How to Use a Caydanlik

How to Use a Caydanlik Janine: Hello and welcome back to Turkish Cuisine. I'm Janine Aloisi. Turkish breakfast has such an impact bon people that travelled to Turkey that in fact many of the people that we interviewed were so impressed with it that they continue having Turkish breakfast even after they returned to the States. That is why this episode is dedicated to just that, the art of Turkish breakfast. So let’s go to Jennifer’s Kitchen. Jennifer: Hello and welcome to my kitchen. Now we all know breakfast is the most important meal of the day. But in Turkey, breakfast is like a feast and that’s what we’re going to be making today, an authentic Turkish breakfast. Now no Turkish breakfast is complete without Turkish tea. What we make Turkish tea in is called çaydanlık which literally means çay in something like a pot and çay is tea in Turkish, so you’ve guessed you’ve figured that out. Now what we do in this çay is we boil the water over here in the bottom part and then we take the top part and just put tea in here without the tea bags. This is what Turkish tea looks like. It's a little dark in color. We don’t use the bags or the filters because we filter it our later with right here what we call süzgeci or a strainer. You can see they make them little for Turkish tea. So I'm just going to do two, three, four, and five. Now, the point of this is being very concentrated. This is dense and then what you're going to do is pour the boiled water on top of your dense tea and then let it boil together. Now this is great at the beginning of every breakfast. Make your tea and just let it simmer. Now if you have other things to prepare like your eggs, your tomatoes, your cucumbers, your cheeses, you could just lower this and let it simmer and boil and it keeps it hot. This way, you can prepare everything else and then serve everything together and people always have hot tea.