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Breakfast and Brunch in Turkey - an overview
 Kahvalti.
A regular Turkish breakfast comprises white cheese, tomatoes, black olives, bread with honey or preserves, soujouk, pastirma and an egg - all accompanied by sweet black tea.
A popular Continental style breakfast in Turkey would be sliced bread with a mixture of softened butter and black pine honey.
Tarhana soup would be a popular workers cafe breakfast. Tarhana is a mixture of crushed wheat and yoghurt that is pressed into small cakes and sun dried. The soup made from it is simply dissolved Tarhana, meat broth and curd cheese.
Those who breakfast at pastry shops might choose su böregi, which is a warm layered noodle pastry filled with sot white cheese and parsley. A full breakfast spread would include ekmek, a typical Turkish bread, preserves, honey, butter, boiled eggs, black olives, cucumbers, tomatoes and sheeps milk cheese.
Tea is usually served black in glasses and made in a samovar- a device like a double boiler that keeps the tea hot without boiling it. The famous Turkish coffee is made by boiling very finely ground coffee in a container called a jezve.It is sometimes flavoured with cardamom or other spices, sweetened in varying degrees and served in very small cups. It is always served black.
Ayran is a popular breakfast drink made of yoghurt and water and lightly salted. In the winter sahlep is commonly drunk which is hot sweet milk flavoured with orchid root powder and a sprinkle of cinnamon. |
Breakfast Recipes from Turkey
Turkish MenemenTurkish traditional Breakfast Dish - a cross between an omelette and scrambled Eggs. In Turkey this dish would be served in individual skillets.
Serves 2
2 small tomatoes
1 small red chilli pepper
1 small red pepper
1 small green pepper
1 onion
50g crumbled Feta cheese
1 tbsp olive oil
Black pepper
4 medium free-range eggs
Place the olive oil, onions, chilli, red & green peppers in a large omelette pan. Cook for about 2 minutes on medium-high heat. Then add the tomatoes and black pepper. Cook for about another 5 minutes, stirring occasionally.
Mix the eggs in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done. Make sure you don't overcook, otherwise it will be dry. Serve with bread
| Kacamak
Serves 2
1/2 cup yellow cornmeal
2 cup water
1 tbsp sunflower oil
1/2 tsp salt
Sauce:
4 tbsp butter
4 tbsp crushed tomato in a can, or 2 tbsp tomato paste mixed with water
Crumbled feta cheese
Pinch of crushed red pepper, optional
Boil the water, sunflower oil and salt in a pot. Slowly pour in the cornmeal. Stir, making sure there are no lumps. Cook for about 10-12 minutes on medium-low heat. The mixture should become doughy and leave the sides of the pot in the end.
Meanwhile, cook the butter and crushed tomato for a few minutes on low heat.
Place Kacamak on a service plate. Pour the tomato souce all over. Sprinkle some crumbled feta cheese and serve while hot. It's a very delicius dish for breakfast. You can also serve Kacamak just with the Feta cheese.
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Yumurtali Ekmek (Turkish style French toast)
4 eggs
1 loaf Italian or French Bread (similar taste to Turkish bread)
1/2 cup sunflower oil
Cut the loaf in slices about 1 inch thick. Beat the eggs in a deep bowl. Dip in both sides of the bread, but don't soak too much as the inside of the bread slice shouldn't be too wet.
Pour the oil in a large frying pan. Wait until the oil heats up, then fry both sides of each slice on medium-high heat until the colour turns gold brown. Upon removing, place on a paper towel to soak up any extra oil.
Serve the bread with feta cheese, black olives and tea for breakfast.
| Cilbir (Eggs on Yoghurt)
1 cup plain yogurt with crushed garlic (room temperature)
2 eggs
3 cups water
1 tbsp vinegar
1 tbsp salt
Garnish:
1 tbsp butter
1 tsp red or cayenne pepper
Place the yogurt with garlic on a service plate.
Boil the water with the salt and vinegar in a large pot. After bubbling, turn down the heat to medium-low.
Crack the eggs into the water side by side. Cover the lid and let the eggs cook for 3 minutes.
Take the eggs out with a perforated spoon. Place the eggs over the yogurt on the service plate.
Melt the butter in a small skillet and add the red pepper. Pour over the eggs when you see it start bubbling.
Serve this dish while still hot with bread on the side.
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Have you had breakfast here? - then tell us about it..
| Turkey is my favourite (for breakfast) with fresh bread and sheeps cheese, jam, cucumber and tomatoes. Foodieloon 10/08/06 |
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