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15 Min Read With an array of breakfast options available, ranging from options in Bahrain to India to Yemen. From the famous thai noodles to varities of differently cooked meat, breakfast around Asia will leave you wanting more.
BAHRAIN (BALALEET AND MIHYAWA)
Balaleet is the traditional breakfast with a sweet and salty taste at the same time. It is sweet, saffron and cardamom infused vermicelli topped with an omelette. Yes you read that right, omelette. One of the breakfast staples there, the locals love their balaleet.
People in Bahrain also love their bread a lot. Hence, Mihyawa is another favorite. It is traditionally Bahraini flat bread served with fish sauce.
INDIA (MULTIPLE OPTIONS)
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The population in the northern, southern, western, eastern and central part of the country eats very differently from each other. While rice and some form of curry is prominent in the extreme North, stuffed paranthas (made from wheat dough and stuffed with vegetables) are also not far behind. The Indian poha (flattened rice) and vada pav (fried spicy potato in a bun) win the hearts in Central India. Along with this, the South Indian platter with idli (rice cakes), vada and dosa served with sambhar will also makes its way to your heart easily.
ALSO READ : What's on your plate, India?
ISRAEL (SHAKSHUKA AND SABICH)
The country serves its breakfast distinctively. Their breakfast platter originated on a collective farm called a kibbutz. The platter has now been picked by various hotels across Israel. The platter contains many elements such as eggs, bread, yogurt, tahini, hummus as well as olives. Yogurt and tahini go with every Israeli meal, literally every meal.
Shakshuka is poached eggs in a spicy tomato sauce served with feta cheese inside and sabich is traditional Israeli sandwich stuffed with eggplant and hard boiled eggs and the flavours of tahini, parsley, cucumber and a tangy pickled mango sauce.
KUWAIT (MACHBOOS AND GERS OGAILY)
Machboos is traditional and absolutely loved breakfast of Kuwait. The choice of chicken, fish or mutton is made to be served with rice. Whether chicken, mutton or fish, all three are cooked slowly and end up being extremely tender and lip smacking. The rice is also slow cooked in a spicy broth. On the side is also a serving of red gravy/sauce.
Catering to your sweet tooth, gers ogaily is one thing you shouldn’t miss. Its aroma, owing to namely saffron, rose water, cardamom, and toasted sesame seeds, is enough to pull you towards it. The traditional Kuwaiti cake looks like a traditional sponge cake but is extremely light yet fluffy in texture.
QATAR (MADROUBA AND LUQAIMAT)
Madrouba is essentially ‘beaten porridge’ because the ingredients are mashed together. It is rice, slowly cooked with milk, butter and eventually flavoured with cardamom. The chicken or meat on the side is stewed along with mashed beans.
The dessert, luqaimat, is an infusion of butter, milk, flour, sugar, saffron and cardamom. These ingredients are used to create little dumplings, which are then deep-fried and later dipped in sugar syrup or honey to make them even sweeter. A favourite during Ramadan, it crunchy on the outside and soft on the inside.
YEMEN (SHAFOOT AND HANITH)
Shafoot is a home developed breakfast for the people of Yemen. The main ingredient and adding most of the flavours is yogurt. Stealing the show, yogurt gives the dish its sour taste. Generally sourdough bread is soaked in yogurt and then topped with greens and sometimes meat too.
Hanith is one of the oldest recipes that has been around. This dish is prepared by cooking the meat at high temperatures in a fully sealed recipient. The temperature combined with the sealed oven causes the fat to slowly melt and tenderize the meat as it is cooking. The result is an incredibly soft, flavorful, and tender piece of veal.
Isn't your mouth watering already?
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