Anna Jones’ Turkish brunch recipes | The Modern Cook
Börek pastries, tahini, vegetable fritters and greens on toast bring back sweet memories of a Turkish holiday
I spent last week in Turkey in the pine forests above Göcek, at a simple but perfect place called Hazur Vadisi.
We ate like kings: breakfasts of fresh cheese, scarlet tomatoes, bitter greens and dark tahini. There were borek pastries, sweet, olive oil-kissed tomatoey green beans, and courgette and cauliflower fritters all served close enough to the Greek basil growing in the garden that you could reach out from your seat and tear it right over the food.