Nothing about the breakfast buffet was shocking, but it was somewhat different from what you probably think of as a breakfast buffet. Non-sweet foods were strongly represented, with cold cuts, savory cheeses, hard boiled eggs, and savory pastries all on ample display.
I prefer lots of sugar to start my day, and fortunately, there were plenty of jams and jellies and a large bowl of honey to placate me. I especially liked the rose jelly, which is hard to come by in the states and which is much lighter than most American preserves. The rose jelly was heaven when slathered on the sweet spice bread laid out each morning.
It was this spice bread that really enticed me out of bed after the first day. I make a lot of quick breads, but I still couldn’t tell what was in it. It was dense and moist and had a soft, tender crumb. I started missing it the second our plane left Ataturk airport and was determined to recreate it in my own kitchen.
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