What is a traditional Turkish breakfast?

A traditional Turkish breakfast, known as kahvaltı , is a vibrant, shared spread of small plates. It often includes white cheese, olives, tomatoes, cucumbers, fresh bread, jams, honey with clotted cream, and endless cups of tea. While not always at the center, Turkish porridge is often served as a warm, nourishing dish during colder months or rural family breakfasts — especially in its savory forms like tarhana or bulgur blends.

What's the difference between porridge and congee?

Both are warm, grain-based comfort foods, but the difference lies in their origins, ingredients, and textures. Turkish porridge is typically made with wheat, bulgur, or rice and can be sweet or savory. It’s flavored with spices like cinnamon or herbs like mint. Congee , a staple in many Asian cuisines, is usually made from rice cooked into a thick, almost soupy consistency, and is more often savory, featuring toppings like soy sauce, scallions, or meat. Culturally, they serve different purposes, but both offer comfort in a bowl.

What is the difference between porridge and pottage?

Porridge refers to grain-based dishes made by boiling grains in water or milk until creamy — like Turkish porridge , which can be enhanced with sweeteners or yogurt. Pottage , by contrast, is more of a vegetable or legume stew — often thick, rustic, and considered a meal on its own. It may include meat or broth and dates back to medieval Europe. Think of pottage as a savory stew and porridge as a more versatile grain dish.

What is Viking porridge?

Viking porridge refers to a historical grain dish once eaten by Norse communities. It was typically made with barley or oats and cooked over an open fire. Ingredients were minimal — often just grains, water, and maybe dried berries. Compared to Turkish porridge , which incorporates spices, nuts, and even yogurt, Viking porridge was more survival-based and utilitarian. Turkish versions are more aromatic, varied, and rooted in hospitality and ceremony.

Turkish Porridge: The Heartwarming Superfood You Need to Try!

Description

This traditional Turkish porridge is the ultimate comfort food — warm, creamy, and deeply nourishing. Made with whole wheat or bulgur and slow-cooked to perfection, it blends the rustic flavors of Anatolia with sweet or savory toppings that you can customize to your taste. Whether enjoyed for breakfast or as a cozy evening meal, this porridge brings the heart of Turkish kitchens to your table — one spoonful at a time.

Ingredients

Scale

1 cup hulled barley (wheat berries can be substituted)
1/2 cup rye berries
1 cup dried chickpeas
4 cups whole milk
1/2 cup sugar (I used 1/4 cup honey instead)
1/2 cup shelled pistachios
2 Tb fine-ground bulgur wheat (I used wheat bran instead)
Optional add-ons: honey, chopped apricots, dates, chopped nuts, shredded coconut, chopped apples, berries, pomegranate seeds.

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Instructions

The night before: Put barley, chickpeas, and rye in three separate bowls and cover each with 3 cups of warm water. Set aside to soak.
The next morning: drain grains separately. Fill three separate sauce pans with 4 cups (give or take) water each, and add the grains to each one.
Bring each to a boil.
Cook barley and rye berries until each grain is plumped and softened, 20 to 25 minutes.
Cook chickpeas for about 40 minutes, until just soft but not falling apart.
Combine milk and sugar (or honey) in a large pot and bring to a boil over medium heat.
Cook, stirring occasionally, until sugar/honey is dissolved, about 3 min.
Add cooked grains and chickpeas.
Lower heat and simmer until mixture begins to thicken, 10 to 15 minutes.
Add pistachios and simmer for an additional 10 minutes.
Stir in bulgur and continue cooking until thickened, an additional 5 to 10 minutes.
Remove from heat and serve warm, adding honey and whatever fruits and nuts make you happy. A slosh of cream or half and half doesn’t, after all, go amiss.