Cilbir

Mix the thick Turkish yogurt with the minced garlic and a pinch of salt in a bowl, then divide it between two shallow serving bowls and spread it in an even layer.

Bring a pot of water to a gentle simmer, add the white vinegar, and carefully poach the eggs for three minutes until the whites are set but the yolks remain perfectly runny.

While the eggs poach, melt the butter in a small pan over medium heat until it begins to foam, then add the Aleppo pepper flakes and swirl for thirty seconds until fragrant and red.

Lift the poached eggs out of the water with a slotted spoon, drain them well, and nestle two eggs into the yogurt in each serving bowl.

Drizzle the sizzling Aleppo pepper butter over the eggs and yogurt, scatter with fresh dill, and serve immediately with plenty of crusty bread for dipping.