The Istanbul-born chef and owner of Melbourne’s Tulum shares a quick and elegant Turkish breakfast recipe

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For Coskun Uysal, it was Yotam Ottolenghi who made it all better. Despite positive reviews from prominent food publications, Tulum – Uysal’s modern Turkish restaurant in Melbourne – struggled to get diners through the door in the early days.

“People expect rugs on the wall, dips and kebabs, it was hard. They would accuse me of not being Turkish,” he says.