MAIN INGREDIENTS
Roti canai, a traditional Malaysian flatbread that can also be found in other Southeast Asian countries, is made with only a few ingredients, namely flour, water, salt, and, traditionally, ghee (clarified butter). However, nowadays, cooking oil is often substituted for ghee, mainly due to price reasons.
After combining the ingredients, the dough is kneaded until it becomes smooth and elastic, but the prowess of the cook shows itself in the shaping process. The dough is skillfully spun, tossed, and stretched into a thin, almost translucent layer, which is then folded and shaped into a round or a square, creating multiple flaky layers in the process.
TIME
- Preparation time: 45 min
- Cooking time: 30 min
- Total time: 4 h 15 min
One of the true classics of French cuisine, croissants are not at all easy to make, but the result — if done right — is truly worth the trouble. This crescent-shaped pastry is usually made with puff pastry dough, but alternatively, it can also be made with leavened dough.
A classic croissant is on the verge of sweet and savory, and it can either be plain or filled with chocolate, jam, cheese, ham, or raisins, although a filled version could not be considered a true croissant. The process starts with mixing the yeast with some milk and flour and leaving it to rise.
TIME
- Preparation time: 50 min
- Cooking time: 20 min
- Total time: 6 h 10 min
MAIN INGREDIENTS
Rich, indulgent, juicy, and flaky at the same time, the Turkish katmer is, without a doubt, a dish you should skip if you are on a diet. The preparation of this satiable dessert starts with kneading some flour, salt, and water into a soft dough: the process is similar to the one used for flatbread (yufka) or baklava, but the main difference is that generous amounts of oil are used.
The dough needs to sit in oil under a wet cloth for one hour, and what happens next is a matter of skill and experience. Flipped in the air and stretched manually until it becomes paper-thin, the dough is spread over a working surface and folded into a traditional form of an envelope.
TIME
- Preparation time: 1 h 20 min
- Cooking time: 15 min
- Total time: 2 h 35 min
MAIN INGREDIENTS
Mercimek Çorbası, translated from Turkish as "lentil soup," is a staple in Turkish cuisine, beloved for its simplicity, nourishing qualities, and comforting flavors. This traditional soup is primarily made with red lentils, which cook quickly and blend into a smooth, creamy consistency, making it not only delicious but also very easy to prepare.
The basic recipe calls only for red lentils, onions, butter, broth, red pepper flakes, and salt. Still, carrot, potato, tomato paste, and spices such as cumin and mint are also often included. The soup is prepared by sautéing onions, and sometimes carrots and garlic in a bit of butter or oil until they are soft.
TIME
- Preparation time: 25 min
- Cooking time: 35 min
- Total time: 1 h
Chilaquiles, a traditional Mexican breakfast dish, is a masterful use of day-old tortillas, which are transformed into a savory, comforting meal. The dish begins with cutting tortillas into halves or quarters and lightly frying them to a golden crispness.
These crisp tortillas, the base of the dish, are then partially submerged in a flavorful salsa, either red or green, allowing them to soften slightly while retaining some crunch. The choice of salsa can vary regionally, with red salsa offering a richer, earthier taste and green salsa providing a tangier profile.
TIME
- Preparation time: 10 min
- Cooking time: 15 min
- Total time: 25 min
Especially popular in Belgium, gaufres, or waffles are a European dish prepared with yeast batter or dough, then baked using a couple of textured plates. The pattern on the plates determines the waffle's dimensions and surface imprint. Flemish gaufres, or Gauffres à la Flamande, are a round or irregularly shaped waffle variety.
Although sometimes topped with sugar and orange blossom water, they can also be consumed plain. Brussels waffles, rectangular in shape, are an airy and crispy waffle variety with bigger, deeper pockets. Their thick, foamy batter is made with beaten egg whites, without any sugar.
TIME
- Preparation time: 25 min
- Cooking time: 25 min
- Total time: 50 min
Syrniki, a beloved traditional Eastern European and particularly popular Russian breakfast treat, stand out for their unique combination of a rich texture and sweet flavor. These are not your typical pancakes found in Western cuisine, but rather, they are fried cheese pancakes.
The star ingredient in syrniki is tvorog, a type of fresh cheese that can be compared to farmer's cheese or quark. It's similar to ricotta but denser and with a tangier taste, adding a distinct flavor to the dish. The cheese is mixed with eggs, flour, and often a bit of sugar and salt to form a thick batter.
TIME
- Preparation time: 15 min
- Cooking time: 15 min
- Total time: 45 min
MAIN INGREDIENTS
Bubur ayam is an Indonesian dish that consists of rice porridge (bubur) served with shredded chicken (ayam) and various toppings. It's a popular breakfast or comfort food choice in Indonesia and is often sold by street vendors or in traditional Indonesian eateries.
The rice porridge is typically cooked in chicken broth until it has a creamy consistency and is seasoned with spices such as ginger, garlic, and sometimes pandan leaves. The shredded chicken is usually seasoned with a blend of spices and cooked separately before being added to the porridge.
TIME
- Preparation time: 20 min
- Cooking time: 1 h
- Total time: 1 h 20 min
MAIN INGREDIENTS
An ingenious invention, a historical puzzle, a dish many authors claimed their own, a sophisticated breakfast or brunch — all these attributes hardly begin to describe the eggs Benedict. The standard recipe includes a lightly toasted and buttered English muffin cut in half, covered with crispy Canadian bacon or ham, and topped with poached eggs and a spoonful of sauce Hollandaise, one of the five sauces from the French haute cuisine mother sauce repertoire.
The preparation includes a whole range of techniques: the eggs are poached, the English muffins are baked, the bacon is fried, and the sauce Hollandaise is cooked. This satiable dish is so appreciated in the United States that April 16th is National eggs Benedict Day.
TIME
- Preparation time: 10 min
- Cooking time: 20 min
- Total time: 30 min
MAIN INGREDIENTS
Both a favorite Turkish street food and a part of Turkish breakfast, Anatolian stuffed flatbread, gözleme is traditionally made with unleavened dough and can have an array of fillings — cheese and spinach, cheese and parsley, potato, eggplant, meat, and a herb filling are the most common ones.
However, gözleme can have a sweet filling as well. The preparation starts with making the dough from just flour, water, and salt, but some recipes will also include yeast, oil, and yogurt, which make the dough less brittle once cooked. The dough is divided into smaller portions, then rolled until paper-thin, filled and folded either in half or as an envelope.
TIME
- Preparation time: 50 min
- Cooking time: 10 min
- Total time: 1 h
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 38 Breakfast Recipes” list until February 16, 2025, 39,886 ratings were recorded, of which 23,070 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.