"After a short drive through dry hills, a stone-walled patio came into view. White tablecloth covered tables were set among olive trees and exotic shrubbery. A building stood a discreet distance away. The sweet morning air had yet to succumb to the heat of the day, and a slight breeze ruffled the trees. Moments after we were seated, steaming glass cups of black tea were poured, and a brigade of small plates began to arrive."
"First came plates of different white cheeses, olives ranging from tiny to near-thumb-size and baskets of bagel-like bread and pastries. Next came charcoal-grilled peppers, platters of tomatoes, arugula and cucumbers, and two spreads, a spicy red pepper spread and a milder, garlic one. I could hardly wait to sample everything. For sweets, little bowls of rose hip jam and honeycomb were brought, along with purple-skinned figs, both fresh and poached, and the best, sweetest butter I have ever tasted."
"But there was more. Halloumi cheese, hot off the grill, and egg dishes arrived, along with platters of cured meats, and we were offered icy cold herb and fruit drinks, in addition to the never-ending hot tea. It was an unforgettable feast of color and tastes and of good company, the best way ever to begin my visit to the Aegean."
An early-morning drive brought a stone-walled patio set with white-tablecloth tables under olive trees and a gentle breeze. Steaming glass cups of black tea accompanied an array of small plates: various white cheeses, olives, bagel-like bread, pastries, charcoal-grilled peppers, tomatoes, arugula, cucumbers, and spicy and garlic spreads. Sweets included rose hip jam, honeycomb, fresh and poached figs, and exceptionally sweet butter. Halloumi hot off the grill, egg dishes, cured meats, and icy herb and fruit drinks arrived alongside continuous hot tea. The meal provided a colorful, flavorful communal experience that prompted a lasting preference for Turkish breakfasts.
Read at The Mercury News
Unable to calculate read time
Collection
[
|
...
]