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THE MOST IMPORTANT MEAL the Turkish Breakfast Is a Culinary Feast TRAVELLER PROMOTION

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THE MOST IMPORTANT MEAL the Turkish Breakfast Is a Culinary Feast TRAVELLER PROMOTION TRAVELLER PROMOTION THE MOST IMPORTANT MEAL The Turkish breakfast is a culinary feast TRAVELLER PROMOTION country of rich and diverse culture, Turkey bridges Asia and Europe with an abundant mix of cuisines. The result is a dining A table laden with a feast of colours and unique flavours – even for what is considered the simplest meal of the day, kahvalti, or breakfast. THE DAILY RITUAL Turks take breakfast seriously and it is never missed. The typical breakfast is not a single item but a spread of dishes, and while its ingredients may vary from one region to another, the basics – such as cheese, breads and olives – are always the same. The first meal of the day can be found in cafés, bakeries, pastry shops and most restaurants – but an even better option would be kahvaltici, cafés that are dedicated to serving breakfast. A go-to is kahvalti tabagi, a spread of cheese, tomatoes, cucumber, olives, butter, jam or honey and eggs, and usually accompanied by freshly brewed tea. For something heartier, serpme kahvalti is an assortment of breakfast dishes. CHEESE FOR ALL TASTES The consumption of cheese begins at breakfast and continues throughout the day. It finds its way into pastries, salads and desserts as well as being served on its own as a snack. Fresh white cheese, beyaz peynir is the most common and is found in many flavours. The best of it will be firm, creamy and rich, often hailing from the Marmara region, particularly Ezine. Kasar is also common, yellow and in two varieties: new and old. New kasar, taze kasar, is made from cow’s milk, light and can be easily sliced, melted or grated – try it on pizzas or in a grilled-cheese sandwich called tost. Old kasar, eski kasar, is an aged and dry cheese that has a tangy but rich taste; north-eastern cities like Kars and Erzurum are known for having the best. Tulum, a crumbly white cheese, is found everywhere but each region has its own twist, with Izmir and Erzincan laying claim to the most popular varieties. Customarily, tulum is served with drizzled olive oil or butter and is often a side to hot lavas, a flatbread appetiser in kebab restaurants. All told, the country boasts almost 200 types of cheese, which are available to sample in markets so you can determine which are your favourites. Istanbul. Opposite Then there are the breads. Pide flatbread is a favourite breakfast clotted cream, is a heavenly treat that’s best served with honey. The from top: A meal PASTRIES & BREADS of fresh vegetables, companion, especially during Ramadan. Bazlama is another flatbread choices are many for jams and preserves, too. In addition to classics Breakfast isn’t complete without baked goods. Pastane, or bakeries, fruits and cheese; with a creamy yellow colour, usually baked on a sac or tandoor. The Black such as strawberry, cherry, apricot and grape, every region has its cook up favourites such as pogaca, a soft breakfast roll, and simit, a ring- baked goods. Previous Sea region is famous for its misir ekmegi corn bread as well as Trabzon own special variety, like in the Mediterranean and the Aegean where page: A Turkish shaped bagel topped with sesame seeds and paired with white cheese, breakfast spread ekmegi, a huge white bread baked in a wood oven. Koy ekmegi, or village orange, lemon, tangerine and bergamot are popular. When travelling kasar or cream cheese. An ubiquitous street snack, simit is sold in little bread, is made with sourdough and is popular because it stays fresh for a around the country, keep an eye out for more unusual ingredients such carts at almost every corner as an on-the-go breakfast. In Istanbul it’s long time. Another breakfast favourite is gozleme – sometimes known as as eggplant, fig, pine cones and tomatoes. made with flour and yeast, dipped in water with grape molasses; in Izmir Turkish pancake as it’s cooked on a griddle – made from phyllo and filled it’s called gevrek and baked twice for an extra crispness; Ankara’s is made with cheese, meat or vegetables. EGGS, CHARCUTERIE & THE FINISHING TOUCH with more grape molasses resulting in a darker colour; in Kastamonu, it’s In Turkey, eggs are served either hard-boiled, scrambled, sunny-side made without sesame seeds and called “bald” simit. OLIVES, JAMS & SPREADS up or as an omelette. A classic is menemen, a mixture of scrambled Another classic is borek, a pastry made with layers of phyllo, or Olives are an essential ingredient of Turkish cuisine, and there are over 50 eggs, tomatoes, green peppers and onions. When it comes to yufka, and stuffed with cheese, meat or vegetables. The famous su boregi types in the country. Gemlik and Edremit in western Turkey are known for breakfast meats, sucuk, a dried, spicy beef sausage, and pastirma, is similar to lasagne with cheese stuffed between soft layers of dough. their excellent black olives, while Nizip in Gaziantep is famous for its green layers of cured beef covered with a thick layer of spices, pair well with Special to Eskisehir in central Anatolia, ciborek is a deep-fried turnover olives. The small, plump fruits are served on their own with olive oil, lemon a serving of eggs. with a filling of ground meat. Adana in southern Turkey is famous for and sometimes oregano, or as a spread. Black-olive spread is popular, The final touch to the ideal Turkish breakfast is coffee – the word boregi made with a cheese that melts in your mouth. Kol boregi or Sariyer but there’s also muhammara, also known as acuka, a spicy dip made with for breakfast, kahvalti, literally means “before coffee”. For the most boregi is prepared in long rolls filled with ground meat, cheese, spinach or tomato or pepper paste, olive oil, walnuts and spices. authentic experience, as you polish off the feast of pastries, cheese, potatoes. A speciality of Rize on the Black Sea, Laz boregi is a sweet borek When it comes to sweeter flavours, try tahin-pekmez, a delicious olives and spreads, be sure to save just enough space for a fragrant filled with milk pudding or custard and sprinkled with powdered sugar. duo of grape molasses and tahini. And kaymak, the Turkish version of cup of Turkish brew. The city of Izmir is famous for its boyoz, a fried pastry traditionally served with a boiled egg. For more information visit goturkey.com.
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