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Ålandspannkaka is a thick oven-baked pancake made with rice or semolina porridge and cardamom. This rice-based version is served with prune compote and softly whipped cream.

Fugazzeta Rellena is a Buenos Aires-style stuffed pizza filled with cheese and topped with abundant onion. This version uses mozzarella and provolone.

Empanadas de Carne are Argentine hand pies with regional variations in dough, seasoning, and filling. This baked version contains beef, onion, olives, and hard-boiled egg.

Mantu are steamed Afghan dumplings filled with seasoned beef and onion, then served with garlic yogurt and a light tomato sauce. This version keeps each component clearly separated for assembly.

Antiguan butter bread is a soft, lightly sweetened yeast loaf enriched with milk and butter. This home version is baked as one loaf.

Kalb el Louz is an Algerian semolina syrup cake, often enriched with almonds and orange blossom water. The syrup is poured over the hot cake and left to absorb before slicing.

2 regional versions

This Andorran-style flatbread is rolled thin, scented with anise, brushed with olive oil, and baked until crisp. It is presented as a local-style adaptation rather than a single canonical coca.

Pa amb Tomàquet i Pernil is toasted bread rubbed with ripe tomato and garlic, dressed with olive oil, and topped with thinly sliced ham.

Eech is an Armenian bulgur salad seasoned with tomato paste, lemon, olive oil, onion, and herbs. The bulgur is hydrated before the fresh ingredients are folded in.

Qifqi are herbed rice balls associated with southern Albania. This is a baked home-cook variation rather than the more common pan-fried preparation.

Provoleta is an Argentine grilled provolone preparation served hot when browned outside and molten within. Oregano and ají molido season this version.

Spiny lobster is commonly grilled in Anguilla. This version bastes split lobster with garlic-lime butter and cooks it only until opaque and firm.

Ducana are Antiguan sweet potato and coconut dumplings wrapped in leaves and steamed. This version uses banana leaf and warm spices.

Humita en Olla is a northern Argentine corn preparation cooked in a pot. This simplified version uses fresh corn, onion, milk, and queso fresco.

Sallatë Fshati is an Albanian village-style salad of tomato, cucumber, onion, olives, and cheese with a simple oil-and-vinegar dressing.

Tavë Kosi is an Albanian baked lamb and yogurt casserole. The lamb and rice are cooked first, then baked beneath a lightly thickened yogurt-and-egg topping.

2 regional versions

Banana Frita is a straightforward Angolan-style side of ripe plantains fried until golden and lightly salted.

9 regional versions

Cocada Amarela is an Angolan coconut-and-egg dessert with a rich yellow color from egg yolks. This version cooks the custard gently until thickened.

This Anguilla-style rum punch balances white and dark rum with citrus, pineapple, grenadine, and water. Serve it well chilled and label it clearly as alcoholic.

These Albanian-style milk bread rolls are softly enriched with milk, olive oil, and egg. They are a practical table bread for soups, stews, and cheese.

Khorovats is Armenian barbecue prepared with different meats. This version uses pork shoulder skewers with grilled tomato and pepper and serves lavash alongside.

Alfajores de Maicena are tender cornstarch sandwich cookies filled with dulce de leche. This version keeps the filling simple and leaves the edges plain.

Qabili Palaw is an Afghan rice dish layered with tender lamb, sweet carrots, raisins, and warm spices. This version parboils the rice before steaming it with the meat and saffron-scented liquid.

5 regional versions

This Anguilla-style plate combines flaked saltfish cooked with onion, pepper, tomato, and chile with ripe fried plantain on the side.