14 Interesting Breakfast Menus from Various Countries

14 Interesting Breakfast Menus from Various Countries

Looks like you will be familiar with pancakes, croissants, fried rice, dim sum, or nasi lemak. Yes, the food is a breakfast menu from various countries that are familiar to Indonesian ears. But, have you ever heard of breakfast menus from African or South American countries? This article will introduce breakfast menus from various countries that you may rarely hear about.

  1. Mohinga, Myanmar

This iconic breakfast dish from Myanmar is called mohinga which is also the country’s national dish. This comforting soup is made from fish stock filled with vermicelli, ginger, lemongrass, chickpea flour, and onions and is sometimes topped with deep-fried chickpeas, chickpeas, or hard-boiled eggs.

Mohinga in the 19th century was considered a working-class food because it was inexpensive to make. However, over time, mohinga became so popular that today it can even be purchased as a ready-to-eat soup.

Although this fish soup is generally consumed for breakfast, it develops into a dish to be consumed throughout the day. Mohinga is sold by street vendors and roadside vendors.

  1. Haleem, Iran

Breakfast menus from various countries, this one comes from Iran. His name is Haleem. This dish is a type of porridge made with meat and is most often served for breakfast. Haleem is made from lamb or turkey with the outer skin removed.

The ingredients are cooked until they come together into a soft, thick, and slightly chewy soup. Instead of cooking through the night, nowadays, the mixture is often mashed before serving. It is often topped with cinnamon and sugar for a savory, rich, and sweet combination.

  1. Shakshuka, Israel

The communal breakfast style is typical in Israel compared to the food alone. The shared dining style originates from the collective farming community. So people living together in a kibbutz is a place of collective settlement.

There they shared all their possessions and ate together in the communal dining room, which was considered a very important part of the communal way of life. Today many hotels offer a delicious breakfast buffet, once promoted as a typical Israeli breakfast.

Shakshuka is a dish of boiled eggs in a tomato sauce seasoned with onions, chili peppers, paprika, cumin, pepper, and salt. One of the breakfast menus from various countries is a dish that is usually found in this buffet-style breakfast.

  1. Kanapki, Poland

Breakfast in Poland serves a sandwich consisting of just one piece of bread called kanapki. The bread used comes in various types, shapes, and sizes, from traditional whole grain bread to soft, warm, or crunchy rolls.

Topped with various toppings, such as cutlets, soft and hard cheeses, kielbasa sausage, tomatoes, and scrambled eggs with sausage or soft-boiled eggs. But despite the variety of sandwiches served, breakfast is often seen as an opportunity to relax.

  1. Burek, Bosnia

Bosnian Burek is one of the breakfast menus from various countries which was influenced by Turkey. This dish consists of layers of phyllo dough filled with various savory fillings. Despite its Turkish origins, this dish has developed into Bosnia’s national cuisine.

While it is only burek with ground beef that most locals can claim to be true burek, the same dish also appears with other fillings, and these other varieties go by different names, namely sirnica (cottage cheese), krompiruša (potatoes), and zeljanica ( spinach).

Baked burek is rolled into a snail-like shape and is usually found in bakeries, while traditional restaurants often make it in the form of a pie, which is sliced ​​into four pieces before serving. This dish is very popular throughout the Balkans, apart from in Bosnia.

  1. Eid, India

Idli is a savory traditional Indian cake. It is a popular breakfast menu in many South Indian households, although it can be found throughout the country. This cake is made with a dough consisting of fermented lentils and rice, which is then steamed.

Usually, these savory cakes are served hot and eaten alone, dipped in chutney or sambar, or seasoned with lots of spices. There are many versions of idli such as Rava idli, which uses semolina instead of rice in the batter, or malli idli, idlis fried with curry leaves and coriander.

  1. Youtiao, China

If you often watch Chinese dramas, you will often see the breakfast menus from various countries. Youtiao in mainland China and parts of East and Southeast Asia are sometimes called Chinese doughnuts or Chinese crullers. In Indonesia, it is known as cakwe. Youtiao is a breakfast staple. The taste tends to be savory and slightly salty and is shaped lengthwise into two so that it is easy to tear. Youtiao is usually served with rice porridge or warm soy milk.

  1. Msemen, Morocco

This traditional Moroccan flatbread called msemen is made with a combination of flour, sugar, semolina, yeast, salt, oil, warm water, and pure butter. The dough is kneaded until smooth, then the pieces are flattened and formed into squares.

Then the dough is folded and shaped and then cooked on a frying pan or fried in a frying pan until the outside is crispy and the inside is chewy. Although msemen is generally consumed alone as a complement to coffee or tea, this bread can also be filled with various meats and vegetables.

  1. Arepa, Venezuela

This Venezuelan breakfast menu called arepa is cornbread made from ground corn dough or pre-cooked corn flour. Bread is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic.

In Venezuela, arepa throughout the country, eaten at any time, and by socio-economic groups. This crispy, brown-skinned bread is usually filled with a variety of ingredients, and the combinations are endless, from cheese, nuts, and avocado to sliced ​​beef and onions.

  1. Crumpet, United Kingdom

This classic English snack is a great breakfast companion for tea. A crumpet is a small round loaf or cake that is traditionally cooked in a special crumpet mold on a griddle. It is usually made from flour, water or milk, and yeast.

However, this dough is also often added with salt, sugar, and baking powder or baking soda. In the past, the cake resembled a pancake because of its thin and flat shape. Today’s crumpets have a soft, spongy, and slightly chewy texture that comes from the addition of yeast and baking powder.

  1. Mandazi, Kenya

One of the most common breakfasts in East Africa is the mandazi. Sometimes called mahamri. These soft, triangular donuts are often made with coconut milk and flavored with powdered cardamom. Mandazi is usually enjoyed with a simple cup of tea or spiced chai.

Besides being called mahamri, mandazi is also known as Dahir Adani, Swahili Sweet Bread, or Swahili Coconut Donut. Compared to American-style donuts, Mandazi fried, until it turns golden brown in taste, is less sweet.

  1. Manakish, Lebanon

Manakish is a Lebanese favorite breakfast menu in the form of round and flat bread. Usually, this bread is given olive oil and zaatar, namely sesame seeds, thyme, and sumac, then baked in the oven. Other toppings include minced lamb, cheese, spinach, or fried eggplant.

The name of this dish means decorated or stamped, referring to the technique in which the dough is pressed using one’s fingertips to leave a decorative pattern in the process. This dish is a new addition to the Lebanese culinary heritage and is now the most popular dish.

Manakish is often associated with food for the poor but is enjoyed by all walks of life. It is recommended to eat it with cucumber, tomato, yogurt cheese, or a cup of hot tea.

  1. Genfo, Ethiopia

Genfo is a simple porridge made using not too many ingredients. Genfo is usually made with barley or wheat flour, not whole grains. When cooked the flour is mixed with water and stirred constantly for a long period.

Thus the mixture will be a smooth dough, thick and slightly sticky. Genfo is seasoned with salt and then formed into rings on a communal serving plate. The hole in the center is filled with clarified butter and bright red berbere seasoning.

  1. Kanelbulle, Sweden

Kanelbulle or cinnamon roll is a famous Swedish cake topped with cinnamon. The dough consists of flour, milk, water, yeast, butter, eggs, and vanilla. Often the sugar is kneaded into dough or sprinkled on rolls.

Cinnamon rolls are generally served for breakfast, and it is best eaten with a cup of hot coffee. While the origins of this delicacy are debated, this cake has had a day of its own in Sweden. Every October 4th is known as Cinnamon Roll Day in this country.

The list of names for breakfast menus from various countries discussed above may be a little foreign to you. Getting to know more culinary delights from various countries, in addition to increasing knowledge, of course, adding to your breakfast menu choices. Hmm … what do you want for breakfast this morning?