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Türk kahvaltısı (Turkish breakfast spread with olives, cheese, tomato and eggs)

Name: Türk kahvaltısı (Turkish breakfast spread with olives, cheese, tomato and eggs)
Total time: 20 min
Yield: 4 servings
Cuisine: Middle East & Caucasus
Ingredients: 4 eggs; 200 g beyaz peynir (or feta); 150 g kaşar cheese (or semi-hard cheese), sliced; 150 g mixed black and green olives; 3 tomatoes, cut into wedges; 2 Lebanese cucumbers, cut into batons; 2 green peppers (the sweet, stuffing kind), cut into strips; 1 bunch parsley or mint; 4 tbsp honey; 100 g kaymak (or mascarpone); 4 tbsp apricot or fig jam; 4 tbsp olive oil; 1 tsp pul biber (or hot chilli flakes); 1 simit or fresh white bread, sliced; salt

Time: 20 min4 servingsapprox. 550 kcal / serving (estimated)approx. 22 g protein / serving

The Turkish weekend breakfast (kahvaltı) is made up of many small dishes: cheeses, olives, fresh vegetables, eggs, honey with kaymak and jam, all with bread and plenty of tea. A slow, shared meal.

Türk kahvaltısı (Turkish breakfast spread with olives, cheese, tomato and eggs) (illustration)

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Method

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Place the eggs in boiling water and cook for 7-8 minutes to keep the yolk creamy, then transfer to cold water and peel.
Arrange the tomato, cucumber and pepper on a large platter, season lightly with salt, and drizzle with 2 tbsp olive oil.
Cut the white cheese into cubes, the kaşar into slices, and arrange in small bowls or beside the platter.
Put the olives in a small bowl, drizzle with the remaining olive oil, and sprinkle with pul biber.
Set out the honey and kaymak together in a small dish, with the jam in a separate dish.
Halve the eggs, and add to the platter with the herbs.
Serve with fresh bread or simit, alongside strong black tea.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Add sucuklu yumurta or menemen alongside if you want a hot dish too.
Mascarpone or very thick sour cream works well instead of kaymak.
The real deal is tea brewed strong in a two-tiered Turkish pot, served in a tulip-shaped glass.

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