Breakfast

Aseeda or asida is a moist, pasty dough consisting of wheat flour or sorghum, water, yogurt, salt and sunflower oil that is then served with a variety of accompaniments, such as honey, butter, dates or even a savory version with meat stew, depending on regional preferences. The dish is traditionally eaten without any utensils. Using only one's fingers, aseeda is eaten from one bowl and shared communally. When preparing the dish, one must be careful and stir it continually, so it doesn't develop any lumps. One of the earliest recipes for the dish was written in the 13th century, and today aseeda is eaten either for breakfast, dinner or during the traditional festive ceremonies such as the aqiqah, celebrated by cutting the hair of a baby seven days after its birth.

Aaseedah

&AElig;ggekage is a traditional egg-based dish that resembles an omelet or a thick pancake. It consists of a mixture of lightly beaten eggs, milk, and flour, which is poured in a skillet and topped with various condiments. The dish is usually finished in the oven until the top is completely set and a light golden crust appears on the edges. Traditional toppings include slices of fried bacon, tomatoes, and chopped chives, but it can also include a variety of other ingredients. &AElig;ggekage is usually served as a hearty breakfast or dinner and is commonly complemented with rye bread or boiled potatoes. Occasionally, it is sliced and used as a topping on the famous Danish sm&oslash;rrebr&oslash;d sandwiches.

Æggekage

Taiwan

A-gei is a Taiwanese savory delight consisting of a large fried tofu pouch filled with braised mung bean glass noodles, and with its opening secured with a type of fish paste called surimi. The tofu pouch is quite juicy as it absorbs much of the pork stew in which it is cooked. Dubbed as an original creation from 1965, invented by the owner of Ah-Gei, a very old eatery in Tamsui, this Taiwanese specialty got its name from the Japanese word abuurage, referring to deep-fried tofu pockets. It is typically served immersed in a soy-based sauce or a sweet-sour sauce. For added spiciness, the dish can be flavored with chili sauce as well, while the surimi fish paste in the original a-gei is enhanced with a type of carrot mixture for added flavor. Juicy and packed with flavors, the dish is usually accompanied by a bowl of fish ball soup or a glass of cold soy milk. It is sold by numerous food vendors throughout the district and is generally eaten as a snack or a breakfast meal.

A-gei

This simple dish consists of sliced or halved bananas or plantains that are doused in melted butter and shortly baked in the oven until golden. They are usually drizzled with orange and lemon juice, brown sugar, and honey, while the top is typically covered with shredded coconut. Akwadu is a common breakfast staple in Equatorial Guinea and Ghana, but it can also make an excellent dessert.

Akwadu

Greece

This crispy feta pie is a specialty of Epirus. It is one of the simplest Greek pies consisting of a thin batter that is sprinkled with feta cheese. Traditionally, it is never leavened, and the dough is usually prepared with wheat flour, milk or yogurt, and eggs. Optional additions sometimes include herbs, while less common versions add vegetables or replace feta with other types of cheese. The pie is baked in a large round or rectangular pans, and it is usually served drizzled with olive oil. It is enjoyed as a filling breakfast or a convenient snack.

Alevropita

Aloo choka is a popular Trini dish influenced by Indian cuisine. Simple and filling, consumed for breakfast or dinner, the dish is made by combining boiled potatoes with chopped onions, grated ginger, salt, pepper, and oil. Hot peppers can be added for a spicy kick, depending on personal preferences. It is recommended to pair aloo choka with a flatbread called sada roti.

Aloo choka

American pancakes are small, thick, leavened griddle cakes, ten to fifteen centimetres across and a centimetre or more high, made from a batter of flour, milk or buttermilk, egg, melted butter, a little sugar and baking powder or soda, cooked on a flat-top and served in a stack with butter and maple syrup. The thickness is the whole difference from a French crêpe or a Dutch pannenkoek: chemical leavening makes the batter rise on the griddle into a soft, open crumb, and the stack of three is the standard diner order, with bacon, sausage or eggs alongside at breakfast. They descend from the griddle cakes of colonial New England, where cornmeal johnnycakes came first and wheat flour pancakes followed, and the name "flapjack" and "hotcake" survive regionally for the same thing. Buttermilk pancakes, where the acid reacts with baking soda, are the diner and home standard; blueberry, chocolate chip and banana are the common additions, folded in or dropped onto the raw top.

The batter is mixed as little as possible: the dry ingredients in one bowl, the wet in another, combined with a few strokes and left lumpy, because overmixing develops gluten and gives a tough, flat cake. It rests for ten minutes so the flour hydrates and the leavening begins to work. The griddle is medium-hot, about 190°C, lightly buttered or oiled; a ladle of batter goes down and is left alone until bubbles form across the surface and the edges look dry, around two minutes, then flipped once and cooked for another minute. A pancake flipped twice or pressed with the spatula loses its rise. A fluffier result comes from separating the eggs and folding in whipped whites, which is how the thick Japanese-style soufflé pancake is made; a thinner, crisper edge comes from more butter on the griddle.

A good pancake is evenly golden on both faces with no pale centre or dark ring, tall, and springs back slightly when pressed; the inside is soft, moist and uniformly open, with no gummy layer near the base and no raw-batter taste. It should taste of butter and a little salt with the sweetness coming from the syrup, not the batter. Mark down a flat, dense pancake from overmixed or old batter, a rubbery one from too much egg, a pale greasy one from a cool griddle, scorched spots from a hot one, a stack that has gone soggy under the lid while waiting, and pancake syrup made from corn syrup and flavouring passed off as maple. Whipped cream and fruit are a dessert; at breakfast they should be optional and listed as such.

American pancakes

Apfelradln is a traditional dessert made by deep-frying apple rings. It is typically served for breakfast or eaten as an afternoon treat. This comforting dish is prepared by peeling, coring, and slicing the apples into rings, then dipping the rings into a simple batter made with eggs, flour, and milk. Some versions also include a small amount of various alcoholic drinks in the batter - beer, white wine, brandy, or rum. The battered apple rings are deep-fried until golden brown, then topped with powdered sugar and cinnamon. Apfelradln is a favorite dessert among children and has been a staple of Austrian cuisine for generations.

Apfelradln

India

Appam is a popular Indian bowl-shaped pancake made from a batter of rice and coconut milk. Typically consumed for breakfast or dinner, appam is most popular in Tamil Nadu, Sri Lanka, and Kerala, where it is culturally linked to the Syrian Christians called the Nasranis, who bake appam on a stone. According to an American food writer and historian, Gil Marks, the pancake first appeared in the southern tip of India. Although not much is known about the history of appam, some also speculate that it originated from Jewish communities in India. Today, it is traditionally served with spicy condiments such as coconut milk curry. The pancakes can be filled with a variety of ingredients such as steamed eggs, chutneys, fish, meat, and vegetables. Appam is a popular street food item that is mostly consumed as a snack. It can be found throughout Sri Lanka and India, sold by street vendors known as hopper men, who usually serve it in batches of three to eight hoppers per person. With its increasing popularity, there are also a number of variations on appam such as palappam, honey hoppers, and achappam. The sweet varieties are usually prepared on special, festive occasions.

Appam

A traditional, sweet Dutch pastry known as appelflap consists of pastry dough that is filled with apples, raisins, sugar, and cinnamon. The dessert is traditionally covered with sugar granules on top. It can be found throughout the country in numerous bakeries or places where coffee and tea are served. The crispy appelflap is also often served for breakfast as a hot and tasty treat.

Appelflap

Areeka is a traditional dessert that is prepared with a combination of mashed dates and crumbled bread such as khubz, while the additions usually include cream, condensed milk, honey, and spices. This filling dessert can be enjoyed for breakfast or as a light snack, and it is typically drizzled with honey and garnished with slivered almonds. Interestingly, some variations are topped with grated cheese.

Areeka

Arepa de huevo is a popular Colombian dish that is commonly sold at street stalls, especially in the Caribbean parts of Colombia. Corn arepas are filled with eggs, then fried until the eggs are fully cooked. They are often served for breakfast, but also make for a nice afternoon snack when paired with a cup of coffee on the side.

Arepa de huevo

Arroz caldo is the Filipino variety of congee, a thick rice porridge that is ubiquitous in many Asian countries. It is also one of many congee varieties found in the Philippines. Distinguished by the addition of chicken, arroz caldo is usually cooked in a ginger-infused broth and served with various accompaniments and seasonings. Although congee is originally Chinese, this particular variety is believed to have been developed and adapted to suit the tastes of the large Spanish community that was present in the country during colonial times. This comforting rice dish is usually enjoyed as a filling breakfast or a satisfying midday meal.

Arroz caldo

Atti&eacute;k&eacute; is a traditional couscous consisting of fermented and ground cassava roots. It is usually accompanied by sliced onions, tomatoes, grilled chicken, or fried fish. This tasty dish is consumed by people of all ages for breakfast, lunch, and dinner, although it is traditionally prepared exclusively by women. It can be bought at numerous local markets, either in individual portions or large bags.

Attiéké

Australia

Babakau is a light and airy deep-fried dough made with flour, water, yeast, and sugar. The pieces of dough are usually triangular or rectangular, and they can optionally be filled with a variety of ingredients such as coconut shavings, curries, or grated onions. Also known as Fijian pancake or donut, babakau is a typical Fijian breakfast meal that is usually eaten with sugar, jam, butter and some lemon or lime wedges on the side.

Babakau

This American sandwich belongs to the group of breakfast sandwiches and consists of bread that is often toasted or buttered, crispy bacon, fried or scrambled eggs, and cheese. It is often served with a cup of coffee on the side. There are numerous versions of this sandwich, depending on the types of ingredients used in it. The most common options regarding the choice of cheese include cheddar, Swiss cheese, or American cheese, while bacon may be replaced with ham, back bacon, or sausages. As for the commercial versions, McDonald's Egg McMuffin is the most popular variety.

Bacon, Egg and Cheese Sandwich

Brazil

Baixaria is a traditional dish originating from Acre. It's made with a combination of cornmeal, ground beef, onions, garlic, olive oil, bell peppers, and tomatoes. The couscous is steamed and served with the combination of ground beef, onions, and vegetables. Once done, baixaria is topped with a fried egg, garnished with chopped parsley, then served, usually for breakfast.

Baixaria

The sweet and savory balaleet is a breakfast dish that can be found in the Arab states of the Persian Gulf. It is typically made with vermicelli, eggs, cardamom, saffron, butter, and water, but it can also include rosewater, nuts, dried fruits, and honey. The aromatic mixture is topped with an omelet and served hot or cold, usually for breakfast. During the month of Ramadan, however, it is also served for dinner.

Balaleet

Baleada is one of the most famous Honduran dishes consisting of a thick wheat flour tortilla filled with mashed fried beans and optionally, various other ingredients such as cheese, eggs, avocados, hot sauce, and Honduran-style sour cream known as mantequilla. It is believed that baleada originated in La Ceiba, on the northern coast. There are two theories about the origin of the name baleada: one says that it is named after the visual similarities between beans and bullets (bala in Spanish), while the other says that a tortilla-making woman was shot with several bullets, but recovered, and started to make tortillas again, so the workers used to say they are going to the baleada (the shot woman). Regardless of the correct theory, baleada is nowadays one of the most loved and inexpensive street food items in Honduras.

Baleada

A staple breakfast dish in Turkey, bal kaymak is a delicious combination of kaymak - a traditional dairy product produced from water buffalo milk, very similar to clotted cream - that is generously doused with honey. The dish is served as a spread or a sweet dip alongside tea or a variety of other traditional breakfast dishes and is typically paired with bread. Rarely, it is served as a dessert and it sometimes comes garnished with ground, chopped, or whole walnuts.