Delectable Turkish Breakfast Paleo Platter: A Sensory Journey to Istanbul’s Bazaar

Allergens

Eggs, Dairy (Halloumi Cheese)

Ingredients

• 2 cups cherry tomatoes 1 cup Kalamata olives, pitted 1/4 lb Turkish pastirma (beef) 1/4 lb Turkish pastirma (lamb) 1/2 lb halloumi cheese 1 cucumber, thinly sliced 1/2 cup sun
• dried tomatoes, packed in oil 1 small red onion, thinly sliced 4 large eggs 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 1 loaf Turkish bread or gluten
• free alternative Olive oil for drizzling Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine cherry tomatoes, Kalamata olives, and sun dried tomatoes. Season with salt and pepper to taste. Spread the mixture on the prepared baking sheet and roast for 20 minutes or until the tomatoes are tender. Remove from oven and let cool.
3. Slice the halloumi cheese into thin pieces. Heat a non stick pan over medium heat, and cook the halloumi slices until golden brown on both sides. Set aside.
4. In another non stick pan, fry the pastirma slices until crispy. Drain on paper towels.
5. Prepare a boiling water bath in a small pot, and gently poach the eggs for 3 minutes or until desired firmness is reached. Set aside.
6. Arrange roasted tomatoes, olives, pastirma, halloumi cheese, cucumber, red onion, sun dried tomatoes, and fresh herbs on a large platter. Place the poached eggs in the center.
7. Slice the Turkish bread into thick pieces, and toast them lightly. Arrange the toasted bread around the edges of the platter. Drizzle everything with olive oil.
8. Serve immediately, and enjoy the sensory journey to Istanbul's Bazaar!

Chef’s Insight

This dish showcases a variety of textures and flavors, making it an ideal choice for entertaining.

Notes

Adjust seasonings to taste.