We all know that breakfast is the most important meal of the day. Why not come and enjoy this experience with us at Dikmen Village near Manavgat. All food is home grown in our own gardens and freshly hand picked every morning.
We will pick you up at approximately 09.00 from your hotel/apartment in our air conditioned bus and drive to the beautiful village for breakfast
You can enjoy your healthy breakfast in one of our private nomad tents or communal seating area. In our gardens there is a small fountain and childrens play area with a bouncy castle.
We spend approx 3 hours there and after visit an outlet shopping centre where you can get great deals on brand names.
Below is what you can expect from a traditional turkish breakfast.
Tea: For starters a well prepared Turkish tea, called çay (pronounced Chai), is black tea which is consumed without milk. It is produced on the eastern Black Sea coast, which has a mild climate with high precipitation and fertile soil. Turkish tea is typically prepared using two stacked kettles (çaydanlık) specially designed for tea preparation.
Gozleme ( Flatbread) : Is a savoury traditional Turkish pastry dish, made by hand from organic flour rolled dough that is lightly brushed with oil , filled with various toppings, sealed, and cooked over a stove which heated with wood. In Dikmen Village House you can find Gozleme with potatoes, cheese, spinach or parsley .
Tulum Cheese (Turkish: tulum peyniri) is a traditional Turkish goat's milk cheese ripened in a goatskin casing, called tulum in Turkish.
Ezine Chesee: It is a creamy, slightly salty delicious white cheese, made with cow, goat or sheep milk from Ezine which is a town and district of Çanakkale province in the Marmara region of Turkey.
White Cheese: Turkish beyaz peynir. Literally "white cheese" is a salty, white cheese made from unpasteurized milk. The cheese has a slightly grainy appearance.
Butter: Made in Mediterrian villages. Made by churning fresh milk.
Organic Black and Green Olives: Black Gemlik olives are from the Gemlik, Zeytinbağı area of Northern Turkey. They are medium sized black olives with a high oil content. Traditionally cured Gemlik olive has flesh that comes away from the pip easily. Green olives originally come from mediterrian villages.
Tahin: Tahin is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are then soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.
Pekmez: Pekmez is a molasses-like syrup obtained after condensing juices of fruit grape by boiling . It is used as a syrup or mixed with tahini for breakfast.
Aubergine cook on the embers : Fresh and organic aubergine and pimento cook on embers , cut into pieces and mixed with organic olive oil.
Fried Green Pepper: Fried organic green pepper served with special fresh tomatoes sauce.
Fried Potatoes: Fried fresh organic potatoes from villages.
Fried Dough: (Turkish: Pişi ) is a type of fried leaven food. And this is traditional food of Turkish breakfast.
Greens Plate: Grown in our own garden freshly sliced tomatoes, cucumbers, arugula, parsley, green pepper and seasonal greens.
Tomato sauce: Special breakfast sauce made by organic tomatoes and hot pepper.
Fried Eggs: Fresh daily village eggs fried with butter and served in a special tile plate.
Jams: Home made orange jam from special mediterranean oranges.
Honey: Organic Comb honey
 |
