Round up of A-Z Breakfast Dishes
The Mega Blogging Marathon theme for April 2018 was Explore the Flavors. This time we could choose from a number of given themes. Follow one theme for all 26 days or choose a weekly theme. The themes were as follows:
Lunch Box Dishes (Elders)
Breakfasts (International or Indian)
No Refined Sugar or Refined Flour (only baked or typical dishes that are made with alternatives)
No Onion No Garlic
I chose to do the International Breakfast theme and this time I didn’t post the dishes randomly but followed the alphabet and also tried not to repeat the country. Overall a challenging task but feel really great as I got to discover so many different breakfast dishes from world over.
Here’s a recap of all the breakfast dishes from A – Z:
A – Apple Aeblskiver – Denmark
B – Baghrir – Morocco
C – Changua – Colombia
D – Dutch baby Pancakes – Germany /USA
E – English Breakfast – England
F – French Toast – Canada
G – Griddle/Girdle Scones – Scotland
H – Hafragrautur – Iceland
I – Idiyappam – India
J – Johnnycakes – The Caribbean
K – Khabees – Bahrain
L – Lahooh/Lahoh – Somalia
M – Masoub – Yemen
N – Nasi Goreng – Indonesia
O – Oladushki – Russia
P – Pandesal – The Philippines
Q – Qistibi – Tatarstan and Bashkortostan
R – Red Rice Porridge – Bhutan
S – Suafa’i – Samoa
T – Tomato Omelette – Armenia
U – Uji – Kenya
V – Vary Sosoa – Madagascar
W – Welsh Rarebit – Wales
X – Xiao Mi Zhou – China
Y – Yogurt and Muesli Parfait – Switzerland
Z – Zege – Tanzania
I noticed that eggs are commonly consumed for breakfast in many countries. It can be in the form of omelettes, scrambled, fried, boiled or even as a soup.
While many Asian countries have rice, egg is added to quite a few dishes.
Pancakes too have eggs.
The other common breakfast from different countries is porridge. The grains used to make the porridge ranges from millet to rice to oats.
If its not eggs and porridge then the other most common breakfast ingredient is some form of bread. Either baked at home or ready made.
Finally, I simply love all sorts of pancakes, I took a liking to khabees, got a new idea on how to use up leftover roti parathas or naan and make masoub. English breakfast needs a bit of organizing so you get all the components of the dish hot. Zege and Lahooh turned out to be hubby’s favorite. Finally, finally I tried my hands at idiyappam and its so easy to make.
Please take a while and check out the recap of the other Mega Blogging Marathoners: