All Turkey

Turkish Breakfast Time

5 min read

Turkish breakfast table. Flat-lay of peoples hands taking pastries, vegetables, greens, olives, cheeses, fried eggs, spices, jams, honey, tea in copper pot and tulip glasses. Middle Eastern meal

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Yummy Turkish breakfasts. Of course, to try all delicious foods for breakfast going to a Turkish breakfast is the best. This is not a touristy thing. Turkish people love to do it at weekends. They know how to enjoy life. You can find it on everywhere but local people use to go to small villages for organic and handmade ones. The other option of Turkish breakfast with the best views for them. Some traditional tastes for breakfast:

Turkish Tea

Turkish tea is one of the most important cultural elements of Turkey. People in Turkey just stop to drink Turkish Tea when they are sleeping. Offering Turkish tea to each other is a ritüel during the day.

When you wake up in the morning, there is tea before breakfast, with breakfast, after breakfast. When you go to work, you get your tea first and after lunch, you drink tea again. You will get tea on the floor again. We’re not even talking about 5 teas. What about the evening? After the dinner tea is brewed at home, food is prepared on the table. No one touches the foods until tea comes, because everything is good with tea.

Local people addictive to Turkish tea. Its a tradition also. When a guest comes to you, or if you go to a small shop they will order a tea or make a tea for you. You will love the small cups. Most of the restaurant serves it limitless.

Click for How To Make Turkish Tea

But what makes this drink amazing? Of course, we need a teapot, black tea and water to brew tea.


It is one of the indispensable parts of the Turkish breakfast, which is an enthusiasm for all who taste it.

Eggs with tomato, fresh pepper, butter. Its looking basic but its taste make you fan of it. Menemen, which is also indispensable for student houses due to its simple ingredients, is usually eaten by flagging bread without using cutlery.

I’m sure you will be addicted.


The date of the simit (Turkish bagel) is based on 600 years ago. The adventure of “Simit” in the Ottoman Empire dates back to the 14th century. In these centuries, it has succeeded to take its place in sultan tables and palace cuisine. In fact, the simit (Turkish bagel) was in a way a palace.

XIV. In the century, the simit (Turkish bagel) appears on several occasions. For example, European painters often included Turkish bagels and simit sellers in their works. The most famous of these is the Italian painter Giovanni Birindesi.

There are Turkish bagels in many of his engravings about the reign of Abdül Mecit Istanbul. Another painter is Warwick Goble, which also paints the painting “Simit Vendor”.

It consists of simit (Turkish bagel), sesame, flour, yeast and molasses.

Su Böreği

Börek is basically patty. Include vegetables, meat mince or whatever you want. But the taste of it never basic.

Historically we saw the “Su böreği” first time around Kırşehir city that in the middle of Turkey and till that time one of the favorite burrito of Turkish people.

One of the oldest recipes of the “Su Böreği” was written in 1844. This recipe describes how to make this poğaça with cheese and minced meat, as desired.

People make or buy “Su Böreği” also for special days. It is the most favorite poğaça for entertainment such as circumcision, engagement and wedding. The sale of poğaça shops almost everywhere in Istanbul shows the importance given to this poğaça. It is troublesome to make but it is a pleasant poğaça to eat.


Roasting is a meat storage method in Turkish cuisine. Red meat that is stored with this method is also called roasting. Old Turks were hiding their game meat by roasting. The meat is cut into cubed meat, boiled in water, then boiled and drained. In another saucepan, the fats are heated. Boiled meat is added with plenty of salt and cooked with this oil for another ten to fifteen minutes. After cooling it is stored in large pots or cubes. Roasting is removed in case of need and is generally consumed by using it in the production of meat dishes. Roasting pita is also used as interior material. Roasting, which is an element of Turkish Eid culture, is also called a meal made during the feast by freshly roasting the meat.

Braised meat. Especially at breakfast, they serve it with eggs as an omelette.


Poğaça, which is a kind of salty bun prepared by putting it, is an indispensable part of Turkish breakfasts. Those who do not have time for breakfast when going to work or school usually have their breakfasts in the morning with a fresh poğaça or simit. Materials suitable for every taste are used in the poğaça. Even though my favorite is with olive ones, I take one of the others each time and eat it with a hot glass of Turkish tea. Although the poğaça is usually inside, such as olives, cheese, potatoes and beef mince, it comes across everywhere with many different types.

Turkish Coffee

After breakfast, with a full stomach, a nice Turkish coffee will give you the feeling that you are the most pleasant person in the world.

Turkish coffee creates an addiction to everyone who tastes it with its presentation and taste. Turkish coffee, which was drunk in order to avoid falling asleep in long palace meetings in the Ottoman period, has a very important place in terms of Turkish culture today. Turkish coffee is served to show the value and respect to your guests. Before the cultural marriage, the groom’s family goes to the girl’s family and asks for the marriage of the couple. When this cultural ritual is completed, Turkish Coffee is served to everyone.

For Turkish people the Turkish coffee is the key for a long and friendly chat the same as Turkish tea.

You can make Turkish coffee at your home.

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