18/10/2026
I am still here at Mokkei 木鶏 Kitchen Atelier at a recipe-writing retreat generously hosted by Hannah Kirshner | ハナ and co-organised with Clarissa Wei 💫 Technically still “off the grid”, whatever that means in this day and age when we share things on a whim. But this place inspired me to share a short narrative recipe. Swipe right to the end for my version of Japanese-inspired “çılbır”, aka Turkish eggs.
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There is never “enough” chilli butter for çılbır: A recipe for Turkish Eggs from memory
I held a generous serving of thick Turkish süzme yoghurt (süzme meaning strained), topped with two fluffy poached eggs, in my relatively small child’s hands. PS: The yoghurt cannot be runny! The eggs gently melted into its creamy texture.
“The melted chilli butter is ready!” he yelled. “Come quick!” I rushed to his side by the hob like a baby elephant. He had a generous pot of just-melted Urfa chilli salted butter, ready to pour. As he poured it over my eggs and yoghurt, I held out my arms with excitement. When he didn’t stop, I had to say, “Baba, yeter, çok fazla oluyor” (Dad, enough, that’s too much!). He stopped with a grin.
We sat opposite each other at his round living-room table, dipping our bread into the yolky, creamy, oily mix with delight.
That was nearly twenty years ago. I miss him still. I miss his “çılbır”.
