Turkish breakfast plate (Kahvaltı Tabağı) from Istanbul - Delicious Recipes from the Heart of the City (page 30) by Özlem Warren

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  • ground cumin
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  • Serves : 2

  • EYB Comments

    Can substitute padron peppers for sivri biber, Cheddar for kaşar, feta for beyaz peynir, clotted cream for kaymak, and jam or honey for sour cherry jam. You may use the Acuka recipe on page 39. You may use the Vişne Reçeli recipe on page 41. You may use the Tırnaklı Pide Ekmek recipe on page 56.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute padron peppers for sivri biber, Cheddar for kaşar, feta for beyaz peynir, clotted cream for kaymak, and jam or honey for sour cherry jam. You may use the Acuka recipe on page 39. You may use the Vişne Reçeli recipe on page 41. You may use the Tırnaklı Pide Ekmek recipe on page 56.

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