Nothing about our life ever works to plan (we like it that way) and since that post, we hadn't been out once for Turkish breakfast...until we went to the Üzümlü Mushroom Festival last weekend. A day out always involves stopping off for breakfast somewhere, and in this case, we all piled out of the cars and piled into the garden area of Avcı Restaurant along the Fethiye to Üzümlü road.
Another Turkish breakfast feastThere's always something different about a Turkish breakfast between each restaurant you go to. Avcı Kulübesi gave us a ready-prepared breakfast plate consisting of white cheese, kaşar cheese, tomato, cucumber, honey and jam. All to be expected. Our extra goodies came in the shape of a sesame-seed coated wedge of potato and broccoli.
Green olives and fried eggs, topped with chilli flakes (if anything is going to win us over, that one is!) arrived, followed by tülüm cheese with walnuts and home made butter. And then potato and spinach gözleme arrived. That was a very welcome extra treat. But there is always one Turkish breakfast ingredient that makes a particular restaurant stick in our minds...
New discovery - HoneycombI'd never eaten honeycomb before - I don't really like the look of it - but as it was right in front of me, I thought I'd give it a try. I took a chunk of my still-warm home made bazlama (a type of flat bread), stuck my knife into the honeycomb and placed a little bit onto the end of the bread. That was the nicest honey I have ever tasted and from now on, I'm a honeycomb convert. No more runny honey for me.