Coskun’s Cilbir

For the smoked yoghurt, spread the yoghurt out on a flat tray and keep it in the fridge so it remains very cold. Chill the yoghurt for 30 minutes. While you are preparing the smoking set-up, put the yoghurt in a cold oven on the top shelf. Get a cast-iron pan hot, then sprinkle in the smoking chips. With a match, light the chips on fire, then put a lid on the pan to kill the fire. Place the pan under the yoghurt and shut the oven door. Leave it for 10 minutes to give that fantastic smoky flavour.

Put half the diced butter into a saucepan and bring to high heat, whisking constantly, until it goes golden and smells nutty. Stir in the sumac and salt and then carefully pour into a heatproof bowl and set aside.

Preheat the oven to 180°C (350°F). On a clean work surface lay the chicken skin out flat and scrape off any additional fat using a blunt knife. Place it in between 2 sheets of baking paper, press it between two baking trays and bake in the oven for 25 minutes. Remove from the oven and, when cool enough to handle, break up into large shards.

In the same saucepan you browned the butter, over a medium heat cook the remaining butter with the milk powder until it becomes darker in colour and resembles a crumble. Remove from the heat and set aside.

Now to poach the eggs. Poaching eggs is extremely easy, but you need to follow my instructions and have confidence! Fill a large saucepan with water, bring it to the boil and pour in the vinegar. Crack the eggs into the water and then simmer for about 2.5 to 3 minutes, then remove using a slotted spoon and set aside on paper towel.

Put a smear of yoghurt in the middle of each bowl and place an egg on top. Cover with the brown butter crumble, add shards of chicken skin on top, pour the sumac butter over and then serve with the pitta on the side.