Çılbır, also known as Turkish eggs, gains popularity in Prague cafes, featuring a poached egg on garlicky yogurt, topped with hot paprika butter.
In Istanbul, inquiries about "çılbır" among locals yielded mixed results. While some hadn't heard of it, others recalled it as a childhood egg dish.
Chef Nedim at Mivan Restaurant in Istanbul prepares çılbır following his grandmother's recipe from Kilis. He starts by poaching the eggs and preparing a base of thick Turkish yogurt.
He then melts butter in a small brass dish, adding Turkish red pepper flakes. The dish consists of hot poached eggs on cold yogurt, drizzled with hot paprika butter.
Çılbır was considered a healthy and nutritious breakfast for Ottoman princesses.