Çılbır

Step 1: Beat 10 ½ oz thick strained yogurt (süzme yoğurt) or Greek yogurt with 1 garlic clove and ¼ tsp salt until smooth, then spread it into 2 shallow bowls, making a slight hollow in the middle.

Step 2: Fill a wide saucepan with about 8 cm of water, add 1 tbsp white vinegar and bring to a boil, then lower the heat until only a few small bubbles rise from the bottom. A rolling boil tears the whites into rags, which is the usual reason poached eggs fail.

Step 3: Crack each of 4 very fresh eggs into a small cup. Stir the water to make a gentle swirl and slide in 2 eggs. Poach for 3 minutes, until the whites are set and opaque but the yolks wobble when you nudge them. Lift out with a slotted spoon and rest on kitchen paper. Repeat with the other 2. The usual mistake is boiling the water hard: the whites shred into wisps, so keep it barely trembling.

Step 4: While the second pair poaches, melt 1 oz butter in a small pan over a medium heat. When it foams and smells nutty and turns light gold, take it off the heat and stir in 1 tsp Aleppo pepper (pul biber) and ½ tsp dried mint. It will fizz and turn brick red. Don't keep it on the heat or the pepper scorches and tastes bitter.

Step 5: Set 2 eggs on each bowl of yogurt, spoon the hot pepper butter over and scatter with 1 tbsp fresh dill if using. Eat at once with warm bread.