It’s good to have two or three dried fruits, a couple of different nuts, and a few seeds like sesame, flax, or even hemp. I played around with various things I had in my pantry for sweetness and ultimately settled on date molasses, but honey is great or that Turkish favorite pekmez. I love a dollop of tahini on top—it’s like a little touch of grown-up peanut butter flavor and doubly good if you add some sesame seeds to the mix. 

Turkish Breakfast

Serves: 2

• 12ounces thick plain yogurt, such as Siggi's, Old Chatham Sheepherding Company, or Fage
• 1tablespoon well-blended tahini
• 1tablespoon date molasses (silan)
• 2tablespoons coarsely chopped walnuts
• 2tablespoons coarsely chopped pistachios
• 1tablespoon sunflower seeds
• 1tablespoon toasted sesame seeds
• 1tablespoon flax seeds
• 2ounces (2 to 4) dried figs, cut into eighths
• 2ounces (6 to 8) dried apricots, cut into strips
• 2ounces (about 2 or 3 tablespoons) dried cranberries
• 1teaspoon dried mint
• 1pinch Turkish dried crushed chile, Aleppo pepper, urfa biber, or isot (optional)

1. Divide the yogurt in half in two bowls and, using a spoon, smooth it around to form a hollow in the middle. Drizzle the tahini and the date molasses around the yogurt and fill in the hollow with the dried nuts and fruits. Sprinkle the mint and the chile, if using. Eat immediately (it will hold for about 15 to 20 minutes, but it’s so quick to make you might as well just make it and eat it).

https://food52.com/recipes/61259-turkish-breakfast