Turkish breakfast

The word kahvaltı is derived from two words: kahve ("coffee") and altı ("under" or "before"), which translates to "before coffee." It is a meal that traditionally happens before coffee is consumed, as in the Ottoman times, coffee was considered a beverage to be enjoyed after meals rather than during or before them.

Breakfast culture during the Ottoman Empire began sometime in the 18th century, but became widespread in the late 19th century. The term kahvaltı originated from tahte'l-kahve ("under coffee"), initially functioning as a medicinal snack to coat the stomach before consuming coffee. Nevertheless, the Ottomans used to consume two meals on a daily basis: a mid-morning meal and an early evening meal.

By the late Ottoman period, urban breakfast culture expanded, incorporating jams, butters, cured meats, and pastries. During the Republican era (20th century), cafés, çay bahçeleri (tea gardens), and later breakfast-focused restaurants standardized and popularized the modern, multi-dish format.

Since the 2000s, Turkish breakfast has become a significant cultural and tourism attraction. Regions such as Van, the Black Sea, and the Aegean have developed localized breakfast specialties, contributing to its national and international identity.