One of the most important rituals revealing the culture and traditions of the country is the Turkish breakfast. Briefly describe the morning meal, in two words – abundance and diversity. However, the tradition deserves more careful consideration, and if possible, and thorough tasting.
What is included in the Turkish breakfast
The place of honor, during the Turkish breakfast, is given to tea. It is served before meals or at the same time as other snacks. The black hour is drunk from special glass glasses, in the form of an unopened tulip. The drink is brewed strong, from the calculation – a teaspoon of tea leaves for one serving. Tea can be served several times, in two-tier, traditional teapots or modern teapots, with two compartments for hot water and tea leaves.
Traditional Turkish breakfast includes the obligatory presence of cheese, olives, butter, eggs, vegetables, honey, various confitures, jams, bread, boiled or fried sausage. Eggs can be boiled, in the form of scrambled eggs or scrambled eggs. This dish is served directly in the pan and is fried vegetables with eggs. At home, and often in restaurants, menmeni are eaten from a common pan, with slices of bread.
A special treat at breakfast is to taste fragrant, freshly baked bread. In some cases, offer the usual bread from the bakery or cake, baked in a traditional oven – tandoor. Often on the table there is simit – crispy bagel with sesame or puff pastry made of thin dough, with various fillings. All bread products can be eaten, as with eggs or sausage, and spread on jam, honey or jam.
From vegetables on the morning table there are tomatoes and cucumbers. As a rule, vegetables are chopped coarsely, and not in the form of a salad. Greens for breakfast never offer.