Eating From the Ground Up

MENUMENU
  • About
  • Recipes
    • By Category

      • Bites
      • Breads and Crackers
      • breakfast
      • drinks
      • Home Dairy
      • Mains
      • On the Side
      • Pickles and Preservation
      • salads
      • Sauces, Dressings and Spreads
      • snacks
      • soups
      • Sweets
    • By Ingredient

      • apples
      • asparagus
      • Beans
      • Beef
      • beets
      • Berries
      • Broccoli and Broccoli Raab
      • brussels sprouts
      • cabbage
      • carrots
      • cauliflower
      • celeriac
      • Cheese
      • Chick Peas
      • Chicken
      • chocolate
      • corn
      • eggs
      • Fish
      • garlic
      • Grains
      • Herbs and Flowers
      • kale
      • leeks
      • lentils
      • pasta
      • pears
      • peppers
      • Pork
      • potatoes
      • Quince
      • radishes
      • rhubarb
      • stone fruit
      • summer squash
      • Tomatoes and Tomatillos
      • winter squash
      • yogurt
  • Coaching
  • Not Recipes
    • Family
    • Politics and Activism
    • The Writing Process
    • travels
    • Kids in the Kitchen
    • My Berkshires
    • 1st of the Month
    • The Garden
  • My Books

    • Signed copies from my local bookstore
      From Amazon
      From B&N


    • From Amazon
      From B&N
      From Powell's

    • Front cover The Homemade Pantry
      From Amazon
      From Barnes and Noble
      From Indie Bound

  • Yogurt
  • contact
  • Blog

turkish breakfast

Saturday, March 20, 2010 by alana

I’m liking this place I’ve come back to. Cheeks as soft as I dreamed them, crocuses poking out of the dead grass, and a general temperature about 25 degrees warmer than the bitter chill of Istanbul. I came back with a duffel bag full of presents, and there might not be anything better than giving presents.

I’m missing the food though.

I’ve gotten a few inquiries as to why I went to Istanbul. I’m happy to answer, although it’s not so neat and clean, I think.

I went to Istanbul to drink tea and find the right baklava, to visit my friends Molly and Aurel, to see old and round buildings. I went to Istanbul to travel with my friend Lissa, the closest person I have to a big sister. To travel just to travel for the very first time since I went to Europe drunk and depressed and looking for a tattoo artist. Because when we talked about it, Joey said, “go!” I went to Istanbul because travel makes my cells hum, and I had just enough for the plane ticket with a little more to pay for Sadie to go to camp this summer. I went to hear the call to prayer as I walked down the street. But mostly, I went to Istanbul to come home again.

I’m not religious, although I have my moments. But when I go other places, I see the connection of things more than when I am home. People are always kinder than I think they will be. When I travel I complain less, because awe takes over. Other languages and patterns make me feel part of something bigger, and the world takes on, well, I don’t know how to say it, but something like a different color.

I travel so rarely, but it stays with me for a long time, and for that I am so thankful.

I ate very well in Istanbul. Over the next little time I will ask you to bear with me as I try to recreate some of the treats that I dissected with every bite. I just have to try, and we’ll see how it goes. But I think my favorite thing might be Turkish breakfast.

Lissa and I arrived in Istanbul in the morning, and after a tumultuous and dramatic cab ride, we pulled in to Molly and Aurel’s, and Aurel put together a little plate of foods. It seemed random; an egg, some wrinkly Turkish olives, chunks of cucumber sprinkled with salt and pungent oregano. There were a few dates, I think, and slices of soft smelly cheese that we would come to love over the next week. There was bread and a little bowl of honey. It was perfect, and as I was falling asleep on the couch after breakfast, I wondered why I had never thought of that particular combination.

As we saw these arranged plates day after day on every Turkish table, I learned that Aurel had not created the idea. There were variations, maybe a spread for the bread or a bit of radish, and there was always parsley. But with every Turkish breakfast, I grew more convinced that this is the best breakfast…ever.

Yesterday, in my jet lagged stupor, I tried to make dinner. I forgot about what I had started, I almost started a fire, and I ruined my favorite pot. So I abandoned my original plan and boiled a few eggs. It seemed that it was time to have our first of many Turkish breakfasts, for dinner.


Turkish Breakfast

Like most good things, this one is up for interpretation. But as far as I have been able to learn, there are a few necessary elements:

1. an egg. just one- probably soft boiled, but maybe hard boiled, or even fried if that brings you more pleasure.

2. olives. luckily, I came back with some. but any good olives will do.

3. soft cheese. if you are not in turkey, the most authentic would be feta, sliced.

4. cucumbers. i know that they are expensive and out of season. but if you can do it, do it.

5. parsley. not just garnish. eat it.

6. a bit of bread, not too much, with honey to dip.

Optional elements are endless, but a little arugula salad is nice, or a few dates. Tomatoes if you’ve got them. A dolmas if you are in Turkey or innovative. Some sort of spread made of carrots and dill and walnuts and feta that I am trying to figure out.

And tea. Coffee comes after.

Filed Under: breakfast, travels Tagged With: Istanbul

« wednesday
car snack 1 »

Comments

  1. lmcgovern@bsn.net says

    Sunday, March 21, 2010 at 1:26 am

    Hum, things about this post are so familiar…And yummy. One other word: simit. Lissa

  2. Jenn Price says

    Tuesday, September 6, 2011 at 2:56 pm

    Just found your blog today and I LOVE LOVE LOVE it!! We are a military family and we do live in Turkey. Much further south and east of Istanbul. I also love Turkish breakfasts! I forget about eating them some times…..Maybe we will have that tonight for dinner (which is in just a few minutes) cause I really don't want to cook and I have some Turkish olives and feta in my fridge right now! Thanks for the awesomeness that is your blog!!! <3
    Jenn Price
    pricefamilyx6@yahoo.com

  3. alanachernila says

    Tuesday, September 6, 2011 at 3:11 pm

    Hello Jenn! I must say I am jealous of the contents of your fridge…

Trackbacks

  1. plum tart | Eating From the Ground Up says:
    Thursday, September 6, 2012 at 11:49 am

    […] market in Istanbul. Marianti had a stand in the corner where she assembled the most beautiful Turkish breakfasts of eggs boiled in a little pot, spreads she had made the night before, and bread and dates and […]


Welcome!

I’m Alana, and I write about food, family and the wonderful chaos that ensues when the two combine. If you’re new to the site, here are a few good places to start, or learn more about me on my about page.

Follow me on Instagram.

  • Facebook
  • Pinterest
  • RSS
  • Twitter
Become a Sponsor

One_Alana_Ad 2016

alanachernila

The Homemade Pantry, The Homemade Kitchen, Eating From The Ground Up 🍳

Instagram post 2337331591407595410_13442450 Sending off my taxes today with intention and prayer that they will be used to support programs for the most vulnerable, and that my little contribution will join with others to help move us towards the country I know we can be. #taxmagic ✨
Instagram post 2335726864949371764_13442450 Goodies en route to @north_plain_farm today for pickup! Word about town is that LOTS of moolah was raised for BRIDGE in this little #bakersagainstracism bake sale. Thanks to North Plain Farm and @raisinporpoise for the organizing, to everyone who bought and bid, and most of all to BRIDGE for the essential work they do. (Want to learn more about BRIDGE? Head to the link in my profile.)
Instagram post 2332756427273440195_13442450 So technically you’re not supposed to send food when trying to find an agent, but I did it it. 10 years ago, my granola helped seal that deal, and he insisted I send it to publishers when we were selling The Homemade Pantry (another general publishing no no) That Landed-a woman-with-no-platform-a-book deal Granola is up for grabs in this amazing bake sale, as well as goodies by some of my very favorite bakers (@madeinghent , @raisinporpoise , and @thedooryard to name a few). Oh and maybe my favorite item in there are the magical @susanspungen ginger chocolate cookies I mentioned a few weeks back, made by Sadie herself. All of this is to support the work of @multiculturalbridge , and the order form is up in my bio. Get to it! #bakersagainstracism
Instagram post 2330317921708403058_13442450 My friend @afgoldfarb has been part of a team of people working on this vital project. The link to learn more and help out is in my profile.
Instagram post 2330131706816229761_13442450 I’ll be baking up a storm for this! Local bakers- there’s still room for more! Let @north_plain_farm know that you want IN.
Instagram post 2324845496300301430_13442450 To those who ask here? In Great Barrington? YES. In Great Barrington.
Instagram post 2324091364266290851_13442450 I know there are so many resources out there right now, but I want to share one that’s been really helpful for me in the last several months. There are many seasons of this podcast, but I recommend Season 2 on Whiteness as well is Season 4 on Democracy. #sceneonradio
Instagram post 2322615811734696638_13442450 Black lives matter.
Instagram post 2319329508599466327_13442450 I did not bake these cookies, as I am no longer the cookie baker in this house. But this is the second time that  Sadie has made @susanspungen ‘s Triple-Ginger Chocolate Chunk Cookies (and also the second time I’ve talked about a recipe Sadie has made from the #openkitchencookbook), and I think these might actually be the best cookies I have ever had. I’m often looking for the perfect ginger cookie and this is it, and I’d also choose it over a chocolate chip cookie (or let’s be honest-any other kind of cookie) any day.
Instagram post 2316311882260313364_13442450 No matter how many rulers and pizza cutters and other magical tools I use, it seems that the straight line will always elude me.
Instagram post 2314127252740427104_13442450 Living it up. 💥
Instagram post 2312088043104000827_13442450 Every day my neighbor’s yard gets prettier.
Instagram post 2311325683330503572_13442450 @paulaperlis sent us @susanspungen ‘s new book and of course the first recipe Sadie picked is marked with the *project* heading. She’s been cooking all afternoon and the house smells like ✨✨✨ (With gorgeous images by @gentlandhyers ❤️)
Instagram post 2311141543964321092_13442450 When I took on a day job a few years ago, I found that the first thing to go was all the homemade stuff I’d been making and writing about over the years. I’m still going out to work most days, but I’m finding now with a full and captive house and more downtime in general that those things I love to make are back. For me, it’s granola, yogurt, bread. Hello, old friends!
Instagram post 2308503311808232748_13442450 All the things in the house pasta: roasted cauliflower, a few sad leaves of kale, one jar of fancy tuna saved for a special occasion (how about Wednesday?), Rosemary, homemade breadcrumbs from the freezer fried in butter, crispy sage leaves, pasta water, salt, so much pepper. Success!
Instagram post 2307412630968777107_13442450 @artbywoodgy made this beautiful thing for me for Mother’s Day. All the veggies are on Velcro so I can plan to my hearts delight.
Instagram post 2306345003953662730_13442450 Happy Mother’s Day to my brave and beautiful mom, who birthed two different humans in such different times in her life. With me she was so young, and she figured it all out just as she was learning how to be an adult. This picture was taken nineteen years later, when she was pregnant again and I was almost an adult myself. Thanks for keeping at it, Mom, and for always showing up with love. ❤️
Instagram post 2304888771283579843_13442450 What we do for cake.
Instagram post 2302665269449083186_13442450 It’s a magnolia year for sure.
Instagram post 2295808104927071821_13442450 A long time ago, Joey talked about his crush on this particular alien-like flower with a good friend of ours. Months later, little bulbs arrived in the mail. We put them in the ground last fall, and now they are everywhere. If that isn’t some kind of magic, I don’t know what is. ✨ (🙏🏻 to @wildflowers1 for the cool vase, too.)
Follow on Instagram
This error message is only visible to WordPress admins

Error: API requests are being delayed. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

My books!

Signed copies from my local bookstore/Amazon/Barnes & Noble

Front cover The Homemade Kitchen

Amazon /B&N /Powell's


Front cover The Homemade PantryAmazon
B&N
Powell's


Tense moments

failed cornbreadPan shattered in the oven? Jelly didn’t set? Trying to find a solution for a problem in the kitchen? Let’s get through the tense moments together, starting here.

Classes and workshops

My latest book!

Learn more about my latest book, Eating from the Ground Up. It's perfect for all you vegetable lovers out there.

  • Facebook
  • Pinterest
  • RSS
  • Twitter

COPYRIGHT © 2025 EATING FROM THE GROUND UP.