My first experience with Turkish breakfast was in 1998. I met up with a few colleagues at a sidewalk cafe along the Bosphorus and everyone, without hesitation, ordered the Turk Kahvalti (kah-vahl-tuh)... or Turkish breakfast. Everyone, that is, EXCEPT me. Turkish "breakfast", according to the menu, consisted of eggs, pastirma (dried, cured beef), cheeses, jams, jellies, olives, tomatoes, cucumbers, and of all things, freshly brewed hot tea. While it all sounds divine now, that day all I wanted was to cure the homesick blues with a plate of pancakes & cup of hot cocoa. Not finding either on the menu, I ordered the "American" breakfast: an omelette, plain & yellow. And I felt pretty confident about my choice... until the food arrived. And then, consumed with brunch envy, I watched (mouth agape) as every single one of my friends slathered their soft, crusty bread with butter and homemade jams, bit into boiled eggs spiced to perfection, and sipped bottomless cups of amber-colored tea from tulip-shaped glasses. Every few (of their) bites, I would remember that I had an omelette in front of me, getting cold and growing more ridiculous by the second. Bless my ignorant heart! From that day forward, Turkish breakfast of champions has reigned supreme in our home. I think you can see why!