Urfa pairs exceptionally well with eggs. Çılbır is a Turkish dish of poached eggs with yogurt, commonly served with melted butter infused with Aleppo pepper (or paprika if you don’t have any Aleppo pepper). However, I swapped out the paprika for Urfa, which put this already decadent and oh-so-flavorful dish over the top.
- Place yogurt in a bowl. Mix in the garlic and dill. Season with salt and pepper. Stir to combine.
- Divide the yogurt between two plates. Top the yogurt with two poached eggs per plate.
- Place the Urfa biber in a small heat-proof bowl. Heat the butter in a small skillet. When the butter is melted and nutty brown, pour over the chile flakes. Stir to combine. Drizzle the hot oil over the poached eggs. Serve with herb sauce and crusty bread or pita.
- Toast the cumin and coriander seeds in a dry skillet over medium heat. Shake the pan to prevent the seeds from burning. Cook 2 to 3 minutes until the seeds darken in color and give off a nutty aroma (watch carefully to ensure they don’t burn, otherwise they’ll be bitter). Grind in a spice grinder or mortar and pestle.
- Toss the scallions with a little olive oil. Season with salt and pepper. Heat a cast-iron skillet. When hot, add the scallions and cook until charred in spots, turning from time to time. Chop the scallions.
- Add the ground cumin and coriander to a food processor (or mortar and pestle) along with the scallions and herbs. Slowly add the olive oil and pulse until smooth, but still a little chunky. Season with salt and pepper and a squeeze of lemon to taste.