Photo Essay: Dad's breakfast...

The cultural difference between East and West, is perhaps never more wide than when sat at a Turkish breakfast table. Here, contrary to the advice of food experts, the lightest meal of the day is breakfast and dinner are a rather late and lengthy affair.

Filled with fresh ingredients, and usually barely more than a plateful of olives and cheese, the breakfast spread can look rather alien compared to a rushed bowl of muesli, a heap of waffles or a greasy fry up.

A dish by dish guide to what you might encounter in a typical Turkish breakfast can be navigated by reading the descriptions below...

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masa – Turks will usually take breakfast outside, on a fold-out table such as this, either on a balcony, garden or failing those, a good spot where they can watch the world go by. (table)

ekmek – traditional, crusty white bread bought daily from a local bakery and often still warm when it reaches the table for slicing. You’re better off taking handfuls than a slice at a time, as the bread is so tasty! (bag of bread)

börek – these are delicious savoury pastries, flaky, filled with feta cheese and parsley… and no rules about when they should be eaten, just that one is never enough! (plate with six rectangular slices)

domates – plump fresh tomatoes sliced, and seasoned with olive oil and salt, just perfect for dipping your bread into, to soak up those juices!

kurabiye – sweet dishes, like these crumbly round Turkish “cookies” are best saved last. They come in a variety of flavours, and nutty toppings, and are the perfect excuse for another pot of tea to wash them down with. (plate with three round cookies)

zeytin – Turks generally tend to favour small, salty black olives at the breakfast table. You can team them up with a slice of bread (as pictured) or nibble as you go.

beyaz peynir – this salty white cheese, is a bit like the Turkish cousin of feta. Take a slice, break some onto your bread, put it in your mouth, and stuff a tomato in there too, and you’re eating like a native.

şeker – Turkish tea can be rather bitter, and is usually taken sweet. It’s not uncommon to find a big pot of sugar such as this, or a steadily decreasing heap of sugar cubes on the breakfast table. (the white pot)

çay – the ever present at virtually any meal, is a small glass of strong, boiling hot Turkish tea. A fresh pot is never more than an arm’s stretch away for top-ups, but milk however is a no-no. Turks take tea with sugar, and will get through at least three glasses before finishing breakfast, and ten by the end of the day.

a yellow sponge – one of the more unfamiliar accoutrements at the table is a sponge or cloth (or a nearby dustpan). Turk’s are notoriously house-proud and will set about wiping the table for crumbs, or shaking down the tablecloth mere minutes after breakfast is finished.

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