Breakfast of a thousand plates

If you ever want me to shut up immediately, stick a Turkish kahvalti in my immediate vicinity. Bonus points if you throw in menemen (stutter ‘anemone’ really fast and it sounds about the same), a tomato/egg/pepper/cheese/pan of delicious. Kahvalti is to Turkish people like Sunday brunch is to the basic bitches of the world. It’s an art form. You start with a heaping basket of soft, fluffy white bread, upon which you slather one (or more) of the following:

Nutella, bal kaymak (honey and clotted cream), strawberry jam, raspberry jam, beyaz peynir (white, hard cheese), string cheese, tomatoes, cucumbers, olives (ew still can’t get behind this one), harissa, hard boiled eggs, melty fondue cheese, sosis (itsy sausages), fries (??), ambiguous other meats…

You’ve got a couple options. BUT WAIT, THERE’S MORE. Not only do you get that mother of all spreads, but even more carbs are just a few lira away: borek (a cheesy, flaky pastry) and gozleme (thin, stuffed pancakes) make ideal hangover dishes. To wash it all down, I typically go for a metric liter of cay (tea). But don’t take my word for it – I’ve got proof heaven is a handful of saucers in Turkey.

One thought on “Breakfast of a thousand plates

  1. Pingback: Istanbul Lite

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