Bagels, tahini, jam and soft cheese: Esra Muslu's Turkish breakfast recipes

For me, a traditional Turkish breakfast, better known as kahvaltı, is the best meal of the day. I could eat it seven days a week. Usually there will be black and green olives, cucumbers, cold cuts, dips and sauces, eggs, a variety of fresh cheeses and tomatoes, canned fruits and jams, honey, sweet molasses, fresh bread and pastries and butter. All of these things can be found in any Turkish supermarket, but at my restaurant, Zahter, we like to make our own breads and pastries and the fillings for them. Enjoy this jam of sour cherries, blackberry molasses tahini and sweet lor cheese with clotted cream and toast, or even try making your own açma >, a soft Turkish bagel with butter.

Tahin pekmez (tahini with mulberry molasses)

Preparation 5 minFor 8

100g tahini 50g mulberry molasses (I like Koska, which is widely available online) Sesame seeds or toasted walnuts, for serving

Stir tahini and molasses until combined. Serve in a dish sprinkled with toasted sesame seeds or walnut pieces. It's that simple! This will keep for a week in the fridge or up to a month in the freezer.

Vişne reçeli (cherry jam)

During the beautiful summer days in Turkey, we make jams naturally in the sun to obtain a beautiful color and an intense flavor. The jam is boiled for less time, before being spread on trays in the sun on terraces or balconies for about a week, until it reduces and blends well.

Preparation 15 mins Maceration overnight Cooking 40 mins Makes 4-5 200ml jars of jam

1kg sour cherries (or any seasonal fruit), halved and pitted 1 kg caster sugar

Put the cherries and sugar in a saucepan and leave to macerate overnight.

The next morning, bring the cherries and sugar to a boil and simmer uncovered for 30 -40 minutes, until it reduces to a jam-like consistency . Be patient, but don't let the jam get too dark. When you think it's ready, do the crease test: pour some jam onto a plate that's been in the freezer for two minutes. Leave to rest for a minute, then push the jam with your finger - if it wrinkles, it's ready.

Pour the jam into sterilized jars and seal. Store in a dark place for up to one year; once opened, refrigerate and consume within two to three months.

Soft lor (cheese curds)

At the restaurant, we make our own- same our candy lor by curdling the milk and straining it, but it's a very easy process to try at home.

Prepare 5 mins Rest overnight Cook 10 mins Serves 10

500ml milk (pasteurized)1½ tsp apple cider vinegar170g Greek yogurtJuice of ¼ lemon

Combine milk, vinegar, yogurt and lemon juice in a saucepan and bring to medium heat. When the mixture begins to curdle, set aside in a bowl, preferably overnight.

The next morning, strain the contents of the bowl through cheesecloth to remove the water . It is best to store it in the fridge for a day before serving to get the sweet flavor. It will then keep in the refrigerator for three to four days.

Açma (Turkish bagels)

Preparation 30 minCooking 15 minServes 17

< p class="dcr-3jlghf">200g water250g milk250g sunflower oil25g caster sugar30g salt1kg flour 55g yeast130g softened butter

For topping2 egg yolks eggs15g nigella seeds

Mix the first seven ingredients in a large bowl and knead until you get a nice soft dough.

Divide the dough into 17 balls, each weighing 130g, then form them between your palms into a rectangle about 20cm wide.

Roll out the softened butter on the dough and roll them in the shape of a long sausage. Fold the ends together, then twist the dough and shape it into a bagel shape, sealing the ends together. Repeat with t...