Breakfast in Turkey is a whole ritual that reveals the culture and traditions of the country. It is called Serpme kahvaltı.
Turkish breakfast can be described in two words – variety and abundance. Several types of cheeses, vegetables, avocado, sausage, fried potatoes, fried eggs or menemen (omelet with tomatoes, pepper and spices) are served on the table. A separate place is occupied by strong tea, which is served in tulip glasses and fresh pastries: white bread, tortillas and, of course, simits (soft bagel with sesame seeds). Turks just love fresh, fragrant pastries. Without this, Turkish breakfast is not breakfast.
The breakfast also includes green or black olives and the sweet part of the breakfast: kaymak, honey and jams. Kaymak is a thick cream that goes well with honey and jam. No one can refuse honey and kaymak spread on fresh hot bread. All the ingredients of breakfast are in small, beautiful plates, resulting in a beautiful table.
Sunday breakfast is a Turkish breakfast multiplied by two. Turks come to cafes and restaurants from the terraces and have breakfast there with their large families, admiring the sights and having a pleasant conversation. Such breakfasts can last several hours. Coffee is usually served after a meal, hence the name of the breakfast itself - kahvalti ("Kahve" - coffee, "altı" - on top), literally "before coffee".