Çılbır Sumac Pomegranate Dish (Printable)

A vibrant Turkish dish with poached eggs, garlicky yogurt, sumac butter, and fresh pomegranate seeds.

# Components:

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

# Expert Advice:

01 -
  • It looks fancy but comes together faster than pancakes, perfect when you want to impress yourself or someone else.
  • The contrast between cool yogurt, warm eggs, and spiced butter creates layers of flavor that keep every bite interesting.
  • Pomegranate seeds add little bursts of sweetness that balance the tangy yogurt and rich yolk in a way that feels almost playful.
02 -
  • Don't skip the vinegar in the poaching water, I tried it once without and the egg whites turned into ghostly threads floating everywhere.
  • Let the butter cool for just a few seconds before drizzling so it doesn't scramble the yogurt, you want warmth, not curdling.
  • Fresh sumac makes a huge difference, the stale stuff tastes flat and dusty instead of tangy and vibrant.
03 -
  • Crack your eggs into individual bowls before poaching so you can slide them into the water quickly and confidently without second-guessing.
  • Swirl the simmering water right before adding each egg to create a gentle current that wraps the whites around the yolk.
  • Taste your yogurt before plating, if it's too tangy, add a pinch of sugar to mellow it out and balance the garlic.
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