The traditional Turkish breakfast was presented in Brussels on Wednesday as part of an event dedicated to World Breakfast Day, organised by Turkey’s Permanent Representative to the EU, Ambassador Faruk Kaymakci.
The event, held at the Permanent Representation’s residence, was attended by media representatives working in Brussels.
Guests were offered a variety of dishes from different regions of Turkey, showcasing the immense diversity and richness of Turkish breakfast culture. From olives and cheeses to pastries, jams, eggs and honey, all dishes reflected Turkey’s vast gastronomic landscape.
Speaking at the event, Ambassador Kaymakci emphasised that Turkish breakfast is considered one of the most nutritious and healthy breakfasts in the world. He also shared his vision for the future of relations between Turkey and the EU.
Turkish breakfast, or Türk kahvaltı, is a gastronomic phenomenon that is seeking to be listed as UNESCO Intangible Cultural Heritage. It is not a single dish, but a rich and often unpredictable mix of different types of food, most of which are various cold cuts and spreads. They are often served in small individual plates, pans or on cutting boards so that breakfasters can help themselves to as much as they want. Less commonly, guests are given large plates with a little bit of everything already laid out.
In recent years, Turkish breakfast has gained international popularity, especially in European capitals. The emphasis on fresh local products and the communal nature of the meal are in line with growing trends in sustainable and emotional eating.
The event in Brussels highlighted this growing global interest, as international guests learned about the history of each dish, reflecting Turkey’s rich regional diversity. The breakfast closed with Turkish tea and coffee, served with sweets and discussions about future cultural initiatives between Turkey and the EU.
