Turkish(ish) breakfast Recipe on Food52


Turkish(ish) breakfast

October 10, 2019
0 Ratings
Author Notes

When my parents went on a trip to Turkey and I heard stories of the awesome Turkish breakfasts, I got jealous and decided to make a version of my own. It's based on their descriptions of what they ate. combined with my personal preferences. —fiveandspice

  • Serves 1
  • 1 large egg (or 2)
  • 1/4 cup diced cucumber
  • 1/4 cup finely chopped tomato
  • 1 teaspoon lemon juice
  • 2 teaspoons olive oil
  • salt and pepper
  • 1 teaspoon chopped flat leaf parsley (optional)
  • 1 good-sized scoop (a couple Tbs.) thick (Greek-style) yogurt or labneh
  • fluffy flatbread or bread, for serving
In This Recipe
  1. Bring a small pot of water to a boil. Add the egg and let it boil for 5 minutes. After 5 minutes, remove it and run it under cold water for a few moments.
  2. While the egg is soft-boiling, stir together the cucumber, tomato, lemon juice, and olive oil with a good sprinkling of salt and pepper and the parsley, if using. Mound onto a plate and put the scoop of yogurt of labneh next to it.
  3. Peel the egg under cold running water (I find this is the only way I can get the peel off a soft-boiled egg, and even then you do have to be careful. If it seems too futsy for your morning, you can always make a fried egg instead.). Once peeled, add it to the plate.
  4. You can also add a spoonful of honey or jam next to the yogurt/labneh for spreading onto your bread. But, I skip it so that I can smash up the egg and stir the yolk and soft white together with the yogurt into the juices from the tomatoes and cucumbers. Then I eat the whole thing as a glorious mess, and use the bread to soak up the sauce.

See what other Food52ers are saying.

  • aysegul
  • Elena Sakao?lu
    Elena Sakao?lu
  • fiveandspice
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

    8 Reviews

    aysegul September 8, 2014
    not all on the same plate
    Elena S. November 8, 2013
    Hi,this is a very poor Turkish breakfast plate.I live in Turkey and I suggest you please write google this word: kahvalt?l?klar . You can see the real Turkish breakfast tables,ideas very rich. For breakfast ideas you can search : kahvalt?l?k tarifler.If you worry about some recipe I can send recipe,I have food blog too. I know Turkish kitchen well..
    BARBARA August 14, 2013
    This a very coincident that I did this Turkish breakfast without knowing this is from Turkia. its very healthy and delicious.
    Author Comment
    fiveandspice August 15, 2013
    That is a funny coincidence!
    meldaerbezci August 5, 2013
    Looks delicious!
    Author Comment
    fiveandspice August 7, 2013
    Thank you!
    ellenl August 3, 2013
    Author Comment
    fiveandspice August 4, 2013