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Tashreeb is served over torn flatbread so it absorbs the broth. This version combines lamb shank, chickpeas, potato, tomato, and spices.

Horchata de morro is a Honduran seed-based drink blended with water, sugar, and spice and served cold.

A vegetable biryani variation with basmati rice, spiced carrot and peas, and saffron, finished by steaming the layered rice over low heat.

Pâté haïtien is a flaky Haitian pastry with a savory filling; beef is one common version.

A simplified Somlói-style dessert with vanilla sponge, rum syrup, whipped cream, walnuts, and chocolate sauce. It is served in loose scoops rather than neat slices.

Masgouf is an Iraqi preparation of butterflied carp cooked over or near high heat. This home method uses a grill, broiler, or hot oven and serves the fish with onion, parsley, lemon, and bread.

Soft, lightly sweet buns scented with coconut, vanilla, and nutmeg, with the tender texture of a bakery-style tea bun. They are a familiar Guyanese treat for breakfast, afternoon tea, or a simple snack.

Baghali polo ba mahicheh combines dill and fava-bean basmati rice with slowly braised lamb shank and saffron.

This composed salad combines blanched vegetables, boiled egg, and rice cake with a warm peanut dressing. The mix of crisp, tender, and starchy elements makes it hearty enough for a light meal.

A Hungarian noodle dish with fresh farmers cheese, sour cream, and crisp bacon. It is commonly served as a substantial lunch or supper.

Honduran enchiladas are crisp corn tortillas topped with seasoned meat, cabbage, sauce, cheese, and often egg.

Shorbat adas is an Iraqi lentil soup. This version includes onion, carrot, celery, tomato, cumin, turmeric, and lemon.

5 regional versions

An everyday whole-wheat flatbread made with flour, water, and salt and cooked on a hot griddle until speckled and pliable.

2 regional versions

Pholourie are small Guyanese split-pea fritters commonly served with tamarind chutney.

An Irish-style fruit cake flavoured with porter, treacle, orange, and mixed spice.

Nacatamales are Honduran banana-leaf parcels of seasoned corn dough and a savory filling.

Fried milk-powder dumplings soaked in cardamom and rose syrup. Gentle frying helps the centres cook before the outside becomes too dark.

Ghormeh sabzi is an Iranian herb stew prepared in several variations. This version combines lamb, fried herbs, red kidney beans, and dried lime.

Kuku sabzi is a herb-rich Iranian egg dish. This version includes walnuts and barberries and is baked until set.

Zereshk polo ba morgh pairs saffron basmati rice and barberries with chicken braised in an onion and tomato sauce.

Soup joumou is a Haitian squash soup with beef, vegetables, and pasta, prepared in several household variations.

Torrejas en miel are bread slices dipped in egg, fried, and soaked in a panela syrup scented with cinnamon.

Lecsó is a Hungarian pepper-and-tomato stew prepared in many variations. This version includes smoked sausage and egg for a substantial main dish.

A dry-style potato and cauliflower curry cooked with onion, tomato, cumin, turmeric, chili, and garam masala.