Turkish breakfast essentials
Kahvaltı is a slow table of small plates: white cheese, olives, kaymak and honey, simit, a pan of eggs and glass after glass of tea. Here is what goes on it.
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Weekday or weekend
On a weekday kahvaltı can be three things: a slice of white cheese, a few olives and a glass of tea. At the weekend the table grows. Add tulum or kaşar, kaymak with honey, two jams, warm simit or poğaça, and a pan of sucuk and eggs or menemen in the middle.
Cheese for the table
White cheese, tulum and kaşar.
Olives
Black, green, cracked and stuffed.
Simit, poğaça and açma
Part-baked and frozen. Finish them in your oven.
Maun Savory Pastry Filled with Kashkaval Cheese 80% Baked (Poğaça) * 5 pcs
Maun Savory Pastry Filled with Kashkaval Cheese 80% Baked (Poğaça) * 5 pcs
17.00 AED
Tea
Çaykur and Doğuş black teas for the çaydanlık.
Breakfast recipes
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Çılbır: poached eggs on garlic yogurtPoached eggs on cool garlic yogurt with hot pepper butter spooned over. Ready in twenty minutes and good with plenty of bread.
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Künefe from the freezerFrozen künefe goes from freezer to oven, so you can serve it hot with tea without making kadayıf from scratch.
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MenemenSoft eggs cooked into tomatoes and green peppers. Some families add white cheese, some never would. Both are menemen.
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Sucuk and eggs (sucuklu yumurta)The weekend breakfast pan in most Turkish homes. Sucuk browns in a little butter, the eggs cook in its spiced fat, and you eat...
