“Michelin-Star Quality Turkish Breakfast: A Cinematic Culinary Experience”

Allergens

Gluten, Dairy

Ingredients

• 1. 2 slices of Turkish pide bread 2. 4 large free
• range eggs 3. 50g halloumi cheese, thinly sliced 4. 8 cherry tomatoes, halved 5. 2 slices of Turkish sıs (spicy sausage), sliced into half moons 6. 1/2 cup of ayran (Turkish yogurt drink) 7. 30g unsalted butter 8. 4 tablespoons of mixed olives 9. 1/4 cup of feta cheese, crumbled 10. 2 tablespoons of Turkish red pepper paste 11. 2 teaspoons of sumac 12. Salt and black pepper to taste 13. Fresh herbs for garnish (such as parsley or dill)

Instructions

1. Heat a griddle pan over medium heat. Add the slices of pide bread to the pan and lightly toast them on each side, then transfer to a serving plate.
2. In a separate non stick pan, melt 1 teaspoon of butter and fry the eggs until desired doneness. Season with salt and pepper, and transfer to a small plate.
3. Grill the halloumi slices for about 1 minute on each side or until golden brown. Transfer to a plate and season with a pinch of sumac.
4. In the same non stick pan, add the sıs and cook until lightly browned. Season with salt and pepper.
5. Serve the ayran in a small glass alongside the breakfast items.
6. Arrange the grilled tomatoes on one side of the toasted pide bread. Top with the eggs, followed by the halloumi and sıs slices.
7. Sprinkle the mixed olives, crumbled feta, and a dollop of Turkish red pepper paste over the eggs and meat.
8. Drizzle the remaining butter over the dish, season with an additional pinch of sumac, and garnish with fresh herbs.

Chef’s Insight

Experiment with different types of olives, cheeses, and sausages to create your own unique flavor combinations.

Notes

Adjust the spiciness of the dish to personal preference by adding more or less red pepper paste.