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Recipes // Breakfast // Turkish Breakfast

Turkish Breakfast

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Makes: 8 servings
Time: 20 minutes with pre-cooked or canned chickpeas

Standard breakfast fare in the Middle East, this also makes a great snack or appetizer. The bean mixture is essentially hummus and variations on that theme. Garnish the plate with celery, fennel, carrots, or any other vegetables (or fruits; watermelon is quite common). Make a large batch and keep it for later. Or add more vegetables for dipping, and you’ve got perfect party food. 2 cups cooked or canned chickpeas, drained (reserve the liquid if you cooked them)

Ingredients:
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon paprika or cumin (or both)
  • 1½ teaspoons salt, plus more to taste
  • Black pepper to taste
  • 6 tomatoes, cored and sliced
  • 1 cucumber, peeled if you like and sliced
  • ½ cup green or black olives, pitted
  • ¼ cup chopped fresh parsley
  • Whole-grain toast, cut into triangles, for serving
Directions:
  1. Combine the chickpeas, 1 tablespoon of the oil, the tahini, lemon juice, paprika, and salt in a food processor or blender and puree until very smooth, adding some chickpea cooking liquid or water if necessary. Taste and adjust the seasoning.
  2. Arrange the tomato and cucumber slices on a large plate or platter: add the olives and a large dollop of the bean mixture. Sprinkle everything with salt and pepper, drizzle with the remaining oil, and garnish with the parsley. Serve with the toast.

Tuscan Breakfast
Omit the tahini, spice, tomatoes, and cucumbers; increase the olive oil to 4 tablespoons. Instead of the chickpeas use white beans. In Step 1, add 1 tablespoon minced garlic and 1 teaspoon chopped fresh rosemary. Continue with the recipe and serve with the olives, segments from 6 oranges, 1 bulb sliced fennel, and the toast.

Tex-Mex Breakfast
Omit the tahini, spice, cucumbers, and olives; increase the olive oil to 4 tablespoons. Instead of the chickpeas, use black beans and substitute lime juice for the lemon juice. In Step 1, add ½ teaspoon chili powder and ½ teaspoon cumin. Taste and adjust the seasoning, and serve with the tomatoes, 1 cup sliced radishes, chopped fresh cilantro, and warm or dry-toasted corn tortillas.


Nutritional Info (about 1⁄3 cup with 1 slice whole-wheat toast):
Calories: 299 • Cholesterol: 0mg • Fat: 12g • Saturated Fat: 2g • Protein: 10g • Carbohydrates: 42g • Sodium: 768mg • Fiber: 8g • Trans Fat: 0g • Sugars: 7g

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