How Turks Actually Eat Breakfast _ Authentic Recipes _ Tips to Make It at Home.

Hello lollies people from all over the world, I am back and we are starting a new series which I don't want you to miss and this series is I'm not going to give one or two dishes I'm going to teach you and show you the tables we set up in Turkey it could be a breakfast it could be a fish table it could be a kebab it could be a festive family dinner what we do and all the recipes and the tips of making such things. tables so it's actually a story of love series about love and sharing great food together and I wanted to start with one of my favorites and it's the Turkish breakfast and Turkish breakfast is not one or two dishes it's the whole table you might Look at the table and maybe fear a bit. It's so hard to make. No, actually it's not. It has a mathematics behind it and I'm going to tell you how it works. And some of the things that are on the table are very easy to make. And on this video, you are going to have an idea for so many dishes on this table and see how easy they are made. And at the same time, how you can set up a small or a big Turkish table. breakfast table and the whole table meaning there is no one prima donna there are small small dishes or things on the table and we take our time share with our loved ones for example someone can start with a piece of bread and tomatoes the other one can go to the cheese but at the same time there's always a plate going around on the table so it's it's very festive and nice How do we set up a Turkish breakfast table? There are some main must-haves and it's a piece of bread it could be differently cheese olives fresh veggies eggs some types of meats there are sweets like jams tahini and molasses honey and double clotted cream tomato and cucumber is one of the must-haves we love our tomatoes and in the breakfast after the tea And the bread, I think we look for some cheese and tomatoes. It's one of the basics. Anyways, I made a table of what are those things and what are the versions of this. So when you're setting up a nice table, if you're two people, you can have one of each. If you're more crowded like four or five, you can have two of each. Or if it's like a big buffet, you can have three or four of each and then it would be a whole feast. So that's how it works. Let's start with the breads, the most well-known used bread is the least healthy bread unfortunately it's this white and spongy bread as I said it might be a little unhealthy but the beautiful thing about it is this middle is a great sponge and how it works is we call this chamandra boy we put it in this is tomato juice a bit of olive oil sometimes some a bit of lemon and thyme This is usually how I start. It opens your appetite. Of course we have the sourdough and we have actually different pastries. Pastries are poğaça. We have the recipe on the channel somewhere here. A different version açma. I think Burak made it for us on the channel. We have different types of poğaças. Sometimes bazlama which is also very good and we have the recipe on the channel as well. So some type of bread. The second primadonna on the breads is of course the Turkish simits. Again we We have the recipe on the channel, but I want to summarize how we make it. We take a strong protein dough, make it into lines, and we wrap it around, and then we dip it into molasses and a bit of water, and then to the sesame seeds. Voila, it goes to the oven. 10 to 15 minutes, it's going to be ready gorgeously. This is the simit, so the breads are basically those. We can move to the second one, and those are the cheese. The Turkish white cheese, in the world you know it as feta, but Turkish beyaz peynir is slightly different. Of course, I like the taste slightly a little more. It's quite good. Other than that, we have tulum peyniri, which is the cheese that is made in the skin of goat. For example, it's this one. Yeah, this one is walnuts. A different tulum is izmir tulumu. I call it the Turkish parmesan. Dik peyniri, kaşar, those are again the staples of the cheese in Turkey. Sometimes we use çökelek, which is similar to ricotta. It's curdled milk or curdled yogurt and we usually love to eat it with jams and a bit of pishi. Pishi is this beautiful thing we have the recipe on this channel as well. The dough fried now unfortunately it's a bit colder but it's when it's really hot you tear it and then you put some cheese and some jam but plain is also gorgeous. Then we move to the olives. I think Turkey is number one in terms of eating olives like this. Olive oil I think Spain is number one in the world right now but in terms of olives it's Turkey and the reason behind it is every breakfast we have some kind of zeytin which is olives and the black olives you know are really high on umami. Whatever you eat together with it the taste will increase. We also have green olives here and we have a Turkish mixture in the olives. How do we do that? We crush some garlic too for example and then we crack some coriander seeds then we put some lemon in and then olive oil and if you want some rinds of lemon zest use some lemon zest and this is actually a Cypriot thing usually people from Cyprus do this. The danger about it is you can eat the whole bread with it. Yes you can eat the whole bread with it. Few days ago we had a breakfast people were pouring the olive and the juice into the tomato and the greens and eating it that way it's that good. Secondly the black olives a bit of mint a bit of red pepper and olive oil it is again very good together simple but a nice touch. And then, as we have talked about, we have the tomato. We dice the tomatoes, add a bit of salt, mix it with our hands first. This way, we make sure that the tomatoes get their share of the salt. Then we add the olive oil, Then a bit of thyme on top. You can have mint if you like, or nothing. Plain would also be good. Some people like putting lemon juice on it, but I love it without the lemon juice a little better. Some people mix the cucumbers with the tomatoes. I don't like the tomato juice and cucumber juice mixing. That's like- I like it, for example, that's me. You like it? We're down together all the time. Yeah, for me, a tourist woman, a big no. A Capricorn woman, a big yes, of course. For the ones who have tried it, Please write down your comments. And secondly, the cucumbers with a bit of olive oil. Lemon goes to the cucumbers much better. And some nigella seeds on top. Very good like that. And the greens. We also have always a plate of some greens. Some parsley, some mint, some pepper, some lettuce. All great. Sometimes some people in Southeastern Anatolia love everything hot, so they even eat hot peppers in the morning. Then we have Turkish meats. We have the Pastırma. Did we make Pastırma on this channel? I don't know. We didn't. We must do it sometimes. There is something called Çemen around it. It's a herb mixture. Herb mixture and a bit of red pepper. The meat is cured around and it smells incredible. And there's this Kastamonu Pastırma which looks more pale in terms but when you eat it, it will melt in your mouth. And as we have talked about the pastırma, you can make the pastırma and eggs together. The pastırma will enrich the eggs in such a way you'll love it. And the Balkans, you know, 450 years the Balkans were Turkish. The Balkans is the dried meat, kuru et. Actually, this is a smoked meat. When you come to Turkey, you have to go after and taste this kurutulmuş et for sure. And this is a sucuk. We have sucuk. This is best sucuk which is dried in a cloth. You can eat it like this it's very nice or we also cook the sucuk. You sometimes make the sucuk and eggs together or sucuk as a separate course. We have incredible recipe about sucuk. One which is plain and one which is with halloumi and pistachios. Again a recipe that takes five minutes to make. And gorgeous taste. If you're far away and you cannot find a proper Turkish sucuk, this is the one you can make in five minutes. In my summer house in Bodrum, we have neighbors who live around the world and they say it's their family staple. So their kids, they can find sucuk from lots of places, but they prefer this one because it tastes even better and it has no additives in it. Definitely gorgeous. Always, boy, Samandra, in almost everything you eat. I think we eat more bread than anything. We are the number one bread eaters in the world. It's not a surprise because Anatolia actually is where the wheat has originated and then spread to the whole world and we are the children of Anatolia in that tradition and that's also proof that we love bread from our DNA and the beautiful thing about it is we love it in the breakfast in a different way, lunch in a different way and dinner in a different way and before we sleep in a different way so then the eggs we have the boiled eggs that could be of course or sunny side up it could be plain or it could be with pastirma or it could be with sucuk But there are a few tips when you make a sunny side up. First, the pan should be something which is fast to heat up and fast to slow the heat. If there is something like a bottom at the top which keeps the heat, after you take it from the stove top, it continues to cook and the eggs should not be overcooked if yolk is stiff and turning even to blue it's something we don't like the pan either enamelware or copper they work much better then you put the butter and you don't immediately crack the eggs you first wait for a while the casein and the lactose in the butter should start to turn brown and it has that caramelized flavor it starts to smell very Very nice. Then you crack your eggs and at that time sometimes I'll put Put some salt to the pan so the bottom of the white also It gets salted. We make sure some butter also comes to the top of the white parts as well. Then a bit of salt, a bit of red pepper, thyme, if you want some black pepper. And you put it into a high heat. You make sure the bottom is in places browned, but the yolk is still yellow and shiny. You never close the lid. If you close the lid, what will happen? It will be like a hamam. There's a very thin layer which keeps the yolk intact. And that thin layer, when it's directed to heat, turns to white. And instead of this shiny yellowness, you start to get a white. So you never close the lid. That's quite important. Another type of egg dish is, of course, the menemen. Our menemen, we have it on the channel, one of the mostly watched menemen in the world. There were people who tried... different recipes from all around the world and they tried our menemen because it's quite different from what other people do and it was chosen the number one egg dish in the world so it's quite quite good we fry the peppers a bit in a simmer very low heat we dice the tomatoes that we have peeled and then we put it in again to simmer to like five to eight minutes with the butter and then we crush the tomatoes we add some meat some eggs let them cook together a bit of cheese and then in the final session we put more cheese on top and some red pepper flake pepper on top close the lid again and that red pepper with the humidity becomes like a paste and it goes gorgeous it is incredible for the vegetarians you don't have to put the meat which is the sucuk and the pastirma even without that it is best dish that you can eat the menemen Menemen goes for breakfast but you can eat menemen. the whole day because it is full with eggs and there's a tomato it's a great dish as well. So, in a breakfast table, there is always some type of a börek as well. The easiest one is the sigara böreği, which was the cigar börek or something like that. And because it's within filo dough. Or we have the pisi or we have the çiğ börek, which is we put raw meat in the middle and then fry it together. Hmm juices of the meat is something else and it's quite easy. We have it on the channel. It's one of the must-do's if you haven't tried. As you can see I cannot stop or we also have it on the channel with an easy version. We can do it from lasagna sheets. Then we have the Gözleme. Thank you. Gözlemes are like this we're gonna eat it together all with the team sometimes it's with cheese sometimes with with potatoes sometimes spinach and also of course some minced meat too thank you Finally one of the must must haves is some sweetness you finish your breakfast while you're at the end because it's maybe sometimes one hour one hour and a half also a lot of talking and missing your friends then you want something sweet it could be a jam straightforward strawberry one or some orangey one or it could be a fancy one like walnut jam my walnut jam is also Quite good or another classic you cannot find anywhere else in the world is kaymak and honey. This is double clotted cream. It's the cream of the fresh milk and some honey honey. What? What? I didn't eat today almost at all a piece of soup. It's now six o'clock to tell you the truth. We have had the shootings of each recipe from the morning so I'm hungry. You also do this breakfast. Yeah breakfast is so good you can have it anytime and I want to also show you this. This is my discovery today because Bahar asked me to do it that way and then it worked. It's like the evil eye but it's actually pekmez and tahini together. Pekmez is molasses. If you cannot find pekmez you can do it with what maple syrup. That would be very good. I don't know if you have ever tried mixing maple syrup with a bit of tahini. I'll show you how it works. When you mix both of them together the tahini thickens. It becomes almost like a caramel flavor but because there's tahini and you know tahini is quite good. It kills and pulls all the toxins in your digestive system. One tablespoon of tahini is a perfect remedy for each day. As Bahar said having one tablespoon of tahini is so good. We have been doing it for ages. I talked about tea at the beginning but I didn't give enough credit for it. The Turkish tea is a lighter one. It's one of the must tries. We drink it in tea glasses like tulip shape and there's always a belly. You put your fingers around it. It keeps you hot and with everything you eat. For example, there was this funny show in a breakfast place. People were like sitting down and ordering and a guy was coming and saying we have everything we just don't have tea. And people look like, Are you joking or about to kill the person who said that? Like it's that important for the breakfast. Okay, coffee is increasing in the world. But you know, we should drink a certain amount of coffee. But Turkish tea is light and it gives you a lot of nice flavors in your mouth. It doesn't have that much of caffeine and it's a very nice companion in the world. I believe the Turkish tea should be well spread around the world. Hope one day it will be in these tea glasses as well. And actually these are the ones that we have designed together with Bahar and Tan Mavitan. This is Tatlıcan. We have the Gönlü Bowl which is a bigger one. They are great for drinking hot tea and so on and so forth. So a little bit advertisement in the end, sorry. But I am really proud of this tea glass and I like it. drinking my tea in it so I wanted to share it with you. So actually that's quite it but if you think that this is the all the things that we put and we have in our breakfast, no. What I haven't talked about is actually every city has a different breakfast tradition as well. If you go to the Black Sea region we have the muhlama or kuymak. We melt a bit of butter and then a bit of corn flour then we add the cheese and when we mix it well together we have this This is elongating, incredible beauty, amazing. We have yağ dibi all the way from where Brock is born, Diyarbakır. In Diyarbakır, you put some butter, then you put some flour. You make sure that it goes like nutty brown. Add some salt and that's it and it's called yağ dibi. And we have something called acuka which is some red pepper paste with some walnuts and some herbs. It's also great. I think we also have it on the channel, the pepper paste video. I think I made acuka as well, it belongs to somewhere Cerkiz and Apazya region but it's on our tables today. Moreover, something we love, it's our staple in our Refika's kitchen is lutenisa. Thank you very much Adilem and it's this beautiful thing, again of course we have it on the channel. It's charcoaled aubergine, charcoaled red pepper, tomatoes with a bit of garlic. You charcoal it and then put everything together with a bit of olive oil and jar it. it's on the season you make let's say 100 jars and use it for the whole winter in the breakfast of course it's a great thing it's a great lunch it's a great dinner side dish for koftes and all so these are some of the local things there are so many more that you can discover Hmm this is also another tradition one. We talked about the walnut jam. This is the walnut jam. You collect the walnuts while they're still green. Normally the walnuts mature around October, but you collect them at the beginning of June, put them in lime. Not the lime that we use, the green one, but lime is lime soda which bubbles. The bitterness goes away and it hardens and then you boil it a few times with a bit of cloves and almonds. I think Bahar's favorite so I want to take you to more journeys like this. If you have watched the video until so far thank you very very much and I would also want you to have small comment it doesn't have to be small you can have longer ones and please tell like was this useful if you want it to be explained in a different way please tell me how you would prefer it that way we're gonna have more of these tables if you want Refika, I have come to Istanbul and we had such and such table, please also make that. Write all those things down please. Lots and lots of love, take great care and hope your breakfasts and all the start of the days are as rich as the Turkish ones.