Turkish breakfast is considered the “golden meal” of the day
With Turkish breakfast now a candidate for UNESCO’s Intangible Cultural Heritage designation, Turkish Airlines recently gave Toronto area industry personnel a taste of what awaits clients in the destination by hosting a lavish multi-course breakfast gathering. The spread was prepared by Chef Isil Okcu, who came all the way from Soho House Hong Kong to showcase and prepare a smorgasbord of Turkish breakfast staples.
“We are here to share this moment with you. At Turkish Airlines, we believe that every journey begins long before takeoff, before your passport is stamped, before your seatbelt clicks, before you look out the window at 35,000 ft., your journey has already begun,” shared Fatih Temel, general manager, Canada, for Turkish Airlines. “It begins with culture, with connection and yes, with cuisine.”
Temel noted that the airline flies to over 350 cities across six continents.
“We see ourselves not just as a carrier of passengers, but as a bridge between people, culture, and stories. Wherever you go with us we aim to offer not just a flight, but a sense of place, a taste of tradition and a feeling of hope no matter how far you travel.”
In Turkish, breakfast is called “kahvaltı”, a word derived from “kahve” (coffee) and “altı” (before/under), literally meaning “before coffee”.
“This morning before any planes take off or boarding gates open, we want to offer you a glimpse of something that is deeply rooted in our identity – our traditional Turkish breakfast,” he shared. “For us, breakfast is never rushed. It is not just about eating, it’s about gathering… It’s about the small dishes full of colour and care. It is sharing stories, slowing down and celebrating togetherness. Turkish breakfast is not just a meal, it is an experience, a ritual, and in many ways, a reflection of who we are as a people.”
Ranging from fried halloumi with warm oregano honey to Cilbir, a popular Turkish breakfast dish of poached eggs served over garlic-infused yogurt and drizzled with spicy butter or olive oil, Temel noted that the feast was not just about food.
“Let this be more than a meal, let this be the beginning of a connection with our culture, with our people, and hopefully with Turkish Airlines.”
Although the breakfast spread varies by region, it typically features a mix of cheeses, olives, fresh vegetables, pastries, egg dishes, honey, clotted cream, and endless glasses of Turkish tea. Due to Türkiye’s diverse geography, Turkish breakfast culture varies across regions, each infusing the meal with local flavours.
