Nut-Free Breakfasts from Around the World, Page 2
A world of breakfasts that are naturally nut-free: 192 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle nut-free on any other recipe and it rewrites itself to match.
192 recipes · showing 49 to 96
IncwancwaMbabane, Eswatini · easy · 1 dayEswatini's sour fermented maize porridge, tangy from a day or two of natural souring and eaten spoonable or thinned to a drink.
Incwancwa IgikomaKigali, Rwanda · easy · 20 minRwanda's morning porridge of sorghum, maize, and soya flour, whisked smooth and drunk warm and sweet from a mug.
Igikoma Bouillie de MilN'Djamena, Chad · easy · 25 minChad's smooth millet breakfast porridge, simmered sweet and finished with a splash of milk, gentle enough for dawn and for small children.
Bouillie de Mil Papa de ArrozBissau, Guinea-Bissau · easy · 40 minGuinea-Bissau's gentle rice porridge, the national grain simmered soft and loose, sweetened and served with a pour of milk.
Papa de Arroz Papas de MilhoLuanda, Angola · easy · 25 minAngola's soft maize breakfast porridge of fine fuba cooked smooth, taken sweet with milk and sugar or savoury with a pinch of salt.
Papas de Milho MoniBamako, Mali · easy · 40 minMali's millet porridge of tiny hand-rolled flour pearls simmered in tamarind-soured water and sweetened, eaten at breakfast and Ramadan.
Moni KatogoKampala, Uganda · easy · 55 minGreen cooking bananas simmered in one pot with beans, tomato and onion, the everyday Ugandan breakfast.
Katogo SabayadDjibouti City, Djibouti · easy · 1 h 10 minA folded, pan-fried flatbread with a crisp exterior and warm flaky layers, the Djiboutian answer to a flat croissant.
Sabayad Mahjouba (Mhadjeb Stuffed Semolina Flatbread)Algiers, Algeria · medium · 1 h 5 minThin, hand-stretched semolina flatbreads folded around a jammy tomato, onion and harissa filling and griddled crisp.
Mahjouba (Mhadjeb Stuffed Semolina Flatbread) Sahan Ful (Sudanese Fava Beans)Khartoum, Sudan · easy · 30 minSlow-cooked fava beans crushed with cumin and lifted with tomato, onion and olive oil, the Sudanese breakfast of beans and bread.
Sahan Ful (Sudanese Fava Beans) Ata (Beninese Black-Eyed Pea Fritters)Cotonou, Benin · medium · 2 h 50 minSkinned black-eyed peas whipped into an airy batter with onion and chili, then fried into crisp, fluffy golden fritters.
Ata (Beninese Black-Eyed Pea Fritters) Omelete à Moda da TerraSão Tomé, São Tomé and Príncipe · easy · 25 minA simple island omelette of eggs beaten with local greens and onion, fried in palm oil and served with fried banana.
Omelete à Moda da Terra Phở Gà (Hanoi Chicken Pho)Hanoi (Red River Delta), Vietnam · medium · 1 h 20 minA clear, star-anise-scented chicken broth over rice noodles, finished with herbs and lime at the table.
Phở Gà (Hanoi Chicken Pho) MohingaYangon, Myanmar · medium · 1 h 5 minMyanmar’s national breakfast: rice noodles in a lemongrass-catfish broth thickened with toasted chickpea flour.
Mohinga BalaleetDubai, United Arab Emirates · easy · 30 minSweet saffron-and-cardamom vermicelli topped with a thin savory omelette, the Gulf’s sweet-and-savory breakfast.
Balaleet Tamago Kake GohanOsaka (Kansai), Japan · easy · 4 minHot rice topped with a raw egg and a splash of soy, Japan's fastest, most comforting breakfast.
Tamago Kake Gohan JokBangkok (Central), Thailand · easy · 55 minA silky Thai rice congee topped with ginger, scallion, and a soft egg, the classic Bangkok breakfast.
Jok Chvishtari (Cornmeal Cheese Bread)Imereti, Georgia · easy · 30 minGriddled cornmeal cakes packed with young melting cheese, crisp outside and molten within, from the mountains of western Georgia.
Chvishtari (Cornmeal Cheese Bread) Youtiao and Soy MilkSichuan, China · medium · 2 h 35 minCrisp, airy fried dough sticks dunked into a bowl of warm fresh soy milk, a classic Chinese breakfast.
Youtiao and Soy Milk Hobak-jukSeoul (Gyeonggi), South Korea · easy · 45 minA silky, naturally sweet Korean pumpkin porridge thickened with glutinous rice.
Hobak-juk Manakish Za'atarBeirut, Lebanon · medium · 40 minFlatbread baked with a fragrant za'atar-and-olive-oil topping, the Levantine morning staple.
Manakish Za'atar Menemenİzmir (Aegean), Turkey · easy · 30 minSoft eggs scrambled into a simmered base of tomato, green pepper, and pul biber.
Menemen ChamporadoCentral Luzon, Philippines · easy · 35 minA sweet Filipino chocolate rice porridge, traditionally eaten with salty dried fish on the side.
Champorado Sel RotiKathmandu Valley, Nepal · medium · 2 h 50 minA ring-shaped, lightly sweet fermented rice bread, crisp outside and soft within.
Sel Roti KatlamaTashkent, Uzbekistan · medium · 45 minFlaky, layered pan-fried flatbread brushed with oil and folded, a Central Asian morning staple.
Katlama AdasiTehran, Iran · easy · 1 hA warming Persian lentil breakfast stew spiced with turmeric, cumin, and cinnamon.
Adasi Ruti with Aloo BhajiDhaka, Bangladesh · easy · 45 minSoft whole-wheat flatbread with a lightly spiced potato-and-onion curry, the everyday Dhaka breakfast.
Ruti with Aloo Bhaji Dan BingTaipei, Taiwan · easy · 30 minA soft, chewy egg crepe rolled up and sliced, Taiwan's favorite hot breakfast off the griddle.
Dan Bing Khao Piak SenLuang Prabang, Laos · medium · 1 h 10 minA comforting Lao chicken noodle soup with soft, chewy hand-cut rice-tapioca noodles.
Khao Piak Sen KhaginaKabul, Afghanistan · easy · 25 minAfghan eggs cooked into a soft, spiced tomato base, a quick, warming Kabul breakfast.
Khagina BoortsogUlaanbaatar, Mongolia · easy · 40 minSimple fried dough biscuits eaten with milky, lightly salted tea across the Mongolian steppe.
Boortsog BaursakAlmaty, Kazakhstan · easy · 45 minFluffy yeasted fried dough puffs served warm with butter, jam, or honey and tea.
Baursak BalilaDamascus, Syria · easy · 30 minWarm chickpeas dressed with cumin, lemon, garlic, and olive oil, a simple Damascene breakfast.
Balila Khur-leThimphu, Bhutan · easy · 30 minRustic buckwheat pancakes from the Bhutanese highlands, eaten with chili-cheese ezay.
Khur-le SakhanaMuscat, Oman · easy · 55 minA thick, sweet Omani wheat soup of dates, date molasses and milk, made through Ramadan and eaten after the fast.
Sakhana Labneh with Za'atarWest Bank, Palestine · easy · 10 minThick strained yogurt swirled with olive oil and za'atar, scooped with warm taboon bread.
Labneh with Za'atar Kahi with GeymarBaghdad, Iraq · medium · 50 minFlaky layered pastry baked crisp, soaked in syrup, and topped with rich clotted geymar cream.
Kahi with Geymar Zhingyalov HatsYerevan, Armenia · medium · 50 minThin flatbread stuffed with a dozen or more chopped herbs and greens, griddled until blistered.
Zhingyalov Hats MasabibRiyadh, Saudi Arabia · easy · 35 minSoft, holey yeasted pancakes drenched in date syrup or honey, a Hejazi and Saudi breakfast.
Masabib MalawachTel Aviv, Israel · medium · 45 minA flaky, buttery Yemenite-Israeli pan-fried flatbread served with grated tomato and zhug.
Malawach QutabBaku, Azerbaijan · medium · 45 minThin, half-moon griddle breads stuffed with greens and herbs, folded and cooked until charred.
Qutab KattamaBishkek, Kyrgyzstan · medium · 45 minA flaky, spiral pan-fried bread layered with onion, torn and eaten with tea or broth.
Kattama KhameerKuwait City, Kuwait · medium · 45 minSoft, lightly sweet date-and-cardamom yeast breads, griddled and eaten with cream or cheese.
Khameer ChebabManama, Bahrain · easy · 30 minSaffron-and-cardamom pancakes tinted gold, served with cheese or date syrup, a Gulf breakfast.
Chebab KhanfarooshDoha, Qatar · medium · 40 minLittle saffron-and-cardamom cakes, crisp outside and soft within, fried and dusted with sugar.
Khanfaroosh ShirchoyDushanbe, Tajikistan · easy · 20 minWarm milk tea poured over torn bread with a knob of butter, a simple Tajik mountain breakfast.
Shirchoy ChorekAshgabat, Turkmenistan · medium · 45 minRound tamdyr-baked bread with a crisp crust and soft crumb, torn warm with tea and butter.
Chorek OnbanPyongyang, North Korea · medium · 1 h 5 minA Pyongyang bowl of warm rice in chicken broth topped with shredded chicken and a mung-bean pancake.
Onban← Browse all collections