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Türkiye, Middle East and Africa · Çılbır (Turkish Poached Eggs on Garlic Yogurt)

Çılbır Jammy Egg Bulgur Bowl with Crispy Chickpeas

A hearty café bowl: nutty bulgur with garlic yogurt, jammy eggs, crispy smoked-paprika chickpeas and a drizzle of chili butter.

ServingsServes 2
Total cooking time30 min
DifficultyEasy
About servingsJammy eggs are not fully cooked through. For young children, pregnant women, older people or anyone with a weakened immune system, boil them for 9–10 minutes.

Method

  1. Put the water and part of the salt in a 16 cm pot and bring to the boil on high heat. Stir in the bulgur, cover, turn down to low heat and cook for . When the water is absorbed, turn off the heat and leave covered for 10 minutes, then fluff with a fork.

    Add in this stepWater 200 mlSalt 1¼ pinchCoarse bulgur (pilaf type) 100 g

    high heat→low heat

  2. Pat the chickpeas very dry with kitchen paper. Heat the olive oil in a 24 cm pan on medium-high heat and fry the chickpeas for , rolling them around, until crisp and golden. Off the heat, toss with the smoked paprika and part of the salt. Wet chickpeas spit hot oil, so dry them well.

    Add in this stepCooked chickpeas (drained if canned) 120 gOlive oil 1½ tbspSmoked paprika ½ tspSalt 0.9 pinch

    medium-high heat

  3. Bring plenty of water to the boil in a 16 cm pot, lower in the fridge-cold eggs gently with a ladle and boil on medium-high heat for . Plunge them straight into iced water for 5 minutes, then peel: the yolks will be jammy.

    Add in this stepEggs 4

    medium-high heat

  4. Finely grate the garlic and mix it into the yogurt with the lemon juice and the rest of the salt. Cut the cucumber and tomatoes into 1 cm dice.

    Add in this stepGreek yogurt 200 gGarlic cloves 1Lemon (juice) ½Salt 0.9 pinchCucumber 120 gTomatoes 1

  5. Melt the butter in a small pan on medium-low heat for . When it foams, take it off the heat and stir in the pul biber.

    Add in this stepButter 20 gPul biber / Aleppo pepper 1 tsp

    medium-low heat

  6. Spoon the bulgur into bowls and arrange the garlic yogurt, cucumber and tomato, and chickpeas side by side on top. Halve the eggs, set them on the bowl, spoon over the chili butter and scatter with mint.

    Add in this stepFresh mint leaves, chopped 2 tbsp

Cook's tip

Couscous or brown rice can stand in for bulgur. The drier the chickpeas, the crunchier they get. For a packed lunch, mix the pul biber into olive oil instead of butter so it does not set when cold.

Cooking it at camp

Cook the bulgur and eggs in a camping pot and fry the chickpeas in a small pan. Prepare the garlic yogurt and vegetables at home and pack them in the cooler; cool the eggs in very cold water.