23 Pastas From Around The World
Next time you’re gearing up for a pasta night, or just looking for a way to jazz up that box of pasta languishing in your pantry, check out this guide for ultimate pasta recipe inspiration!
It’s the most important meal of the day, and one that I always look forward to in the morning. Whether it’s a grab-and-go situation or a leisurely event, breakfast holds a special place in cultures around the world. Over the years on this channel, I’ve explored different ways people eat breakfast from savory to sweet to everything in between. From this series, I’ve picked my top 27 breakfasts that I think you should work into your morning routine. It never ceases to blow my mind how different and surprising this meal can be!
UKRAINE
“It basically translates to ‘baked cottage cheese’. Serve cold or hot with condensed milk or jam or sour cream on top.”
Submitted By: Evelina
How To Make It:
Syrna Zapiekanka
Ingredients:
600g farmer’s cheese
3 eggs
3 Tbsp sugar
3 Tbsp semolina or cornstarch/cornflour
3 Tbsp soaked and dried raisins (feel free to skip it, if you don’t like it)
1 tsp vanilla
Directions:
Preheat the oven to 180°C and soak raisins in hot water. Place in bowl cheese, sugar, vanilla, semolina, egg yolks and combine. Mix in raisins and set aside. Whip up egg whites to stiff peaks, mix into cheese batter. Place in baking dish, lined with parchment paper. Bake for around 40 min or so. While baking, it will rise a little, but after it’ll fall down. That is completely normal. Enjoy warm with jam and sour cream as you like!
VENEZUELA
“They are round and doughy and very dense. Slightly sweet, which goes really well with all cheeses.”
Submitted By: Amalia
How To Make It:
MAURITIUS
“‘Gato’ means ‘cake and ‘pima’ means ‘chili’, so ‘chili cakes’ in English. I really like them because they are crunchy with a soft interior. They are savory and a little bit spicy.”
Submitted By: Tanya
How To Make It:
ALBANIA
“It tastes like drinking sweet, hot milk, but more hearty. And you have to chew it!”
Submitted By: Anton
How To Make It:
Pershesh me Qumesht
Ingredients:
Fresh bread (baguette recommended)
Milk
Sugar
Directions:
Tear your bread into bite size pieces. Toast to your liking. Heat milk to warm, but don’t boil. Put the bread in a bowl and top with milk and a little sugar to taste. Enjoy right away!
JAMAICA
“It looks a bit like scrambled eggs, but definitely does not taste at all similar. Ackee and saltfish is actually the national dish of Jamaica and is very special to us.”
Submitted By: Gabriella
How To Make It:
INDIA
“‘Poha’, in English, translates to ‘flattened rice’, which is the main ingredient of this recipe. And unlike many other Indian recipes, Poha does not require a lot of spices to make.”
Submitted By: Misha
How To Make It:
ZIMBABWE
“Chimodho became very popular back in 2008 because there was hyper inflation and there was a shortage of basic goods, especially bread. Now people make it just to enjoy because it’s a very heartwarming dish and it’s very tasty as well.”
Submitted By: Maxine
How To Make It:
BERMUDA
“Codfish breakfast is an iconic Bermudian Sunday tradition. It’s a really light breakfast. It’s really wholesome, simple ingredients that work well together and it’s pretty unique.”
Submitted By: Chloé
How To Make It:
SERBIA
“After eating it with cheese and garlic and sour cream and different vegetables, you can also eat one with nutella or jam and have your breakfast dessert!”
Submitted By: Srdana
How To Make It:
Mekike
Ingredients:
300 gr flour
100 ml milk
50-100 ml water (more or less as needed)
50 ml neutral oil
1 pack of dry yeast
1 tsp baking powder
1 tsp salt
1 tsp sugar
1 egg
Oil for frying
Directions:
Put the yeast into the room-temperature-warm milk with sugar and leave it to activate. Mix flour, salt, and baking powder on one side. Combine activated yeast, egg, oil, and half of your water on the other side. Combine wet and dry ingredients while lightly kneading and see if you need the rest of the water. The dough should be soft but not too sticky (check any mekike or lángos YouTube video to be sure), and leave it for half an hour to rise. Slightly flour the surface (you don’t want too much loose flour on your mekike because it will burn in the oil) and roll out the dough 5-8 mm thick. Shape into rectangles. Fry them in deep oil; do not overcrowd them since they will rise. After you put them in oil, cover the pan first so it can rise evenly, and after flipping them you do not need to cover. Remove once golden brown on both sides. Serve warm!
CHILE
“It has a very sharp flavor. It goes very well with the creaminess and saltiness of the mayonnaise and also with the sweetness of the banana milk. I think that’s the greatest combination of all.”
Submitted By: Alvaro
How To Make It:
IRELAND
“They’re delicious and very filling and very economical, really good way to feed a family. It’s a great way to extend the potato and it’s very popular.”
Submitted By: Janette
How To Make It:
MEXICO
“Huevos Divorciados represents our love for savory breakfasts and the rancher style of cooking. Many breakfasts dishes for us consist of three ingredients: tortilla, egg, and sauce. Surprisingly, we’ve found a variety of ways to make these into all different dishes.”
Submitted By: Romina
How To Make It:
EGYPT
“It’s a staple breakfast that’s common in all of Egypt. Basically everyone eats this for breakfast.”
Submitted By: Menna
How To Make It:
SWITZERLAND
“It’s quite similar to overnight oats. I really love it because it’s super colorful, it’s vibrant, but it’s also very fresh and healthy and sweet. It’s kind of like a dessert for breakfast and that’s just heaven!”
Submitted By: Marina
How To Make It:
​​Birchermüesli
CAMEROON
“I really like this meal because it’s one in which each component can really hold its own weight. You have the silky, sweet and sour Pap being paired with the Puff Puff which has a crunch on the outside, then you have the spicy bean stew which just ties it all together.”
Submitted By: Akom
How To Make It:
GERMANY
“I know this breakfast kind of fits all the points on the stereotype list for Germans. Of course we don’t always have beer and sausages for breakfast, this is something for special occasions.”
Submitted By: Antonia
How To Make It:
Weisswurstfrühstück
Ingredients:
2-3 Weisswürste (veal and pork sausage)
Curly leaf parsley for the sausage water
1 Bavarian style soft pretzel
German sweet mustard
Butter
Obazda Cheese
Weißbier (German wheat beer)
Directions:
All you have to do is to heat up the sausages in hot but not boiling water together with the parsley. If you boil them they might burst and then taste kind of watery. Then you peel the sausages out of their skin and group them with the pretzel, mustard and cheese or butter. Usually you dip the sausages in the mustard and eat the pretzel with the cheese or butter. You can also dip the pretzel into the mustard.
Traditionally you eat the sausages by hand and suck them out of their casing, but peeling them before eating is also perfectly acceptable.
THAILAND
“I really like this dish because it has a very nice balance in terms of texture and flavor profiles and it is very tasty, yet so simple to make.”
Submitted By: Nithi
How To Make It:
INDONESIA
“It’s pretty common here in the capitol, Jakarta. It’s healthy, nutritious, refreshing and it’s totally vegetarian and vegan friendly if you skip the fish.”
Submitted By: Derryl
How To Make It:
ITALY
“If you are not a fan of sweet breakfasts, it’s also perfect to have with a cup of tea in the afternoon.”
Submitted By: Giorgia
How To Make It:
Crostata
Ingredients:
For the base:
Butter 250g (cold from the fridge)
All purpose Flour 500g
Powdered sugar 70g
2 Eggs
Zest of 1 Lemon
A pinch of salt
For the filling:
Any jam you enjoy
Directions:
Start by preparing the dough:
Mix (in the mixer) the flour, butter (cold) until it has a sand-like consistency. Be careful, you do not want it to become too warm. Then add in the lemon zest, powdered sugar and eggs and mix again until you have a homogeneous dough. Transfer it on a work table, form a little ball and wrap it in parchment paper. Put it in the fridge for 1 hour.
After 1 hour, roll 2/3 of the dough in a round shape of 7-8 mm thickness and carefully transfer it in your form. Make tiny holes with a fork on the bottom and then use one full jar of jam to make the delicious filling. With the remaining dough form some stripes or shapes to decorate your crostata!
Then put it in a preheated oven at 170 degrees (celcius) for around 50 minutes but check on it regularly, you do not want it to be too brown.
The next day, make yourself a good cup of coffee, put some music on and enjoy your freshly baked crostata like an Italian would do!
POLAND
“It has a very delicate, eggy, salty flavor. It is hearty and filling and keeps you going for a long time.”
Submitted By: Florek
How To Make It:
UAE
“Bedouins back in the day needed a recipe they knew that was easy to make and would give them energy in the harsh environment of the desert. It’s delicious, it’s comforting, and most importantly, it’s easy to make.”
Submitted By: Miriam
How To Make It:
VIETNAM
“I love it because of the contrast of the simple umami broth and the complexity of the toppings. Even though everything is lightly seasoned, it is so flavorful.”
Submitted By: Thien
How To Make It:
CANADA
“It’s a very rich, comforting dish and obviously works very well with a cup of coffee in the morning.”
Submitted By: Louis
How To Make It:
BRAZIL
“It has many different textures. You have the stew on top of the bread, when served hot the bread gets a bit soggy and it absorbs most of the stew; the flavors, the spices, so it’s delicious. It’s a perfect breakfast for me.”
Submitted By: Jessica
How To Make It:
IRAN
“It is the most common breakfast all over Iran and everyone likes it. The ingredients are simple and it is both cheap and refreshing. The combination of flavors is so amazing.”
Submitted By: Elina
How To Make It:
SRI LANKA
“When you bite into a pani pol pancake, you are welcomed with a soft, familiar, pillowy pancake dough. Then hit with the textural roughness of coconut, little pools of thick, rich, caramely jaggery, as well as the soft, mellowness of cinnamon and the aroma of smooth and wonderful cardamom. The flavors are emblematic of what Sri Lanka is iconic for.”
Submitted By: Eshi
How To Make It:
SAUDI ARABIA
“They can be both sweet or savory. What makes it special is it’s only from our region of the kingdom.”
Submitted By: Abdulaziz
How To Make It:
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Next time you’re gearing up for a pasta night, or just looking for a way to jazz up that box of pasta languishing in your pantry, check out this guide for ultimate pasta recipe inspiration!
I’ve put together my top 27 breakfasts that I’ve made over the years on the show. It’s the most important meal of the day after all!
I’ve put together my top 27 toasts that I’ve made over the years on the show. I guarantee that any toast on this list is sure to inspire and delight!
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