Turkish Breakfast Recipe
A traditional Turkish breakfast experience designed for sharing.
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Ingredients
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Cheeses & Spreads
Olives & Vegetables
Eggs & Hot Items
Breads & Pastries
Extras & Garnishes
Method
Cheeses & Spreads
- 1
Arrange cheeses and spreads
On a large sharing plate, crumble the feta and place in a small pile. Slice the kasar (or yellow cheese) and fan the slices beside the feta. Spoon the cream cheese or labneh into a small bowl, smooth the top and drizzle 2 tablespoons honey over it. Place the butter in a small dish and leave at room temperature so it is easy to spread.
Olives & Vegetables
- 2
Prepare olives and vegetables
Rinse and drain the mixed olives, place them in a small bowl. Wash the tomatoes and cucumbers. Cut the tomatoes into wedges or thick slices. Thinly slice the cucumbers. Finely chop the parsley and mint. Arrange the tomatoes, cucumbers and herbs on a platter. Cut the lemon into wedges and place beside the vegetables for squeezing.
Eggs & Hot Items
- 3
Make menemen (Turkish scrambled eggs with tomato and pepper)
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 4 minutes. Add the diced pepper and sauté 3–4 minutes until softened. Add the chopped tomatoes, 1/2 teaspoon salt and 1/4 teaspoon black pepper; cook until the tomatoes break down and the mixture is slightly jammy, about 6–8 minutes. Make three small wells in the tomato-pepper mixture and crack 3 eggs into the wells (reserve the other 3 eggs for fried/soft-boiled or additional menemen). Stir gently to incorporate the eggs, cook until eggs are softly set but still moist, 2–3 minutes. Taste and season with pul biber (red pepper flakes) and extra salt if needed. Remove from heat and transfer to a warmed small skillet or serving plate.
- 4
Cook remaining eggs (fried or soft-boiled)
For variety, fry the remaining 3 eggs: heat 1 tablespoon butter in a nonstick pan over medium heat. Crack eggs into the pan and cook sunny-side up until whites are set but yolks still runny, 3–4 minutes. Season with a pinch of salt and pepper. Alternatively, soft-boil 3 eggs in gently boiling water for 6 minutes, then cool in ice water and peel.
Breads & Pastries
- 5
Warm and serve breads
If using simit or sesame bagels, warm them in a 180°C / 350°F oven for 5–7 minutes until slightly crisp on the outside. Wrap lavash or flatbread in foil and warm for 2–3 minutes. Slice breads and arrange on a basket or board beside the cheeses, spreads and hot egg dishes so guests can help themselves.
Extras & Garnishes
- 6
Finish the spread
Place walnuts and dried fruit in small bowls. Spoon the remaining 2 tablespoons honey into a small dish for dipping bread or cheese. If using chili/tomato paste (acuka), put it in a small bowl for spreading. Brew strong Turkish tea (çay) and serve in small glasses alongside the breakfast. Garnish cheese or tomatoes with a sprinkle of chopped parsley and a light squeeze of lemon over the cucumbers or tomatoes if desired.