• 2 leaves of güllaç
  • 1 village pepper
  • 4 slices of tomato
  • 4 slices of fenugreek bacon
  • 8 slices of cheddar
  • 1 glass of water Milk
  • 4 sprigs of fresh thyme
  • ½ pieces of onion
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • Heat 1 cup of milk in a small saucepan. Add half an onion, a teaspoon of salt, black pepper and 2 sprigs of thyme.
  • Warm the milk well and then strain it on a tray. When it cools down and reaches the yoghurt brewing temperature, I wet 1 leaf of rosemary.
  • You can understand this temperature as follows, if you want to dip your little finger in milk and pull your hand after 5-10 seconds, you are at the right temperature.
  • Fold the softened shot pudding on 4 sides. Add 1 slice of fenugreek bacon, 2 thin slices of kashar cheese, 2 slices of tomato, half a village pepper cut in cubes, again 1 slice of bacon and 2 slices of cheddar cheese.
  • Put the leaves of 1 branch of thyme on it.
  • First, close the long sides in the middle. Fold the other two sides like an envelope and close the pastry.
  • Cook in hot oil until golden yellow.
  • Your paçanga pastry, the heaven of crackling from top to bottom, is at your disposal.


  • Sausage Potato Omelette
  • 150 gr, 1/3 coil, sausage
  • 1 onion
  • 1 potato
  • 6 tablespoons of olive oil
  • 5 eggs
  • 12 sprigs of arugula
  • Half a teaspoon of salt
  • half a teaspoon of black pepper
  • Yogurt Egg
  • 3 eggs
  • 5 tablespoons of yogurt
  • 1 pickled cucumber
  • 2 tablespoons of olive oil
  • 2 pinches of cumin
  • 2 pinches of chili pepper
  • 2 pinches of salt
  • For the above,
  • 1 tablespoon of butter
  • 1 teaspoon of paprika
  • 2 sprigs of thyme leaves
  • Cheese Bread Top
  • 1 stale bread
  • 2 egg yolks
  • 2 sprigs of fresh thyme
  • 4 tablespoons of olive oil
  • 200 gr, half mold, feta cheese
  • 10-12 black olives
  • 1 tablespoon of butter
  • 1 clove of garlic
  • 2 teaspoons of yogurt
  • 1 teaspoon of poppy
  • 1 pinch of chili pepper


Chop 1 onion into cubes. Start frying with 6 tablespoons of olive oil. After the onions die a little, chop 1 potato in the size of a large backgammon dice and add it to the pan. When the potatoes are cooked, add 1/3 of the sausage that you cut into cubes.

Break 5 eggs in a bowl, add half a teaspoon of salt and black pepper, and whisk. Add the egg to the pan and spread it and cover it with a lid so that it swells well. Cook on low heat until the egg rises well. When you turn the egg with the help of a flat lid and cook the other side, it’s done. It will be enough to cook for 15 minutes in total. It is ready and overlooked when you slice it like a pizza slice and place 10-12 sticks of arugula on it.


Put 3 eggs in a small pot of water and turn on the heat. After the water boils, keep it for 8 minutes and boil it until it is hard. At the end of the time, take the eggs from the water and soak them in cold water for half a minute. Peel the cooled eggs and slice them thinly. You can also do this easily with a sharp knife.

If you have egg wires, this will speed up the work. Add two pinches of cumin black pepper, salt, chili pepper and 2 tablespoons of olive oil on the eggs and mix. Chop 1 pickled cucumber and add it to the eggs. Whisk 5 tablespoons of yogurt and spread it over the eggs. Sprinkle the leaves of the 2 sprigs of thyme. Finally, melt 1 tablespoon of butter in a small saucepan, add 1 teaspoon of chili peppers and heat by frothing.


Slice 1 stale bread. Spread 1 tablespoon of butter on the bread slices. Crush the leaves of 2 sprigs of thyme and 1 clove of garlic and divide them into breads.

If you apply some yoghurt cream or milk cream on the bread, its flavor will increase exponentially. Add 2 teaspoons of yogurt on it. Aslıhan’s recommendation is to add the juicy part remaining at the bottom of the yogurt. Beat the egg again. Spread this mixture on the bottom and top of the breads. Grate the half mold white cheese and share it on the breads.

Then remove the seeds of the black olives, 1 on each bread. Finally, sprinkle 1 teaspoon of poppy on them and bake in the middle shelf of the oven at 180 degrees until it is browned for about 20 minutes.

I could not stand it and I sprinkled the cube of tahini halva and a little salt on 2 slices of bread, I am sure the cheese will look good too. Just keep in mind that halvahs should be cooked 5 minutes less than eggs. When the breads are browned, take them out of the oven and come with yoghurt with eggs, omelettes with sausage, and your delicious breakfast table with your choice of breakfast is at your disposal.

mark henry

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