5 Mornings of Breakfasts From Around the World

When I think about breakfast here in New York City, I typically think of two things. I have cream cheese on my face. One, a classic New York bagel with smoked salmon and cream cheese, and two, a bacon, egg, and cheese from a bodega. It's so good. While this might be a classic here in New York City, around the world, breakfast is extraordinarily different. So today, we're gonna look at five breakfasts from five countries in the sixth episode in our breakfast series. Hi, Barrow. Hi, everyone. My name is Jessica, and I live in Florianópolis, Brazil. The recipe I want to share with you today is called cachorro com ovo, which could be translated to English as dog with egg. It is a traditional dish in the sense that many generations have known it, but it's not very spread out through the country, you know? Teresina, my hometown, is the only place where I know this dish is prepared. In one of my last videos, I was like, how the heck do you cut a pepper? And then you all told me how to cut a pepper. This was game-changing, so thank you to everybody. It is eaten for breakfast, which, as far as I know, is definitely not common in Brazil. So the cachorro com ovo is made out of an open-faced bread roll. It says that the garlic needs to be minced, which I will never mince garlic. To me, that just means press it. Like, it's the same thing, I think. On top of it, you put a lot of meat sauce or meat stew. You put a fried egg on top, some shredded lettuce, and some slices of tomato. I remember eating it with my father for most of my childhood for breakfast. Almost every day, he would order it. It has many different textures. You have the stew on top of the bread. When served hot, the bread gets a bit soggy, and it absorbs most of the stew, the flavors, the spices, so it's delicious. This needs so much water. Six cups. One, two. Slowest tap ever. Too much water. Did I mess up? I need to add more water. Two more cups of water. It's a perfect breakfast for me. But now I'm a vegetarian, so this is mostly a fond memory of my father. So if you want to try something different, although very simple... I don't even know what's happening. This is wild. It's thicker, it's thicker. Magic! This is cool. You will be positively surprised by the taste and the textures. You should try it. This dish... I had a full mental breakdown that I did it wrong, and then it turned out it's just a wild dish. Like, it is thick, thick, thicky, thicky, thick, thick. I mean, it's still like a liquid, but it's like a chunky liquid. I'm not entirely sure how to eat it. I think I just have to follow my heart and get, like, messy. This egg also is, like, comically perfect. That egg looks fake. Okay, what's happening? What are we doing? Who am I, even? What, eat it like this? That's right? It can't be right. Holy smokes. The cassava makes it kind of, like, gluey. This texture is wild. It is taking me. I love it. It's like, I was about to say something that is not appetizing sounding, but it's like jelly, chili. But that doesn't sound good. And this is really good. It's like a, it is, it's like chili jelly. But you gotta believe me that it's a really good thing and not what you think. It's very comforting. And, like, this is the kind of stuff that I love for breakfast. And I guess, traditionally, you put this on top of a hot dog. Okay. This was, like, a really interesting experience to cook because I think I was turned around so many times. I did the recipe wrong. I missed the first line. Did I mess up? I'm surprised by how much water this needs. And I just had to, like, go through it instead of trying to, like, I don't know, freak myself out on the other sides of it. To make this show, a lot goes on behind the scenes. Oh! My melon heart tells me that's not coconut. I have to, like, bend weird. Okay. That also includes a lot of downtime. So I'd like to thank Toon Blast for sponsoring today's episode and keeping me company during some of that downtime. Toon Blast is a free-to-play mobile game that's available on all devices that, in essence, is a puzzle game. It's filled with a lot of cute characters, and there are over 7,000 levels. So if you got a lot of downtime, there's a lot to play. Outside of the main puzzles, there are also a lot of fun and challenging mini games that you can play to collect rewards. And when you're playing all these games, you can join teams and play with people all around the world. Go, go, go, go. Even though a lot of the times that I'm playing games is while I'm waiting for something to cook, it's nice that you can also play this game offline. So if you're on an airplane or in the subway, you can still play all of the levels. Honestly, that, for me, that's a big win. Another great thing about the game is that there are no ads. There are a lot of games where you're playing and you're just, like, X-ing through and waiting for ads to finish to complete the next game. This one doesn't have any. I won. It's cool because there's such a large community. If you go into the App Store or in Google Play, you'll see that there are millions of ratings, and the game is rated really high, and I think that's just because it's really fun and engaging. I'm leaving a link in my description and a pinned comment, and there's a QR code here. If you want to try downloading the game, you will receive three hours of unlimited live plus 100 gold coins that you can use to buy a bunch of great rewards in the game. And with that, our next dish is actually ready to complete cooking. My name is Elina, and I'm from Iran. The dish I want to talk about is called Noom Paneer Sabzi Girdoo, which translates to cheese, walnuts, and herb sandwich. It is basically any type of rolled flatbread stuffed with cream cheese, crushed walnuts, and fresh herbs. It is the most common breakfast all over Iran, and everyone likes it. These, I will just pull the leaves apart. It's so tiny. It's like matryoshka. The ingredients are simple, and it is both cheap and refreshing. It also represents part of our culture and the importance of eating breakfast as the first meal of the day. This is my favorite cheese. It's so good. The dish reminds me of school and break time. My mom used to make me this to take to school as a snack or breakfast. Not only the taste was great, but it was also really fun to share with friends. This has been the most amazing plate to decorate, and I am in heaven. But I'm also taking it really seriously. This dish is so affordable that it is eaten every day, but sometimes it is served in funerals and morning gatherings. The cheese is spread on the bread with crushed walnuts and herbs, and all the ingredients is eaten in one bite. The combination of the flavors is so amazing that I think that everyone should give it a try. This is like peak breakfast perfection. I love everything about this, and I loved building the plate. I took it very seriously. The only thing I don't like on here is walnuts, but that's okay. Okay, bread, some watercress, cheese, and a nut. Yeah, it's the best, except for the walnut. I think, you know, walnuts just, they have this flavor to me of like dust. I think what I like most about this breakfast is all the fresh herbs with that salty cheese. Oh my God, it's so hard for me to eat this. Certain things to eat on camera are incredibly complicated. This is definitely one of them, because you kind of like, I can't do it all off camera, but I don't know, I'm complaining about nothing here. I was talking in another episode about how my favorite onions are green onions. I love them so much, sometimes I just eat them whole, and my sister said that it was very strange behavior, but I don't think it's weird, maybe. I added endives, I know that's like, wasn't part of the spread, but I felt like the spread was also about like greens and things that you loved, and boy, oh boy. They are one of my favorite expensive lettuces, but they're worth it, because they're kind of sour and good. Mm, crunchy. I don't really have too much to wax poetically about with this breakfast, or to give it a hot take on it, because it's just everything that I love presented just beautifully, and it's perfect, it's great. Cereal loses, this is the winner. Winner, chicken dinner. Hi Beryl, I'm Eshi. I live in London, but I was born in Sri Lanka, and the breakfast dish that I would love to introduce you today is called pani pol pancakes, a stuffed pancake filled with pani, which means treacle in the language of Sinhala, and pol, which means coconut. When you bite into a pani pol pancake, you are welcomed with a soft, familiar pillowy pancake dough and then hit with the textural roughness of coconut, little pools of thick, rich, caramel-y jaggery, as well as the soft mellowness of cinnamon and the aroma of smooth and wonderful cardamom. Sometimes this blender is the bane of my existence. It's working. The flavors in pani pol pancakes are emblematic of what Sri Lanka is iconic for. Coconut is one of Sri Lanka's main exports, and it is the fourth largest exporter of coconut in the world. These pancakes, I think, show the way that coconut can be combined with another very popular ingredient in Sri Lankan cuisine, cinnamon, which is, I think, the best cinnamon in the world. Is it melted? Is that, that's melted. I think it's melted. Yeah, it's melted. It smells really, really good, like. I love pani pol pancakes because it reminds me of my dad, who died of cancer five years ago. Just before he died, he wanted to eat only the flavors of pani pol pancakes because they reminded him of our little island home. He was the light of me and my mom's life. And so when I eat this dish, that light is momentarily turned on. And it reminds me that food is not only a source of energy, but like this light, it is a source of brightness. This is definitely something that, like, you get better with over time. Ta-da! These are cute. It is a way that we connect to each other, families, friends, people we love. A source of culinary satisfaction, but also very, very good for the heart and for the soul. And this pancake definitely feeds my soul. I hope you enjoy it. And I hope that it is a recipe that you might make again. I was so intimidated to make this recipe. There were these three different parts of it, and all of them I was intimidated by. Okay, I'm not gonna lie. I am, I'm intimidated by this recipe. Okay, here we go. Making the crepes. Here we go, one, two, ooh. Making the filling. Oh, I'm adding coconut to this. And then rolling them. I feel like I'm rolling a cigar. But we have a great success. I think. Oh my God. I thought these were going to be very sweet because of the jaggery and the coconut. And I mean, this might be one of the best things I've ever eaten. I don't say that lightly. This is perfect. So the inside is definitely really coconut, but I love coconut. I think that like in this world, people either hate it or they love it. Nobody's like apathetic about coconut really. This is a coconut lover's delight. The crepe is just as delightful as the stuffing, but together, I feel like I'm like emotional right now about this. It's just that good. The jaggery gives it a really nice flavor. If you don't have jaggery, I do think that a dark brown sugar is similar. I ran out of jaggery, so I'm gonna add brown sugar. I also think that I was a little bit nervous because of Ishii's story about her dad. And I just really wanted to do it right. Oh my God, that looks really good. I think that the way Ishii spoke about this dish was like straight out of a podcast. I was in a trance. She spoke so eloquently and the dish is that. Like this dish is beautiful and delicate and eloquent. And I honestly think in all of this, I forgot that this is a breakfast. If you're somebody who likes sweeter breakfasts, you would love this, but like this is to me like the perfect way to end my day. Make this one. Hi everyone. My name is Ulrike and I have lived all my life just beyond the southern border of the German capital city, Berlin. Today, I would like to share with you one of my favorite fancy breakfasts, Süße Orangen Couscous or Sweet Orange Couscous in English. Literally, we're just overnight boating couscous with orange juice. Okay, let's do it. The dish is made from instant couscous soaked in cold orange juice together with dried fruit of your choice. For example, I prefer dates and also dried apricots or cranberries. And then you can top all of this with some unsweetened plain yogurt, some roasted nuts, some cinnamon or a liquid sweetener of your choice. I really like the dish because it's deceptively simple to make and is something very much out of the ordinary. This is wild. It's a welcome break for me from my usual go-to breakfast I have throughout the week. I've been making this recipe for several years now and it was actually something adapted from a cookbook. This dish has become one of my husband's absolute favorites and he keeps asking whether we would like to make it for the weekend. I can truly smell the oranges. Okay, wait, but the craziest thing is that the apricots, the dried apricots, look like fresh apricots again. You wanna be in the video? No, you were just chatting. I didn't realize you were shooting. Uh-huh, uh-huh. He's making the cut. This dish reminds me so much of just weekend mornings spent together with my husband, coming home from a long run and then having this for a second breakfast before finding out what the day has in store for us. I really recommend trying this recipe because it's so simple to make, it's still so delicious and you might already have all of the required ingredients on hand anyway. Thank you all for listening and bye-bye. Orange couscous, orange shirt. Missed opportunity to have worn orange earrings, oh well. The idea of it makes sense to me because couscous with fruits, right? Like I get that, but I've just never thought to like let couscous sit in juice. Come here. Yogurt, you're yogurting everywhere. Whoa, that is orangey. I never in my life would have thought about this as a thing to do. I can't believe this worked. I am so curious as to what this is gonna taste like. It's like oatmeal. If oatmeal was couscous and you cooked it in orange juice. Okay, this is not, we're not going, we're in a weird place. I think I think about couscous traditionally as like a savory grain. And even when you do have it with dried fruit, it tends to be kind of balanced out with garlic. So really leaning in to the sweet side of it, it's so interesting to me and like totally unexpected. It's a fun way to look at a grain differently. Oh, there was like a bug in my apartment. It's gone, I don't know. What's going on? What is going on? I think it's this orange couscous, it has me feeling flirty. I'm acting out, okay. I think that this dish is one of those interesting things where like you have an expectation about an ingredient and then it just gets like totally flipped on its head. I've just never thought about couscous like this. Like, is this my favorite breakfast of the episode? No, because we know how I felt about that Sri Lankan breakfast. Oh my God. But I feel like I've actually really learned something in this one and I think it's about looking at an ingredient and seeing its potential to be more than just your expectation of it. And I think that's really cool about this. My name is Andra Aziz from Riyadh, Saudi Arabia. I'm originally from a nearby city called Chagra. Today, I'm talking about breakfast dishes, masabib, the white version like pancakes. Masabib comes from the word pouring, like we pour the batter because it's a liquidy batter on the frying pan. The dish actually made from whole wheat, water, and that's it. I think, I think that is pancake consistency. Like worst case, it's pancake batter, so I can fix it. I'm hyping myself up. It's easy to make, simple ingredient, and easily accessible by anybody. Why should everybody try it? Because it can be both sweet or savory. Usually we make them and we pour honey on the masabib. I like masabib mainly because whenever we go camping, it's easy to make our breakfast. I just feel like the first ones are kind of always bad when it comes to pancakes, so I need to just not take this personally that they don't look perfect. Round two will be better. And usually we make it in this big plate and we eat it as a family and share and sharing. Yay! What makes it special, it's only for our region of the kingdom. Many people don't know a lot about Saudi Arabia. Saudi Arabia is a large country with more than 13 different regions. I'm just watching pancakes cook. It's perfect! Hot, hot! Each region has its own cuisine, its own culture. We are not only oil country. We have our vision, 2030, and we hope we see you in Expo Real 2030. Thank you. These look so perfect. Such a pretty finale for the breakfast episode. Dip in some honey. Okay, wait. These might be the best pancakes I've ever had. They're very savory. Pairing them with the honey actually gives that perfect balance for me of a sweet but not too sweet dish. Also, the texture of these is really nice. All those complicated pancake recipes, throw them away. All you need are three ingredients. Also, you can kind of taste the salt in this, which they're not salty. There's just that bit of a little salt at the end. When I did the call-out and I saw Abdul Aziz's email, I was thinking to myself, like, yeah, what is a Saudi breakfast? And I think a little bit of my own ignorance played a role in just being like, I only think about Saudi Arabia as oil and falconry. And I think that cooking this dish and hearing from him all about this food and that there's a lot more to Saudi culture than just that, it kind of was a little bit of that push that I needed to get out of that bubble that I have and learn a little bit more. These are definitely super easy to make. A busy morning where pancakes might seem like a lot of time invested, these are not. And also I think I like the tiny size of them. This is just more fun to eat. Like a big pancake is nice, I get it. But like eating 10 pancakes is more fun than eating two or three pancakes, you know? Another amazing breakfast episode for the books. A huge thank you again for Toon Blast for sponsoring today's video. Don't forget that you can find the download link in the description that will give you three hours of unlimited play plus 100 gold coins. I am leaving the breakfast playlist over here so you can check out more breakfast dishes from around the world. And over here, the show that I made for PBS called Pan Pals, which features a lot of you and some other YouTube influencers who you might recognize. I'll see you all in my next video.