According to scientist, breakfast is the most meal in a day, though it may look and taste different depending on where you’re from. Let’s explore breakfast around the world.
Biltong (South African)
Biltong is a form of dried, cured meat that originated in Southern African countries. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ.
In addition, Biltong can also be made from:
- Chicken, simply referred to as chicken biltong
- Fish in this case, known as bokkoms
- Game such as kudu, springbok and wildebeest
- Ostrich meat
It is a drink consisting of coffee and a shot of hard liquor, often vodka. This drink is popular in Finland moring, so its instruction how to enjoy really excited: put a coin in a mug, pour coffee until you can’t see the coin anymore, after that pour vodka until you can see the coin again.
It usually consists of dried Napa cabbage, vegetables and meat in a hearty beef broth. One type of haejangguk, Seonjiguk, includes sliced congealed ox blood (similar to black pudding) and another type, Sundaeguk includes a kind of blood sausage made with intestine stuffed with pig’s blood and other ingredients.
A stroopwafel’s wafer layers are made from a stiff dough of flour, butter, brown sugar, yeast, milk, and eggs that has been pressed in a hot waffle iron until crisped.While still warm, the waffles have their edges removed with a cookie cutter, which allows the remaining disc to be easily separated into top and bottom wafers. A caramel filling made from syrup, brown sugar, butter, and cinnamon—also warm—is spread between the wafers before the waffle is reassembled. The caramel sets as it cools, thereby binding the waffle halves together.
Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup, frosting or honey.
Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.
Before baking (180 °C, 356 °F, 30 minutes), the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, diamonds or rectangles. After baking, a syrup, which may include honey, rosewater, or orange flower water is poured over the cooked baklava and allowed to soak in.
Baklava is usually served at room temperature, and is often garnished with ground nuts.