how turkish people start their day


Once, on a flight to Turkey, I was seated next to a member of the US military who couldn’t help but rave about the immense benefits of the breakfast served in Turkey.

He couldn’t believe that tomatoes, cucumbers and olives could be combined with butter, honey, tahini and cheese, all in one meal and on the same plate, no less. He kept telling me about each of the different nutrients and their benefits in each breakfast category that made up Turkish breakfast.

The traditional Turkish breakfast combines not only raw produce, but also healthy fats such as olives, as well as a variety of dairy products including butter and a selection of cheeses, as well as protein in the form of cold cuts and sesame tahini.

Sugar and fruit come in the form of jams and are accompanied by nutrient-rich honey, and for carbohydrates, a basket of bread is a staple to soak up all the delicious goodness.

This serviceman raved that the Turkish breakfast was the most balanced and beneficial version there was and stressed that he was keen to offer the entire US military the same morning meal.

The essentials of the typical basic Turkish breakfast are bread, a variety of cheeses, usually including feta and kasseri, green and black olives, sliced ​​tomatoes and cucumbers, butter, honey and jam. The extras you’d expect from lavish breakfast tables, high-end restaurants, and swanky hotels would be kayak – The Turkish version of clotted cream, the preferred variety being produced from buffalo milk; tahini sesame paste and pekmez, which is a thick molasses usually made from grapes; acuka, a mixture of tomato or red pepper paste, garlic and nuts; cold cuts, such as salami and ham, and eggs, offered hard-boiled, fried or in an omelet, with melted cheese if desired.

There are also healthy fats, as well as a variety of dairy and protein products.

Sometimes the table is adorned with pastries such as poğaça stuffed with cheese or olives, baked platter borek stuffed with fresh herbs and crispy stuffed with fried cheese sigara börek. But the beloved bread basket is definitely the star of the show, and the general rule is that the more upscale you dine at, the more elaborate the selection of baked goods. So while Turkey’s staple white bread slices are unavoidable, there are sometimes slices of wheat and simit bread, or if you’re lucky, pişi, which are pillows of pocket fried dough.

Turkish breakfast is basically available in three formats. Most hotels offer the meal as a buffet, while restaurants tend to prepare breakfast plates per person, and then there is the ultimate, called snake and is a spreadable breakfast for the table in which each breakfast item is placed on its own small plate for the whole table to share.

Meanwhile, the beloved and aromatic Turkish sausage, called Sucukis also sliced, grilled and served in a copper pan, and the same goes for the fries hellim (Halloumi cheese. However, in most cases these are delicacies ordered additionally.

There are a number of delicious combinations loved by Turks combining sweet and savory in unexpected ways. For example, Turks love to spread butter or clotted cream with honey and sesame tahini with pekmez (molasses). There may also be slices of watermelon on your breakfast plate, which Turks love to eat alongside feta cheese.

One of the most exciting aspects of traveling through Turkey is having the opportunity to try the various regional breakfast specialties of which, unsurprisingly, there are many. In Izmir for example, there is the boyoz, which is a round, rich, flaky pastry similar to but slightly heavier than the French croissant. In the popular holiday destination Alacati, for cottage cheese is served drizzled with blackberry jam. Meanwhile, in Antalya, there is the Alanya bohçası, which is a package of pancakes filled with cheese.

boyoz puff pastries, tea and a boiled egg.” alt=”If you want to experience a typical Izmir breakfast, all you need is a few boyoz pastries, tea and a boiled egg.”/>If you want to experience a typical Izmir breakfast, all you need is a few flakes boyoztea and a boiled egg.

In Bursa, a breakfast tradition is to cook a pide with tahini and sugar, aptly called tahini pidewhile in neighboring Istanbul, Kırklareli, sogan pidesi is their specialty, which is more like a borek and is a baked pastry stuffed with savory onions and tomatoes.

In Edirne, pekmezli kacamak is a unique, almost oatmeal-like dish consisting of cornmeal drizzled with pekmez. However, the most popular use of cornmeal in the country certainly comes from Rize and the greater Black Sea region as either mihlama Where kuymak and consists of cornmeal and cheese cooked to a fondue-like consistency.

The central Anatolian province of Kayseri is not only known for its pasırmabut also for the fenugreek that coats it, giving it an irresistible smoky flavor.

For breakfast, fenugreek powder is mixed with tomato and red pepper paste to create çemen, which is the Turkish word for both fenugreek and this kind of dip eaten for breakfast.

In Adana and Mersin, peynirli sikma is a popular breakfast item. It is similar to the Mexican quesadilla and is a thin, tortilla-like flatbread wrapped in a stuffing made of cottage cheese, onions, and parsley.

In Şanlıurfa, a crescent-shaped fried stuffed pastry resembling an empanada and called semsek is the specialty, either filled with cheese or minced meat and onions. Likewise, Eskişehir’s specialty for breakfast and at any time of the day is ciğ borekwhich is also a crescent-shaped stuffed fried dough that is simply larger in size.

In Hatay, a popular pide called biberli ekmek, which translates to “pepper bread”, comes in the form of a fluffy round flatbread covered with a spicy mixture of pepper paste and lor cheese, spicy with onions, cumin, thyme, nigella and sesame seeds.

In Gaziantep, considered by many to be the culinary capital of the country, zeytine bOrek is the breakfast specialty and consists of a thin, long

calzone-like pastry that is filled with a filling made from green olives mixed with tomato paste, onions and parsley and, occasionally, minced meat.

By far the most popular breakfast in Turkey is the Van breakfast, which is a huge range of flavors unique to the region, including murtugawhich is a form of scrambled eggs cooked with flour in butter and, of course, otlu peynirwhich is an aromatic feta-like cheese made with wild garlic and up to 25 different herbs.

The article has been reproduced with permission from Daily Sabah, an Istanbul-based newspaper. To experience the taste of Turkish breakfast, you can visit some of the Turkish restaurants in Malta on World Breakfast Day, which falls on June 5th.

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