The Art of Turkish Breakfast (Kahvaltı): More Than a Meal
In Turkey, breakfast is not something you rush through on the way to work. Nope. Breakfast here is an event. It's slow, it's social, and it's so full of food that you'll wonder if it's actually lunch in disguise.
In Turkey, breakfast is not something you rush through on the way to work. Nope. Breakfast here is an event. It's slow, it's social, and it's so full of food that you'll wonder if it's actually lunch in disguise. Sit down at a proper Turkish kahvaltı table and you'll see what I mean. The table isn't just "set." It's covered — with little plates, bowls, baskets, and glasses that make you feel like you've been invited to a mini food festival. So, What's On the Table? Picture this: A basket of fresh ekmek (bread), always refilled before it even gets empty. At least three types of peynir (cheese): creamy white, salty tulum, stretchy kaşar. A rainbow of olives (zeytin), black and green, shiny with olive oil. Crisp salatalık (cucumber) and juicy domates (tomato), because veggies are breakfast fo…
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