Breakfast

Spain

The classic Catalan invention known as pa amb tom&agrave;quet consists of toasted slices of bread that are sprinkled with salt, rubbed with tomatoes, and drizzled with olive oil (purists insist on rubbing both sides of the bread with tomatoes). The first recipe for this dish dates back to 1884, when stale bread was rubbed with tomatoes in order to soften it. It is recommended to use a rustic sourdough called pa de pag&egrave;s and tomatoes on the vine, since they have a unique, intense flavor. The dish is usually consumed for breakfast or served before a big meal, as a tapa, or for merienda. There is also a Mallorcan version called pamboli amb tom&agrave;tiga, but it's additionally topped with capers and black olives.

Pa amb tomàquet

Pain aux raisins or escargot (lit. snail) is a French spiral-shaped pastry made with a combination of leavened buttery dough or sweetened bread dough, raisins, and cr&egrave;me p&acirc;tissi&egrave;re. Once filled, this sweet treat is baked until its edges become slightly golden. Pain aux raisins is traditionally served in the morning for breakfast, although it is also sometimes enjoyed throughout the day with caf&eacute; latte or black coffee.

Pain aux raisins

Considered an early version of the famous breakfast fare called french toast, pain perdu is a simple French dish that is based on old, stale bread. The use of stale bread for this dish is even suggested by its name, which translates to lost bread or wasted bread in French. To make pain perdu, slices of stale bread with their crusts removed are soaked in an egg-and-milk mixture before they&rsquo;re fried in melted butter until nicely colored and crispy. A recipe for a dish called payn perdu was found in an old English cookbook dating back to about 1430. This version calls for dipping slices of bread in beaten eggs, then frying them in butter, and finally serving the fried slices with sugar on top. According to Martha Washington&rsquo;s Book of Cookery, pain perdu was adopted by the English early on, and thereby the recipe for the dish featured in almost any English cookbook. Another version hailing from the 18th century suggests soaking crustless bread slices in a combination of beaten eggs, cream, wine (Sac), sugar, and nutmeg. The soaked slices of bread are then fried in butter and enjoyed with a sauce made with sugar, butter, and Sac.

Pain perdu

India

Palak paneer is a popular Indian vegetarian dish made with paneer cheese in a rich, thick sauce consisting of pur&eacute;ed spinach mixed with tomatoes, garam masala, garlic, and numerous spices. The key ingredients are even mentioned in the name of the dish, since palak means spinach in hindi, and paneer refers to the cheese. Palak paneer has roots in the Punjabi region, but there are also other variations of the dish throughout India. It is a highly nutritious meal that can be consumed either for breakfast, lunch, or dinner, accompanied by rice or Indian flatbreads such as naan and roti.

Palak paneer

Portugal

Characterized by its round, elongated shape, this sweet Portuguese treat combines buttery pastry and a creamy, cinnamon-spiced egg yolk filling. The name of the pastry is linked to campinos - traditional cattle herders who use long wooden sticks (pampilhos) to encourage cattle to move. Although it is found in other Portuguese regions, pampilho is traditionally associated with Santar&eacute;m. It is typically enjoyed for breakfast or as a sweet mid-day snack.

Pampilho

Pancakes are traditionally consumed across North America and Canada, made from a starchy batter, eggs, milk, and butter. Their origin is probably German, with the traditional Pfannkuchen recipe being brought by German immigrants who settled in the United States in the eighteenth and nineteenth centuries. The pancake has a similar appearance and flavor as the French cr&ecirc;pe but differs in diameter (5 to 10 cm) and thickness. The thickness is achieved by the use of a leavening agent, either baking soda or nutritional yeast. American and Canadian pancakes are typically served for breakfast, in a pile, topped with maple syrup and butter. They are often served with sides such as bacon, toast, eggs, or sausages. Other popular toppings include various jams, peanut butter, nuts, fruit, honey, cane syrup, and molasses. Spices such as cinnamon, vanilla, and nutmeg can also be added to the batter. The indigenous people of North America taught the European settlers how to collect and process maple syrup, and the practice was adopted and gradually improved. The Canadian province of Quebec is the greatest producer of maple syrup, producing about 76% of the world's output. In Canada, the syrup must be made exclusively from maple sap and must contain at least 66% sugar. Pancakes with maple syrup are a Canadian staple, a light, fluffy and sweet delight that can be found on virtually every street corner throughout Canada.

Pancakes with maple syrup

Pan con chicharr&oacute;n is a traditional Latin American sandwich primarily associated with the culinary heritage of Peru. It is comprised of crispy fried pork belly or pork cracklings placed inside soft bread rolls. The roots of the sandwich can be traced back to the melding of indigenous cooking techniques with Spanish culinary traditions during the colonial period. The preparation of pan con chicharr&oacute;n involves boiling pork belly and then frying it until the exterior becomes crispy while the interior remains tender. The bread used is often a soft, white roll similar in consistency to a French or Italian loaf. Accompaniments commonly include salsa criolla (a tangy onion salad made with thinly sliced red onions, lime juice, salt, pepper, and occasionally aj&iacute; peppers) and sweet potatoes.

Pan con chicharrón

Australia

Panikeke are Samoan version of pancakes, characterized by their round shape, similar to small golden balls. They consist of flour, sugar, salt, eggs, milk, and baking powder. The pancakes are traditionally served for breakfast, accompanied by fruit, jams, or whipped cream. Panikeke comes in two varieties &ndash; plain, or flavored with mashed bananas that are incorporated into the dough before frying.

Panikeke

Translated as the bread of God, this traditional Portuguese dessert is a combination of a soft brioche and a topping made with desiccated coconut and eggs. The dough is usually flavored with lemon zest, rum, or vanilla, and the buns are baked until the topping turns golden and crispy. These sweet rolls are eaten throughout the year and are commonly enjoyed for breakfast, but they are also associated with All Saints Day and the old Portuguese custom known as p&atilde;o-por-deus&mdash;in which children knock on doors reciting poetry and asking for sweets and candy.

Pão de Deus

Mexico

Papadzules is a Mexican dish with Mayan origins consisting of egg-filled tortillas drenched in a sauce made with pumpkin seeds and epazote. The dish is usually consumed for breakfast on the streets of Yucatan, although it is also found in numerous restaurants and cantinas in the region. The tortillas are often additionally topped with hot chilis and pickled onions in order to add more flavor to the dish.

Papadzules

Papare is a simple Albanian dish that is primarily made with small pieces of stale bread fried in oil or butter until nicely colored and crispy. The dish can be made in sweet or savory versions, depending on individual preferences. Sugar and water are added to the bread pieces in the sweet version, and the whole thing is cooked until fragrant and caramelized. The savory papare, on the other hand, uses crumbled and salted curd cheese known as gjize in Albanian, or feta cheese, and (optionally) meat brine or cheese brine for additional flavor. Oregano, mint, garlic, or spring onions are often added on top of the fried bread to enhance the flavor of this simple dish even further. In Albania, papare is a typical breakfast or dinner meal, but it is also consumed as a snack. This dish is also known as buk&euml;vale in other parts of the country. At Prespa Albanian weddings, buk&euml;vale is a traditional dish of oven-baked cubes of bread which have previously been soaked in butter, and the dish is then served to the bride on the morning following her wedding night.

Papare

Indonesia

Papeda is a traditional dish, often said to be the local porridge variety. It is made with sago, the staple food of the native people of Maluku and Papua. Sago is the eastern Indonesian counterpart to rice, the preferred starch in central and western Indonesia. Papeda is made with flour that is extracted from the plant, actually the trunk of the sago tree. The dried flour is then vigorously mixed with water, salt and sugar. The final texture of the dish is very unusual: it is thick, glutinous, and viscous, and similar to porridge or a pale pudding. It is mostly eaten with a rich soup based on turmeric and fish such as tuna, mackerel, catfish, red snapper, or any other local fish variety. Finally, the dish is flavored with a dash of fresh lime juice. Melinjo, papaya, and red pepper are also commonly served as complements to papeda. The nutritional benefits of papeda make it a beloved dish in eastern Indonesia, where it is usually served as a part of the breakfast menu.

Papeda

Pastechi is a traditional breakfast that can also be served as a snack, consisting of deep-fried, crescent-shaped dough filled with a variety of ingredients such as chicken, beef, tuna, vegetables, or cheese. The key ingredient is usually combined with finely chopped onions, green peppers, celery stalks, raisins, cumin, nutmeg, and hot peppers. Fried until golden brown, pastechis can be found throughout the island, especially in roadside snack-bars.

Pastechi

Italy

Pasticciotto is a popular Italian dessert consisting of a shortcrust pastry filled with flavorful pastry cream. Traditionally, the crust is made with lard, so that it is moister and softer than the regular crust prepared with butter. It is recommended to consume pasticciotto fresh out of the oven when it is still piping hot. Many believe that the dessert was invented in the 18th century by Andrea Ascalone, a chef from Galatina.

Pasticciotto

Pa thong ko is the Thai take on popular Chinese crullers called youtiao. To make the crullers, a mixture of flour, yeast, baking ammonia, alum powder, lukewarm water, salt, sugar, and some baking powder is formed into a dough, which is then oiled, left to rest, and finally cut into long strips. Pairs of dough strips are then carefully stuck to one another to give the crullers their recognizable shape before they are deep-fried in hot oil until nicely colored, puffy, and slightly crispy. Innovative ways of shaping the crullers other than their traditional form have emerged over the years, and nowadays, pa thong ko can be seen in numerous unusual shapes such as dinosaurs or dragons. In Thailand, warm pa thong ko is a typical breakfast meal and a well-loved street food item, and it is usually complemented by sweetened condensed milk, Thai custard, or Thai congee, along with a cup of fresh coffee on the side.

Pa thong ko

Popular both in Venezuela and Colombia, perico is an egg-based dish made with scrambled eggs, onions, tomatoes, and butter. Venezuelan version is often enriched by the addition of coriander, annatto, and ground peppers, while the Colombian version often employs scallions. The name of the dish means parrot, referring to different colors of tomatoes, scrambled eggs, and onions. It is recommended to serve the dish for breakfast, preferably with a few arepas on the side.

Perico Venezolano

Albania

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Petulla t&euml; fshira, distinct from the general concept of petulla (Albanian fried dough), refers to a specific type of Albanian pancakes that is traditionally made by "wiping" the batter across a cooking surface. The basic ingredients for petulla t&euml; fshira are similar to those for other types of petulla, including flour, water or milk, yeast, and a pinch of salt. Some variations may include eggs, creating a richer batter. The pancakes are then stacked, with garlic, fresh cheese and olive oil in between, and finally baked in the oven. Petulla t&euml; fshira can be served with a variety of accompaniments, ranging from savory items like cheese, yogurt, or cured meats to sweet toppings like honey, jam, or powdered sugar, making them a versatile dish suitable for any meal of the day. 
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Petulla të fshira

Pikelets are Australian pancakes made with a combination of flour, eggs, and milk. They are typically prepared for breakfast in Australia. Besides Australia, these pancakes are also popular in Scotland, Wales, and New Zealand. The batter for pikelets is slightly thicker than the one used for American pancakes, which makes them heavy once they have risen in the pan. They are small in size, and are often made with yeast, while American pancakes are prepared with baking powder. Once done, pikelets can be served hot or cold, preferably with butter, syrups, and fruits on the side, which are used as toppings.

Pikelets

Plăcintă arom&acirc;nă, also known as plăcintă macedoneană in Romania, is a traditional pie that is usually filled with leeks or spinach, eggs, cheese, and sour cream. On a pastry sheet that has been brushed with lard, the egg-cheese filling with blanched spinach or leeks is evenly spread, topped with another dough layer, and then baked in the oven. Once baked, the pie is usually served warm for breakfast, with a glass of yogurt on the side.

Plăcintă aromână

Plăcintă cu cartofi is a traditional pastry dish consisting of a flat, round dough patty that is stuffed with mashed potatoes, and then fried in oil or lard until golden brown on both sides. Grated cheese, salted butter, saut&eacute;ed chopped onions, and spices can be added to the stuffing for extra flavor. These fried patties are typically topped with cream cheese and usually served for breakfast, ideally with a cup of tea on the side.