Turkish Poached Eggs with Garlic Yogurt
Çılbır pairs warm poached eggs with thick garlic yogurt and a red-pepper butter drizzle.
The Turkish pantry
Pepper flakes (red)
Turkish red pepper flakes vary in flake size, heat, and added salt or oil.
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A buying overview of Turkish culinary red pepper flakes. Flake size, heat and added salt or oil vary; plain dried pepper and oil-treated or salted flakes are distinct forms.
Types & forms
Plain red pepper flakes
Read the ingredients and heat description.
Oil-treated or salted flakes
Additional ingredients affect seasoning and storage.
Sweet paprika · comparison
A fine powder with a different texture and often different heat.
What to look for when buying
- Choose flakes labeled for culinary use and check salt and oil additions.
- Buy by the intended heat level rather than color alone.
Prepare & cook
- Use the recipe amount first and adjust cooked food to taste.
- When blooming in butter, keep the heat controlled so the flakes do not scorch.
Store it well
- Keep sealed away from heat and moisture.
- For products containing oil, follow the specific storage instructions.
Substitutions depend on the dish
Another chili flake
Heat can differ greatly. Start with less and describe it as a variation rather than an exact equivalent.
Nutrition
No verified nutrition data is available for this ingredient.
At the Turkish table
Pul biber flavors our lentil patties and the warm butter spooned over çılbır.
Cook with Pepper flakes (red)
Red Lentil and Bulgur Patties
Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.
Aksaray Kavurma
Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.
Aksaray Tava
Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.
Baba Ganoush
Coarsely chopped charred eggplant, peppers and tomato with garlic, olive oil and lemon.
Baked Lentil Dumplings (Home Version)
Small, closed lentil dumplings baked first until golden, then finished in hot water. Serve with garlic yogurt and red-pepper butter, with extra yogurt and herbs on the side.
Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
Bone Broth Soup
Slow-simmered beef-bone broth made silky with yogurt, egg yolk and lemon, with garlic and a light dried-mint finish. This terbiyeli version turns homemade beef-bone broth into a smooth, lightly tangy soup. A terbiye is the whisked yogurt, egg-yolk and lemon mixture added gradually to the hot broth; a little flour helps it hold together.
Bread with Beef and Garlic Yogurt
Warm pide topped with garlic-mint yogurt, ground beef in tomato sauce and red-pepper butter.
Bulgur Salad
Fine bulgur coated with tomato and pepper pastes, lemon, pomegranate molasses and fresh herbs.
Chicken Soup with Tiny Meatballs
A tomato-based soup with chicken, chickpeas, rice and tiny meatballs, flavored with dried mint.
Chickpea Wrap
Warm lavash wraps soft chickpeas with sumac onions, parsley and sweet red pepper. Cumin and Turkish red pepper flakes season the filling, while olive oil softens the sharp onion mixture.