This is one of my go-to dishes for breakfast or lunch. It’s high in protein, comes together in very little time, and most importantly, packed with flavor. This version is generous with both herbs and spice, but adjust to what feels right for you.
At its core, this dish, known in Turkey as çılbır, is a cloud of garlicky yogurt, perfectly poached eggs, and a nice pour of infused chili butter. I love adding a herb paste to this dish, pounding fresh dill, parsley, mint, and garlic together in the mortar and pestle with a little olive oil until you have something fragrant and deeply green that sits on top of the yogurt.
Also, feel free to skip the pide / bread if you already have some on hand or are short on time.
Let’s get into it!
Active: ~45 minutes | Total: ~1 hour 30 minutes including proof | Serves 2
NO BREAD: Active: ~20 minutes | Total: ~25 minutes | Serves 2
INGREDIENTS
FOR THE PIDE DOUGH (makes 3 to 4 pide)
- 300g all purpose flour, plus more for dusting
- 7g instant yeast
- 1 tsp sugar
- 1 tsp fine salt
- 180ml warm water, about 95°F
- 2 tbsp extra virgin olive oil
- 1 tbsp full fat plain yogurt
FOR THE EGG WASH
- 1 large egg
- 2 tbsp full fat plain yogurt
- Sesame seeds and nigella seeds for topping
FOR THE GARLIC YOGURT
- 400g Full fat yogurt
- 2 garlic cloves
- Juice of half a lemon
- 2 tbsp good quality extra virgin olive oil
- Pinch of kosher salt
FOR THE HERB PASTE
- Large handful fresh dill, roughly picked
- Large handful fresh mint leaves
- Small handful fresh flat leaf parsley
- 1 garlic clove
- 2 tbsp good quality extra virgin olive oil
- Pinch of kosher salt
FOR THE CHILI BUTTER
- 4 tbsp good quality unsalted butter
- 1.5 tsp Aleppo pepper or pul biber
- Pinch of smoked paprika
FOR THE POACHED EGGS
- 4 large eggs (best results if fresh and at room temperature)
- Splash of white wine vinegar
- Salt
FOR GARNISH
- Extra fresh dill
- Extra fresh mint leaves
- Flaky sea salt
- Extra drizzle of good olive oil
If making the pide, begin here so it has time to proof while you prepare everything else.
- In a stand mixer bowl combine 300g all purpose flour, 7g instant yeast, 1 tsp sugar, and 1 tsp fine salt. Make a well in the center and add 180ml warm water, 2 tbsp olive oil, and 1 tbsp yogurt.
- Attach the dough hook and mix on medium low for 6 to 8 minutes until the dough is smooth, soft, and slightly tacky. It should clear the sides of the bowl and feel pillowy rather than stiff.
Transfer to a lightly oiled bowl, cover with a damp towel, and let proof at room temperature until doubled in size, about 45 minutes to 1 hour.
- Once the dough has proofed and doubled, turn it out and divide into 3 to 4 equal pieces.
- On a lightly floured surface, stretch and roll each piece into an oval shape about 10 inches long and 5 inches wide, roughly 5mm thick.
- Whisk together 1 large egg and 2 tbsp yogurt and brush generously over the top of each shaped pide. Sprinkle with sesame seeds or nigella seeds.
- BAKE!
If you do not have a pizza oven: a very hot cast iron skillet or a preheated baking sheet in a 450°F oven works really well!
In the cast iron, cook each pide for about 2 minutes per side over medium high heat until golden and slightly charred.
In the oven, bake directly on the preheated baking sheet for 6 to 8 minutes until puffed and golden. Either way, remove and wrap immediately in a clean kitchen towel to keep warm and soft while you cook the remaining pide.
If you have a pizza oven: Fire it up and bring it to temperature, around 450°F on the stone. Slide the first pide directly onto the hot stone and cook for 2 to 3 minutes until puffed, golden, and with beautiful char spots across the surface.
For the Garlic Yogurt