Kahvaltılık
Homemade Ayran (Ev Yapımı Ayran)
The yoghurt is loosened with a little water first and the rest added after. The other way round leaves lumps.
Kahvaltılık
Homemade Yoghurt (Ev Yapımı Yoğurt)
The temperature of the milk is the only variable. If you can hold a finger in it for ten seconds, it is time.
Kahvaltılık
Homemade Kaymak (Ev Yapımı Kaymak)
Full fat milk sits over a low heat for hours, and the kaymak gathers on top as it cools. A matter of patience.
Kahvaltılık
Homemade Sucuk (Ev Yapımı Sucuk)
The mince is spiced and filled into casings, then dries for three weeks somewhere cool and airy.
Kahvaltılık
Homemade Kefir (Ev Yapımı Kefir)
The kefir grains sit in milk for 24 hours. Metal spoons and metal sieves wear the grains out.
Kahvaltılık
Acuka
Walnuts, isot pepper and tomato paste. A fixture of an Antep breakfast, made by crushing rather than blending.
Kahvaltılık
Menemen
Peppers, tomatoes and eggs, from pan to table in 20 minutes. The texture depends on when the eggs go in.
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Çılbır
Poached eggs on garlic yoghurt. Vinegar in the water stops the egg spreading.
Kahvaltılık
Eggs with Pastırma (Pastırmalı Yumurta)
Pastırma cooks very briefly. Left too long it toughens and its çemen crust turns bitter.
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Eggs with Sucuk (Sucuklu Yumurta)
Frying the sucuk in a dry pan is enough. It releases its own fat and the eggs cook in that.
Kahvaltılık
Plain Omelette (Sade Omlet)
A low heat and constant stirring. Over a high heat an omelette turns rubbery.
Kahvaltılık
Pan Fried Sucuk (Sahanda Sucuk)
No eggs, just sucuk. In a dry pan, until the edges curl.
Kahvaltılık
Mıhlama
A Black Sea classic: cornmeal toasted in butter and melted with cheese. The cheese has to stretch.
Kahvaltılık
Spinach Omelette (Ispanaklı Omlet)
The spinach is cooked first and its liquid driven off. Raw spinach makes the omelette watery.
Kahvaltılık
Cheese Omelette (Peynirli Omlet)
The cheese goes in at the last moment. Beaten in at the start it makes the eggs watery.
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Fried Eggs (Sahanda Yumurta)
Runny yolk, fully set white. A lid is what strikes that balance.
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Eggs with Tomato (Domatesli Yumurta)
Menemen without the peppers. Cooking the water out of the tomato is the step that matters.
Kahvaltılık
Eggs with Potato (Patatesli Yumurta)
The potato is fried and softened first. Raw potato and eggs do not cook in the same time.
Kahvaltılık
Mushroom Omelette (Mantarlı Omlet)
The mushrooms are fried over a high heat until they take their liquid back up. Then the egg goes in.
Kahvaltılık
Egg Bread (Yumurtalı Ekmek)
Stale bread dipped in egg and fried. It works sweet or savoury.
Kahvaltılık
Kaygana
A herb pancake made with eggs and flour. Thicker than an omelette, denser than a crepe.
Kahvaltılık
Eggs with Minced Meat (Kıymalı Yumurta)
The mince has to lose its liquid and brown. The eggs only go in after that.
Kahvaltılık
Fried Potatoes (Patates Kızartması)
Fried twice: the first round cooks the inside, the second crisps the outside.
Kahvaltılık
Breakfast Spiced Potatoes (Kahvaltılık Baharatlı Patates)
Cubed potatoes fried with spices. Boiling them first is what makes the outside crisp.