Full Turkish Breakfast Recipe

Arrange cheeses and pastirma

Remove cheeses from the refrigerator 10–15 minutes before serving so they come closer to room temperature. Crumble or slice the white cheese into bite-sized chunks and place on a small plate. Slice the kashkaval into thin wedges or rectangles and arrange beside the white cheese. Pull apart the chechil into short strings or coils and place in a third pile. Fan or loosely fold the pastirma slices on a separate small plate so they are easy to pick up.

Rinse olives briefly under cold water if packed in brine and drain well. Remove pits if desired. Arrange green and black olives in small bowls or in separate sections on the platter. Add pickles/cornichons to a small dish alongside.

Wash and dry tomatoes, cucumber, pepper and mixed greens. Slice tomatoes into 0.5 cm thick rounds or wedges and arrange on a plate. Cut the cucumber into thin rounds or halvess lengthwise if preferred. Core the green pepper, remove seeds, and slice into rings or strips. Put mixed greens in a small bowl; drizzle with 1 tbs olive oil and a squeeze of lemon (optional) and toss lightly. Sprinkle a pinch of salt and a little dried oregano or sumac over tomatoes if you like.

Spoon acuka into a small shallow bowl for easy dipping. Place kaymak in another small dish and create a small well to drizzle honey into or beside it. Put honey into a small jar or bowl and serve jam and Nutella in individual ramekins with small spreading knives or spoons. Position these on the board so guests can smear them on bread or simit.

Arrange dried apricots and walnut halves on a small plate or in a section of the breakfast board. If desired, quarter the apricots for easier sharing. Mix some walnuts with a few apricot pieces to create a small snack pile.

If cheese pastry rolls (borek) are pre-baked, warm them in a 180°C (350°F) oven for 6–8 minutes until crisp and heated through. Warm the simit for 2–3 minutes in the oven if desired to refresh the sesame. Slice the loaf bread into thick slices and arrange all breads on a large platter or basket with a cloth to keep warm.

Prepare potatoes

Cut potatoes into even 8–10 mm (about 1/3 inch) sticks for classic fries. Rinse cut potatoes under cold water until the water runs clear to remove excess starch. Drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat half of the oil (enough to have 4–5 cm / 2 inches of oil in a deep pan) to 140°C (285°F). Fry potatoes in batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

Second fry (crisp)

Increase oil temperature to 180–190°C (355–375°F). Fry the blanched potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with salt (about 2 tsp total) and toss gently to coat. Keep warm in a low oven (90–100°C / 200–210°F) on a tray while finishing the rest of the breakfast.

Choose a large serving board or several small plates to present the breakfast. Place bowls of olives, acuka, kaymak, honey, jam and Nutella spaced around the board. Add the arranged cheeses, pastirma, dried fruits, walnuts, pastry rolls, simit and sliced bread. Add the plate of tomatoes, cucumbers, pepper and mixed greens. Place the hot fries in a small bowl or on a plate next to the breads. Garnish salad greens or tomato slices with the remaining 1 tbs olive oil and a light dusting of oregano or sumac.

Provide small plates, knives and spoons for spreading, forks for the fries and napkins. Encourage guests to try combinations (kaymak + honey + bread/simit, cheese + tomato + cucumber, pastirma + cheese, acuka on bread, Nutella with simit) for a typical Turkish breakfast experience.