A generous Turkish breakfast table of cheeses, olives, fresh vegetables, honey with kaymak, jam, tahini with grape molasses, boiled eggs and sucuk. Made for long weekend breakfasts.
Ingredients
Instructions
- 1
Put the eggs into boiling water and cook for 9-10 minutes; cool in cold water, peel and halve.
- 2
Thinly slice the sucuk and cook it in a dry skillet over medium heat for 3-4 minutes, turning, until lightly browned in its own fat.
- 3
Slice the white cheese and kashar; slice the tomatoes and cucumber and leave the peppers whole or halve them.
- 4
Mix the tahini and pekmez in a small bowl. Divide the honey with kaymak, jam, butter, walnuts and olives among separate small bowls.
- 5
Slice the bread; if you like, toast it in a dry pan or on a grill for 1 minute per side.
- 6
Arrange the cheeses, vegetables, eggs and sucuk with the small bowls on individual plates or on one large tray in the middle, and serve with the bread.
Nutrition
Per serving
| Calories | 1165 kcal |
|---|---|
| Protein | 42 g |
| Carbs | 103 g |
| Fat | 67 g |
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