RECIPES

BREAKFAST AR UND the WORLD

Do you ever wonder what other countries eat for breakfast? We were fortunate to have some locals share their recipes with us!

THESE ALSO SOUND AMAZING!

COLUMBIA

Arepas are a national dish in Colombia and often enjoyed for breakfast. It’s similar to a crunchy corn cake and can be topped with countless ingredients. Colombian’s favorite topping? Cheese!

VIETNAM

Congee or rice porridge is one of the most common meals in Vietnam in not only breakfast but also lunch and dinner.

KENYA

Mandazi are a rich, sweet breakfast treat that is also known as a “Swahili Coconut Donut.” It is fried dough made with coconut milk, cardamum, and coconut flakes.

{ OLADI }

Russian pancakes typically made with buttermilk

Roy resident, Evelina Hyde, grew up in both Ukraine and Russia, which were one and the same until 1991. She still has family in both countries today. "For breakfast, we had hot cereal called kasha, blinchiki, or oladushki with fresh fruit in summer or jam/canned fruit in the winter. Everything was served with tea or coffee."

Original Blini

BY FOODPERESTROIKA.COM

RUSSIA

12 oz. flour 1/2 tsp. baking soda 1/4 tsp. powdered orange peel (optional) 3/4 tsp. salt 2 tsp. sugar 12 oz. milk 5 eggs 12 oz. water 2 oz. butter, melted

In the bowl of an electric mixer, mix the flour, baking soda, powdered orange peel, salt, sugar, milk, and eggs with the paddle attachment on medium speed until smooth. Add the water and melted butter and mix again. Cover with plastic wrap and let rest for 30 minutes.

Heat an 8″ diameter, non-stick skillet over medium heat. Place a tiny piece of butter in the pan and spread it with a paper towel. Ladle in a spoonful of batter.

The difference between blinchiki from oladushki is that they’re thinner. You can try them both ways. My blini are about 7″ in diameter, and the oladi half of that. For the thin blini only, swirl the pan to spread the batter. Cook until golden brown, then flip with a spatula. Cook until the other side is golden brown, then reserve on a plate with a small piece of butter on top. Repeat until you run out of batter.

Serve warm.

continued on page 38

Other common Onigiri fillings: • sha-ke (salted salmon) • umeboshi (Japanese pickled plum) • okaka (bonito flakes moistened with soy sauce) • kombu (simmered kombu seaweed)

Roy’s Ahmad Jamal comes from Pakistan, where they mostly eat naan with garbanzo beans.

Pakistani Garbanzo Beans PAKISTAN

by Sabiha’s Kitchen

1 lb. dry white garbanzo beans 8 cups of water 2 tea bags 2 Tbsp. baking soda 6 oz. grated onion ½ c oil 2 tsp. crushed ginger 2 tsp. crushed garlic 1 tsp. salt 1 tsp. crushed black pepper 4 oz. fresh/tinned tomatoes, crushed 1 tsp. garam masala

Soak beans in 4 cups of water overnight. Drain all water 4 hours prior to cooking, sprinkle, mix well, and keep in a bowl for 2 hours. Wash under cold water until all of the soda is rinsed away.

Place beans in a large saucepan, add enough water to cover, bring to the boil, add two tea-bags (for color), and keep on medium heat until chick peas are cooked and soft when pressed between thumb and forefinger – 20 minutes. Remove and discard tea-bags. Or, rinse and drain 12 oz. tinned garbanzo beans, sprinkle with half tsp. bicarbonate of soda, mix well, and keep for 30 minutes. Rinse in cold water to remove soda coating. Put in a saucepan, cover with water, and boil on medium heat for 5 minutes, until soft.

Put the oil in a large pan, add onions, and fry on medium heat until golden brown. Add ginger and garlic and fry for another 2 minutes. Add the salt and black pepper, mix together, and add tomatoes. Keep on medium heat, stir from time to time until all liquids dry and the oil separates (bhun). Add garam masala, stir in, and keep on a simmer. Add pre-boiled beans at this stage with ½ cup of water, simmer on low heat until all masalas are mixed in, cook on low heat covered for 2 - 4 minutes, and serve piping hot.

Serve with naan or toast. Abigail Rigby from North Ogden spent her entire childhood in Japan. If you had time, a bowl of steamed white rice, eggs, miso, and seaweed was eaten. If you were running late, you could eat a delicious onigiri that would fill you up enough until lunch time.

Onigiri

BY JENNY GOLDSBERRY

JAPAN

1 cup of white sticky rice 1 cup of water 2-3 snack-size sheets of seaweed 1 can of tuna 3 Tbsp. of mayo Pinch of salt Pinch of mayo

Throw the rice in the rice cooker with the water. Drain the water out of the tuna and mix in your mayo. Sprinkle in your spices and mix that in as well.

When the rice is done cooking, take it out with your hands. Dip your hands in salted water to keep the rice from sticking to your hands. You can either make your onigiri into a ball or into the traditional triangle shape. Finally, attach your seaweed while the rice is still warm, so it sticks better.

You can eat it right then or pop it into the fridge for another day and eat it chilled.