The word ‘kahvalti’ which is derived from ‘kahve altı’ means ‘before coffee’ in Turkish. Turkish coffee is drunk after breakfast not during.
The indispensables of a Turkish breakfast are; white cheese (similar to feta), Turkish bread, green or black olives in virgin olive oil with thyme, mint and black pepper, fresh butter, jam or honey and of course a big pot of ‘cay’ (Turkish tea).
If you want to have a proper ‘kahvalti’, you must add boiled or fried eggs, çökelek (spicy cheese), sucuk(Turkish sausage), helva, pekmez (grape or mulberry molasses), tomatoes, cucumbers, an omelet called ‘menemen’ to this list.
Occasionally, various types of pastries such as pogaca, boyoz, simit and börek, are also served for breakfasts. Fruits such as grapes and watermelon are added to breakfast menu in summer and various soups in winter.
No matter which one you have, ‘Kahvalti’ will not be completed unless you have a cup of foamy bitter Turkish coffee.
