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Turkish breakfast spread
Also known as kahvaltı · turkish breakfast · kahvalti table · turkish breakfast platter
The full Turkish breakfast spread — cheeses, olives, eggs, honey with clotted cream, simit, tomatoes — eaten slowly and socially. A table, not a plate.
Typical serving
720 kcal
usually 560–910 kcal
 Protein | 26 g |
|---|---|
 Carbs | 69 g |
 Fat | 38 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 6 slicesgood bread
- 100gfeta — beyaz peynir, if the shop has it
- 3eggs
- 20gbutter
- 1 tbsphoney
- 40ggreen olives
- 250gtomatoes and cucumber
- 1 tbspolive oil
- 2green peppers
- 1 handfulflat parsley
Method
5 steps
chop · 9mTomatoes and cucumber sliced, peppers cut small for the menemen, parsley chopped, cheese cut into slabs. Everything gets its own small dish — a kahvaltı is a table covered in little plates, and heaping it onto one plate makes it a different meal.
fry · 11mMenemen: peppers softened in the olive oil, then chopped tomato cooked down until most of the water has gone. Left watery, the eggs will never set on top of it.
fold · 5mEggs beaten only lightly, poured in and moved slowly with a wooden spoon, then taken off while they still look a shade underdone — they keep cooking in the pan. Served this soft they want eggs you know to be very fresh, or pasteurised ones.
grill · 4mBread toasted or just warmed, with the butter and honey put out beside it.
finish · 5mEverything out at once, tea poured strong from the top pot and let down with hot water from the bottom one, and nothing hurried. This breakfast is measured in hours.
Worth knowing
Kahvaltı means “before coffee”: the meal is defined by what it precedes, and rushing it misses the point entirely.
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