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Hand-sized pastry turnovers filled with raw diced beef, potato, rutabaga and onion, baked until the crust is golden and the filling is tender. Brought to Michigan's Upper Peninsula by Cornish miners, the pasty became a local staple and is eaten by hand, hot or cold, with ketchup or gravy.

Delicate crescent-shaped pastries with a paper-thin, orange blossom dough wrapped around a fragrant almond and cinnamon paste. They are tender, lightly sweet and dusted with powdered sugar, and traditionally served with mint tea or coffee.

Golden, crisp-edged fingers of choux-style dough, fried and soaked in a lemony, rose-scented syrup. They are crunchy outside, tender and almost custardy inside, and are served cold.

Chunks of river fish wrapped in banana leaves with palm oil and fiery pili-pili sauce, then grilled over glowing embers until the leaves char and the fish steams in its own juices. This leaf-parcel method is found across the Congo basin, where it is known as liboké or maboké.

Salt cod, white fish, shrimp, sardines, and crab simmered in a creamy peanut sauce and served with rice or fufu. Known as moambe (also mwambe, mwamba, or muamba), this Central African sauce is better known as the base of a chicken stew regarded as a national dish in the Democratic Republic of the Congo, Angola, and Gabon. This version uses fish and shellfish instead.

Ground beef worked with crushed rice, onion, and herbs, shaped into small meatballs, fried until golden, then simmered gently in a fresh tomato sauce. Known in Egypt as koftet rozz (rice kofta), this is a staple of everyday Egyptian cooking and a particular favorite during Ramadan, when it's often served with a side of fried rice.

One of Morocco's great sweet-savory dishes: lamb simmered slowly with prunes, cinnamon, and honey until it turns almost jammy, finished with a scattering of golden fried almonds. This home-style version is a simplified take on mrouzia (m'rouzia), the festive tagine traditionally prepared for Eid al-Adha with leftover mutton from the sacrifice. Grander versions lean on ras el hanout and saffron, but everyday home cooking often pares the spicing down to cinnamon alone, as it is here.