Breakfast

Fatteh is a Levantine specialty made by combining pieces of fresh, toasted, or stale flatbread with numerous other ingredients. The name of the dish means to tear into small pieces, referring to the process of tearing the flatbread. Fatteh is usually consumed for breakfast or in the evening as the main dish. There are two main varieties of fatteh - Levantine and Egyptian. The Levantine version is traditionally topped with yogurt, chickpeas, olive oil, and cumin. After the main toppings, Levantine fatteh can additionally be topped with chicken, lamb, or pine nuts. The Egyptian version is usually prepared for feasts and is topped with rice, tomato sauce, garlic, and vinegar. Fatteh does not need to look neat, and is very easy to prepare, so even the most careless cook can turn the dish into a masterpiece, which might be the key to its popularity.

Fatteh

Fetoydia is the Greek version of French toast, made with fresh or stale bread, milk, eggs, and olive oil. The bread is cut into slices which are first soaked in milk, and then dipped in lightly beaten eggs before they are fried in olive oil until nicely colored on both sides. The fried slices of bread are typically enjoyed while they&rsquo;re still warm, drizzled with honey and sprinkled with powdered sugar or cinnamon on top. Fetoydia can also be served with cheese instead of honey and sugar, and it's usually eaten for breakfast or as a filling snack at any time of the day.

Fetoydia

Feu is a Lao beef noodle soup, believed to be a variation of the Vietnamese dish phở. It is made by pouring a boiling broth over rice noodles, thin slices of beef, and a variety of fresh local herbs and vegetables. This can include onions, garlic, cilantro, galanga, lemongrass, Thai basil, kaffir lime leaves, and mint. Feu is generally eaten as a breakfast dish but can be easily found at local street stands during the entire day. Some variations of feu are not served with noodles, but as a stew that is meant to be enjoyed with sticky rice, another local favorite.

Finnan haddie is a Scottish delicacy of cold smoked, flavored haddock. The fish is often roasted or grilled over high heat, but it can also be poached in milk and served for breakfast. It is believed that the dish was originally called Findon haddocks, after Findon, Scotland, the place where it was first invented in the 18th century.

Finnan Haddie

Fire engine is a traditional dish that's a staple for breakfast and a local hangover cure. Also known as steamed corned beef, it's usually made with a combination of canned corned beef, thyme, tomato paste, onions, celery, bell peppers, tomatoes, oil, salt, and lots of black pepper. The ingredients are simply cooked in a large frying pan over medium heat and stirred frequently. Once done, the fire engine is served with rice or grits. The dish can be made at home or bought at roadside stalls and food carts, especially near construction sites. If desired, the level of heat can be elevated with the addition of diced Bahamian goat pepper.

Fire Engine

Firi firi is a Tahitian fried dough infused with coconut milk. It is a typical breakfast meal in French Polynesia. The dough is typically made with flour, sugar, coconut milk, yeast, water, and a pinch of salt, and then pieces of it are deep-fried in hot oil until nicely colored and crispy. Often referred to as Tahitian donuts, firi firi are traditionally formed into a figure-eight, but they are also often made into dough strips. Firm, crispy, and with a mild coconut flavor, this sweet fried pastry is best eaten warm, either dusted with sugar or accompanied by fruit jams and a cup of coffee or hot chocolate on the side. Firi firi is also eaten as a dessert and is a common street food item.

Firi firi

Fitfit is a typical Ethiopian food served for breakfast, made with clarified spiced butter and berbere spices. There are two main versions of fitfit: the one made with injera flatbread, and the other one made with unleavened kitcha bread. Injera fitfit is combined with onions, while kitcha is usually accompanied by a scoop of yogurt.

Fit-fit

Germany

Fl&auml;dle is a German pancake consisting of basic ingredients such as flour, eggs, milk or water, sugar, and salt. The thin batter is poured into a lightly greased pan and cooked on both sides, yielding thin and round pancakes which can be both savory and sweet. The former version usually calls for the addition of finely chopped herbs such as parsley, chives, and chervil, while the batter is seasoned with salt, pepper, and sometimes ground nutmeg. Thin strips of these savory pancakes are added to a rich beef or vegetable broth to make the classic Swabian soup called fl&auml;dlesuppe. Sweet fl&auml;dle pancakes, on the other hand, are sweetened with sugar and (optionally) vanilla, and they are usually served for breakfast or consumed as a dessert, topped with powdered sugar or paired with jams, marmalades, fruit, or cream.

Flädle

Spain

Frangollo is a traditional dessert originating from the Canary Islands. Although there are numerous variations and recipes, it typically consists of millet flour, milk, eggs, sugar, butter, lemon zest, raisins, almonds, and cinnamon. Because it contains only a small amount of sugar, frangollo is usually served with honey or palm honey. Despite being simple, due to millet flour being a key ingredient, this dessert is quite filling, so it can sometimes even be served for breakfast.

Frangollo

The fried egg sandwich is a simple and comforting American dish that's typically prepared with slices of sourdough bread, fried eggs, and cheddar cheese. In order to prepare it, the cheese is sandwiched between two slices of bread and broiled. A fried egg is then placed inside the sandwich before it's served. There are many variations on this sandwich, and the additions often include bacon, cold cuts, or sausages. In New Jersey, they add pork roll to the sandwich, while in the South, cooks usually add bacon and avocado. It is recommended to serve the fried egg sandwich for breakfast.

Fried Egg Sandwich

Italy

Frittata al tartufo is a traditional Umbrian and Istrian dish made with a combination of eggs, black truffles, olive oil, salt, and black pepper. This simple dish is made by pouring beaten eggs into a pan with hot olive oil, and then adding thin shavings of truffles, salt, and pepper to the pan. After the eggs have curdled, all that's left is to sprinkle the dish with finely chopped parsley or dry white wine before serving. If desired, the dish can be additionally flavored with grated cheese on top. In Istria, the dish is called fritaja s tartufima - it's commonly prepared for breakfast and it can easily be found in local restaurants. However, one should be careful when ordering the dish - there is a chance you won't taste real truffles, but truffle oil or tartufata instead - both of those are flavored with a toxic gas that has a fake truffle aroma, while the inexpensive and bland black summer truffles are shaved over the dish only as garnishes, although consumers might think that's where the flavor of truffles in this dish comes from. You should always make sure that the dish doesn't contain truffle oil, truffle butter, truffle cheese, or tartufata. If it does, it's not the real deal, so you shouldn't order the dish. Make sure that the dish contains white Istrian truffles or black winter truffle, Tuber melanosporum.

Frittata al tartufo

Froġa tat-tarja is a traditional pasta omelet. The dish is usually made with a combination of eggs, vermicelli, butter (or olive oil), grated cheese, salt, and pepper. The eggs are whisked and mixed with the cheese and cooked pasta. The mixture is seasoned with salt and pepper and fried in a pan in butter. Once it becomes firm, the pasta omelet is turned on the other side and cooked until golden. This pasta omelet is served immediately, while still warm. It's a great way to use leftover cooked pasta. There are many variations, including ingredients such as spinach, prosciutto, and scallions.

Froġa tat-tarja

Ful medames is an ancient, pre-Ottoman and pre-Islamic national dish of Egypt, a traditional breakfast food consisting of slowly simmered fava beans seasoned with a squeeze of lemon juice, olive oil, garlic, and selected spices. Some remnants of the dish were found in the 12th Dynasty Pharaonic tombs in Egypt, and any food that has been found in an ancient tomb must have been a wildly popular culinary treat. Because it is a breakfast food that is also good for breaking the fasting, the dish is extremely popular during Ramadan. Although it's an Egyptian dish, it is also prepared throughout North Africa and the Middle East. Ful medames is a staple of the Egyptian diet, so much that the price of beans is regulated by the government in order to ensure that they are affordable to the poorest citizens. The creamy, earthy stew is usually spiced with the addition of chilis and cayenne pepper. It is recommended to prepare it a day in advance because the beans need to be soaked and cooked overnight. When eaten, the hearty stew is traditionally served out of big metal jugs, and once on the plate, it is often mopped up with pieces of fresh pita bread and topped with pickled beets, parsley, onions, tomatoes, and cumin. Filling, savory, nutritious, and easy to prepare, ful medames is a literal blast from the past.

Ful medames

Funche is the Puerto Rican version of polenta. It is made with roasted, then stone-milled corn, milk, and water. Seasoned only with salt, and sometimes a bit of butter, funche is traditionally served for breakfast in numerous Puerto Rican homes, and every family has their own recipe. In the past, this hot and filling breakfast used to be served to slaves by the Puerto Rican sugarcane plantation owners, while nowadays it is especially beloved by the older generations because it is affordable and easy on the stomach.

Funche

This traditional Malawian dish is prepared with a choice of pumpkin, sweet potato, cassava, or plantains. Preferred vegetables are cooked in salted water and are then mashed and combined with peanut flour. Futali is a common breakfast staple that should be enjoyed warm and may occasionally be served alongside rice or nshima.

Futali

Indonesia

Gado-gado is an Indonesian version of a mixed salad. It usually consists of a variety of vegetables, eggs, tempeh, and tofu. The vegetables are usually just slightly boiled, tossed with a nutty sauce, then completed with the addition of crispy prawn crackers. The sauce was traditionally made with cashews, but due to lower price and availability, peanuts are more frequent today. The dish is a true representative of Indonesian street food, and it has been present in the Indonesian culture since the 16th century. It originated among the native people of Jakarta, but today it can be found in all parts of Indonesia. Gado-gado can be a whole dish on its own, but it can also be boosted by the addition of rice, rice crackers, or chicken. This classic Indonesian street food is usually sold by street vendors or at hawker centers, and it can be served for breakfast, lunch, or dinner.

Gado-gado

Gallo pinto, sometimes referred to only as pinto, is the traditional national dish of Costa Rica and Nicaragua. Although many variations of the dish exist, at its most basic it is a blend of cooked and fried rice and beans, combined with herbs and vegetables such as cilantro, peppers, celery, and onions. The name of the dish means spotted rooster, referring to the fact that the combination of beans and rice results in a spotted, speckled visual appearance. It is typically served as a side dish, either for breakfast (alongside eggs or meat), lunch or dinner, and sometimes with all three meals of the day. The origins of the dish are probably Nicaraguan, with the name dating back to the 1900s, inspiring a rivalry between the two countries, so it is not just Costa Rican national dish, but Nicaraguan as well. The obvious difference is that the Costa Rican version uses black beans, while the Nicaraguan version uses red beans. Regardless of its origins, the rivalry still continues, and gallo pinto remains a staple of both cuisines, with a small bottle of Salsa Lizano on the side in Costa Rica, a spicy condiment acting as a reminder of which country's version of the dish one is consuming.

Gallo pinto

Croatia

Ga&scaron;prec is a traditional dish originating from the region of Međimurje. This simple peasant dish is made with a combination of cornbread, lard, eggs, and salt. The cornbread is cut into slices that are fried in lard over medium heat. The fried slices are then covered with whisked and seasoned eggs, and the dish is fried for a bit more until the eggs are set. Ga&scaron;prec is an old dish that's usually served for breakfast.

Gašprec

Gateaux piments is a traditional dish originating from Mauritius. These chili fritters are made with a combination of chopped hot chili peppers, split peas, cumin, green onions, cilantro, and turmeric. The split peas are pulsed and mixed with the other ingredients, and the combination is then shaped into small balls and fried in oil until golden and fully cooked. This dish is often served at street food stalls in Mauritius, but it can also be made at home. Gateaux piments are usually eaten for breakfast, accompanied by buttered white bap bread.

Gateaux piments

Delicious and fragrant waffles are the most famous Belgian culinary trademark. Made with thick dough or thin batter, the cakes are baked in a specially designed waffle iron which creates an unusual checkered pattern on the top and bottom of each cake. In Belgium, there are two distinct varieties of this national dessert: the light Brussels waffle, and the denser Liege waffle. The key distinction is in the batter: while the Brussels waffle batter is thin and runny, the Liege variety is made with a thick, brioche-like dough which produces a cake with uneven edges and dense texture. However, this distinction is only recognized in Belgium, while everywhere else in the world, this popular dessert is known simply as the Belgian waffle. Even though waffles have been present in Belgian cuisine since the Middle Ages, and were initially made with a mixture of barley and oats, they were made famous at World&rsquo;s Fair, held in New York in 1964. Maurice Vermersch, the innovator of the modern waffle version, decided to offer the waffles to American citizens, which proved to be a big hit. Since then, waffles have become a common breakfast staple in traditional American diners. However, in Belgium, waffles are regarded as street food - they are almost always eaten by hand, on-the-go. They are usually served plain or dusted with powdered sugar, but modern versions may be topped with anything from whipped cream and chocolate to caramel or sliced fruits.