Breakfast Spread Recipe

Prepare Kaymak

Spoon the kaymak (clotted cream) into a shallow serving dish. Smooth the top with the back of a spoon and drizzle 1 teaspoon of olive oil and a light pinch (about 1/8 tsp) of flaky sea salt over the surface. Set aside at room temperature.

Feta & Plaited Cheese

In a small bowl, gently fold the crumbled feta with the torn plaited cheese pieces so the textures mingle but the cheese remains slightly chunky. Transfer to a shallow dish. Drizzle 1 teaspoon olive oil and sprinkle 1/4 tsp cracked black pepper and a pinch of sumac if using.

Tahini & Molasses Spread

In a mixing bowl combine the tahini with 2 tablespoons pomegranate molasses, 1 tablespoon lemon juice, and 1 teaspoon olive oil. Whisk until smooth and glossy; if mixture is too thick, add 1–2 teaspoons water to reach a thick but spreadable consistency. Taste and optionally add 1 teaspoon honey if you prefer a sweeter tahini. Transfer to a serving bowl and create a small well in the center to hold a thin ribbon of extra molasses.

Spoon the weekly seasonal preserve into a small dish. If the preserve is very stiff, loosen it with 1 teaspoon warm water and stir to a spreadable consistency. Transfer ajika to a separate small bowl and stir in remaining 1 tablespoon olive oil to mellow and loosen it for easy scooping.

Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from heat and cool briefly, then roughly chop. Combine chopped walnuts with the fresh herbs, a pinch of salt (about 1/4 tsp) and the chili flakes if using. Keep a small portion (about 2 tablespoons) aside for sprinkling over the kaymak and tahini plates.

Warm the chubby pitas in a 350°F (175°C) oven for 5–8 minutes or on a skillet for 1–2 minutes per side until pliable and slightly puffed. Brush each pita lightly with melted butter or olive oil (about 1/3 teaspoon per pita). Stack in a cloth-lined basket to keep warm.

Arrange all prepared dishes (kaymak, feta/plaited cheese, tahini-molasses, seasonal preserve, ajika, walnut-herb mix) on a large platter or board. For each spread: 1) Kaymak — sprinkle reserved walnut-herb mix over the edge, drizzle 1 teaspoon pomegranate molasses across the surface, and finish with a small pinch of flaky sea salt. 2) Tahini — create a swirl, drizzle remaining 1 tablespoon pomegranate molasses into the well, sprinkle chopped walnuts and a dusting of sumac. 3) Feta/plaited — garnish with a few chopped walnuts and a drizzle of olive oil. 4) Preserve — serve with a small spoon and a few extra herbs on top. 5) Ajika — garnish with a drizzle of olive oil and a few walnut pieces to tame the heat.

Place the warm chubby pitas alongside the platter. Provide small spoons or spreaders so guests can scoop a bit of each spread onto their pita. Recommend pairing building: kaymak + molasses + walnuts; tahini + preserve or tahini + ajika + feta for savory-sweet contrast.

Finish by sprinkling remaining flaky sea salt and cracked black pepper over the platter where appropriate. Serve immediately while pitas are warm.