What Is A Typical Turkish Breakfast?
What Is A Typical Turkish Breakfast?
- Turkish breakfast is very rich.
- Turks eat a lot of things together at breakfast. They do not like to have a simple breakfast.
- They go to a restaurant or someone's home for breakfast in Turkey is a very casual thing.
- Turks drink tea at breakfast, not coffee. They drink Turkish coffee after breakfast.
- Turks also eat some vegetables such as tomatoes and cucumbers for breakfast. In Turkey "olive" is eaten at breakfast.
- Simit, cheese, and tea are the things that Turks like most at breakfast.
What Turkish People Eat at Breakfast?Certainly, there is cheese, even more than one type of cheese. Olives, jams, honey, cream, butter, tomatoes, cucumbers, nuts, eggs with sausage, bagels, pies, etc. There may be many sweet and savory foods. Generally, breakfasts made on the weekend are richer.
Of course ‘Tea’
There is always tea for breakfast. A tea-free breakfast is unthinkable. Turks do not have a habit of drinking coffee as soon as they wake up in the morning. When they get up in the morning, the first thing is to brew the tea. Tea is made in a pot called "teapot" and it waits for it to brew. Teabags are not preferred. Tea is drunk during the whole breakfast.
Turks like to drink tea in small, glass cups. This cup has found in almost every home in Turkey. Drinkable at any time of the day for Turks.
Turks love not only tea but also coffee. Many Turks offer their guests tea in their homes and workplaces. This is a tradition. During home visits, they also offer food such as cakes, pies, cookies, and tea. In some restaurants, waiters serve tea after dinner free of charge.
Although Turks drink a lot of tea, they also like to drink coffee; but they prefer “Turkish Coffee”. They drink tea during breakfast and then Turkish coffee. Due to Turkish coffee is strong, it is not drunk when hungry and something must be eaten first.
Going to Breakfast
Due to breakfast is an important and enjoyable meal for Turks, it is a social activity to go to someone's house or a restaurant for breakfast. Breakfast is served in many restaurants, especially at weekends would be in Turkey. These restaurants are usually visited by friends and long-term breakfasts are served.
Turks love to eat by chatting with their friends or family at the restaurant or at home. When they go to a restaurant, they don't eat right away; because the purpose of the Turks is not only eating but also socializing. This is accomplished with long conversations at the dining tables. As in many cultures, it is common behavior in Turkish culture to take something to eat while going to someone's house.
The fact that breakfast takes its place in the kitchens dates back to the beginning of the 20th century. In the early days, breakfast was served by consuming soup, bread, cheese and jam to relieve the stomach in the morning. Breakfast, which started to be defined as a main meal after a while, was applied in different ways according to the traditions of each country. Having a rich geographical structure of Turkey, it has created a rich breakfast culture that varies according to each region.
Turkish breakfast, which includes Ottoman, Central Asian, Eastern European and Middle Eastern cuisines, is one of the most important Turkish cuisines. Olive and cheese types, different shapes of egg, jams, pastries and rich delicatessen menu are indispensable for Turkish breakfast. Turkish breakfast, which includes all food groups, also brings a healthy life.
Cheese is the jewel on the crown of the Turkish breakfast. White cheese, plaited cheese, nomads, honey and jam are among the tastes that must be in Turkish breakfast. Specific varieties of cheese have been in almost every region of Turkey. Izmir's tulum cheese, Ezine and Edirne's sheep cheese, Kars' yellow cheese, gruyere cheese, Van's grassy cheese, Konya's moldy cheese are among the first to come to mind. Other cheeses released from Anatolia to the world are as follows: the Curd cheese of Manyas, the Mihaliç cheese of the Aegean, the Pottery cheese of Kayseri, the goat cheese of Muş, the sooty Abaza cheese of Bolu and Adapazarı.
One of the most important features that distinguish Turkish cuisine from foreign cuisines is the seasonal consumption of vegetables and fruits at breakfast. It is a pleasure to consume cheese varieties with these vegetables, especially tomatoes and cucumbers called cold cuts. When it comes to fruits, fruits such as oranges, bananas and apples decorate the table in winter, and watermelons, melons and grapes in summer.
One of the indispensable food of Turkish breakfast is eggs. Boiled egg remains simple for Turkish breakfast. Prepared by roasting tomato and pepper and cooking with adding eggs, menemen (spicy Turkish omelet) is indispensable for Turkish breakfast. In some regions, onions are added to the menemen. In addition to menemen, egg and poaching delight in fried sausage or pastrami. Egg bread, prepared by blending the bread with an egg mixture, is different in Turkish breakfast.
The olives are grown in almost every region of Turkey. Olives, which differ by region, grow mostly in the Aegean Region due to their geographical features. Especially the scratched green olives and oily saddle olives in Ayvalık, Edremit, and Burhaniye region are coloring the Turkish breakfast tables.
Another chain of flavors that has a special place in Turkish breakfast is pastries. In this chain, where we can include a variety of breads, you can taste many types of pastries from cheese to potatoes. In addition, donuts, bagels, and pancakes are among the most ambitious tastes of pastries. Simit is a constant taste of Turkish breakfast culture. We recommend you to taste simit with cheese and jam.
In Turkish culture, breakfasts end with sweet flavors. These are the tahini, jam, and grape molasses of Anatolia in the Mediterranean Region. Tahini, which has undergone various processes, is not only a breakfast flavor. It contains many vitamins, tahini also prevents hunger. Grape molasses, which has varieties such as grapes, figs, mulberries, dates, goats horns, is prepared from herbal mixtures. Home jams, where you can enjoy the fruit more pleasantly, sweeten the Turkish breakfast. Jam, tahini and molasses are accompanied by cream, which is famous especially in Afyon region. The cream leaves an unforgettable taste on the tongues when eaten with honey.