Turkish breakfast (kahvalti) is considered most important meal of the day. Traditional breakfast includes bread, spreads, cheese, eggs, and black tea. Black tea is served in glasses, coffee after breakfast. Breakfast is typically a family or social meal, especially on weekends
Börek is a savory or sweet filling wrapped in thin yufka dough. Gözleme is a flatbread made with flour, yeast, and various fillings. Katmer is a sweet börek specialty from Gaziantep. Ramazan pidesi is a traditional leavened bread consumed during Ramazan. Boyoz is a Spanish-originated pastry from İzmir
Katmer is a traditional Turkish pastry from Gaziantep. Name means "damat katmeri," traditionally gifted to wedding couples. Became popular breakfast food throughout Turkey
Katmer dates back to at least 14th century in Turkey. Most famous version is pistachio-filled katmer from Gaziantep. Traditionally served as breakfast in Gaziantep, UNESCO City of Gastronomy. Traditionally served with lemonade and tea after weddings
Katmer originates from Central Asia and is most common in Gaziantep. Name comes from Turkish "katlamak" meaning "to fold". Traditionally served with milk after weddings
Katmer is a 500-year-old Turkish dessert from Gaziantep. Known as Damat Katmeri, groom's father sends it to newlyweds. Traditionally eaten at breakfast to boost energy levels