Photo: Turkish breakfast, cucumbers, fresh cheeses, fresh tomatoes, fresh-baked bread, fruit
6 June 2022
By Susan Novela
The Diplomatic Informer Magazine
Food is an integral part of culture, origin and ethnicity. Turkish food has always received a wonderful response from South Africans thereby creating an opportunity to bond over cuisine. This has helped strengthen cultural diplomacy and general ties between South Africa and Turkey.
On World Breakfast Day 5 June 2022, Her Excellency Ambassador Kandas of Turkey to South Africa hosted female Ambassadors accredited to South Africa, officials from the Department of International Relations and Cooperation, the South African Royal Princess Network, Ya Bana Village, NGOs, Friends of Turkey, and several other dignitaries to celebrate World Breakfast Day.
Ambassador Kandas shared a passion for tasty Turkish breakfast at the event held at her residence. Celebrated annually on the 1st Sunday in June, World Breakfast Day, Turkey graciously honoured the day to the esteemed guests to promote its rich cuisine.
The Turkish breakfast is known for its decadence and balanced nutritional value.
The Breakfast fare boasted everything from traditional cheese with herbs, Karakovan honey cultivated in the highlands, Murtuğa (a dish made of flour, butter and eggs), and Kavut, made from fried butter and ground wheat.
Speaking at the event, the Ambassador Kandas said the breakfast was a “cultural product” and “a reflection of people’s labour, culture and hospitality.” thereby contributing to the celebration of World Breakfast Day. The breakfast day has become an important day and is observed with traditional breakfast servings at Turkish Embassies abroad.
Several activities are held across Turkey to mark the day with the Eastern province of Turkey leading the celebrations, with its invention of large breakfasts. People consider the city of Van the country’s breakfast capital, attracting visitors from around the country to taste diverse dishes served in the morning in its restaurants every day.
Visitors come together at a traditional breakfast at the citadel to observe the day by indulging in special dishes. The province broke the world record for the most crowded breakfast table in 2014 with the participation of 51,793 people. However, in the past two years, the Covid 19 Pandemic has muted events. However, this year’s edition finally brought together breakfast enthusiasts without restrictions.
While indulging and basking in the winter sun, guests enjoyed a classical piano performance by Colette Du Toit. A presentation from Bathandwa Kwababa on Rural and township schools and another by Naomi Brink from Ya Bana Village followed. The morning ended with an energetic performance from Sweet Voices Chorale who performed the traditional song “Üsküdar’a Giderken” in Turkish.
Marion Smith a long time visitor to Turkey displayed some of her photos from her more than 30 trips to the beautiful country. Vibha Jivan displayed her dot art, and women who have completed an entrepreneurship
program with TIKA, displayed their magnificent beadwork and bags.
The well known Chef Burhan prepared the delicious traditional Turkish breakfast. The food comprised a variety that included bite-sized delicacies, black and green olives, cucumbers, cured meats, dips and sauces, eggs, fresh cheeses, fresh tomatoes, fresh-baked bread, fruit preserves, jams, honey, pastries, and sweet butter. Additionally, along with these tasty treats, no Turkish breakfast is complete without plenty of freshly brewed black tea.
Turkish people love food and consider breakfast to be the most important meal of the day. Guests enjoyed a spectacular feast of a traditional Turkish treats. Once you try some Turkish breakfast recipes, you will want them to be part of your menu planning.