18 Dishes

Breakfast

Adai

Dosa may refer to:

Breakfast

Bibingka

Bibingka (; bi-beeng-kah) commonly refers to a type of baked rice cake from the philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the christmas season. it can also be used as a general term referring to other filipino baked rice cakes products, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.bibingka is also found in east timor and christian communities in eastern indonesia.

Breakfast

Egg bhurji

Egg bhurji, also known as anda bhurji, is a scrambled eggs dish which is a popular indian street food and a breakfast, lunch or dinner recipe. originating from the indian subcontinent, it is sometimes compared with the parsi dish akuri. the parsi dish akoori or akuri is very similar to egg bhurji with a few differences. just like bhurji, akuri is filled with many aromatics like ginger, onion and other spices. however, bhurji eggs are cooked until dry, whereas akoori eggs are cooked less while still runny. the difference lie in its preparation and addition of sautéed chopped onions, chilies and optional spices.bhurji can be found at highway rest stops and street food stalls across india, sometimes served alongside slices of white bread. heavy with tomatoes, chilies, onion, and fragrant spices, these scrambled eggs make for a substantial and satisfying meal, in a matter of minutes. egg bhurji goes well with hot chapati, paratha, dinner rolls or buttered toast.

Breakfast

Fattet hummus

A dip made with bread that is soaked in broth, hummus, tahini and lemon juice

Breakfast

Ful medames

Ful medames (arabic: فول مدمس, fūl mudammas ipa: [fuːl mudammas]; other spellings include ful mudammas and foule mudammes), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. ful medames is traditionally made in and served out of a large metal jug. it is notably a staple food in egypt and is considered a national dish, especially in the northern cities of cairo and gizah. ful medames is also a common part of the cuisines of many arab, middle eastern, and north african cuisines.

Breakfast

Idli

Idli or idly ( (listen)) is a type of savoury rice cake, originating from the indian subcontinent, popular as breakfast foods in eastern and southern india and in sri lanka. the cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. the fermentation process breaks down the starches so that they are more readily metabolised by the body. idli has several variations, including rava idli, which is made from semolina. regional variants include sanna of konkan.

Breakfast

Kebda

Spiced and fried liver (beef, lamb, goat), serve with flatbread, tahini, rice

Breakfast

Khabees

Khabees (arabic: الخبيص sometimes pronounce as khabeesa) is a traditional sweet dish from arab states of the persian gulf, and common in qatar, bahrain, kuwait, oman, saudi arabia and the united arab emirates. it is made of flour and oil and is commonly served as a traditional dish for breakfast, especially during eid days.

Breakfast

Khubz

Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz,, is the usual word for "bread" in standard arabic and in many of the vernaculars. among the breads popular in middle eastern countries are "pocket" pita bread in the levant and egypt, and the flat tannur bread in iraq. the oldest known find of bread, by archaeologists in northern jordan, dates back 14,000 years. it was a sort of unleavened flatbread made with several types of wild cereals.

Breakfast

Laban

The term leben, variously laban, liben, lben (listen) (arabic: لبن) in the middle east and north africa, refers to a food or beverage of fermented milk. generally, there are two main products known as leben: in the levant region and parts of arabia, yogurt; and in arabia and north africa (maghreb), buttermilk. leben can be served at breakfast, lunch or dinner.

Breakfast

Longganisa

Fresh or smoked pork sausage, some common versions are sweet, garlicky (vigan), sour and garlicky (lucban)

Breakfast

Masala dosa

Masala dosa/masale dosey is a variation of the popular south indian dosa, which has its origins in tuluva udupi cuisine of karnataka. it is made from rice, lentils, potato, fenugreek, ghee and curry leaves, and served with chutneys and sambar. it is popular in south india, it can be found in all other parts of the country and overseas. in south india, preparation of masala dosa varies from city to city. there are variations in masala dosa like davanagere benne masale dosey (butter dosa), rava masala dosa, onion dosa, paper masala dosa, cheese masala dosa etc.

Breakfast

Pandesal

Pandesal (spanish: pan de sal, lit. "salt bread") is a common bread roll in the philippines. it is made of flour, yeast, sugar, oil, and salt.

Breakfast

Paratha

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

Breakfast

Pongal

Pongal, also known as pongali or huggi, is an indian rice dish. in tamil, "pongal" means "boil" or "bubbling up". the two varieties of pongal are chakarai pongal, which is sweet, and venn pongal, which is savoury and made with clarified butter. pongal generally refers to the savoury venn pongal and is sometimes served for breakfast with vada and chutney. chakarai pongal is typically made during the pongal festival.

Breakfast

Ragag ma beed wa jibne

Thin flatbread filled with egg and cheese

Breakfast

Shakshouka

Shakshouka (arabic: شكشوكة, also spelled shakshuka or chakchouka) is a maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. according to joan nathan, shakshouka originated in ottoman north africa in the mid-16th century after tomatoes were introduced to the region by hernan cortés as part of the columbian exchange.

Breakfast

Sweet pongal

Sweetened rice dish, made with rice, jaggery, dal, ghee, nuts, raisins