🍳 Turkish breakfast plate (kahvaltı)
A Turkish breakfast plate gathers many small things on one table: boiled or fried eggs, sliced tomato and cucumber, black and green olives, white feta-style cheese, fresh bread, honey and butter. It is fresh, salty and sweet at once, meant to be eaten slowly and shared. It is the classic weekend breakfast in Turkey, served with plenty of black tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 2 tomatoes, sliced
- 1 cucumber, sliced
- 60 g mixed olives
- 100 g white cheese (feta)
- 4 slices bread
- 2 tbsp honey and 20 g butter
Method
- Boil the eggs for 7–8 minutes, cool them in cold water and peel, or fry them in a pan.
- Slice the tomatoes and cucumber and arrange them on a large plate.
- Add the olives and the cheese, cut into slices or cubes.
- Put the honey and butter in small dishes, add the bread and serve everything together.
How to make it lighter
- Fill half the plate with tomato and cucumber — they add volume for very few calories.
- Choose boiled eggs over eggs fried in butter.
- Butter and honey add up fast: 1 tbsp honey ≈ 60 kcal, so share one small dish between two.
History
Kahvaltı, the Turkish word for breakfast, comes from a phrase meaning “before coffee”. Long, generous weekend breakfasts with many small plates are a strong tradition in Turkey today, from homes to dedicated breakfast cafés.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Turkish breakfast plate (kahvaltı) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →