Description
It’s not a Turkish breakfast unless you run out of place to put down serving dishes on the table! Here are some of my favorite traditional breakfast dips & spreads to help you do just that.
Ingredients
Scale
For the sausage dip (kahvaltılık sosis):
- 4 medium-sized sausages
- 2 tomatoes
- 1 garlic clove, peeled
- 2 onions, peeled
- 2 tbsp olive oil
- 1 heaped tbsp mild red pepper paste (tatli biber salçasi), or use tomato paste
- 115ml water (½ cup), just boiled
- 1 tsp cumin
- 1 tsp salt
- ⅓ tsp black pepper
- ⅓ tsp chili powder (kirmizi biber)
For the breakfast spread (çemen):
- 6 sprigs of parsley, leaves only
- 2 garlic cloves, peeled
- 1 tsp salt
- 2 tbsp olive oil
- 90g walnut halves (1 cup)
- 3 tbsp tomato paste
- 3 tbsp mild red pepper paste (tatli biber salçasi), or use an equal amount of tomato paste
- ½ tsp red chili flakes (pul biber)
- 1 tsp dried mint
- 1 tsp dried thyme (kekik)
- 2 tsp sesame seeds
- 2 tsp nigella seeds
For the salad dip (kaşık salatası):
- 1 long green pepper
- ½ long cucumber, peeled
- 3 tomatoes, peeled
- 12 sprigs of parsley, leaves only
- 1 tsp salt
- ⅔ tsp dried mint
- ⅔ tsp sumac, or use lemon zest
- 2 tbsp lemon juice
- 1 tbsp pomegranate molasses (nar ekşisi)
- 3 tbsp olive oil
For the Turkish clotted cream and honey (bal kaymak):
- 6 tbsp of runny honey
- 2 tbsp of kaymak, heaped (use clotted cream or mascarpone if you’re not in Turkey)
Instructions
For the sausage dip (kahvaltılık sosis):
- Cut the sausages into 3cm (1 in) slices and set aside. Grate the tomatoes using the largest shredding holes of a cheese grater, or blitz them in a food processor, and set aside. Finely chop the garlic and set aside. Finely chop the onions.
- Heat the oil in a deep non-stick frying pan over medium heat. Add the chopped onions along with a pinch of salt. Cook for 7 min until translucent, stirring occasionally with a wooden spoon. Increase the heat to medium-high and add the sausages. Cook for 5 min.
- Add the chopped garlic, red pepper (or tomato) paste and spread it all over the sausages using the back of the spoon. Cook for 2 min. Stir in the grated tomatoes, water and spices. Bring to a boil and cook for 5 min. There should be some liquid at the end so if it looks too dry to be a dip, add a bit more water at the end. Pour the sausage dip into a serving bowl.
For the breakfast spread (çemen):
- Finely chop the parsley and set aside. Place the garlic and salt into a mortar, pound into a paste and set aside. Finely chop the walnuts.
- Heat a non-stick pan over medium heat and toast the walnuts until they become fragrant and start to brown, stirring from time to time. It should take about 3 min. Keep an eye on them, if they burn you won’t be able to get rid of the bitter taste. Pour them on a plate and heat the oil in the pan.
- Add the pastes and cook, mixing continuously, with a wooden spoon for 2 min. Take the pan off the heat and add the pounded garlic, spices, seeds and walnuts. Stir until everything is well combined. Put the çemen onto a plate and let it cool down completely.
For the salad dip (kaşık salatası):
- Deseed the green pepper, cucumber and tomatoes. Finely chop the vegetables and parsley leaves. Put them into a medium-sized mixing bowl. Add the spices, lemon juice, pomegranate molasses, olive oil and mix until combined.
- Pour just enough cold water to cover everything up and make the kaşık salatası ‘spoonable’. I used 115ml (½ cup). Kaşık salatası is supposed to be refreshing so keep the salad dip in the fridge until it’s time to serve.
For the Turkish clotted cream and honey (bal kaymak):
- Pour the honey into a serving dish, save for 1 tbsp. Spoon the kaymak (or whatever you could get your hands on) on top of the honey. Drizzle the rest of the honey on top of the kaymak. Done!
Nutrition
- Serving Size: 1 plate
- Calories: 863
Keywords: brunch, international brunch, international breakfast, breakfast ideas