Kahvaltılık
Boiled Eggs (Haşlanmış Yumurta)
Timing is everything: 6 minutes runny, 8 minutes creamy, 11 minutes fully set.
Kahvaltılık
Sucuk Toastie (Sucuklu Tost)
The sucuk goes in the pan first. Raw sucuk will not cook inside a toastie.
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Cheese Toastie (Peynirli Tost)
Cheese between the slices, butter on the outside. That order is what makes it crisp.
Kahvaltılık
Breakfast Sautéed Mushrooms (Kahvaltılık Mantar Sote)
Mushrooms over a high heat until the liquid has gone. With garlic and oregano it takes five minutes.
Kahvaltılık
Strawberry Jam (Çilek Reçeli)
The strawberries sit in sugar overnight and then boil briefly. Long boiling darkens the colour.
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Honey and Kaymak (Bal Kaymak)
Not a recipe but an arrangement: cold kaymak, honey at room temperature, hot bread.
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Mixed Toastie (Karışık Tost)
Sucuk, salami, kaşar and tomato. The wet fillings are hidden between layers of cheese.
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Fig Jam (İncir Reçeli)
The figs stay whole. Soaking them in lime water is what keeps them from collapsing.
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Apricot Jam (Kayısı Reçeli)
Apricots break down quickly, so the boil is short. Cut them large if you want pieces of fruit.
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Sour Cherry Jam (Vişne Reçeli)
The acid in sour cherries activates their own pectin, so the jam sets by itself.
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Rose Petal Jam (Gül Reçeli)
Made with Isparta rose petals. Rubbing them with sugar is what brings out the colour and scent.
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Watermelon Rind Jam (Karpuz Kabuğu Reçeli)
Jam from rinds that get thrown away. Lime water keeps them firm, long boiling turns them clear.
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Orange Peel Jam (Portakal Reçeli)
The peel is boiled three times to take away the bitterness. Skip that and the jam is bitter.
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Tahini with Grape Molasses (Pekmezli Tahin)
Two ingredients and one ratio. Half and half is neither too sweet nor too heavy.
Kahvaltılık
Blackberry Jam (Böğürtlen Reçeli)
It breaks down very quickly, so it is the shortest boil of all the jams. You can sieve out the seeds.
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Quince Jam (Ayva Reçeli)
The seeds are tied in muslin and dropped into the jam. Their pectin sets it and their tannin colours it.
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Homemade Labneh (Ev Yapımı Labne)
Yoghurt strained in muslin. The longer it hangs the firmer it gets: 12 hours a cream, 24 hours a cheese.
Kahvaltılık
Chocolate Hazelnut Spread (Çikolatalı Fındık Kreması)
Roasted hazelnuts and dark chocolate. Less sweet and far nuttier than the shop bought kind.
Kahvaltılık
Homemade Peanut Butter (Ev Yapımı Fıstık Ezmesi)
Peanuts roasted and ground in a processor. No oil is needed, as the nuts release their own.
Kahvaltılık
Curd Cheese Salad (Lor Salatası)
Lor, spring onion and dill. Ready in five minutes and the lightest thing on the table.
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Homemade Fresh Cheese (Ev Peyniri)
Milk curdled with lemon and strained. A fresh cheese with no rennet, ready the same day.
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Strained Yoghurt (Süzme Yoğurt)
Labneh with a shorter strain. Six hours is enough, and it should hold its shape on a spoon.
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Breakfast Kavurma (Kahvaltılık Kavurma)
Kavurma is already cooked; the pan only heats it through. Cooking it long makes it tough.
Kahvaltılık
Pan Fried Sausages (Sosis Tava)
Scoring the sausages makes them cook evenly. Unscored, they swell up and burst.