This is the GRAND Turkish Breakfast

Instructions

Green Olives

1. Crush the coriander seeds and the garlic. Mix them with the olives and the lemon slices. Squeeze some lemon and add the olive oil. You can store this beauty for up to one week and it will get tastier every day.

Black Olives

1. Mix the olives with the oregano, red pepper flakes, and olive oil in a bowl. Voila! Ready to enjoy.

Tomato and cucumber salad

1. Put all the ingredients in a dish and give them a good mix. This is a simple but perfect salad to dip your bread in. When it is off-season, you can use pepper paste with a drizzle of olive oil instead of tomatoes.
2. Another common fresh vegetable for breakfast is cucumber. Mix the cucumber with kumquat. Sprinkle some salt to your taste and finish with a drizzle of olive oil.

Turkish Breakfast Cheese Plate

1. To make the ultimate Turkish breakfast cheese platter, we chose four popular types of cheese- and of course our favorites- from among the many varieties of Turkish cheese.
2. White cheese is also known as feta. It can be young or aged but usually, younger cheese is preferred for breakfast and it is one of the essentials of the Turkish breakfast.
   Dil peyniri (string cheese). It’s a fresh cheese that tastes like you are eating milk with bites! The taste is close to mozzarella.
3. Bergama Tulumu is the parmesan of Turkey. More aged than white cheese, it has a more creamy texture. Can be mild and slightly sweet to strong.
   Kaşar cheese is one of the most popular cheeses in Turkey. There are two types of Kaşar cheese, fresh and aged. Both types are eaten at breakfast. Fresh kaşar has a milky, mild taste and it gets stronger by aging.
4. To prepare the cheese plate, make different cuts for different cheeses and volume up the plate. Slice, dice, string or simply crumble.
   Fresh herbs such as parsley, rocket, mint, or basil are always great for a breakfast or cheese plate.
5. Turkey is one of the best places for nuts and fruits so make sure to put some hazelnuts, almonds, or walnuts on your plate. Fresh or dried apricots, figs, or mulberries will give your plate some sweetness and color.
6. You can serve some cured meat as well. Pastırma is the most common one in Turkey.

Börek- Gözleme (makes 5 servings)

1. Place 2 sheets of phyllo dough on your counter. Sprinkle some salt between the sheets. 
2. Rip apart the one side of the phyllo dough to make it square-ish. Place the ripped pieces onto the center of the big piece.
3. At this stage, you can put whatever you like in your börek. If you want to make a traditional one, roughly crumble the white cheese, 4 slices of tomatoes, and green pepper.
4. Add a couple of fresh mint leaves and nigella seeds. You can add a slice of pastrami and some black pepper as well.
5. Fold the dough over the filling, forming a square.
6. Cook each side for about 2 minutes until it is crispy and golden-brown.
7. To make a little naughty börek, fill with melting cheese and chocolate spread.

Sunny-side up eggs

1. Heat a copper pan and melt the butter.
2. When the butter starts to brown, it is time to crack in the eggs.
3. Turn down the heat.
4. Cook until the egg white is brown on the bottom but the yolk is still runny. When you make a big batch, stir the egg whites without touching the yolks so the runny parts can cook easily.
5. Season with salt and red pepper flakes and dip the bread in the runny yolks!