Turkey

Ankara

Balâ

Kahvaltı is the Turkish breakfast, and in a restaurant it means a table covered edge to edge in small plates: white cheese and aged kaşar, olives green and black, tomato and cucumber, honey with a slab of kaymak, jams, butter, sucuk fried with eggs or a pan of menemen, simit or fresh bread, and tea poured without pause from a double kettle. The word means before coffee, which places it as the meal that precedes the first cup of the day. It is eaten at home every morning in a smaller form, but the serpme kahvaltı, the spread, is a weekend institution, a two-hour sitting in a café in Van, on the Bosphorus or in any town with a view. Van, in the east, claims the national title and has a street of breakfast houses to defend it. The dish is the whole table, so it is judged as a whole.

A kitchen that takes it seriously builds the table from sources rather than from a wholesaler. Cheese is the first test: a brined white beyaz peynir with real salt and tang, a hard yellow kaşar with some age, and ideally a regional third such as the herbed otlu peynir of Van or a string cheese. Olives should be cured, not canned, and dressed with oil and thyme or chilli. Kaymak, the clotted cream of water buffalo or cow milk, is spooned next to honey still in the comb or at least unheated. The hot plates are made to order: sucuklu yumurta, slices of sucuk fried until the fat runs and eggs cracked into it; menemen; sigara böreği, fried cheese pastries; sometimes kavurma or a gözleme. Bread arrives warm and keeps arriving. Tea is black, brewed strong in the top of a çaydanlık and diluted to taste, served in tulip glasses that should never sit empty.

Score the table on its parts and its generosity. Mark up cheeses with character, honey and kaymak that are the real thing, eggs that arrive hot in the pan, bread that is fresh, tomatoes that taste of tomato, and tea that keeps coming without being asked. Mark down supermarket cheese cut into identical cubes, olives from a tin, jam in portion packs, margarine standing in for butter, cold or pre-fried eggs, a single basket of bread rationed to the table, and tea served in a pot that goes cold. Count the plates but weigh the quality: twenty mediocre dishes lose to twelve good ones. A kahvaltı that ends early because the table ran out of bread or tea has failed its basic purpose, which is to keep you there until lunch.

Kahvaltı

Türkiye

Ayone Çiftliği

Dükkan içerisinde Aybige’nin kahvaltısı olarak geçiyor. Kahvaltı içerisinde tatlılar ve tuzlulular eşit miktarda dağılmıştı. Peynir olarak ricotto vardı ben biraz daha ağır aromalı bir peynir tercih ederdim. Üzerindeki somon füme bence güzeldi, riskli bir tercih ancak bu füme somonu beğendim. Yeşillik kısmı için bence ek bir sos olması lazım. Dümdüz yeşillik geliyor. Yumurta oldukça güzeldi. Kruvasanın da çıtırlığo güzeldi. Tavsiye ederim 

Bao Buns, also known as 'gua bao', are pillowy, steamed buns originating from Fujianese cuisine but popularized worldwide through Taiwanese street food. These soft, fluffy white buns are folded over typically savory fillings. The classic filling is braised pork belly, pickled mustard greens, coriander, and ground peanuts, creating a perfect balance of salty, sweet, sour, and savory flavors. Modern variations include fillings like crispy chicken, roast duck, or tofu. The texture of the bun is cloud-like and slightly sweet, making it the perfect vessel for rich, intense flavors.

Bao Bun

Bao bun kısmı oldukça yumuşak yemesi keyifliydi. İçerisinde bulunan domuz bacon miktarı bence fiyatına göre azdı. Bu kadar az olacağını bilseydim istemezdim. Yumurtası güzel pişmişti, peynir sosu olarak cheddar kullanılmıştı bence daha yaratıcı olunabilirdi.

Bagel toast is the Israeli café sandwich: a large, soft, sesame-covered Jerusalem-style bagel, oval rather than round and nothing like the dense New York kind, split, stuffed with cheese plus a few vegetables, and pressed flat in a sandwich toaster until the outside is crisp and the cheese has melted into everything. It appeared on the menus of Tel Aviv and Jerusalem cafés in the 1990s and became the default thing to order with a coffee or a beer, and it now sits on almost every café, kiosk and bar menu in the country, usually with a short list of fillings and a side of pickles, olives or a small salad. The base is the yellow Israeli cheese sold as "yellow cheese", often with Bulgarian feta or Tzfat cheese added, and the standard vegetables are tomato, onion, olives and sometimes corn or mushrooms; a layer of pesto, za'atar or harissa is common.

The bagel is the thing that cannot be substituted: a Jerusalem bagel is a yeasted, slightly sweet bread rolled into a long oval ring, dipped in sesame and baked to a soft crust, and it is sold warm from carts at the Damascus Gate as well as to cafés in bags. It is cut lengthwise, the cut faces often spread with a little olive oil or butter, and the lower half is covered with sliced cheese, then the vegetables, then more cheese so the top half bonds to it. It goes into a flat press at high heat for four to six minutes, long enough for the cheese to melt fully and the sesame crust to toast and crisp, and comes out flattened to about two centimetres, cut into three or four pieces, and served on a board. Kitchens that do it well wipe the press between sandwiches and do not stack them to wait.

Judge the press first: the outside should be golden, crisp and hot, with the sesame toasted and the bagel compressed but not flattened to a cracker. Inside, the cheese should be fully melted and binding everything, stringing when the pieces are pulled apart, and the vegetables should be warm through, with the tomato softened and the onion sweetened. Mark down a bagel toast that is soft and pale, which means the press was not hot or the time too short, cold vegetables inside a hot sandwich, cheese that has not melted or that has leaked out and burnt on the press, a round American bagel used in place of the Jerusalem one, which makes a hard, chewy thing, a filling so thick the sandwich falls apart, and anything that arrives lukewarm from being made ahead. Pickles on the side are standard; a sandwich that needs ketchup to taste of anything has too little cheese and seasoning.

Bagel Toast

Simit güzeldi, tost makinesinde eşit miktarda pişmiş ve gevrekleşmişti. İçerisinde yarım çeri domates vardı. Bu noktada domatesin o sulu hali ve tost makinesinde pişme durumu çok kritik. Bu tost için bence başarılı değildi. Üzerindeki salata güzel düşünülmüş ancak yeteri kadar soslandırılmamıştı. Bunlar düzeltilse daha iyi bir sonuş elde edilebilir bence.

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Kahvaltı

Bao Bun

Bagel Toast

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