4 AMAZING Turkish Breakfast Dishes

250g Mixed Green and Black olives
2 Tbsp Olive oil
1 Tsp Turkish Oregano
1 Tsp Pul Biber
Juice of half a lemon

Tomato salad:
3 Vine ripened plum tomatoes
3 Sprigs of thyme
3 Tbsp Olive oil
1 Tsp Nigella seeds
1/4 Tsp salt

3 Vine ripened plum tomatoes
2 Eggs
1 Mild Green Chilli
75g Sucuk (Turkish Sausage – 1 Sausage)
1/2 Cup Shredded cheese (stretchy varieties work best)
1-2 Tbsp Butter
1/2 Tsp Salt

1 Packet Filo Pastry (2 sheets per borek)
Green Chilli
Cured meats

Other ingredients:
Turkish Sausage
Clotted Cream
To make the olives:
1- Mix together the olives with the other ingredients
2- Allow to marinate for 20-30 mins, or longer in the fridge

To make the tomato salad:
1- Chop the tomatoes to a large dice
2- Add the thyme leaves and salt then mix well
3- Add olive oil and nigella then mix and let sit for 30 minutes

To make the Menemen:
1- Peel the tomatoes and chop to a medium dice
2- Slice the chilli into rings
3- Melt the butter in a pan and then add the chilli, saute until softened
4- Add the tomato and salt, then mix and cover with a lid. Allow to simmer on medium-low heat until softened and reduced
5- Crush the tomatoes using a potato masher, then cook off the excess liquid
6- Add the sausage (sliced into small pieces) and a handful of cheese
7- Add your eggs (either scrambled or whole) and mix in, then cover and cook for a few more minutes
8- Once the eggs are almost set, add on the remaining cheese and melt it
9- Serve hot


To make the borek:
1- Lay 2 sheets of borek on top of each other, and cut off part of the sheets so the pastry is square
2- Lay the offcut across the center of the sheet, then place your fillings on top of the offcut in the center
3- Add salt and pepper, then fold the sheets of pastry into a square
4- Fry over medium-low heat in olive oil for 2-3 minutes per side until golden
5- Place on a paper towel to drain and then serve while hot

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