This meaty rice dish, plov comes in more than 60 varieties and forms the heart of Uzbeki cuisine. Its essence is long grain rice steamed with saffron, with a layer of eggs, flour, butter, and yogurt at the bottom. Meat, dried fruits, and fresh herbs are often piled on top.
But, at its most basic, plov is rice with onion and carrots with any type of meat-like mutton or lamb, and its history can be tracked back more than a thousand years.
A great moussaka is an exquisite dish to have in your collection. With layers of creamy sauce, potato, ground meat, and aubergine create a rich, warm dish that's great for a family get-together.
Also prevalent in Turkey and Lebanon, moussaka is believed to have been around since Arabs brought the aubergine to Greece.
This cheesy Bulgarian breakfast patisserie can be served either hot or cold and is usually eaten with yogurt, ayran (traditional yogurt drink), or boza (a fermented drink), almost as the French would eat a croissant.
It's constructed of egg and cheese stored between sheets of filo pastry, which is then wrapped into a spiral, with hidden treats added for special occasions.
Pastel de choclo, Chile
This is like a Chilean version of shepherd's pie, pastel de choclo, or literally corn pie, is a portion of popular comfort food that combines the cultures of the local people and the Spanish conquerors in its mix of South American corn and ground beef.
The base is made from beef, chicken, onions, olives, and hard-boiled eggs which then gets a sweet kick from the addition of raisins in a way that's typical of South American cooking.
The French croissant, flaky pastry smothered in butter, and a pile of raspberry jam smeared over the top, giving a slight bite as you sink in your teeth.
There's nothing not to love about this oily, sweet breakfast food that must be coupled to a cup of strong coffee.