👉 Blini are the thin pancakes of Russia, Ukraine and Belarus – golden, slightly lacy and soft enough to fold around almost anything. They are the symbol of Maslenitsa, the week-long festival before Lent, when their round shape stands for the returning sun, but families make them all year round:…
👉 Chirbuli (ჩირბული) is a traditional Georgian breakfast from the Adjara and Guria regions: eggs gently cooked in a thick sauce of fried onions, ripe tomatoes and ground walnuts, finished with garlic and lots of fresh herbs. It is often called the “Georgian shakshuka”, but the walnuts make it richer…
👉 Shakshuka is a North African breakfast of eggs gently poached in a thick, spiced sauce of tomatoes and sweet peppers, served straight from the pan with bread for dipping. It is eaten across Tunisia, Libya, Algeria and Morocco, and it became a breakfast icon in Israel and far beyond.…
👉 Chilaquiles are one of Mexico’s favourite breakfasts: crispy tortilla chips tossed in a warm red chile salsa until they are half crunchy, half soft, then topped with fried eggs, crumbled cheese, crema and fresh onion. They were invented to use up yesterday’s tortillas – and they are famous as…
👉 Msemen (also called rghaif) are Morocco’s favourite breakfast breads: square, flaky pancakes made by stretching dough very thin, folding it with butter and semolina, and cooking it on a hot pan. Served warm with honey and butter and a glass of mint tea. They look tricky but the folding…
👉 Çılbır (chil-burr) is a classic Turkish breakfast: soft poached eggs on cool garlic yogurt, finished with sizzling red chili butter. It takes 15 minutes and tastes like a restaurant brunch. The contrast of warm, runny yolks, tangy yogurt and spicy butter is what makes it so addictive – have…
👉 Kuku sabzi is a Persian herb frittata that’s more herbs than egg: a huge pile of parsley, cilantro, dill and green onions, held together with eggs and studded with walnuts and tart barberries. Bright green inside and crispy outside, it’s one of the classic dishes of the Iranian New…
👉 Gözleme is Turkey’s favourite street food: thin, hand-rolled dough folded around a savoury filling and cooked on a hot griddle until crisp and golden. Village women roll it out on big wooden boards at markets across Anatolia. This version uses the most popular filling – spinach and feta –…
👉 Syrniki are soft, golden cottage cheese pancakes from Ukraine – crispy on the outside, creamy and slightly tangy inside. They’re the classic weekend breakfast across Eastern Europe, served with a spoon of sour cream and jam. You need just a few ingredients and 30 minutes. The key is using…
👉 Menemen is the star of the Turkish breakfast table: eggs gently cooked in a thick sauce of tomatoes and green peppers, eaten straight from the pan with fresh bread. It takes 20 minutes and one pan. Like shakshuka, but softer and creamier – and every Turkish family has its…
👉 Megruli khachapuri is the cheesiest of all Georgian cheese breads. Unlike the classic Imeruli version, it is covered with a second layer of melted cheese on top – golden, bubbling and impossible to resist. 🇬🇪 What Is Megruli Khachapuri? Megruli khachapuri (მეგრული ხაჭაპური) comes from Samegrelo in western Georgia.…
👉 Lobiani is a golden Georgian flatbread stuffed with a savory, buttery kidney-bean filling. It is traditionally eaten on Barbaroba (St. Barbara’s Day) in December, but Georgians love it all year round – warm, filling and wonderfully simple. 🇬🇪 What Is Lobiani? Lobiani (ლობიანი) comes from the Georgian word lobio…
