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A lot of us Filipino love to eat balut because we consider these exotic foods as a Filipino delicacy and custom, but the most important too is to know what balut can bring and give us in our body. There... Read more
They say that Istanbul is where the eastern world meets the West, but as I tucked into my first Turkish breakfast at a table set up on a bustling pavement in the city's old quarter, the scene was pure old Europe, and a delight because of it. We sat next to a group of old men playing backgammon and exchanging the latest gossip. One fetched us the first in a series of cups of Turkish tea - served without milk in a glass beaker, and along with a pot of wrapped sugar cubes, dipped into regularly by my sweet-toothed companion. Then came the ubiquitous basket of sliced bread, and the Turkish breakfast plate: olives of black and green, sliced cucumber and tomatoes, a hard boiled egg and a cucumber yoghurt relish made a healthy counterpart to the cheese selection - one lump of deliciously salty soft cheese, a slice of mature semi-soft, and a milky, runny curd mixed with honey. We attacked the plate as Istanbul's hipsters began to fill the Sunday streets of this gentrifying neighborhood filled with quirky bric a brac and antique stores. The best of our meal was yet to come. Menemen, the dish that makes an art of eggs, arrived, a swirling spicy mix of eggs scrambled in oil alongside chopped tomatoes and jalapeno peppers, ripe for dipping with a hunk of our patient bread. I was always told that one should breakfast like a king. In Turkey, it's the breakfast of Gods.
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