In Istanbul, breakfast is not a bar you unwrap in the car. It is a spread. Plates of tomatoes and cucumbers glisten with olive oil. Briny olives sit beside salty cheeses. Eggs arrive soft and savory. Warm bread, a spoon of honey, a dab of clotted cream, a peppery walnut paste for contrast, and tulip glasses of black tea that just keep coming.

What surprises American travelers is not only the flavor. It is how long the meal lasts in your body. A proper Turkish breakfast, called kahvaltı, is built to carry you through a long morning. The mix of protein, good fats, and fiber keeps hunger quiet and energy even. It is the exact opposite of a bowl of sugared flakes that tastes loud for five minutes, then sends you hunting for something else by ten.

Below is a clear map of what makes kahvaltı so satisfying, how it compares with cereal culture in the United States, and how to copy the effect at home with simple recipes that work on a weekday.