What is eaten for breakfast in other countries of the world

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.

Norway

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.

India

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.

China

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.

Spain

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.

Malaysia

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.

Ethiopia

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.

Mexico

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.

Mongolia

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.

Luxembourg

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.

Sweden

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