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Breakfast in Turkey

Posted by nations habits Sunday, November 7, 2010
Breakfast in Turkey

Turkish cuisine provides quite a few options for morning meals. One popular continental-style breakfast requires only a loaf of bread, a little softened butter and honey, which are mixed together before spreading. There are many different sorts of honey produced in Turkey, and among the most unusual to westerners is the molasses-colored siyah çam bali, or black pine honey. It is not uncommon for workers to eat at restaurants in the morning. There, the popular menu choice is tarhana soup and fresh bread. Tarhana is a mixture of crushed wheat and yogurt that is pressed into small cakes and sun-dried. The soup made from it is fairly simple, little more than the dissolved tarhana, meat broth and curd cheese. Those who breakfast at pastry shops might choose su böregi, a warm, layered noodle pastry that is filled with soft white cheese and parsley. And, for those who have the time, a full breakfast spread includes ekmek (a typical Turkish bread, made with wheat flour and always served fresh) with preserves, honey, butter, boiled eggs, black olives, cucumbers, tomatoes, and sheep's milk cheese.

Breakfast beverages also proliferate in Turkey. Tea, usually served in glasses not teacups, is made in a device that is just like a double boiler; it keeps the tea hot without allowing it to boil. The Turks say this accounts for its lack of bitterness. There is also, of course, the famous Turkish coffee. It is made by boiling very fine coffee grounds (sometimes flavoured with cardamom or other spices) in a container called a jezve. The coffee is sweetened to varying degrees according to a specific system, and served black, in tiny cups. Ayran is a simple drink made of yogurt and water, lightly salted. During the winter, many people drink sahlep: hot, sweet milk flavored with orchid root powder and a sprinkle of cinnamon, a beverage that is also considered to be a cold remedy.
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