ground sumac
08 - 1/2 teaspoon Aleppo pepper or mild chili flakes (optional)

→ Toppings

09 - 2 tablespoons fresh pomegranate seeds
10 - 1 tablespoon chopped fresh dill or parsley
11 - Freshly ground black pepper, to taste

→ For Poaching

12 - 1 tablespoon white vinegar

# Directions:

01 - In a medium bowl, combine Greek yogurt with grated garlic and salt; spread evenly onto two serving plates.
02 - Fill a medium saucepan with water and bring to a gentle simmer; add white vinegar to the water.
03 - Crack each egg into a small bowl. Swirl simmering water, then gently slide eggs in one at a time. Poach for 3 to 4 minutes until whites set and yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.
04 - Place two poached eggs on each plate evenly over the yogurt base.
05 - In a small skillet, melt butter with olive oil over medium heat. Stir in sumac and Aleppo pepper if using, cooking for 30 seconds until fragrant. Remove from heat.
06 - Drizzle sumac-infused butter over eggs and yogurt; sprinkle with pomegranate seeds, chopped herbs, and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • The runny egg yolk becomes a sauce that mingles with the garlic yogurt in the most luxurious way.
  • It takes barely 25 minutes but tastes like you've been cooking all morning.
  • The combination of tart sumac, creamy yogurt, and sweet pomegranate creates this perfect balance that keeps you coming back for another bite.
02 -
  • If your eggs overcook and the yolk solidifies, the whole dish falls apart—so actually watch the clock, don't just guess at the time.
  • Sumac is not lemon juice, and you cannot swap them; sumac has a unique tartness that lemon simply doesn't deliver, so don't try to substitute.
03 -
  • Bring your eggs to room temperature before poaching—cold eggs from the fridge take longer to cook and the whites become tough before the yolks are ready.
  • If sumac is hard to find, look for it at Middle Eastern markets or order it online; it's worth the effort because it tastes nothing like what people expect and everything like itself.
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