Turkish Breakfast Platter — Kahvalti Tabagi
Full Turkish breakfast plate with white cheese, kasar, olives, sliced tomato, cucumber, sucuk, soft-boiled egg, honey with butter, and fresh bread, finished with parsley for an iconic celebratory weekend spread.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice tomatoes and cucumbers into rounds. Cut white cheese and kasar into thick squares. Slice sucuk into 5mm rounds. Chop parsley and dill. Halve lemon. Arrange all ingredients within reach of your plating surface.
Boil
Bring a small pan of water to a low boil over high heat. Carefully lower eggs in and cook 6 minutes for soft-set yolks. Drain and rinse under cold water until cool enough to handle and peel.
Sear
While eggs cook, heat a dry skillet over medium heat 1 minute. Add sucuk in a single layer, cook 2–3 minutes turning once, until edges crisp and red oil releases. Lift onto a warm plate.
Plate
Divide tomato, cucumber, white cheese, kasar, olives, walnuts, sucuk, halved peeled eggs, butter, honey, and tahini between two wide platters, arranging in distinct sections. Scatter parsley, dill, oregano, salt, and pul biber over each. Serve with fresh bread and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.