Breakfast Around The World: Asia Edition

Breakfast Around The World: Asia Edition
The Asian platter is to lookout for , Photo Credit: Shutterstock

In the second part of the series we bring to you breakfast options in various countries across Asia

Simrran Gill
July 24 , 2019
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)

 
 
 
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📍Eau de rose Truly amazing Qatari dining experience in Doha❤ï¸Ââ¤ï¸Ââ¤ï¸Â this is a balaleet, a traditional sweet and savoury noodle dish popular in the Middle East made into a cake shape🤤🤤🤤❤ï¸ÂðŸ‘ŒðŸ» highly recommended❤ï¸Ââ¤ï¸Ââ¤ï¸Â | Doha🇶🇦 • • • • @eauderoseqa #eauderoseqa #eauderose #balaleet #food #goodfood #homedish #mouthwatering #tasty #delicious #foodie #hongkong #hongkongfood #hongkongfoodie #vancouver #vancouverfood #vancouverfoodie #foodporn #foodpornography #vancityeats #vancityfood #canada #instagram #instalike #foodofinstagram #yvrfoodie #instafood #yummy #likeforlike

A post shared by VANCOUVER FOODIE🇨🇦 Susan Zhou (@foodieinvancouver) on May 1, 2019 at 1:46am PDT


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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“ Thangabali “ They Say Have Breakfast Like King & We Took A Little To Seriously 😜! Had This Scrumptious South Indian Breakfast @thangabali_mum ! Can’t Wait To Go Back To Try Their Seafood Next Time 😍💕 ! #southindianfood #idli #sambar #mumbai #mumbaifoodicious #mumbaieatsout #breakfastinindia #indianfood #thebakergirll #thangabali #thanefoodie #bloggersofinstagram #foodie

A post shared by Pooja Malhotra (@thebakergirll) on Sep 24, 2018 at 10:29pm PDT

 
 
 
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A post shared by Dori Tunstall (@deandori_ocadu) on Jan 20, 2018 at 7:33pm PST


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)

 
 
 
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I’ve been dreaming of this Sabich since I made it last week. Now I’m making it again for Meatless Monday. I’m posting the recipe in the comments. Inspired by a post that I saw on @zwilling_ca . . . . . #mykitchn #thenewhealthy #MakesMeWhole #feedfeed @thefeedfeed #f52grams #beautifulcuisines #huffposttaste #vegetarianrecipes #middleeasternfood #bloglovinfood #thrivemags #ImSoMartha #tastingtable #damnthatsdelish #lifeandthyme #yahoofood #shareyourtable #thecookfeed #onthetable #healthyfood #healthyrecipes #foodandwine #meatlessmonday #foodvsco #eatingwelleats #recipeoftheday #FNCeats #eattheworld #sabich #veganfood

A post shared by •• Sara •• (@thekitchensinkblog) on Apr 15, 2019 at 8:37am PDT

 
 
 
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Maybe the best thing I’ve eaten so far on this trip! Sabich, an Iraqi filled pita from a hole in the wall spot in centre of Tel Aviv. The pita is filled with aubergine, boiled eggs, spicy things, tahini and everything else you can fit inside a pita! - #israelifood #iraqifood #sabich #pita #telavivfood #telaviv #vibepastries #bakerslife #bakersofinstagram #foodporn #foodphotography #pitta #pitabread #pitaparty

A post shared by Edd Kimber (@theboywhobakes) on May 31, 2019 at 12:40am PDT


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)

 
 
 
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I wanted to make something Kuwaiti 🇰🇼 so I made Gers Ogaily.. hey that rhymes 🎼 This is an old-fashioned Kuwaiti cake with cardamom, saffron, rose water and sesame seeds. FUN FACT for you: Gers means disc as the cake is usually baked in a round pan. Ogaily comes from the traditional Ogal, which a black roped circle that is worn on top of the ghithra on men’s heads. . . . . Gers Ogaily Cake Recipe: - 1.5 cups all purpose flour - 1 Tablespoon baking powder - 1 tsp cardamom powder - ¼ tsp salt - 4 tbsp toasted sesame seeds, divided - 1 tsp saffron threads - 1 tsp sugar - 1/4 cup warm water - 1/4 cup rosewater - ½ cup vegetable oil or melted butter - 5 eggs - 1 cup sugar -  1 tsp vanilla pure extract 1ï¸Ââƒ£ Preheat oven to 180°C (350 °F) 2ï¸Ââƒ£ Butter and flour the sides and bottom of a bundt cake pan (or use nonstick cooking spray). Sprinkle 2 TBSP of sesame seeds in the pan. 3ï¸Ââƒ£ In a large bowl, sift together the flour, baking powder, cardamom, salt and 2 TBSP sesame seeds. Set aside. 4ï¸Ââƒ£ In a mortar, crush the saffron threads with 1 tsp of sugar until it’s a powder. Transfer to a measuring cup and add the warm water. let it soak for 10 minutes. 5ï¸Ââƒ£ To the saffron water, add the rose water and oil. Set aside 6ï¸Ââƒ£ In the bowl of the stand mixer fitted with the whisk attachment, whisk the eggs, sugar, and vanilla on high speed until light and foamy (7-10min) 7ï¸Ââƒ£ Gently fold the dry and wet ingredients into the eggs, beginning and ending with flour. 8ï¸Ââƒ£ Pour into prepared pan and bake for 40-50 minutes, or until a skewer inserted in the middle comes out clean. 9ï¸Ââƒ£ Cool completely on a wire rack before inverting onto a plate. Optional rosewater glaze: mix 1 cup powdered sugar with 1 TBSP rose water and 1 TBSP lemon juice or milk. Add more liquid if it’s too thick. Serve with Arabic coffee or tea☕ï¸Â

A post shared by Zakie (@zakieskitchen) on Jun 1, 2019 at 2:34am PDT

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.

 
 
 
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Luqaimat/ligemat- no Ramadan is complete without it! لقيÙÂ…ات #ÙˆصفتÙƒ_Ù„ربح_ÙÂ…طبخÙƒ @alsafiarabia @bashacook.ar

A post shared by AYESHA عائشة (@3ayeshaaa) on May 28, 2019 at 12:07pm PDT


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)

 
 
 
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A lovely Iftar at my friends house, we decided to make chicken biryani together and my friend made gorgeous luqaimat topped with pistachios. I also got the pleasure to try shafoot which i believe is a Yemeni yoghurt dish made with lahoh bread, one word to describe the dish is beautiful! #foodie #foodporn #foodislife93 #foodphoto #foodphotography #foodlover #photooftheday #foodphotographyandstyling #northwestblogger #foodbae #iftar #ramadan #beautiful #holymonth #shafoot #biryani #luqaimat #delicious #uaedessert #liverpool #livblogger #manchesterblogger #homecooking #homemade #cooking #freshfood #foodcoma #foodstagram

A post shared by FOODISLIFE93🇮🇷 (@foodislife93) on May 18, 2019 at 12:13pm PDT


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?

Also Read : Breakfast Around The World : Africa Edition


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