Placki ziemniaczane
Polish grated-potato pancakes with onion and egg, fried until golden and crisp. Makes 4 servings; preparation and cooking times are estimates.
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Bread and doughs
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Montserrat Fried Bakes
Round bites of soft dough, fried until golden. This recipe uses a Johnny Cakes formula documented as a foundation for fried doughs known in Montserrat; the four servings and preparation times are estimates.
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Vietnamese bánh xèo with shrimp
Thin rice-and-turmeric crepes, pan-fried and filled with sautéed shrimp, served with fresh leaves. Makes about 8 crepes for 4 people.
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Canadian Tourtière
A savory Quebec meat pie with three meats, spiced potato, and homemade pastry. Serves 6; estimated hands-on preparation: 40 minutes.
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British Virgin Islands Johnny Cakes
Soft-dough fried cakes made with flour, cornmeal, and milk. Makes 4 servings; times are approximate.
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Mauritian Dholl Puri
Flatbreads filled with yellow split peas, spices and a simple flour dough. Serves 4; preparation and cooking times are estimates.
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Åland Black Bread (svartbröd)
A dark, dense rye bread made with sour milk, molasses, and malt. The recipe makes four loaves; 16 servings is an estimate.
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Mofo Gasy
Small Malagasy rice breads, lightly sweet and yeast-leavened. Makes about 20 pieces, or approximately 4 servings; servings and hands-on preparation time are estimates.
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Dutch Pannenkoeken
Thin, flexible pancakes, slightly thicker than crêpes, made with flour, milk, eggs, and salt. Servings and times are estimates: 4 servings, 10 minutes of preparation, 35 minutes of cooking, and 30 minutes of resting.
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Paraguayan Mbejú
Thin cassava-starch and Paraguayan-cheese cakes cooked in a skillet until golden on both sides. Makes approximately 8 servings.
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Eritrean-style Injera
A fermented flatbread made with teff flour and water, with a thin, porous texture. Makes 4 servings; active preparation and cooking are approximate estimates of about 10 minutes each, plus 32–48 hours of fermentation.
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Moldovan Cheese Plăcinte in a Skillet
Moldovan thin-dough flatbreads filled with cheese, sour cream, and dill, then browned in a skillet. Makes 8–9 for 4 people.
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Dalmatian Soparnik
A thin, two-layer pie filled with Swiss chard, onion and parsley, with garlic and olive oil.
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Afghan Potato and Spinach Bolani
Large, thin Afghan stuffed flatbreads filled with potato, spinach, and spring onion, toasted in a pan. Makes 5 bolani; times are estimates.
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Te bua toro ni baukin
A savory Kiribati bake of grated pumpkin, cabbage, and canned meat, bound with flour and baked until browned.
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Austrian Kaiserschmarrn
A fluffy Austrian pancake torn into pieces and made with raisins and sugar. Serves 4.
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Falkland Islands smoko cake
A small, simple cake to enjoy with tea or coffee during a smoko break. Serves 2; allow about 10 minutes for preparation and 25 minutes for baking.
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Paraguayan sopa
Savory corn bake with onion, eggs, milk, and Paraguayan cheese, baked until golden.
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South Sudanese Kisra, Thin Sorghum Flatbread
Thin sorghum flatbread, rested overnight and cooked in a pan. Makes 4 servings, with 2 pieces per person.
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Monegasque Barbajuan with Swiss Chard and Ricotta
Small pastries filled with Swiss chard, ricotta, onion, and oregano, wrapped in thin, golden dough. The recipe makes about 20 pastries, approximately 5 per serving; times and servings are estimates.
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