18 Delicious Turkish Breakfast Recipes Traditional

Hungry for a breakfast that’s as rich in flavor as it is in tradition? Dive into the vibrant world of Turkish morning feasts with our roundup of 18 Delicious Turkish Breakfast Recipes. From savory pastries to sweet jams and everything in between, these dishes promise to transform your first meal into an unforgettable experience. Let’s explore these traditional delights that are sure to brighten your breakfast table!

Menemen (Turkish Scrambled Eggs with Tomatoes)

A classic Turkish breakfast, Menemen combines simplicity with bold flavors. Perfect for a lazy weekend or a quick weekday meal.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 1 green bell pepper, seeded and thinly sliced
• 2 ripe tomatoes, peeled and diced
• 4 pasture-raised eggs, lightly beaten
• 1/2 tsp red pepper flakes
• Salt, to season

Instructions

1. Heat olive oil in a non-stick skillet over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in sliced green bell pepper and cook until softened, 2 minutes.
4. Mix in diced tomatoes and red pepper flakes; simmer until tomatoes break down, 5 minutes.
5. Season with salt, then pour beaten eggs over the tomato mixture.
6. Gently stir eggs into the mixture with a wooden spoon, cooking until just set, 2-3 minutes.
7. Remove from heat immediately to prevent overcooking.

Tip: For a creamier texture, stir in a tablespoon of butter with the eggs. Tip: Serve with crusty bread to soak up the juices. Tip: Garnish with fresh herbs like parsley or dill for added freshness.

The Menemen should be moist but not runny, with a harmonious blend of sweet tomatoes and spicy peppers. Try topping with crumbled feta for a salty contrast.

Sucuklu Yumurta (Eggs with Turkish Sausage)

Sucuklu Yumurta brings a spicy, savory kick to your morning routine. Simple yet bold, this dish combines Turkish sausage with eggs for a hearty start.

Ingredients

• 2 tbsp clarified butter
• 4 oz Turkish sucuk sausage, thinly sliced
• 4 pasture-raised eggs, lightly beaten
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a 10-inch non-stick skillet over medium heat. Add clarified butter, swirling to coat the pan evenly.
2. Add sliced sucuk to the skillet. Cook for 2-3 minutes until edges crisp and fat renders, stirring occasionally.
3. Reduce heat to medium-low. Pour beaten eggs over the sucuk, ensuring even distribution.
4. Season with sea salt and black pepper. Let cook undisturbed for 1 minute to set the bottom.
5. Using a spatula, gently fold eggs from the edges towards the center, allowing uncooked portions to flow underneath. Repeat until eggs are softly set, about 2-3 minutes total.
6. Remove from heat. Let rest for 30 seconds to finish cooking from residual heat.

Layers of spicy sucuk and creamy eggs create a dynamic texture. Serve with crusty bread to soak up the flavorful fats, or atop a crisp salad for contrast.

Peynirli Pogaca (Cheese Pastries)

Nothing beats the comfort of warm, flaky pastries straight from the oven. Peynirli Pogaca, with its rich cheese filling encased in buttery dough, is a Turkish delight that’s surprisingly simple to make at home.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/2 cup whole milk, lukewarm
• 1 pasture-raised egg, lightly beaten
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1 cup feta cheese, crumbled
• 1/4 cup parsley, finely chopped

Instructions

1. In a small bowl, dissolve yeast and sugar in lukewarm milk. Let stand for 5 minutes until frothy.
2. In a large bowl, combine sifted flour and salt. Cut in chilled clarified butter until mixture resembles coarse crumbs.
3. Add yeast mixture and beaten egg to flour. Mix until a soft dough forms. Tip: Avoid overworking the dough to keep pastries tender.
4. Cover dough with a damp cloth. Let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 375°F. Line a baking sheet with parchment paper.
6. On a floured surface, roll dough to 1/4-inch thickness. Cut into 3-inch circles.
7. Mix feta and parsley. Place 1 tbsp filling in the center of each circle. Fold edges to enclose, pinching to seal.
8. Arrange pastries on baking sheet. Brush tops with beaten egg for a golden finish. Tip: For extra shine, brush with milk before baking.
9. Bake for 20-25 minutes, until golden brown. Tip: Rotate sheet halfway through for even browning.

Expect a crisp exterior giving way to a soft, cheesy center. Serve these pastries warm, paired with a dollop of sour cream or alongside a fresh salad for a light meal.

Simit (Turkish Sesame Bread Rings)

Every bite of Simit offers a crunchy sesame crust with a soft, chewy interior, a staple in Turkish cuisine that’s surprisingly simple to make at home.

Ingredients

• 4 cups high-gluten bread flour, sifted
• 1 tbsp granulated sugar
• 1 tsp fine sea salt
• 1 tbsp active dry yeast
• 1 1/2 cups warm water (110°F)
• 1/4 cup grape molasses
• 1/4 cup water, for molasses mixture
• 1 cup sesame seeds, toasted
• 2 tbsp clarified butter, melted

Instructions

1. In a large mixing bowl, combine sifted high-gluten bread flour, granulated sugar, fine sea salt, and active dry yeast.
2. Gradually add warm water (110°F) to the dry ingredients, mixing until a rough dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 375°F and line a baking sheet with parchment paper.
6. Divide the dough into 8 equal pieces, rolling each into a 20-inch rope. Twist two ropes together and form into a ring, pinching the ends to seal.
7. Mix grape molasses with water in a shallow dish. Dip each ring into the molasses mixture, then coat with toasted sesame seeds.
8. Place rings on the prepared baking sheet, brush with melted clarified butter, and bake for 20-25 minutes until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
9. Transfer to a wire rack to cool slightly before serving. Tip: For extra crunch, toast the sesame seeds until golden before coating.

These Simit rings boast a delightful contrast of textures and a nutty flavor from the sesame seeds. Serve warm with a dollop of clotted cream or dip into a robust Turkish tea for an authentic experience.

Zeytin Ezmeli Tost (Olive Paste Toast)

Lunch just got a whole lot better with this zesty Zeytin Ezmeli Tost. It’s a simple yet flavorful olive paste toast that’s perfect for a quick meal.

Ingredients

• 4 slices of sourdough bread, 1/2 inch thick
• 1/2 cup black olive paste
• 2 tbsp extra virgin olive oil
• 1/4 cup crumbled feta cheese
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes

Instructions

1. Preheat a sandwich press or skillet to 350°F.
2. Brush one side of each bread slice with extra virgin olive oil.
3. Spread black olive paste evenly on the unbrushed side of two slices.
4. Sprinkle crumbled feta cheese over the olive paste.
5. Add dried oregano and red pepper flakes on top of the feta.
6. Place the remaining bread slices on top, oiled side up.
7. Press the sandwich in the preheated press or skillet for 3-4 minutes until golden and crispy.
8. Flip once if using a skillet, ensuring even browning.
9. Remove from heat, let cool for 1 minute before slicing.

For an extra crunch, serve with a side of pickled vegetables. The creamy feta and bold olive paste create a harmonious blend of flavors.

Borek (Flaky Pastry with Cheese or Meat)

Oven-ready and irresistibly flaky, Borek is a savory pastry that’s as versatile as it is delicious. Perfect for breakfast or a snack, its layers of dough and filling bake to golden perfection.

Ingredients

• 1 package phyllo dough, thawed
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix feta, ricotta, egg, and black pepper until well combined.
3. Unroll phyllo dough on a clean surface. Cover with a damp towel to prevent drying.
4. Place one sheet of phyllo on the baking sheet. Brush lightly with clarified butter.
5. Add another sheet on top, brush with butter, and repeat for 4 layers.
6. Spread cheese mixture evenly over the top layer, leaving a 1-inch border.
7. Layer remaining phyllo sheets, brushing each with butter, until all dough is used.
8. Fold edges inward to seal the filling. Brush top with remaining butter.
9. Bake for 25-30 minutes, until golden and crisp. Let cool for 5 minutes before slicing.

Unbelievably crisp on the outside with a creamy, tangy filling, Borek is best served warm. Try pairing it with a drizzle of honey for a sweet and savory twist.

Bal Kaymak (Honey with Clotted Cream)

Luscious and indulgent, Bal Kaymak combines the rich texture of clotted cream with the natural sweetness of honey. This simple yet elegant dish is a testament to the beauty of minimal ingredients.

Ingredients

• 1 cup clotted cream
• 1/4 cup raw, unfiltered honey

Instructions

1. Ensure the clotted cream is at room temperature to achieve a smooth consistency.
2. Using a spoon, gently spread the clotted cream onto a serving plate in an even layer.
3. Drizzle the raw, unfiltered honey over the clotted cream in a zigzag pattern for visual appeal.
4. Allow the dish to sit for 5 minutes before serving to let the flavors meld together.

Golden and creamy, Bal Kaymak offers a delightful contrast between the velvety clotted cream and the floral notes of honey. Serve with warm, crusty bread or as a topping for fresh figs to elevate the experience.

Cilbir (Turkish Poached Eggs with Yogurt)

This Turkish delight combines creamy yogurt with perfectly poached eggs, a dish that’s as comforting as it is elegant.

Ingredients

• 1 cup Greek yogurt, full-fat
• 2 pasture-raised eggs
• 2 tbsp clarified butter
• 1 tsp Aleppo pepper
• 1 garlic clove, minced
• 1 tbsp white vinegar
• Salt, to taste

Instructions

1. In a small bowl, mix the Greek yogurt with minced garlic and a pinch of salt. Set aside.
2. Fill a medium saucepan with water, add white vinegar, and bring to a gentle simmer over medium heat (180°F).
3. Crack each egg into a small cup, then gently slide them into the simmering water. Poach for 3-4 minutes for soft yolks.
4. While eggs poach, heat clarified butter in a small pan over low heat until melted. Stir in Aleppo pepper and remove from heat.
5. Divide the yogurt mixture between two plates, creating a well in the center of each.
6. Using a slotted spoon, carefully lift the poached eggs from the water and place them on top of the yogurt.
7. Drizzle the spiced butter over the eggs and yogurt. Serve immediately.

Golden yolks ooze into the creamy yogurt, while the spiced butter adds a warm, peppery kick. For an extra touch, serve with crusty bread to scoop up every last bite.

Domatesli Ekmek (Tomato Bread)

Never underestimate the simplicity of Domatesli Ekmek, a Turkish tomato bread that’s as flavorful as it is easy to make. Perfect for using up summer tomatoes, this bread is a staple in many households for good reason.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 3/4 cup warm water (110°F)
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 2 medium vine-ripened tomatoes, finely diced
• 1 tbsp fresh thyme leaves

Instructions

1. In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add sifted flour, olive oil, and salt to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 375°F. Punch down the dough and transfer to a floured surface.
6. Roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
7. Evenly distribute diced tomatoes and thyme leaves over the dough. Press lightly to adhere.
8. Bake for 25 minutes or until the crust is golden and the tomatoes are slightly caramelized.
9. Remove from oven and let cool on a wire rack for 5 minutes before slicing.

Out of the oven, Domatesli Ekmek boasts a crispy crust with a soft, tomato-infused interior. Serve warm with a drizzle of olive oil or alongside a fresh salad for a complete meal.

Patatesli Kizartma (Fried Potatoes with Peppers)

Vibrant and hearty, this dish combines crispy potatoes with sweet peppers for a simple yet satisfying side. Perfect for any meal, it’s a staple that never disappoints.

Ingredients

• 2 large russet potatoes, peeled and cut into 1/2-inch cubes
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 1/4 cup clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add potato cubes to the skillet, spreading them in a single layer. Cook undisturbed for 5 minutes to allow a golden crust to form.
3. Flip potatoes with a spatula and cook for another 5 minutes until evenly browned. Tip: Resist stirring too often to ensure crispiness.
4. Add sliced red and green bell peppers to the skillet. Stir to combine with potatoes.
5. Season with sea salt, black pepper, and smoked paprika. Stir well to distribute the spices evenly.
6. Reduce heat to medium and cook for an additional 10 minutes, stirring occasionally, until peppers are soft and potatoes are tender. Tip: Cover the skillet for the last 2 minutes to steam the peppers slightly if you prefer them softer.
7. Remove from heat and let stand for 2 minutes before serving. Tip: This rest allows the flavors to meld together beautifully.

Lusciously crispy on the outside and fluffy inside, these potatoes pair wonderfully with the sweetness of the peppers. Serve alongside grilled meats or top with a fried egg for a hearty breakfast twist.

Acuka (Spicy Tomato and Walnut Spread)

Fancy a bold spread that packs a punch? Acuka combines spicy tomatoes and walnuts for a rich, flavorful kick. Perfect for toast or as a dip, it’s a versatile addition to any meal.

Ingredients

• 1 cup walnut halves, toasted
• 3 medium ripe tomatoes, blanched, peeled, and seeded
• 2 tbsp extra-virgin olive oil
• 1 tbsp Aleppo pepper
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1 garlic clove, minced

Instructions

1. Preheat oven to 350°F. Spread walnut halves on a baking sheet. Toast for 8 minutes, until fragrant. Cool completely.
2. Bring a pot of water to boil. Score tomatoes with an X on the bottom. Blanch for 30 seconds, then plunge into ice water. Peel, seed, and roughly chop.
3. In a food processor, combine toasted walnuts, chopped tomatoes, olive oil, Aleppo pepper, cumin, sea salt, and minced garlic. Pulse until smooth, scraping down sides as needed.
4. Transfer to a bowl. Let sit for 30 minutes to meld flavors.

Mouthwatering and robust, Acuka offers a creamy texture with a spicy, nutty depth. Serve alongside crusty bread or as a vibrant layer in a mezze platter.

Tahin Pekmez (Tahini and Grape Molasses Mix)

Every kitchen needs a go-to sweet and savory spread that doubles as a quick snack or a sophisticated drizzle. Tahin Pekmez combines the nutty depth of tahini with the rich sweetness of grape molasses for a versatile Middle Eastern staple.

Ingredients

• 1/2 cup tahini (well-stirred)
• 1/4 cup grape molasses
• 1/4 tsp sea salt (finely ground)

Instructions

1. In a medium mixing bowl, combine 1/2 cup well-stirred tahini and 1/4 cup grape molasses.
2. Whisk vigorously for 2 minutes until the mixture is smooth and homogenous. Tip: If the mixture seizes, add 1 tsp of warm water to loosen.
3. Add 1/4 tsp finely ground sea salt to the mixture. Whisk for an additional 30 seconds to incorporate.
4. Transfer the mixture to a serving dish. Let it rest at room temperature for 10 minutes to allow flavors to meld. Tip: For a lighter texture, whip the mixture with a hand mixer for 1 minute before serving.
5. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Tip: Before serving stored Tahin Pekmez, let it sit at room temperature for 15 minutes and stir well to restore consistency.

Balanced between earthy and sweet, this spread offers a velvety texture that pairs beautifully with fresh bread or as a glaze for roasted vegetables. Experiment with a pinch of cinnamon or a drizzle over vanilla ice cream for an unexpected twist.

Yumurtali Ekmek (Egg in a Bread)

Breakfast just got better with this simple yet satisfying dish. Yumurtali Ekmek combines the comfort of bread with the richness of eggs for a quick meal.

Ingredients

• 2 slices of artisan sourdough bread, 1 inch thick
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a non-stick skillet over medium heat (350°F) and add 1 tbsp clarified butter.
2. Using a round cookie cutter or a knife, cut a hole in the center of each bread slice, about 2 inches in diameter.
3. Place the bread slices in the skillet, toasting for 2 minutes until golden brown.
4. Flip the bread slices and pour 1 tbsp clarified butter into each hole.
5. Immediately pour half of the lightly beaten eggs into each hole, ensuring the egg spreads evenly.
6. Season with sea salt and freshly ground black pepper.
7. Cover the skillet with a lid and cook for 3 minutes, or until the eggs are set but yolks are still runny.
8. Remove from heat and serve immediately.

Perfectly crispy bread encases a soft, runny egg for a delightful contrast. Try topping with avocado slices or a sprinkle of chili flakes for an extra kick.

Kasarli Tost (Grilled Cheese Sandwich)

Dive into the simplicity and comfort of a perfectly grilled cheese sandwich, elevated with the rich, melty goodness of Kasar cheese.

Ingredients

• 2 slices of artisan sourdough bread, 1/2 inch thick
• 4 oz Kasar cheese, thinly sliced
• 2 tbsp clarified butter
• 1/4 tsp smoked paprika

Instructions

1. Heat a cast-iron skillet over medium-low heat (300°F) for even cooking.
2. Spread 1 tbsp of clarified butter on one side of each bread slice for a golden, crispy exterior.
3. Layer the Kasar cheese evenly on the unbuttered side of one bread slice, sprinkle with smoked paprika, then top with the second bread slice, buttered side out.
4. Place the sandwich in the skillet, pressing lightly with a spatula. Cook for 3-4 minutes until the bottom is golden brown and the cheese begins to melt.
5. Flip the sandwich carefully, then cook for another 3-4 minutes. Cover the skillet with a lid for the last minute to ensure the cheese melts thoroughly.
6. Remove from heat, let rest for 1 minute before slicing to allow the cheese to set slightly.

Kasarli Tost boasts a crispy, buttery crust with a gooey, flavorful center. Serve with a side of pickled vegetables for a tangy contrast.

Pazili Yumurta (Eggs with Spinach)

Breakfast just got a green upgrade with this simple yet flavorful dish. Perfect for a quick, nutritious start to your day.

Ingredients

• 2 tbsp clarified butter
• 4 pasture-raised eggs, lightly beaten
• 4 cups fresh spinach, roughly chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese

Instructions

1. Heat clarified butter in a large non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the roughly chopped spinach to the skillet, sautéing until just wilted, approximately 2 minutes.
3. Season the spinach with sea salt and freshly ground black pepper, stirring to combine evenly.
4. Pour the lightly beaten eggs over the spinach, reducing the heat to low.
5. Gently stir the mixture with a silicone spatula, allowing the eggs to softly scramble, about 3 minutes.
6. Sprinkle crumbled feta cheese over the top, then cover the skillet with a lid to let the cheese melt slightly, about 1 minute.
7. Remove from heat and serve immediately.

Zesty and vibrant, this dish offers a creamy texture with the freshness of spinach. Try serving it on toasted sourdough for an extra crunch.

Muhlama (Cornmeal with Cheese and Butter)

Never heard of muhlama? This Turkish comfort food combines cornmeal, cheese, and butter into a creamy, indulgent dish perfect for any meal.

Ingredients

• 1 cup fine cornmeal
• 2 cups whole milk
• 1 cup grated kashkaval cheese
• 4 tbsp unsalted butter
• 1/2 tsp salt

Instructions

1. In a medium saucepan, heat milk over medium heat until it begins to simmer, about 5 minutes.
2. Gradually whisk in cornmeal to avoid lumps. Reduce heat to low.
3. Continue stirring constantly for 10 minutes until the mixture thickens. Tip: A wooden spoon prevents sticking.
4. Add butter and salt, stirring until butter is fully melted and incorporated.
5. Fold in grated kashkaval cheese until the mixture is smooth and creamy, about 2 minutes. Tip: Remove from heat if the cheese isn’t melting smoothly.
6. Serve immediately while hot. Tip: For a crispy top, broil for 2 minutes before serving.

Fluffy and rich, muhlama’s creamy texture pairs wonderfully with crusty bread or a side of pickles for contrast. Try topping with a fried egg for a hearty breakfast twist.

Recel Tostu (Jam Toast)

Zesty mornings call for simple yet satisfying breakfasts. Recel Tostu (Jam Toast) is a quick, sweet fix with a crispy edge.

Ingredients

• 2 slices of artisan sourdough bread, 1/2 inch thick
• 2 tbsp high-quality strawberry jam
• 1 tbsp clarified butter, melted
• 1/4 tsp flaky sea salt

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. Brush one side of each sourdough slice with melted clarified butter.
3. Place the slices buttered-side down in the skillet. Cook for 2-3 minutes until golden brown and crispy.
4. Spread 1 tbsp of strawberry jam evenly over the unbuttered side of each slice while in the skillet.
5. Sprinkle flaky sea salt over the jam-covered sides.
6. Flip one slice onto the other, jam sides together, to form a sandwich. Press lightly.
7. Cook for an additional 1-2 minutes, flipping once, until the exterior is perfectly crisp.

Notably, the Recel Tostu boasts a contrast of textures—crunchy outside with a gooey, fruity center. Serve it warm with a dusting of powdered sugar or alongside a sharp cheddar for a sweet-savory twist.

Pastirmali Yumurta (Eggs with Pastirma)

Pastirmali Yumurta brings a bold twist to your morning routine with its rich flavors and simple preparation.

Ingredients

• 2 tbsp clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup thinly sliced pastirma
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh parsley

Instructions

1. Heat clarified butter in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add thinly sliced pastirma to the skillet. Cook until edges crisp slightly, about 2 minutes, stirring occasionally.
3. Pour lightly beaten eggs over the pastirma. Let sit undisturbed for 30 seconds to set the bottom.
4. Using a spatula, gently fold the eggs from the edges towards the center, allowing uncooked eggs to flow underneath. Repeat until eggs are softly set, about 2 minutes.
5. Sprinkle freshly ground black pepper over the eggs. Cook for an additional 30 seconds to meld flavors.
6. Remove from heat. Garnish with finely chopped fresh parsley before serving.

The eggs should be creamy with crispy pastirma bits adding a salty crunch. Serve atop toasted sourdough for a satisfying contrast.

Conclusion

Nothing brings people together like a delicious meal, and these 18 traditional Turkish breakfast recipes are no exception. From savory to sweet, there’s something for everyone to enjoy. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!