RUZAIK FAROOK
COLOMBO : As part of World Breakfast Day, celebrated annually by UNESCO on the first Sunday of June, a scrumptious Turkish breakfast was presented at the residence of Turkiye Ambassador Semih Lütfü Turgut.
The event was attended by 25 guests, all of whom were journalists.
The guests were treated to an array of Turkish delicacies, including menemen, a Turkish-style scrambled egg dish with tomatoes and chilies, and sometimes onions.
Turkish breakfast is a cultural and culinary delight and holds a special place in Turkish society.
It is a culinary journey that engages all the senses, leaving you feeling satisfied, energized, and utterly content.
No one knows exactly when or why these breakfasts grew so spectacular, but they are leisurely, social gatherings. They are much more about spending time with friends and family than they are about the food itself.
Unlike many morning meals in other countries, it is not a grab-and-go event. It is more than just a meal; it is a social event where friends and family gather to enjoy a variety of flavors.
Breakfast is a cultural ritual where the whole family gathers to begin the day together.
There is not one specific list of dishes to be served in a Turkish breakfast, but certain items are almost always included: lots of bread, including pastries and specifically simit.
Naturally, there are pastries, but simit is extraordinary. It is an easy-to-make Turkish bread coated in sesame seeds, sometimes called a Turkish bagel.
Simit is commonly eaten at breakfast and is a much-loved street food available on many corners in Türkiye.
These are basic ingredients of a Turkish breakfast, but the centerpieces of any Turkish breakfast are the olives, cheeses, and eggs that adorn the table.
We also witnessed cheese, olives, tomatoes, and crisp-cut cucumbers that brightened the shiny white plates.
Thanks to Ambassador Turgut, we learned that Barista Coffee is also offering Simit in its branches.
Ambassador Turgut told the guests that one of the main features of the Turkish breakfast is its richness and variety.
Interestingly, there are around 200 varieties of Turkish cow, sheep, and goat milk cheeses.
The cheese varies by region, but you will almost always find it prominently placed at breakfast tables throughout Turkey.
Ambassador Turgut explained that centuries of people’s migration from different cultures and regions, which culminated in Türkiye, have amalgamated in all aspects of life, including culinary traditions.
Each dish reflects the traces of centuries-old traditions from Anatolia’s fertile soil and showcases the diversity of Turkish cuisine and its universal value through its simplicity and natural flavors.- Pix by ASHRAFF A SAMAD
