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Traditional Greek breakfast (hot milk, fresh bread, butter and honey, or yogurt) was also available in special "milk shops" (in Greek Galaktopoleia – Γαλακτοπωλεία γαλακτοπωλείο). Milk shops were phased out between 1970 and 1990 – there are very few left, one is in Athens, [69] and some exist in small towns.
usa today November 29, 2024 at 2:12 AM Note: Most subscribers have some, but not all, of the puzzles that correspond to the following set of solutions for their local newspaper.
Pontians have a number of traditional breakfast dishes: foustoron (similar to an omelette), [64] lalánggia, [65] havitz, [66] [67] and more. Breakfast dishes typically include eggs, bread, or porridge. For lunch and dinner, Pontians traditionally eat a number of soups, savory pies, rice pilav, pasta dishes, flatbreads, and dumplings.
Traditional Greek breakfast was also providing in special dairy shops called galaktopoleia (milk shops) [93] [94] have dairy products, milk, butter, yoghurt, sweets, honey, beverages, whereas today galaktopoleia shops exist very few. The list of Greek dishes includes dishes found in all of Greece as well as some regional ones. [95] [96] [97] [98]
Fried cheese – served as a breakfast dish in Cyprus, Greece, Lebanon, Syria and Turkey [65] Fried chicken – Consumed as a breakfast food by some in Perth, Western Australia [66] Frybread. Fried egg – Cooked dish made from one or more eggs [29] [67] Frittata – Egg-based dish; Frühschoppen – German and Austrian drinking tradition
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Breakfast is the first meal of the day usually eaten in the morning. [1] The word in English refers to breaking the fasting period of the previous night. [2] Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide.
Easter breakfast is eaten in Serbia for Orthodox Easter. It is also popular in North Macedonia, Montenegro and Bosnia and Herzegovina. A similar meal is eaten in Slovenia but with Slovenian potica instead of cake. Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from West Asia.