Turkish Breakfast Platter Recipe

Warm simit or slices of crusty bread: preheat oven to 180°C (350°F). Arrange simit or bread on a baking sheet, brush lightly with 1 tbs olive oil and bake 6–8 minutes until crisp and warmed. Alternatively, split and toast. Keep warm.

Soften butter by leaving it at room temperature about 15 minutes before serving, or gently warm in the oven wrapped in foil for 5 minutes.

Plate the white cheese (feta-style) in a shallow dish. Crumble or slice to preferred bite-sized pieces.

Arrange kashkaval or aged cheese slices beside the white cheese.

Spoon labneh into a small bowl, smooth the top, and create a shallow well. Drizzle 1 tbs olive oil and 1 tbs honey over the labneh and sprinkle 1/2 tsp walnuts for texture.

Place mixed olives in a small bowl. Toss with 1 tsp olive oil and a pinch of oregano and set aside.

Arrange halved cherry tomatoes, sliced cucumber, roasted red pepper strips on a platter. Scatter chopped parsley and mint over the vegetables and squeeze the lemon wedge lightly over the tomatoes and cucumber. Sprinkle sumac over tomatoes for brightness.

Menemen-style eggs (serves 2-3)

Heat a 10–12 inch skillet over medium heat. Add 1 tbs butter and 1 tbs olive oil. When butter foams, add diced green pepper and sauté 3–4 minutes until softened. Add the diced tomato and cook 4–5 minutes until softened and juices reduced. Season with 1/2 tsp salt and 1/4 tsp black pepper. Crack eggs into a bowl and whisk lightly, then pour over the vegetable mixture. Cook gently, stirring occasionally, until eggs are just set but still moist (3–4 minutes). Finish with a pinch of Aleppo pepper if using and adjust salt to taste. Transfer to a warm dish.

Alternatively, fry eggs sunny-side-up or poach to preference and place on the platter.

Make tahini-molasses dip: in a small bowl combine 3 tbs tahini with 1 tbs molasses or pekmez. Stir to a smooth consistency, adding a splash (about 1 tbs) warm water if needed to loosen. Spoon into a serving dish and sprinkle chopped walnuts on top.

Place jams and remaining butter in small bowls. Arrange them with the tahini dip and the bowl of olives on the central platter for easy sharing.

On a large serving board or platter, arrange warmed bread, bowls of cheeses and labneh, tahini-pekmez, olives, jams, roasted peppers, fresh vegetables, and the menemen or eggs. Drizzle remaining 1 tbs olive oil over any cheeses as desired and sprinkle remaining sumac and oregano over exposed vegetables and cheeses.

Garnish with remaining chopped walnuts and mint leaves. Serve immediately with tea or Turkish coffee.