Breakfast

Khao piak khao is a thick Laotian rice soup that is traditionally served for breakfast. It is considered a comfort food staple that is often made in vast quantities and served to a large group of people. The base of the soup is made with chicken stock and various chicken parts (either thighs, bone-in breasts, or wings), but other versions use pork instead. The broth is seasoned with galangal, lemongrass, and kaffir lime leaves, but most eateries also offer condiments and flavorings such as fish sauce, chili sauce, and sugar. Garnished with chopped scallions, fried garlic slices, and coriander leaves, the soup is served hot and makes for an affordable and filling breakfast.

Khao piak khao

Khao piak sen is a traditional noodle soup that is commonly served for breakfast. It is made by simmering chicken broth with galangal, kaffir lime leaves, lemongrass, garlic, and fish sauce. The thick, chewy noodles (made from rice flour and tapioca starch) are later added to the broth and release some of their starch, thickening the soup a bit in the process. The dish is garnished with shredded chicken, cilantro, cabbage, sliced green onions, fried garlic slices, and lime juice. Khao piak sen is usually made in large batches and it is typically served at family gatherings and similar social events.

Khao piak sen

Khao tom is a variety of rice soup from Thailand that combines rice with a flavor-packed broth of herbs and vegetables. The rice is usually cooked, then added to the broth containing shallots, lemongrass, galangal or ginger, and garlic. The combination is then cooked until the consistency becomes thick. This rice soup is enjoyed hot, typically laced with fish sauce, soy sauce, and lime juice, and often accompanied by small pork balls, shredded chicken, shrimps, fish, or eggs for a more satisfying meal. Chopped coriander, scallions, tofu, chilis, and fried garlic include some of the typical seasonings. In Thailand, khao tom is a typical breakfast food as well as a common late-night snack.

Khao tom

Kida amin'ny voanio is a traditional dish originating from Madagascar. It&rsquo;s usually made with a combination of green bananas or plantains, coconut milk, brown sugar, salt, cinnamon, cardamom, cloves, and vanilla. The bananas are cut into thick slices and cooked in coconut milk with the remaining ingredients over medium heat. Coconut milk is diluted with a bit of water, if needed, and the bananas are simmered until they become soft. The dish is typically served hot over rice, and it&rsquo;s usually served for breakfast.

Kida amin'ny voanio

This simple, inexpensive Ugandan dish combines pieces of torn chapatti and beans. The optional addition includes avocado, while variations employ stews, chicken, or gravy. It is believed that the dish initially appeared as a popular breakfast or lunch option in the early 2000s when people simply combined the unleavened chapatti with beans. The name of the dish was inspired by the movie Commando, as it was seen as the food of the soldiers, meaning it is able to give a person lots of energy for little money and is convenient to carry around because of the way it's packed. It was later popularized by Bobi Wine, who used the term in one of his songs. Kikomando is enjoyed throughout the country and is a staple dish at many chapatti establishments. However, kikomando is by no means a restaurant meal; it's usually served in a plastic box or bag and rarely on a plate.

Kikomando

Simple, nutritious, and inexpensive, kinche is an Ethiopian breakfast staple made with cracked wheat that is boiled in either water or milk. The best way to describe kinche would be as the Ethiopian equivalent of oatmeal. After it has been cooked, kinche is added to the pan with either clarified spiced butter known as niter qibe or with oil and fried onions, although kinche can also be consumed without any flavorings.

Kinche

United Kingdom

Kipper is a traditional breakfast dish consisting of a whole herring that is halved, gutted, seasoned with salt, and cold-smoked over woodchips. The lengthy process results in an extremely flavorful, highly nutritious dish that was created in 1843 by John Woodger, a fish processor. The salt used in the dish keeps the fish from going bad, while the smoke causes it to shrink and compress the flavors. Traditionally, kippers are eaten on toasted bread with butter for breakfast, but the fish can also be added to sauces, quiches, and omelets. If the smell is too pungent, it is recommended to barbecue the fish to make it more appetizing. Kippers are so popular that the flavorful, oily dish was even present on Victorian and Edwardian tables, as well as on the Savoy hotel's breakfast menu since 1889. Today, most of the kipper-makers are located in the Isle od Man, where curer families have been a part of the industry since the 19th century.

Kippers

Kitcha fit-fit is a fit-fit variety prepared with a combination of torn pieces of kitcha flatbread, clarified butter, and berbere spices. The dish is traditionally served for breakfast, when it&rsquo;s accompanied by plain yogurt. Unlike most Ethiopian dishes, kitcha fit-fit is typically consumed with a spoon instead of using the right hand.

Kitcha fit-fit

Kljuku&scaron;a is a traditional Bosnian dish dating back to the Ottoman Empire. In its basic form, this pie-like dish is made merely with flour, salt, and water, while the filling consists of grated potatoes and eggs, and sometimes also garlic, sour cream, or milk. The mixture is traditionally baked in round pans, and should not be too thick. When baked, kljuku&scaron;a is either cut into slices or torn by hands into bite-sized pieces (ćopana or istrgana kljuku&scaron;a) that are then coated in various combinations of fat, butter, sour or clotted cream, cheese, or milk. Kljuku&scaron;a is a simple and versatile dish that is often prepared in Bosnian households. It is commonly enjoyed for breakfast, as a main course or a snack as well as an accompaniment to meat dishes. In Herzegovina, the same dish is called izlivača.

Kljukuša

United States

Klobasnek is a savory snack that was first made by Czechs who settled in Texas. The snack consists of the same dough that's used to make kolaches, but it is filled with a kielbasa sausage instead of fruit. It is believed that the first klobasnek (plural: klobasniky) was made in 1953 in The Village Bakery, located in the town of West, Texas. Nowadays, klobasniky can be enriched with the addition of cheese and jalape&ntilde;o peppers, and even though some people like to add eggs or ham to the snack, Mimi Montgomery Irwin, the owner of The Village Bakery draws a hard line over any other additions to the klobasniky. This Texan snack is usually eaten for breakfast or lunch.

Klobasnek

Australia

Koahpnoir koakihr is a Micronesian dish that features yams smothered in coconut milk. Traditionally prepared in an iron pot called oampwoat, this dish is made with ground yams and pieces of yams that are cooked in coconut milk until tender. The dish is typical of Pohnpei, where yams are one of the primary crops.

Koahpnoair koakihr

Koko araisa is a Samoan dessert consisting of rice, coconut milk, sugar, and cocoa powder. All of the ingredients are combined and boiled, and the final result should resemble a thick, dark-colored soup. Consumed either hot or chilled, cocoa rice is traditionally served for breakfast and is one of the children's favorites. Additionally, laumoli orange tree leaf can be added to the dish while it is cooking in order to bring more flavor, but it is not edible, so it should be taken out before serving.

Koko araisa

Serbia

This delicacy consists of a traditional flatbread (lepinja) that is cut in half, coated in thick cream (kajmak), and topped with an egg. The combination is shortly baked and should be doused with a mixture of warm meat drippings, which is locally known as pretop. Komplet can be loosely translated as with everything in it, and is traditionally associated with Užice and Zlatibor. It is believed to have originated sometime before WWII, and the name was officially registered by Dragan Lazić, a current owner of the bakery Kod &Scaron;uljage in Užice. Although it is nutritious and highly caloric, the dish is commonly enjoyed for breakfast and is best paired with a glass of yogurt or sour milk on the side. For the most authentic experience, it is recommended to eat it with your hands.

Komplet lepinja

India

Kozhukkatta is the name for Indian rice flour dumplings filled with jaggery and coconut. The dumplings are steamed and then usually served for breakfast, or consumed as a snack, when they are accompanied by tea on the side. In some cases, cooks like to add cardamom or ghee to the filling. In Kerala, these dumplings are closely tied to Oshana Sunday celebrations, while in Tamil Nadu, kozhukkatta is associated with the elephant-faced god, Lord Ganesh, and it is prepared as an offering to receive his blessings for science, arts, and knowledge.

Kozhukkatta

Kozinjak or milibrod is a sweet yeasted bread with soft, moist, and thread-like texture, usually flavored with lemon zest or orange zest, and filled with dried fruits, typically raisins soaked in rum or orange juice. The dough is braided, brushed with a yolk-milk mixture on top, and then baked in a well-oiled baking tray or high bread pan in the oven. Once baked, kozinjak is generously sprinkled with sugar to form a sugar crust, or dusted with powdered sugar before serving. Poppy seeds and different types of fruit jams are also used as common kozinjak fillings. This sweet bread is usually prepared for holidays, especially for Easter and Christmas, and it is also consumed in neighboring Bulgaria, where it is known as kozunak. Some make this sweet treat more frequently and consume it as a light dessert or with a glass of milk for breakfast.

Kozinjak

Kramiek, also known as "cramique" in French, is a traditional bread enriched with raisins. It is a type of sweet bread that is often enjoyed as a breakfast treat or a snack. The dough is similar to brioche, made with flour, yeast, milk, butter, eggs, and sugar, which gives it a rich and tender crumb. The addition of raisins provides a sweet and fruity flavor. Kramiek is typically enjoyed sliced, either plain or with a spread of butter or jam. In France, where it's also very present, it can accompany grilled slices of foie gras.

Kramiek

This variety of traditional Bosnian pastry (pita) employs potatoes as the star ingredient. The pastry is prepared with thin sheets of phyllo dough, known as jufke, and a filling that combines diced potatoes, seasonings, and (optionally) grated onions. The rolled dough is shaped into a coil, and the whole pastry is occasionally coated with sour cream or sprinkled with water, oil, or milk. Krumpiru&scaron;a is traditionally shaped into a large, round pie-like pastry, and it is best served freshly prepared with yogurt, sour cream, or sour milk on the side.

Krompiruša

Indonesia

Kupat tahu is a traditional dish consisting of ketupat (a type of rice cake) and tofu in peanut sauce. The ingredients usually include rice cakes, tofu, bean sprouts, chili peppers, peanuts, garlic, brown sugar, water, and kecap manis soy sauce. The tofu is fried until golden brown, the bean sprouts are blanched, and the peanuts are fried, then combined with garlic, chili peppers, and water in order to create the peanut sauce, which is additionally mixed with brown sugar. The rice cakes, fried tofu, and bean sprouts are topped with the peanut sauce, and the dish is then drizzled with sweet soy sauce. If desired, kupat tahu can be enriched with lime juice and garnished with shrimp crackers. This dish is traditionally served for breakfast.

Kupat tahu

Cornmeal cooked in butter and then beaten with a stringy local cheese until the whole pan pulls into long elastic threads: kuymak is the Black Sea breakfast dish of Trabzon and Rize, eaten from the pan with bread torn off a loaf. Inland and in Erzurum the same preparation is called mıhlama, and the two names are used loosely, with locals arguing about whether the difference is the flour, the cheese or nothing at all. It is a shepherd's and farmer's food, built from three things the region has in abundance, maize, butter and cheese, and it has become the dish visitors to the eastern Black Sea are told to try first. Its closest relative abroad is the aligot of the Auvergne, which does the same thing with potato instead of corn.

The cheese is the whole argument. The traditional choice is kolot or minci, fresh unsalted or lightly salted Black Sea cheeses with a high melting stretch, or the aged Trabzon kaşarı; outside the region cooks substitute young kaşar, mozzarella or a mix, which stretches but tastes of less. Plenty of butter, ideally the region's tereyağı, is melted in a shallow copper or steel pan, a few spoonfuls of fine cornmeal are stirred in and toasted for a minute until it smells nutty, then hot water is added and the mixture cooked to a thick porridge. The cheese goes in grated or crumbled, off the boil, and is beaten continuously with a wooden spoon over low heat for several minutes until it has melted into the corn and the pan is one glossy mass that lifts off the base in a sheet and stretches when pulled. It is served in the pan it was made in, still bubbling, with a pool of butter on top.

The stretch is the test: a spoon lifted from the pan should pull a long, unbroken thread, and the mass should be smooth, not grainy or separated. Taste for butter and for cheese with some character; a bland, rubbery stretch means mozzarella, and an oily puddle means the cheese was overheated and split. The corn should be cooked through, with no raw floury taste, and the dish should be salted by the cheese rather than by hand. Mark down kuymak that has set into a solid block by the time it reaches the table, a thin, soupy version, flour instead of cornmeal, and any plate that arrives lukewarm, because this is a dish with a life of about five minutes. Bread should be plentiful and fresh, and a glass of tea is the only thing that follows.

Kuymak

La bouillie is a Chadian breakfast made with rice or wheat combined with milk, flour, and peanut butter. The dish is always served hot after it has been boiled to a thick consistency. Although it is typically prepared with the aforementioned ingredients, la bouillie is often modified with other ingredients, depending on which ingredients are available in each household.

Kuymak (2)2 reviews

Kuymak 2 reviews