Turkish breakfast

by Zanita Careem

Türkiye has a long and rich history as the successor of Ottoman Empire and its predecessor,Seljuks and many more.

Turkish people love food and we are proud of our rich cuisine. Turkish cuisine which has a rich appearance and is renowned for its distinctive traditional dishes, is well-known throughout the world as one of the most popular cuisines, like French, Chinese or Indian cuisines said Ambassador from Turkeye to Sri Lanka Semih Lutfu Turgut

Turkish breakfast is undoubtedly one significant aspect of Turkish cuisine. In contrast to many other countries, breakfast is considered equally important as supper, with lavish and rich tables.

It is important, because it allows people to spend enjoyable times with family members and friends.

He also said Turkish people like to drink both tea and coffee. As you may know we have famous tea glasses and Turkish version of coffee.

Nevertheless, Turkish coffee, especially if you drink without sugar, is quite strong; therefore, it is hard to drink Turkish coffee in an empty stomach.

The food that is eaten before coffee is, by definition, pre-coffee meal, which lead to the origins of the Turkish word for breakfast, kahvalt?, derived from kahve-alt?, meaning before coffee.

If anything is going to be eaten before coffee, there is a necessity of a drink that accompany the food at the breakfast; at that moment tea comes to the scene.

Most people around the world drink coffee in the morning, whereas Turkish people prefers tea.

Tea is an integral part of breakfast, a breakfast without tea is unthinkable in Türkiye.

Turkish people prefer brewing in teapot and like to drink freshly brewed black tea in small

glasses, most of the Turks do not prefer instant tea bags.

In addition to tea, Turkish breakfast has other elements. There must be bread, without bread a Turkish breakfast would be incomplete. At his point I must highlight one Turkish specialty, Simit.

Bread or Simit is either cut into slices or break into irregular pieces, typically consumed after being dipped in eggs, jams, honey.

Turkish breakfast includes both salty and sweet foods, some are also spicy. There would be olives (both black and green), cheese (various types), tomatoes, cucumber, peppers, spreads (vegetables, hazelnut), eggs (many types), dried fruits (apricot, fig) and nuts (walnut, almond),

jams, honey, and molasses at the traditional Turkish breakfast table.

Turkish people prefer to spend time talking with one another at the breakfast table while still sitting down and sipping their tea even after eating.

Ambassador with Esala Weeakoon and wifeKrishanti

Ambassador from Turkeye to Sri Lanka Semih Lutfu Turgut

Pix by Thushara Attapathu