The only thing we serve on our table that does not belong to the Aegean region is the green olive. Olives from Antakya/Hatay region are gathered from the garden and the curing is done by us. We did not forget to serve our guests with these olives which we enjoy and have at our own table as a family.
There are 3 different kinds of cheese in the 3 cheese eggplant, which is one of the trademarks of Cesme Bazlama Kahvalti. Tulum cheese, grated cheese and our own custom made cheese, along with salted yogurt, are combined with eggplant, pepper, cucumber, fresh mint and olive oil.
Again, we are here with a specialty of Cesme Bazlama Kahvalti. Our Mother Nurten’s acuka is very special. The natural dried tomato from Ermenek, blended with spring tomatoes, pomegranate syrup, pepper paste, walnuts, olive oil and fresh mint, is prepared daily and served on our tables in the freshest condition.
Since Cesme Bazlama Kahvalti was founded, the special Tulum from Izmir, Ezine Cheese, old Kars yellow cheese, village basket cheese with thyme and Cecil cheese which are coming from our producers especially for us, are at our tables, ready to start the festivities for you.
The most beautiful tomatoes, cucumbers and peppers we have grown and produced in Izmir Cesme take their place on our tables. We are very assertive about this. From our fields and our own manufacturers, Turkey’s most beautiful tomatoes are coming to our breakfast. In winter, semi-open greenhouse tomatoes are prepared with the same care as the most beautiful tomatoes of the period.
We haven’t seen anyone not enjoy these two. Two very different delicacies come together to create another. The cheese made from special, almost disappearing milk that is even hard to find in Tire is specially produced for us. Mulberries, which are grown in thousands of famous trees in Tire are collected at season and prepared for presentation. You still haven’t tried it?
One of the most popular flavors, the yeast of the fried bread is made by sweetening sour yeast. Inside, milk, cream, sugar, butter and a special mixture are mixed with flour. Kneading and waiting times are laborious and the care this delicacy needs is what makes it famous. The puffy fried breads which do not take in the oil, are placed on our plates.
Everyone has heard of Mother Nurten’s jams. Jams, whose diverse variety is increased day by day, made by Mother Nurten, who enjoys discovering new flavors in her down time, are presented to you specially right after our breakfast. Mother Nurten of course shares the recipes with those who wonder: last we counted the collection it was up to 36 including Fig, grapefruit, lavender, mastic, and plum jams. It has been a while since we counted, who knows how many there are in the collection now!