During Ottoman era, çilbir was simply the generic term for poached eggs prepared in a variety of ways. Over centuries, as the imperial cooks were improving different recipes, this particular variation supposedly became a favorite of the early 20th-century sultan Abdul Hamid II.

The recipe became the gold standard across the empire, and even today çilbir stands for poached eggs doused in garlic-flavored yogurt. The dish is sprinkled with red pepper flakes and ground paprika, and typically served sided with pide bread.