Breakfast is very big in Turkey. So important in fact, that it is the only meal we ever serve on a boat that is so lacking in culinary aspiration that we don’t even have an oven in the galley – just a small ceramic electric hob with three tiny hotplates.
I took this photograph this morning, not on the boat, but at the little hotel where we occasionally go when the owners don’t need us on board overnight. (One day I shall show you our cabin and you will see why the hotel is such a welcome treat.)
As in an English Breakfast, there are important cultural as well as culinary traditions that govern the serving of a perfect Turkish Breakfast. As much as porridge, bacon and eggs, kedgeree, toast and marmalade and tea, are to an English Breakfast, so cheese, eggs, tomatoes, cucumber, olives, simit, (a circular ring of seeded bread) honey and jam are to a Turkish Breakfast.
Continue reading “The Big (Turkish) Breakfast, Spilled Blood, and a Bit of Bother with the Tea”