How do you like to have breakfast? What do you usually cook in the morning? Oatmeal, scrambled eggs, or maybe crispy waffles?
I propose to be inspired and cook dishes that have become traditional for breakfast in other countries of the world.
Breakfast for Norwegians is one of the most satisfying meals. The morning of the inhabitants of Scandinavia can begin with meat, fish or stew. But the main product of the morning table is brunost, or goat cheese. A special difference of this cheese is its brown color and caramel taste.
Indian housewives prepare traditional meatless samosas, puri or masala dosa pancakes for breakfast. To do this, they use wholemeal flour, as well as all kinds of vegetables for the filling. Sauces are prepared for morning pies, for example, such a savory one as yachar — a mixture of mango or pineapple jam, salt and hot pepper.
The Chinese have breakfast around 7 am. At this time, the inhabitants of the Middle Kingdom prefer light food, such as, for example, doujiang — hot soy milk — and baozi — steamed yeast pies. Even in China, they are very fond of “drinking porridge” — because of its liquid consistency, it is really more convenient to use it in this way.
Residents of sultry Spain begin to have breakfast around 11 am. Traditionally, there is a potato tortilla on the table, which is a cross between an omelette and a casserole. Also popular is tapas, a small sandwich with a variety of fillings, ranging from ham to fish.
The main dishes of the morning meal in Malaysia are fish curry with chili sauce and boiled eggs. Another option for a Malaysian breakfast is hot flatbread made from thin roti dough, which can be eaten on its own or with mashed lentils. The islanders also love rice flour dumplings.
Injeru is served for breakfast in Ethiopia. The dish is special, as it also serves as a plate. Injera are flat gray pancakes made from teff grains, a relative of our millet. The preparation of injera is long — the dough is fermented for three days, it ferments and becomes covered with a thin gray film. Then it is poured into a frying pan and bitter-sour cakes with a diameter of about half a meter are baked. Such a pancake is spread on the table and various fillings are placed on it — whitefish wat (beef meat), beg wat (lamb or goat meat), assa wat (fish), dinch wat (potato). Everyone tears off a piece of pancake, puts the filling on it and eats.
Classical Mexican cuisine includes at least one of three typical ingredients: corn tortillas, hot chili peppers, and beans. For breakfast, Mexicans prefer quesadillas with fried eggs. Two tortillas with cheese inside are pan-fried or deep-fried and served with tomato salsa and green onions.
The fattest and most satisfying dishes in Mongolia are eaten for breakfast or lunch. In the morning people like to eat tsuivan and koumiss here. Cuiwang is steamed and then fried noodles with meat. There is a version that Mongolia is the birthplace of spaghetti, which Marco Polo brought, inspired by tsuivan. Kumis is a refreshing fermented milk product, which is obtained as a result of fermentation of mare’s milk, lactic acid sticks and yeast. In the process of fermentation, a certain percentage of alcohol appears in koumiss.
Cuisine of Luxembourg, combining the culinary traditions of three neighboring countries — Germany, France, Belgium — has developed its own style. Often, blood sausage, Ardennes ham, smoked pork, veal liver dumplings, goose liver, pâtés are prepared for breakfast. Luxembourgers are also very famous for their pastries. Most bakeries are owned by the heirs of noble families and keep old unique recipes.
The proximity of the sea and the harsh climate have influenced the cuisine of the Swedes. For breakfast, they eat fish here — herring, cod, Baltic herring. And vegetables, cereals are cooked as a side dish. A mandatory attribute of the morning table is also a cold sandwich. Butter is smeared on fresh bread, and a piece of cold meat or smoked fish is placed on top.
The author is Elena Butenko