Gluten-Free Turkish Breakfast Delight: A Sensory Experience of Flavors and Textures

Allergens

Dairy (feta cheese, shepherd's cheese) - Olive oil

Ingredients

• 4 slices gluten
• free bread (such as Turkish pide or simit)
• 1 cup feta cheese, crumbled
• 1/2 cup Turkish shepherd's cheese (peynir), grated
• 1/4 lb. cherry tomatoes, halved
• 1/4 lb. red bell pepper, thinly sliced
• 1/4 lb. cucumber, thinly sliced
• 1/2 cup black olives, pitted
• 2 tablespoons olive oil
• 1 teaspoon sumac
• 1/2 teaspoon ground cumin
• Fresh mint leaves, for garnish
• Gluten
• free Turkish tea or coffee, to serve

Instructions

1. Preheat oven to 350°F (180°C).
2. Place the gluten free bread on a baking sheet and toast until golden brown, about 7 minutes. Remove from oven and let cool slightly.
3. Arrange the toasted bread on individual plates. Top each slice with crumbled feta cheese and grated shepherd's cheese.
4. In a small bowl, combine halved cherry tomatoes, sliced red bell pepper, and thinly sliced cucumber. Drizzle with olive oil, sprinkle with sumac and ground cumin, and toss gently to mix. e) Place the mixed vegetables atop the cheeses on each slice of bread. Top with a few black olives and garnish with fresh mint leaves. Serve immediately with gluten free Turkish tea or coffee.

Chef’s Insight

The combination of flavors and textures creates a sensory experience that transports you to Turkey.

Notes

Gluten-free bread may vary in taste and texture depending on the brand used.