← Nouns Cooking · Lebanese & Turkish

Ingredients

• 250 g thick plain yogurt, at room temperature
• 1 clove small garlic clove, finely grated
• ¼ tsp Salt
• 4 very fresh eggs
• 1 tbsp white vinegar, for poaching
• 40 g Butter
• 1 tsp Pul biber (Aleppo-style pepper flakes)
• 1 tbsp Dill, chopped (optional)
• crusty bread, to serve (optional)

Method

1. Stir the yogurt, garlic and salt together and spread it over two shallow bowls. It should not be fridge-cold.
2. Bring a wide pan of water to a gentle simmer and add the vinegar. Crack each egg into a cup, swirl the water and slide the eggs in one at a time. Poach for 3 min until the whites are set but the yolks still runny, then lift out with a slotted spoon and drain on kitchen paper.
3. Meanwhile, melt the butter in a small pan over medium heat until it foams and smells nutty, then take it off the heat and stir in the pul biber for 30 seconds.
4. Set two eggs on each bowl of yogurt, spoon over the red butter, scatter with dill and serve at once with bread for dipping.

Tips

• Bread makes it non-gluten-free; use a gluten-free loaf if needed.
• Very fresh eggs hold their shape best; strain them through a sieve first to lose the wispy whites.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Turkey's For Life Ozlem's Turkish Table