The Turkish dish of poached eggs over garlicky yogurt with melted butter and Aleppo pepper is çılbır. It is a classic Turkish breakfast or light meal in which cool, tangy yogurt contrasts with warm eggs and spiced butter.
To make çılbır, eggs are gently poached until the whites set while the yolks remain runny. They are placed over yogurt mixed with garlic, then finished with butter infused with Aleppo pepper, known in Turkey as pul biber. The butter supplies richness and a warm, fruity heat rather than the sharp bite of fresh chili.
The dish has deep roots in Ottoman and Turkish culinary tradition. Historical references associate çılbır with Ottoman palace cuisine, although modern versions are usually simple and home-style. It is sometimes confused with menemen, another popular Turkish egg dish, but menemen consists of eggs cooked with tomatoes and peppers rather than poached eggs served over yogurt.