Turkish breakfast culture is something else. There are breakfasts for every region, and the Turkish breakfast is an important daily ritual. A wide variety of local ingredients are incorporated into the meal; the table brims with olives, cheese, honey, eggs, dough-based dishes and jams.
Breakfast cuisine was born in the 20th century. Breakfast originally consisted of stomach-relieving soups, bread, cheese and cheese, but was soon recognized as a main meal which became enriched and enhanced by the many traditions of different regions and cultures.
Turkish cuisine is as rich as the cultural heritage and geography of Turkey. Turkish cuisine intertwines the cuisines of Ottoman, Central Asian, Eastern European and Middle Eastern. Countless olives and cheese types, different egg dishes, varieties of jams, dough-based dishes and delicatessen are what enrichen Turkish cuisine. As a tradition, Turkish people have been savoring and refining the art of a beautiful breakfast for hundreds of years. The incredible nourishing benefits of Turkish breakfast ensure a healthy and nutrition-filled lifestyle, and what better way to start the day?
Cheese is the centerpiece. In particular feta cheese, whether from rural areas, cottage cheese, or braided. There is also Curd cheese which goes beautifully with honey or jam. You can find braided cheese in almost every part of Turkey. Izmir is famous for its tulum cheese. Ezine and Edirne have delicious sheep cheese. Kars has great kaşar cheese, and gruyere cheese. Visit Van for herby cheese and Konya for blue cheese. The cheese of Anatolia consists of Manyas lor cheese, Aegean mihaliçi cheese, the kolotu cheese of the Blacksea, civili cheese of Erzurum, goats cheese pf Muş and the abaza cheese of Bolu and Adapazarı.
Turkish breakfast is a par above the rest, bounteous vegetables and fruit are always utilized, depending on the season. These cheese varieties go hand in hand with the vegetables in season, especially tomatoes and cucumber. When it comes to fruit, oranges, bananas and apples are best enjoyed in the winter. In the summer, you can feast on melon, watermelon and grapes.
Eggs are also an important ingredient in Turkish breakfast. You can have plain boiled eggs, but there are many other options. One highlight dish is menemen, egg mixed with tomoatoes and peppers, creating a creamy nutritious dish. In some regions, onions are added to menemen. There is also sucuk (sausage) and pastırma (dried meat) that can be enjoyed with fried eggs or çılbır (poached eggs). Another popular variation is Turkish eggy bread.
There are olives for each region in Turkey and they are an important component of the colorful breakfast spread. Most olives are farmed in the Aegean coast due to the fertile conditions of the land. Ayvalık, Edremit and Burhaniye offer up local çizik olives and fatty sele olives that liven the Turkish breakfast table spread.
It isn’t a Turkish breakfast without eggs, and boiled eggs are the simplest variant. Eggs are mixed with tomatoes and pepper in a tasty dish called Menemen; some regions add onions to their menemen. You can also eat fried eggs with a side of sucuk or pastırma. Poached eggs are also on the menu, as well as eggy bread. All you need is a nice cup of Turkish tea to complete your incredible morning feast.
Turkish breakfast is complemented by many distinct dough dishes. Varieties of bread, and tasty pastries that contain cheese and potatoes. Pişi, a deep-fried dough, is a traditional must-try treat. Poğaça, açma and gözleme are some more doughy delights. A breakfast staple, simit, is deeply embedded in Turkish culture. This delicious sesame-seed coated bagel is best enjoyed with cheese and jam.
Breakfasts sweets at breakfast are a must in Turkish culture. In the Mediterranean region, tahini, jams and Anatolian grape molasses stand out. Tahini has undergone many different techniques of sesame processing and is used in many different meals, not just at breakfast time. Tahini prevents hunger and is rich in vitamins. Grape, fig, mulberry, dates and carob molasses are transformed into herbal mixtures. Turkish breakfast is also rich in delicious jams. Jams, tahini and molasses are enhanced by the fluffy cream of the Afyon region. The beautiful combination of cream and honey will make you melt.
Breakfasts of the Aegean region are abundant in lush greens. Herbs and olives of the region paired with fresh feta cheese and the doughy treat boyoz, makes for an incredible meal. No breakfast of Mediterranean region is without jam. Pepper bread, kataz pastry are also breakfast favorites. In the Central Anatolian region, breakfasts are on a whole other level. Giblets can be found on the breakfast spread. Dough dishes are accompanied by kelle (sheep’s head), paça (calve’s foot) along with sucuk (sausage), pastırma (dried meat) and çemen.
The Southeastern Anatolian region is also rich in giblets, with liver for breakfast. Beyran soup, semsek, sahter, Antep katmer, cheesy bread and peanut bread are amongst the other distinct dishes you can taste. A breakfast at the Blacksea region is always a feast. Cornbread, kuymak-muhlama, kaygana, tursu kavurma are some must-try dishes. The Eastern Anatolian region breakfast spreads are bursting with kavut, murtuğa and kuru cacık.
Every breakfast spread in Turkey is graced with tea, and the traditional tulip shaped cups. Tea, although late to become an integral part of Turkish life, has a history of 5,000 years and has become an indispensable part of Turkish culture. Turkish brewing techniques and presentation have a significant share in this success. Tea is consumed at all hours of the day and is a must at breakfast time. All you need is a nice cup of Turkish tea to complete your incredible morning feast. Make sure to drink tea, brewed from tea leaves gathered from the Blacksea region. You won’t believe the beauty of a cup of tea served in a tea-urn rather that a classic teapot.
Eggs, cheese, jams and pastries; are you ready to discover the delicious Turkish breakfast?