The Taste of Travel: a Turkish breakfast, and an iftar table

A traditional Turkish breakfast, kahvaltı, is a spread rather than a plate: bread and simit, fresh cheeses, olives, tomatoes and cucumbers, honey and clotted cream, jams, boiled or fried eggs, sometimes a dish such as menemen, eggs cooked with tomatoes and peppers, and endless small glasses of tea. It is meant to be eaten slowly and shared, and many hotels and cafes serve it in a long, leisurely format on weekends.

In March 2026, Ramadan is expected to run until about 19 March. At sunset, families and friends break the day's fast with iftar, often starting with dates and water, and soup and bread before a larger meal. In Turkey, a special round flatbread called Ramazan pidesi is baked fresh at that time of year. If you are invited to an iftar, accept: it is an honour. Arrive on time, bring a small gift such as sweets, and wait for your host to begin.

In tourist areas of Istanbul and Cappadocia, restaurants stay open through the day, but some smaller local places keep shorter hours. Be discreet about eating or drinking in front of people who are fasting. Eid al-Fitr, around 20 March, brings a holiday and sweet pastries such as baklava, shared with family and neighbours.