Turkish Lamb Lahmacun
Four thin, round Turkish flatbreads topped with minced lamb, vegetables, herbs, and spices.
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Bread and doughs
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Canadian Skillet Bannock
A quick Canadian bread made with a simple dough of flour, baking powder, salt, water, and oil, cooked in a skillet until golden.
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Mozambican pork chamussas
Phyllo chamussas filled with spiced pork, onion, and garlic, baked until crisp.
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Japanese Taiyaki Filled with Anko
Japanese fish-shaped sweets with a tender, golden batter and a sweet azuki bean paste filling.
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Ethiopian Chechebsa
An Ethiopian breakfast of torn kita flatbread pieces tossed while hot with spiced clarified butter and berbere.
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Adjaruli khachapuri
Georgian bread from Adjara, shaped like a boat, filled with mozzarella and feta, and finished with egg yolk and butter. Makes 4.
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Korean Haemul Pajeon (Seafood and Scallion Pancake)
A Korean scallion pancake with mussels, clams, and oysters, served with a simple soy-and-vinegar dipping sauce.
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Tunisian egg and potato brik
Four Tunisian egg and potato briks: crisp brik pastry, egg, and a simple potato filling. Fry and serve freshly made.
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Salteña Empanadas with Beef, Potato, and Egg
Argentine Salteña empanadas with homemade pastry and a juicy beef, potato, onion, and egg filling, baked until golden.
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Pakistani aloo paratha
Whole-wheat flatbread stuffed with spiced potato and cooked in a pan with ghee or butter until golden and crisp.
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Simple Qatayef with Syrup
Porous qatayef pancakes, cooked on one side and served with ater syrup. This simple version is served without filling.
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Moroccan Semolina Baghrir
Moroccan semolina pancakes with a hole-filled surface, cooked on one side and served with a syrup of honey, butter, and orange blossom water.
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Rēwena bread (parāoa rēwena)
A Māori bread from New Zealand made with a fermented potato, flour, and sugar starter. This recipe makes two small loaves and takes several days for the starter to become bubbly.
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