Coskun’s Cilbir

Records show Ottoman sultans tucking into this breakfast staple as early as the fifteenth century and cilbir is a rusted-on Turkish menu item. This recipe comes from my mentor and buddy, Turkish chef Coskun Uysal. Cilbir was his favourite after-school snack, proving a great brunch dish isn’t bound by the confines of time. He’s given it a modern revamp with brown butter crumble and crisp chicken skin. You won’t look back! If you are time poor, you can skip smoking the yoghurt. Smoking chips are available at all good kitchen supply stores.