Breakfast

Greece

Lalagites are pancakes that are traditionally made on the island of Lemnos, although they are also commonly prepared in other parts of the country. They typically consist of a batter made with flour, water, eggs, baking powder, olive oil, and salt, while some versions contain sugar instead of salt or add yeast and milk to the combination. The batter is usually fried in hot olive oil, yielding small, round and flat pancakes, but there are also versions that resemble fritters or thin cr&ecirc;pes. A traditional Lemnian version of this dish calls for enhancing the batter with chopped fresh mint leaves and crumbled kalathaki cheese and then serving the fried pancakes with local thyme honey and cinnamon. Lalagites are usually enjoyed for breakfast or as a sweet or savory snack, and they are often accompanied by a cup of coffee on the side. It is recommended to serve the pancakes with accompaniments such as honey syrup or honey, powdered sugar, sesame seeds, cinnamon, and jams, or with feta cheese and tomatoes.

Lalagites

Lamayo is a traditional technique of preparing fish, originating from the Philippines. The fish, usually tilapia, bangus, or danggit is first marinated in a combination of white vinegar, water, sugar, salt, chili peppers, garlic, ground pepper, and bay leaves (if desired). It is then arranged in drying trays and left to dry in the sun until it becomes glossy or semi-dried. Lamayo is one of the favorite breakfast foods in the Philippines because it's easy to prepare and nutritious. It's recommended to pair the fish with garlic rice, tomato salad, or a spicy vinegar dipping sauce.

Lamayo

Lavariya is a Sri Lankan sweet treat that's made from rice flour and stuffed with coconut, moong dal, and jaggery syrup. The dough is made with a combination of rice flour, water, oil, and salt, while the filling requires grated coconut, moong dal, and jaggery. The concoction is wrapped in banana leaves and steamed before it's ready to be served. Lavariya is a great snack for breakfast or late afternoon, and it can be found in numerous small vans or three-wheelers throughout the country, and especially in Colombo.

Lavariya

United States

Livermush is an American dish that's believed to originate from North Carolina. It consists of slices of livermush (a product made with pig liver, head, and cornmeal, spiced with sage and pepper) that are fried until golden brown. When served for breakfast, livermush is often accompanied by eggs and grits, but it can also be served for lunch or dinner. And although some people might think that livermush is the same as scrapple, think again: scrapple has a bit less cornmeal and can have less, more, or no liver at all. Nowadays, the popularity of livermush is on the rise, so it can sometimes be added to omelets or it can be used as a pizza topping.

Livermush

Turnip cake is a savory Chinese snack that is frequently served as a part of traditional dim sum meals. Even though it is referred to as turnip cake in English, the main ingredient in the dish is traditional Chinese radish, a white colored plant with a sharp and pungent taste. Grated radish is cooked and mixed with rice flour and water to create white, soft, firm, and sticky dough. Other crucial elements of every traditional turnip cake include fried sausage, diced Chinese bacon, mushrooms, and occasionally shrimps. They are usually fried and incorporated into the dough, or simply sprinkled over rectangular slices of this tender cake. Steamed turnip cake can be consumed immediately, but it is often saved for the following day and eaten as a hearty breakfast, usually sliced and pan-fried on both sides. Whether the cake is served plain, decorated with garnishes, or pan-fried, a portion of hoisin or spicy sriracha sauce is usually served on the side. Although it is served all year round, it is an irreplaceable dish and a favorite delicacy served during Chinese New Year&rsquo;s festivities.

Lo bak go

Longsilog is a traditional dish that's served for breakfast. The dish and its name consist of a combination of longganisa sausage, sinangag (garlic rice), and itlog (fried eggs). The Filipino-style sausages (pork, garlic, vinegar, salt, sugar) are boiled and fried in their own fat until crispy, while the garlic rice and the eggs are fried in oil. When served, longsilog is traditionally accompanied by freshly sliced tomatoes or cucumbers.

Longsilog

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Luchnik is a variant of the Bulgarian pastry banitsa made with onions or leeks. The traditional banitsa is a pastry dish made by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven. In contrast, luchnik refers explicitly to a version of banitsa filled with onions or leeks (and sometimes additional items like rice, meat, or other vegetables) instead of the more common cheese and egg filling. This onion-filled pastry is typically enjoyed as a savory snack or light meal in Bulgaria and can be found in bakeries and food markets, especially in regions where onions and leeks are a common crop. Similar to other versions of banitsa, luchnik may be enjoyed at any meal or as a festive food for special occasions. 
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Luchnik

Lugaw is a Filipino rice porridge that is traditionally thought of as soft food for sick people, due to the fact that it doesn't require much chewing. Warm, filling, and mushy, the dish acts as an ideal base for any type of meat and seasonings, just like a congee. Lugaw is usually consumed for breakfast or as a snack. Many cooks like to add chicken, lemon, and ginger in order to improve the flavors of the dish. After that, it can be flavored with typical Filipino ingredients: scallions, garlic chips, sliced hard-boiled eggs, calamansi, or fish sauce. Lugaw is also traditionally prepared as a part of the Christmas Eve celebratory meal known as Noche Buena.

Lugaw

Macheteadas is a traditional snack. This sweet and dense fried dough is usually prepared with leftover baleada flour tortilla dough. It consists of flour, salt, sugar, baking powder, coconut oil, and warm water, sometimes with the addition of milk and eggs. The dough is fried in oil until golden brown on both sides. Warm macheteadas are sometimes served for breakfast, drizzled with honey, agave syrup, or maple syrup, and it's recommended to serve them with a cup of milk or coffee on the side.

Macheteadas

Magdalenas are sweet, light, and fluffy Spanish cakes that are typically made with a combination of eggs, sugar, butter, flour, baking powder, milk, and lemon zest or vanilla essence for flavoring. Visually, magdalenas are quite similar to muffins. In Spain, they are most commonly consumed for breakfast with a cup of coffee. In the past, these small treats were traditionally baked for holidays and birthdays, but nowadays they can be found throughout Spain, in supermarkets and bakeries. Some say that the name magdalenas is derived from a story about a young girl named Magdalena, who used to give these cakes to pilgrims who were going to Santiago de Compostela in Galicia.

Magdalenas

Syria

Maghtoota is a traditional sweet dish from Homs, Syria, made by soaking tandoor or saj bread in a thick layer of ayma (a creamy layer formed from unboiled milk left at room temperature). The soaked bread is then topped with honey and nigella seeds before being cut and served. This rich, energy-giving dish was once a staple breakfast, especially in winter, but rising milk costs have made it a luxury for many. The dish has migrated to northern Syria with displaced Homs residents.

Maghtoota

Bolivia

Originating from eastern Bolivia, majadito is a dish consisting of rice, dried meat, chopped onions, and tomatoes. The origin of the dish dates back to the pre-Columbian era in Bolivia when rice, grains, meat, plantains, and cassava formed the usual food staple among the native people. It originated in the city of Santa Cruz, from where it spread out across the country. Today it is considered to be one of the national dishes in Bolivia that is commonly served in numerous Bolivian restaurants. Traditionally, beef jerky was used in the dish, but nowadays dry chicken or duck are also frequently used in the preparation of majadito. It is a dish that can be consumed at any time of day&ndash;for breakfast, lunch, or dinner. Majadito is almost always served with fried plantains, and like many traditional Bolivian dishes, it is usually garnished with a fried egg on top.

Majadito

Australia

Caledonian brunch casserole is a dish that makes for a perfect Christmas breakfast. It can be made in around an hour and a half, and the main ingredients are butter, bread, milk, and pepper. Similar to sandwiches, bacon or bread are placed between the bread slices and put in a glass baking dish. The sandwiches are then covered with a mixture of eggs, salt, pepper, and various spices, and left in the fridge overnight. In the morning the casserole can be baked, and preferably served with fresh, chopped fruit.

Make Ahead Caledonian Brunch Casserole

Mămăligă cu lapte is a traditional dish consisting of cornmeal porridge served with milk. The cornmeal porridge is made by cooking cornmeal in salted water until the concoction reaches a thick and smooth consistency. It is then allowed to chill a bit and harden before it's cut into slices using a piece of kitchen string. The cornmeal slices are then placed in a bowl and covered with hot milk before serving. The dish can also be prepared with cornmeal porridge leftovers combined with milk, and there is also a sweet version that uses sugar instead of salt and combines the porridge with milk and fruits. In Romania, this simple and nutritious dish is a popular breakfast that's commonly served to children.

Mămăligă cu lapte

Mamounia is a traditional semolina dessert that resembles a thick porridge. It is made with semolina, butter, and sugar and is typically served warm for breakfast or dessert. The texture is creamy, and it can be flavored with rose water and orange blossom water and garnished with toppings like cinnamon, toasted pine nuts, pistachios, almonds, and rose petals. Mamounia is especially popular in Aleppo and is cherished for its comforting and rich taste. It is typically served with string cheese, cream, and pita bread.

Mamounia

Translated as almond bread, these twice-baked cookies are typically prepared with a simple shortbread dough that incorporates eggs, flour, and whole, toasted almonds. The origin of mandelbrot is shrouded in mystery. What is certain is that they first appeared among Jewish communities, and some believe they might have been inspired by similar, also twice-baked Italian biscotti. Because of their international status, the cookies appear under various names, and modern varieties often incorporated chocolate, dry fruit, or other nuts. They are traditionally enjoyed for breakfast when they are usually dipped in warm tea. In Ukraine, a similar variety is known as kamishbrot or thuskamish.

Mandelbrot

Mandelkubb is a traditional pastry characterized by its bittersweet flavor. It is best described as an almond bun. Its name and its distinct flavor are both derived from the main ingredient &ndash; bitter almonds. These are crushed and mixed with flour, sugar, eggs, and leavening agents. Some versions of mandelkubb replace the almonds with almond oil and include sour cream or milk. The buns are always sprinkled with pearl sugar before baking. They are very easy to make and almost every bakery and coffeehouse in Sweden sells them. Mandelkubbar are usually eaten fresh with a glass of cold milk or a cup of hot coffee on the side.

Mandelkubb

Venezuela

Mandoca is a Venezuelan dish originating from the region of Zulia. These elongated rings are made with a combination of cornmeal, plantains, panela sugar, water, and queso fresco. Once prepared, the dough is fried in hot oil until golden-brown. Mandocas are traditionally served hot for breakfast, accompanied by cheese, butter, and coffee on the side.

Mandoca

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Mang&uacute; is a traditional dish that consists primarily of mashed plantains. It is a staple breakfast food in the Dominican Republic but can also be served at other meals. The preparation of mang&uacute; is quite simple: green plantains are peeled, cut into chunks, and boiled until they are soft. After boiling, the plantains are mashed with some of the water they were boiled in, along with butter, oil, or margarine to create a smooth, creamy consistency. Mang&uacute; is typically served with red onions that have been saut&eacute;ed in vinegar, which adds a tangy flavor contrast. It is often accompanied by other side dishes such as fried cheese, eggs, or salami, making it a hearty and filling meal. This combination of foods is sometimes referred to as "los tres golpes" or "the three hits," referring to the three most common sides served with mang&uacute;.
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Mangú

This creamy semolina porridge is a traditional dish that is usually consumed as a nutritious breakfast, a light snack, or a simple dessert. Prepared with semolina, milk, and just a pinch of salt, the key is to cook it slowly until it achieves the desired consistency. Usually enjoyed warm, the bowl of this warm porridge is lightly sweetened and traditionally served drizzled with butter. It is recommended to garnish it with fresh fruit or various preserves.