Turkish Breakfast
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Turkish Breakfast
Pastry Chef Maura Kilpatrick of Sofra and Oleana– Cambridge, MA
Adapted by StarChefs.com
July 2009
Yield: 4 Servings


Phyllo-Fried Eggs:
4 eggs
2 cups shredded phyllo dough
4 tablespoons flour
2 eggs
8 tablespoons breadcrumbs

Fried Feta:
¼ pound feta cheese

To Assemble and Serve:
1 Armenian cucumber, peeled & sliced
2 vine ripe tomatoes, blanched and peeled
½ cup olives
1 cup yogurt
4 tablespoons honey
2 tablespoons olive oil


For the Phyllo-Fried Eggs:
Boil the eggs for 4.5 minutes. Process shredded phyllo in a food processor until ground fine. Beat 2 eggs with a tablespoon of water and a pinch of salt in a small mixing bowl and set aside. Pre-heat a large pot of oil or a fryer to 350°F. Bread the eggs by rolling them in flour and then dipping them into the beaten egg. Coat them evenly in the shredded phyllo.

For the Fried Feta:
Cut the feta into 1 inch squares, about a half inch thick. Dredge in flour. Dip in egg and then coat with breadcrumbs and set aside.

To Assemble and Serve:
Divide in even quantities the cucumber, tomato, olives, scoop of yogurt drizzled with a tablespoon of honey onto four separate plates and drizzle the tomato, cucumber and yogurt with a little olive oil and sprinkle with salt. Deep fry the feta and eggs until golden brown and crisp and arrange one of each onto each breakfast platter.