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There are records of çılbır being eaten by Ottoman sultans as far back as the 15th century. It is now common to serve the dish topped with melted butter infused with Aleppo pepper, for which paprika can be substituted.
In several Balkan countries such as Bosnia-Herzegovina, Montenegro and Serbia, the Turkish word çılbır is rendered as čimbur and refers to a fried eggs dish. Almost identical is the Panagyurski style eggs dish in Bulgaria.
- "Recipe: Eggs Benedict, the Turkish Way (Çılbır)", FoodsofTurkey.com.
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