Breakfast Across Turkey Shows the Country’s Regionality

Robyn Eckhardt

American breakfasts are becoming more diverse—sometimes even borrowing flavors from the Middle East—but they have nothing on the morning meal in Istanbul, whose dining scene has long included breakfast-focused restaurants and cafés. They serve impressive spreads built around a selection of cheeses (feta-like beyaz peynir or “white cheese” and young Cheddar-like kasar) and breads including sesame seed-coated braided simit and soft-crumbed buns called pogaca. Eggs are hard-boiled and/or...