Brown Butter Çılbır with Whipped Garlic Yogurt and Grilled Sourdough

Method

1. Finely grate the garlic and the yellow zest of the lemon, then squeeze the juice. Put the yogurt, garlic, zest, juice, salt and part of the olive oil in a bowl and whisk hard for 2 min until light and fluffy. Leave it at room temperature.

   Add in this stepGreek yogurt 300 gGarlic cloves 1Lemon (zest and juice) ½Salt 2 pinchExtra virgin olive oil 1 tbsp

2. Brush both sides of the bread with the remaining oil. Heat a 24 cm griddle pan on medium-high heat and toast the slices for 4 min, turning once, until deeply striped and crisp. Work in batches rather than overlapping.

   Add in this stepThick slices of sourdough 2Extra virgin olive oil 1½ tbsp

   medium-high heat

3. Fill a 18 cm pot with 8 cm of water and bring it to the boil on high heat, about 7 min. Add the vinegar and turn down to low heat. You want the surface barely trembling, around 85 °C; if bubbles rise, lower the heat further.

   Add in this stepWhite vinegar 1 tbsp

   high heat→low heat

4. Crack each egg into a fine sieve and let the thin, watery white drain off for 30 seconds, then tip it into a small cup; this gives neat, round eggs with no ragged strands. Poach 2 eggs at a time on low heat for 3 min, then lift out with a slotted spoon onto kitchen paper.

   Add in this stepEggs (very fresh) 4

   low heat

5. Put the butter in a small pan on medium heat and swirl constantly for 3 min. When the foam subsides, the milk solids on the bottom turn hazelnut brown and it smells nutty, take it off the heat and stir in the pul biber, cumin and dried mint.

   Add in this stepUnsalted butter 35 gPul biber / Aleppo pepper 1 tspGround cumin ¼ tspDried mint ½ tsp

   medium heat

6. Swoosh the whipped yogurt over plates with the back of a spoon and set the eggs on top. Spoon over the brown butter, finish with dill and flaky salt, and serve at once with the grilled sourdough.

   Add in this stepFresh dill, chopped 2 tbspFlaky sea salt 1 pinch