Çılbır is a Turkish dish of poached eggs with yogurt. There are records of çılbır being eaten by Ottoman Sultans as far back as the 15th century. Chef Coskun Uysal has very fond memories of his mother making a version of this traditional Turkish dish when he was a child. He has subsequently refined it to include smoking the yoghurt component also he has added crispy chicken skin for crunch and texture. Çılbır has become Tulum Restaurant’s signature dish due to its popularity with diners. Today, in the Omega Kitchen at Prahran Market, Coskun skilfully demonstrated how this dish is created and it tasted as good as when I first visited his restaurant in Balaclava some years ago!
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