Breakfast

Italy

This traditional Italian savory treat is prepared with various fillings that are enclosed between two layers of puff pastry. Typically round in shape, rustico is usually filled with a combination of b&eacute;chamel sauce, tomatoes, and mozzarella cheese, but there are also varieties that employ spinach or ricotta. Unlike other local delicacies from Salento and Lecce, rustico is not part of the traditional country-style cuisine and is believed to have developed in the 1700s, following the invention of b&eacute;chamel sauce. The pastry is a common street food item, and it is mainly enjoyed as a breakfast or an afternoon snack.

Rustico

Thailand

Sai krok Isan is a fermented sausage from the Isan region. It is made with a mixture of ground pork meat and fat, combined with garlic, sticky rice, salt, and pepper in a natural encasing. The sausage is then allowed to dry and ferment for several hours or sometimes even for up to 2-3 days in a blazing hot sun, a method that provides this sausage with its unique sourness. Salty with a hint of sourness, these flavorful sausages are usually grilled or fried and served alongside raw chilis, fresh ginger slices, garlic, and fresh vegetables. Thais consume them for breakfast or buy them from local street carts as delicious snacks that are grilled on a stick and consumed on the go.

Sai krok Isan

Bolivia

Salte&ntilde;as is the name of the national dish of Bolivia consisting of crescent-shaped, filled pockets of dough. The name is derived from the first known baker of these delicacies, who was born in the city of Salta, but he was later exiled to Potos&iacute;. Oven-baked and filled with meat (typically chicken or beef), salte&ntilde;as are commonly served for breakfast or consumed as a mid-day snack. The sweet pastry and its braided crust have a unique color and flavor that is of key importance to authentic Bolivian salte&ntilde;as, due to the crushed seeds of the adobo bush, along with added spices such as cumin and oregano, called achiote spice. Salte&ntilde;as are somewhat difficult to prepare because special skills are required to make them, but practice makes perfect, and the sweet smell of freshly baked salte&ntilde;as is always worth the effort.

Salteñas

Saltfish buljol is a spicy Trini dish made by soaking and boiling pieces of salted fish, then blending them with tomatoes, hot peppers, sweet peppers, onions, and oil. The dish is most commonly enjoyed as a hearty breakfast, when it is placed into a type of bread called bake, creating a sandwich in the process. Saltfish buljol is often paired with provisions (Trini term for boiled root vegetables) on the side, and the dish is often garnished with sliced scotch bonnet peppers.

Saltfish buljol

Australia

Unlike its Hawaiian counterpart which is made with taro root, Samoan poi is a refreshing dessert made with mashed ripe bananas, lemon zest, coconut juice, and vanilla for flavoring. It is recommended to consume the dish within a few hours and to serve it well chilled. Samoan poi can be consumed as a dessert, but it also makes for an excellent refreshing snack, especially on warm days.

Samoan Poi

San byoke, meaning boiled rice, is the Burmese version of Chinese congee or rice porridge. It is typically made by cooking white short-grain rice in water or meat stock until it reaches a porridge-like consistency. In Myanmar, rice porridge is often thinner and uses fewer ingredients than in other countries where it's also consumed. Just like in other Asian countries, this simple dish is usually eaten for breakfast, and it is often paired with ee kyar kway, a type of deep-fried breadsticks similar to the Chinese youtiao.

San byoke

United States

Sausage gravy is a popular breakfast item throughout the Southern parts of the United States of America. It consists of sausage drippings, flour, milk, salt, and pepper. Cooked sausage is added to the combination, sometimes along with some more seasonings such as cayenne pepper. It is a key part of a traditional dish known as biscuits and gravy, often accompanied by bacon, fried eggs, or sliced tomatoes.

Sausage Gravy

Croatia

&Scaron;čipanci is an old and traditional dish hailing from the northern parts of Croatia. It consists of flour, water, eggs, salt, sour cream, and paprika powder. The dough should be a bit thicker in order to pinch it, then tear off pieces which are dropped into boiling water, hence the name of the dish &ndash; &scaron;čipanci, derived from &scaron;čipati, meaning to pinch. When boiled, &scaron;čipanci are typically combined with sour cream and paprika powder, then served as an accompaniment to the main dish. In the past, &scaron;čipanci were typically served for breakfast with fried eggs, bacon, and onions.

Ščipanci

A full Scottish breakfast is a traditional and celebrated meal that typically includes bacon, link sausages, Lorne sausage (square sausage), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones, and fried eggs. It highlights Scotland's rich culinary heritage and local ingredients. Dating back to the mid-19th century, it was a symbol of affluence and hospitality during Victorian times. This hearty meal is perfect for cold weather, providing essential nutrients and energy to start the day. It's widely available across Scotland, from local caf&eacute;s to Michelin-star restaurants.

Scottish breakfast

Enjoyed for centuries in Scotland and made from oats&ndash;one of the few grains that grow well in the country&ndash;Scottish porridge is a healthy and tasty dish containing high amounts of fiber, vitamins, and minerals. Traditionally, the oatmeal is cooked in water with a pinch of salt, stirred clockwise (to fend off the Devil) with a wooden rod called a spurtle that prevents the porridge from congealing. It is then served in wooden bowls while still hot. Sometimes, a bit of milk, dried fruits, and brown sugar are added as sweeteners. The dish should be eaten while standing up; a tradition left over from busy farmers who were simultaneously working and eating their breakfast. In the past, it used to be poured into a porridge drawer to cool down, and once it did, it would be cut up into thick slices that were easy to carry. It helps in reducing cholesterol and keeps one satiated and full of energy for a long time, so there is probably no better way to start the day than by eating a bowl of traditional Scottish porridge.

Scottish Porridge

Traditionally associated with the Pennsylvania Dutch, scrapple is a regional delicacy that is created with the by-products of pig slaughter. It is prepared with a spicy blend of pork scraps, cornmeal, or buckwheat that is cooked down in pork stock and usually shaped into a loaf. When firm, the thick scrapple slices are fried until crispy, and mostly served as a nutritious breakfast item.

Scrapple

Senfeier, also known as eier in senfso&szlig;e, is a classic German comfort food that consists of boiled eggs smothered in a smooth, and creamy mustard sauce. Typical accompaniments to this vegetarian specialty include boiled or mashed potatoes, rice, wilted spinach, blanched kale, and various vegetables such as carrots, broccoli, cauliflowers, or peas. Fried onions and bacon bits can be added for extra flavor, and the dish can be garnished with freshly chopped parsley or dill on top, if desired. This simple dish is often prepared around Easter because it provides an easy way to use leftover Easter eggs. In Germany, senfeier is typically served for breakfast, brunch, or as a light dinner.

Senfei

Greece

Sfakianopita is a traditional Cretan treat that couples layers of thin, unleavened dough and soft white whey cheese. The pie is typically made with flour, olive oil, water, salt, and a shot of raki (Cretan tsikoudia), and rather than being filled with local myzithra cheese, the dough is kneaded with the cheese. The whole combination is then flattened out into a thin, almost crepe-like or pancake-like circle and fried until golden, spotted, and crispy. Also known as sfakiani pita or mizithropita, this specialty is believed to have been created by Cretan shepherds from Sfakia, hence the name sfakianopita. The pie is usually enjoyed warm as a sweet breakfast and is traditionally served drizzled with thyme honey, creating a perfect blend of sweet and savory flavors. Other typical toppings used for flavoring the pie include sesame seeds, cinnamon, and almond slivers. It can also be transformed into a savory pie, depending on personal preferences. Sfakianopita can be found in almost any traditional tavern, and it is usually accompanied by cold tsikoudia on the side.

Sfakianopita

Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually including minced lamb (or lamb), chopped onions and tomatoes, spices, olive oil, and yogurt. Originally, the dish was prepared by stuffing ground lamb and spices in brined grape leaves, but it evolved over time. Sfiha is also popular in Brazil and Argentina, where it was brought over by Levantine immigrants. It is usually consumed hot as a snack, accompanied by tahini sauce or a bowl of yogurt, while pomegranate seeds, coriander, or chopped cucumbers are often used as garnishes. In Turkey, sfiha is known as pide.

Sfiha

Sfinz is a traditional fried pastry made with a dough consisting of flour, sugar, yeast, salt, and water. The dough is shaped into small balls which are then flattened to form a thin layer of pastry. After it has been fried, sfinz is typically enjoyed with honey, although it can also be fried with an egg on top. Also known as Libyan doughnut, this fried pastry is especially popular for breaking the fast during Ramadan, but it can also be served for breakfast. If there is any leftover dough, Libyans usually transform it into herb bread.

Sfinz

Shahan ful is a traditional dish from the countries of the Horn of Africa that is typically served for breakfast. The dish is made by slowly cooking fava beans in water until they soften, then mashing them into a pur&eacute;e. The pur&eacute;e is then combined with onions, lemon juice, berbere spices, chili peppers, and tomatoes. When served, shahan ful is sometimes garnished with yogurt on top and accompanied by bread rolls on the side. The dish is especially popular during Lent and Ramadan.

Shahan ful

Philippines

Shakoy, also known as lubid-lubid or bicho-bicho, is a traditional doughnut characterized by its twisted shape. The dough is typically made with a combination of flour, salt, sugar, and yeast. Once prepared, the dough is shaped into an elongated log and twisted into a braid, then sprinkled with granulated sugar before it's deep-fried to golden perfection. Nowadays, there are also versions of shakoy made from rice flour, but those versions have a chewier texture and they're usually topped with sesame seeds. Shakoy is often enjoyed as a snack or a dessert, and it's also served for breakfast.

Shakoy

Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce. Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. Almost every region has formed their distinctive variety of shakshouka: in Egypt, eggs are usually scrambled and served in a sandwich, and in Israel it is often served with salty feta cheese on top. The consistency of the sauce and eggs is also variable &ndash; the sauce can be thinner or thicker, while the eggs can be completely firm or soft. For a more nutritious meal, meat, most commonly sausages, can be included in the dish. Shakshouka is suitable for any meal of the day and is usually served warm or sizzling hot, with bread on the side. Because it is budget-friendly, simple, and easy to prepare, the dish has recently gained popularity both in Europe and North America.

Shakshouka

India

Shrikhand is a popular Indian yogurt-based dessert, combined with sugar and nuts in order to develop a rich, creamy texture and sweet flavor. In North India, it is usually served for breakfast, while in South India, it is commonly served as a dessert after the main dish. Shrikhand is also a festive dish that is made for Janmashtami (the birthday of Lord Krishna) in Maharashtra and Gujarat. There is a popular theory about the origin of shrikhand; it is said that the herdsmen used to hang curd or yogurt overnight so they could carry it more easily while traveling. The next day, they would collect the thick yogurt and combine it with dried fruits, nuts, and sugar to make it more flavorful during their long travels. Nutritious and filling, the dish is also very easy to prepare at home, where it is ofen served for breakfast or as a light dessert after a meal.

Shrikhand

Si htamin is a traditional dish originating from Myanmar (Burma). The dish is usually made with a combination of glutinous rice, thinly sliced onions, turmeric, oil, and salt. The onions are saut&eacute;ed in oil, sprinkled with turmeric, and removed from the pan. The glutinous rice is washed, drained, added to the remaining oil in the pan, sprinkled with salt, stirred, covered with water, and cooked over low heat. Once fully cooked, the rice is garnished with a mixture of fried onions and turmeric, which gives it a golden hue. The dish is usually served as a snack or breakfast, and it's often paired with peas or dried fish or prawns.