What if the usual breakfast options are boring?
GREECE: PIE BUGAZZA
One of the most common dishes in Greece for breakfast is the famous baked pie, which is loved by both locals and tourists. It is made not so difficult – it is based on a dough with wheat flour with the addition of olive oil. The main feature of the pie is the filling: fatty curd mixed with cinnamon and powdered sugar, and also adds an unexpected ingredient – chili, which gives the dish spicy. The filling is wrapped in dough, and then the dish is put in the oven. There is such a cake taken chilled – also it can be poured with honey.
A non-trivial application of semolina was found in India in the distant past, and since then it has entered into their daily life. In semolina, cooked in ghee oil, it is customary to add lentils, fried carrots, peppers, onions, coriander and peanuts. Upma should be served with fresh cakes of flour, as well as with panir – homemade cheese made from milk, curdled milk and cream.
It’s hard to say whether the Nigerians will have to taste the national food, but who knows: it’s worth a try anyway. My-my is one of the most popular local dishes, as it is rich in protein, which is especially important for starting the day. My-my is a bean pudding with chopped pepper, it’s accepted to serve on a table paired with fresh rice.
If you are tired every morning to eat oatmeal, and to eat it is useful nevertheless it would be desirable, for a change it is possible to name habitual porridge on the Icelandic manner: khafragautour. In a cold northern country, people have long been fond of oatmeal for breakfast, but for nutritiousness they generously nibble it with nuts, raisins and brown sugar syrup.
MALAYSIA: NASI A LEMAK
Simple enough to prepare a dish is a great success in Malaysia, and therefore eat it here not only for breakfast, but also during lunch. Moreover, it is sold in almost all street cafes. So, nazi lemak is the so-called “fatty rice”. In long-grain rice, add ginger pieces, as well as chopped red onions, and this mixture is boiled in coconut milk for 40 minutes. The resulting dish is salted and complemented with fresh cucumbers, dried anchovies, roasted with peanuts and pieces of boiled egg.
We can say that shakshuka is a very remote variant of fried eggs. True, its preparation requires more effort than the famous “bachelor dish”. First, onions in olive oil are fried onions and sweet peppers, then rubbed tomatoes are added to them, and only then chicken eggs are carefully laid out in hot sauce. All the ingredients reach the desired state for 5 minutes, and on top the dish is sprinkled with herbs – parsley or cilantro. Also, you can add some favorite cheese to the shakshuk – the ideal complement will be, for example, feta cheese.
If in the United States on the street everyone eats hamburgers and hot dogs, then in South America, and especially in Colombia and Venezuela, on popularity with such food can compare arrest. This is a fairly large flat cake made from maize flour, fresh to taste. It is served on a table with several kinds of “fillers”, which are laid out on different plates. Everyone can cut a cake, and add stuffing to it. She can become literally anything from melted cheese and beef to tuna with vegetables.
RUSSIA: MILLET PORRIDGE WITH PUMPKIN
Millet porridge with pumpkin is one of the main Russian dishes, although now it is not so often served for breakfast, as before. And in vain – such porridge is not only good for taste, but also very nutritious. The recipe for its preparation is quite simple: the pumpkin, cut into cubes, must be welded, and then properly kneaded to a relatively homogeneous consistency. After that, add the millet to the pumpkin, and cook until ready. You can also add gruel and raisins to your taste.
Food lovers will definitely enjoy one of the most famous national dishes of Mexico – chilakites, which are most often served for breakfast. Its basis is roasted pieces of tartily, filled with salsa, and heated on fire until softened. In large families, the salsa and tortilla are usually used for cooking chilakites, too: an economical and nutritious variant.
For a European citizen, this may seem strange, but the Egyptians like to eat all sorts of beans for breakfast. Quite heavy, but nutritious at the same time. There are many different types of fouls – everything depends on additives. It is based on washed and wrung beans, which are stewed for 5-6 hours on low heat, previously mixed with tomatoes, wheat, lentils and garlic.
The most popular dish in Bolivia, which is sold here at every corner, is saltyenya. At first glance, saltyenya is a regular pastry, however its feature is the filling. The fact that the “filler” of this patty is usually a thick soup, which is added gelatin. This mixture is put in the refrigerator, and then, during baking, the soup thaws and “melts.” That’s why such pies should be eaten strictly in an upright position, otherwise they will just stain clothes.