Ingredients

• 300 g white cheese
• 200 g feta cheese
• 150 g kashkaval cheese
• 200 g black olives
• 200 g green olives
• 4 piece tomatoes
• 2 piece cucumber
• 2 piece Turkish bread
• 200 g butter
• 150 ml honey
• 150 g apricot jam
• 6 piece eggs
• 4 tbsp Turkish tea

Instructions

1. Prepare cheese selections

   Remove all cheeses from refrigerator 30 minutes before serving to reach room temperature. Slice white cheese and kashkaval into 1cm thick pieces. Crumble feta cheese into bite-sized chunks. Arrange on separate small plates or a large wooden board. Do not leave cheeses out longer than 2 hours to prevent spoilage.

2. Slice fresh vegetables

   Wash tomatoes and cucumbers under cold running water for 1 minute. Cut tomatoes into 8mm thick rounds and arrange on a platter. Slice cucumbers diagonally into 5mm thick ovals. The vegetables should look fresh and vibrant with no brown spots. Do not salt the vegetables as this will make them release water.

3. Prepare olive varieties

   Drain olives from their brine and pat dry with paper towels for 2-3 minutes. Arrange black and green olives in separate small bowls or sections of a serving tray. The olives should glisten slightly but not be wet. Do not mix different olive varieties in the same bowl as flavors will blend.

4. Warm the bread

   Preheat oven to 180°C for 5 minutes. Wrap Turkish bread in aluminum foil and warm in oven for 8-10 minutes until the crust feels crispy and the inside is soft when gently pressed. Slice into 2cm thick pieces while still warm. Do not overheat or the bread will become hard and dry.

5. Prepare preserves and spreads

   Transfer honey, apricot jam, and butter to small serving bowls or ramekins at room temperature for 15 minutes. The butter should be soft enough to spread easily but not melted. Each preserve should maintain its distinct texture and color. Do not mix different jams together in the same container.

6. Cook eggs perfectly

   Heat a non-stick pan over medium-low heat for 2 minutes. Crack eggs gently and cook for 4-5 minutes until whites are set but yolks remain runny. The whites should be completely opaque with no clear parts remaining. Do not cook over high heat or the eggs will become rubbery and overcooked.

7. Brew Turkish tea

   Fill bottom pot of double tea kettle with water and bring to boiling over high heat for 8-10 minutes. Add loose tea to top pot and pour boiling water over it. Simmer on low heat for 15 minutes until tea becomes deep amber color. Do not over-steep or tea will become bitter and undrinkable.

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