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Breakfast foods around the world: How various countries start the day



Breakfast foods around the world: How various countries start the day

(CNN) – When talking about breakfast foods around the world, there are many ways to enjoy the first meal of the day as well as saying “good morning.”

From cream corn cakes in Brazil to savory Tunisian bean soup, from soft Ukrainian pancakes to sweet coconut jam toast in Singapore, these 21 international specialties offer breakfast choices for every taste.

And even if the taste in some of these dishes might be unexpected based on what usually consists of your first meal of the day, the presentation may already be familiar. Read our list – in no particular order – and learn about the delicious diversity of our world breakfast culture, and maybe even find food inspiration for your next trip.


On weekdays, Swiss people often cling to a quick but filling breakfast like the traditional birchermüesli, oat-style wheat mixture with fruit and nuts that are usually served on thick yogurt.

But on weekends, it’s Swiss lunch time. Along with roesti (potato pancakes), cheese, and cold cuts, the essence of the brunch table is zopf. This braided egg bread is similar to challah or brioche, and is served with honey, butter, and jam.


Genfo is a thick porridge made with wheat, oats and corn flour, and this is a traditional porridge.


When you eat qur (“breakfast” in Amharic, the official language of Ethiopia), you will likely eat porridge. Although there are many varieties and names for hot wheat cereals that are served throughout the country, savory genfo is one of the most popular.

Genfo is made by mixing wheat flour with boiling water until a sticky mixture is formed, then formed into a mound with a well in the middle. The well is then filled with butter which has been mixed mixed with berere, a complex mixture of spices, and dollop yogurt often scooped around the edge of the genfo.


Japanese breakfast falls right on the savory side of the food spectrum: In fact, much of what you can eat for breakfast in Japan will not be out of place at other meal times that day.

Many morning meals consist of a selection of small dishes, each with a few bites of traditional Japanese dishes. Fish such as salmon or mackerel, miso soup, pickled vegetables and rice are all represented. There is also tamagoyaki, a slightly sweet rolled omelet made from a thin layer of egg in a rectangular pan that gives it its distinctive shape.


Start your day in Iceland with a life-giving jolt: cod liver oil, an abundant source of omega-3 fatty acids and one of the by-products of the country’s fish industry. Although it is said to combat seasonal affective disorders, among other health benefits, it is not the only breakfast option.

For a better breakfast, enjoy a bowl of hafragrautur, thick oatmeal. Add beans, raisins, and sugar, or add the help of skyr, a thick cultured milk product like yogurt which is actually fresh cheese.


If “Crazy Rich Asians” has not satisfied your appetite for Singapore, let many dishes served at the hawker center pull you further. This open food court is always open for business, and it’s not uncommon to see hungry people picking up tasty bowls of curry noodles in the morning.

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For traditional-style breakfast snacks, rich toast must-have. This simple-looking grilled sandwich is spread with a rich taste, sweet jam made with coconut milk, eggs, and sometimes pandan leaves for vibrant green color and aroma.

Very good with coffee or tea, and every shop or shop makes rich bread in its own way – so why not try some?


Along with mint tea, semolina bread is a mainstay on the Moroccan breakfast table. Baghrir is a small, thin, yeast-studded round hole that gives them the names “thousand-hole pancakes” or “thousand-hole crepes.” Instead of maple syrup, this light semolina bread is topped with butter and honey.

Harcha is a thicker, rounder style biscuit that has a crispy crust from coarse semolina dust. They can be divided like English muffins and served with cheese or butter, jam, and honey.


The Australian breakfast is varied, but the main thing is avocado toast with eggs.

The Australian breakfast is varied, but the main thing is avocado toast with eggs.

Ben Kolde / Unsplash

For those who like a bowl of oats, avocados, and other savory toast and other staple café culture foods, Australia’s “brekkie” will be a pair made in heaven.

With a focus on fresh produce, seeds, and nutritious combinations, Australian breakfasts can range from classic avocado toast on sown bread to farro bowls with boiled eggs and pickled vegetables or rice pudding with yogurt, seeds and berries.

Don’t forget flat white – espresso with a high ratio of steamed milk that even Starbucks can’t afford.


There is one word that defines the spread of an Argentinian breakfast: facturas. The general term for cakes encompasses a sweet and sensitive world in shapes, sizes and flavors.

Some of the more popular offerings include medialunes, croissant-shaped brioche pastry; bombas and bolas de fraille, or fried donuts; and churro, which is often dipped in chocolate. Many are filled with dulce de leche or crema pastelera, vanilla pudding.

Pair a plate of factura with a high-caffeinated yerba or coffee pair.


In many wurst countries, it is not surprising that sausages and other meats take a leading role in frühstück, a traditional German breakfast.

This buffet spread is filled with a variety of sausages, cold cuts, cheese, bread and bread rolls (including pretzels), as well as fresh fruit, boiled eggs and seasonings such as homemade jam. Abundant choices are intended for sampling and assembly as you wish.


Bolo de fuba Brasil is a cornbread style cake with a moist and soft texture.

Bolo de fuba Brasil is a cornbread style cake with a moist and soft texture.


If you can’t stop eating pao de queijo, a puffy grilled cheese roll that is a staple of Brazilian culture, you will be glad to know that you can eat it for breakfast too.

But for variations of Brazilian breakfast bread, try bolo de fuba. This is a cornbread style cake with a moist and soft texture that comes from the addition of grated Parmesan cheese and / or grated coconut. Sliced ​​and served like a pound cake, often in the afternoon too.


Savory food enthusiasts will love lablabi, a seasoned bean soup which, yes, is a breakfast food in Tunisia. Chickpea and harissa pasta are the two constants in almost every lablabi recipe, but the customization of this simple, heart-warming soup is up to every chef.

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Sometimes it thickens with pieces of stale bread, sometimes brightened by lemon juice, sometimes made cream with yogurt or topped with olives, there are endless ways to enjoy it.

And because it is often filled with boiled eggs, it is a breakfast that will keep you full all day.


Popara followed a long tradition of using leftover bread as food the next day. This hearty and cozy breakfast is a childhood favorite of many Bulgarians – it’s not porridge and not bread pudding, but it has both characteristics.

Warm milk or tea is poured over a bowl of diced bread, crushed Bulgarian siren cheese, butter and sugar, and allowed to soak until soft and scooping.

Sirens are feta-style cheeses that are more creamy and softer than many Eastern European brined cheeses, so they don’t give the dish more saltiness and more of a rough taste like goat cheese.


Kahvalti, a traditional Turkish breakfast, is a luxury affair that has a little something for everyone. For those who like to eat and snack, abundant choices will not leave the slightest.

Turkish bread such as simit, seeded round bread, or pide, chewy flat bread, accompanying a bowl of feta or other fresh salted cheese; Olive; halvah; and honey and preservatives. Eggs are often cooked with fried sucuk slices, dried beef sausage flavored with garlic, red pepper, cumin and sumac.


This small island – technically an American territory – in the Pacific Ocean is a mix of culinary culture, with food that shows the influence of various countries that colonized the land for centuries.

Like many Asia Pacific countries, Spam is a favorite addition to breakfast fried rice and eggs. But just as popular is the local chamorro pork sausage, a fresh chorizo ​​style sausage named after the island’s natives. Baked links or bread, breakfast sausages like no other.


A perfect Portuguese egg pudding paired with a caffeinated beverage of your choice.

A perfect Portuguese egg pudding paired with a caffeinated beverage of your choice.


Coffee drinks with lots of milk are the first order of business when having breakfast in Portugal. Uma mei de leite, a combination of half and half of coffee and milk, or um galao, which is mostly milk with a glass of coffee, is an easy way to make the day easier.

Although many Portuguese have toast or simple bread alongside their drinks, the perfect match for this milk coffee is pasteis de nata, or egg pudding. With the chips of the puff cake and the cream-filled custard, they are both popular as snacks for a cafe break at 11am, another Portuguese morning ritual.


Soft and soft on the inside and crispy golden brown on the outside, Ukrainian syrniki pancakes will not be out of place on a five-star lunch buffet.

But they are made with a simple ingredient: fresh farmer cheese, known as tvorog, with a consistency similar to Ricotta or cottage cheese. The crisp exterior comes from quick dredging in flour, like breakfast frying.

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Like American pancakes or French toast, they can be topped with fresh fruit, preservatives, or powdered sugar, but like potato or blint pancakes, potatoes can be savory with a side of sour cream.


For breakfast in Jamaica, it can’t be more patriotic than eating national dishes: ackee and saltfish.

Ackee, a sweet and sweet pear-shaped fruit, sauteed with salt cod, tomatoes, garlic, chili and shallots in a breakfast dish that brings together sweet, salty, and spicy flavors for a distinct island flavor. Even though it looks similar to a scrambled egg, it’s just a creamy yellow ackee, Jamaica’s national fruit, on a plate.


While a glass of milk is often advertised in the US as “part of a balanced breakfast,” dòu jiāng takes tradition to a new level. This fresh soy milk is a specialty from Taiwan, usually made fresh by street vendors and restaurants every morning for their customers.

Served hot in winter and cold in summer, this contrasts strongly with chewy spring onion pancakes, cakes and fried dough which are also part of a typical Taiwanese breakfast. Dip your fritter in soy milk for extra treats.


The Italians are almost too busy for breakfast – or so you think of a number of coffee shops where guests bring their espresso to a quick jolt at the start of the day.

But whether standing or relaxing for a moment at a cafe table, there is always time to drink coffee and Italian cakes. For the morning, espresso or cappuccino is often paired with a simple sweet like cornetto, or croissant, filled with custard or Nutella.

Sfogliatelle, a crispy, scaly multi-crunchy cake filled with sweet ricotta cheese, is another standard breakfast.

United States of America

Soft American-style pancakes served with a little butter and authentic maple syrup (meat if you're lucky) are one of the best breakfasts in the US.

Soft American-style pancakes served with a little butter and authentic maple syrup (meat if you’re lucky) are one of the best breakfasts in the US.

Kobby Mendez / Unsplash

When it comes to classic American brunch, you can’t go wrong with a soft buttermilk pancake that is stacked high next to a pile of crispy meat. The contrasting texture and the sweet-salty taste pair make this breakfast a favorite of children and adults. And while pancakes can be dressed by adding everything from fresh blueberries to chocolate chips to pecans, the classic butter topping and maple syrup remain the gold standard.


Although it sounds indulgent, caviar is actually a Russian breakfast food. Either red or black caviar, it remains a favorite topping for large blini such as folded crepe or small thick oladyi pancakes on weekends.

But on weekdays, breakfast is simpler. On this morning, caviar is spread on sweet rye bread, known as black bread, sometimes with butter spread too.

Most importantly, a pot of black tea is the equipment on each breakfast table.

Casey Barber is a food writer, photographer and illustrator; author of the cookbook “Pierogi Love: New Take on an Old-World Comfort Food” and “Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Names”; and editor of the Good website. Food. Story

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Portuguese historical films will premiere on 29 December.



Portuguese historical films will premiere on 29 December.

Method Media Bermuda will present the documentary FABRIC: Portuguese History in Bermuda on Thursday, December 29 at the Underwater Research Institute of Bermuda.

A spokesperson said: “Method Media is proud to bring Bermuda Fabric: Portugal History to Bermuda for its 5th and 6th showing at the Bermuda Underwater Observatory. In November and December 2019, Cloth: A Portuguese Story in Bermuda had four sold-out screenings. Now that Bermuda has reopened after the pandemic, it’s time to bring the film back for at least two screenings.

“There are tickets For $ 20 – sessions at 15:30 and 18:00. Both screenings will be followed by a short Q&A session.

Director and producer Milton Raboso says, “FABRIC is a definitive account of the Portuguese community in Bermuda and its 151 years of history, but it also places Bermuda, Acors and Portugal in the world history and the events that have fueled those 151 years.

“It took more than 10 years to implement FABRIC. The film was supported by the Minister of Culture, the Government of the Azores and private donors.

Bermuda Media Method [MMB] Created in 2011 by producer Milton Raposo. MMB has created content for a wide range of clients: Bermuda’s new hospital renovation, reinsurance, travel campaigns, international sports and more. MMB pays special attention to artistic, cultural and historical content.

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Maestro de Braga is the first Portuguese in the National Symphony Orchestra of Cuba.



Maestro de Braga is the first Portuguese in the National Symphony Orchestra of Cuba.

Maestro Filipe Cunha, Artistic Director of the Philharmonic Orchestra of Braga, has been invited to conduct the Cuban National Symphony Orchestra, as announced today.

According to a statement sent by O MINHO, “he will be the first Portuguese conductor to conduct this orchestra in its entire history.”

In addition to this orchestra, the maestro will also work with the Lyceo Mozarteum de la Habana Symphony Orchestra.

The concerts will take place on 4 and 12 March 2023 at the National Theater of Cuba in Havana.

In the words of the maestro, quoted in the statement, “these will be very beautiful concerts with difficult but very complex pieces” and therefore he feels “very motivated”.

From the very beginning, Rachmaninoff’s Piano Concerto No. 2 will be performed by an Italian pianist (Luigi Borzillo), whom the maestro wants to bring to Portugal later this year. In the same concert, Mendelshon’s First Symphony will be performed.

Then, at the second concert, in the company of the Mexican clarinetist Angel Zedillo, he will perform the Louis Sfora Concerto No. 2. In this concert, the maestro also conducts Tchaikovsky’s Fifth Symphony.

“This is an international recognition of my work. An invitation that I accept with humility and great responsibility. I was surprised to learn that I would be the first Portuguese member of the Cuban National Symphony Orchestra. This is a very great honor,” the maestro said in a statement.

“I take with me the name of the city of Braga and Portugal with all the responsibility that goes with it, and I hope to do a good job there, leaving a good image and putting on great concerts. These will be very special concerts because, in addition to performing pieces that I love, especially Rachmaninov and Tchaikovsky, I will be directing two wonderful soloists who are also my friends. It will be very beautiful,” concludes Filipe Cunha.

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