The standard Turkish breakfast includes bread, butter, jam and/or honey, olives, tomatoes, cucumbers, cheese, cold meats, fruit juice, perhaps eggs, and Turkish tea.
Bread (ekmek): standard Turkish sourdough white bread or whole bread…
Butter (tereyağı): Lets start to good day with the naturel butter…
Jam (reçel) and/or Honey (bal): the best is jars of home-made fruit preserves, excellent honey, jams(strawberry, apricot etc.) in Homemade Turkish Food.
Olives (zeytin): black zeytin range from small, luscious oil-cured to rather dry, too-salty ones.
Tomatoes (domates) & Cucumbers (salatalık): in season, very good and fresh.
Cheese (peynir): standard is beyaz peynir (white sheep’s milk cheese), the best being tam yağlı (full fat), creamy, slightly salty and delicious. The worst is dry, sour and/or overly salty, perhaps from having been recycled from one morning to the next—or maybe it’s just cheap. You may also get yellow kaşar peynir. Taze kaşar is fresh (unaged) and mild; eski kaşar is aged, a bit sharper and more flavorful.
Meat (et): our serving an international clientele may serve cured spiced beef, salami and sausage, in Homemade Turkish Food.
Fruit juice (meyva suyu): we offer fresh, healty, home-made fruit juice in Homemade Turkish Food.
Eggs (yumurta): boiled yumurta with yolks ranging from liquid to petrified may be set out on breakfast buffets. You can often request one boiled to order: three-minute is very runny, five minute is hard-boiled, the perfect boiled egg is kayısı (“apricot”)—everything soft but not liquid. In fact, you really never know how it’ll come out, so you may prefer fried eggs (sahanda yumurta), or an omlet, even peynirli (with cheese).
Tea (çay): usually good traditional Turkish tea brewed super-strong and meant to be cut with hot water to your desired color and strength. Traditionally served only with sugar, but lemon is often available for foreigners.