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Simit 📍Turkiye 🇹🇷 Taste simit. Turkish simit is a circular bread that's commonly accompanied by either tea or ayran (salted yogurt drink) and consumed for breakfast with fruit preserves or in savory combinations with cheese, pastırma (salt cured beef), and fresh vegetables. It is believed that simit has been... show more

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Nan-e sangak Iran 🇮🇷 Video: The Caspian Chef Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds. The name sangak refers to the old method of baking the bread, meaning little stones, because it is traditionally baked in a dome-shaped oven with a surface full of pebbles and stones.

Nan-e sangak Iran 🇮🇷 Video: The Caspian Chef Nan-e sangak is a whole wheat leavened flatbread and the national bread of Iran. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds. The name sangak refers to the old method of baking the bread, meaning little stones, because it is traditionally baked in a dome-shaped oven with a surface full of pebbles and stones.

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Steak Tartare by the.hungry.tourist 📍France 🇫🇷 ⭐️4.2 Explore France: Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, and either Tabasco or mustard. The meat is combined with a raw egg yolk, capers, onions, parsley, and (sometimes) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l’Américaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century.

Steak Tartare by the.hungry.tourist 📍France 🇫🇷 ⭐️4.2 Explore France: Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, and either Tabasco or mustard. The meat is combined with a raw egg yolk, capers, onions, parsley, and (sometimes) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l’Américaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century.

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Fırın sütlaç 📍Turkiye 🇹🇷 ⭐️ 4.5 Discover Turkish desserts: This Turkish oven-baked rice pudding is made with water, milk, sugar, rice, and rice flour. It is a simple, light dessert that is said to have origins in the Ottoman cuisine. Although it has been traditionally flavored with rose water, the modern versions often incorporate vanilla as a flavoring. After cooking, fırın sütlaç is browned in a salamander broiler, and it is usually topped with either ground cinnamon or chopped hazelnuts before serving. Video: @diyettdusmani

Fırın sütlaç 📍Turkiye 🇹🇷 ⭐️ 4.5 Discover Turkish desserts: This Turkish oven-baked rice pudding is made with water, milk, sugar, rice, and rice flour. It is a simple, light dessert that is said to have origins in the Ottoman cuisine. Although it has been traditionally flavored with rose water, the modern versions often incorporate vanilla as a flavoring. After cooking, fırın sütlaç is browned in a salamander broiler, and it is usually topped with either ground cinnamon or chopped hazelnuts before serving. Video: @diyettdusmani

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Pazarske mantije 📍 Serbia 🇷🇸 ⭐ 4.7 Pazarske mantije is a Serbian dish originating from Novi Pazar. This dish resembles the Bosnian burek in flavor, but the shape is quite different – it's shaped into small spheres that are arranged in a baking pan and baked together. The dough is first stretched, brushed with butter, then stuffed with ground beef, salt, pepper, onions, and a bit of oil. Once stuffed, the dough is shaped into small balls, arranged in a pan, then baked, traditionally in old furnaces which give them their unique flavor and aroma. Video: @ivo_zinee

Pazarske mantije 📍 Serbia 🇷🇸 ⭐ 4.7 Pazarske mantije is a Serbian dish originating from Novi Pazar. This dish resembles the Bosnian burek in flavor, but the shape is quite different – it's shaped into small spheres that are arranged in a baking pan and baked together. The dough is first stretched, brushed with butter, then stuffed with ground beef, salt, pepper, onions, and a bit of oil. Once stuffed, the dough is shaped into small balls, arranged in a pan, then baked, traditionally in old furnaces which give them their unique flavor and aroma. Video: @ivo_zinee

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An unassuming bakery in Istanbul has been churning out a classic Turkish treat for over 75 years. The traditional simit is more than just a piece of bread. It's a staple at breakfast tables and tea time, and a go-to quick snack for many of the city’s residents.

An unassuming bakery in Istanbul has been churning out a classic Turkish treat for over 75 years. The traditional simit is more than just a piece of bread. It's a staple at breakfast tables and tea time, and a go-to quick snack for many of the city’s residents.

The Associated Press

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Mezzena is a half leg of cured ham, typically made from the hind leg of a pig. It is dry-cured with salt and aged for several months, developing a deep flavor and tender texture. Common in regions like Umbria and Emilia-Romagna, mezzena is used to produce traditional Italian prosciutto. It is usually sliced thinly and served raw, often paired with bread, cheese, or fruit. The slicing process is done carefully to preserve its aroma, structure, and taste, reflecting Italy’s long tradition of artisanal meat curing. Video: @macellariapucci

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Yufka Türkiye 🇹🇷 Learn the authentic recipe: Yufka is a traditional flatbread consisting of flour, water, salt, and olive oil. The unleavened dough is typically rolled with a rolling pin until it develops a paper-thin consistency. It is believed that yufka is an earlier form of phyllo dough. It can be used in the preparation of numerous Turkish pastries, and it is sturdy enough to hold all of the fillings for a shawarma sandwich. In 2016, UNESCO recognized yufka making and sharing culture as an Intangible Cultural Heritage of Humanity. Video: @degisikbirgurme

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Birote (Bolillo) 📍Mexico 🇲🇽 Learn more: Birote is a Mexican bread with a crisp crust and a soft, airy interior, made from dough similar to a French baguette. At Panaderia Zalýa in Tijuana, the focus is almost entirely on this one product, with batches going into the oven early each morning and baked at high heat for that signature texture.

Birote (Bolillo) 📍Mexico 🇲🇽 Learn more: Birote is a Mexican bread with a crisp crust and a soft, airy interior, made from dough similar to a French baguette. At Panaderia Zalýa in Tijuana, the focus is almost entirely on this one product, with batches going into the oven early each morning and baked at high heat for that signature texture.

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Sütlaç 📍Türkiye 🇹🇷 Discover Turkish desserts: Sütlaç is a traditional Turkish rice pudding made from milk, rice, and sugar, often thickened slightly with starch. It has a creamy, delicate texture and is typically flavored with vanilla or a hint of cinnamon. Served chilled or baked in the oven for a caramelized top (known as fırın sütlaç), it's a beloved dessert in Turkish cuisine, enjoyed for its simplicity and comforting taste. Video: @mertcooks

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Saj bread (markook) 📍Saudi Arabia 🇸🇦 Saj bread (known in Saudi Arabia as markook, among many other different names) is a paper-thin flatbread defined by its preparation on a large, convex metal griddle of the same name. The dough is unleavened and stretched by hand through a rhythmic tossing motion until it achieves a translucent diameter that can exceed 60 centimeters. Once draped over the heated dome, the high surface temperature cooks the dough in under a minute, resulting in a flexible texture marked by toasted "leopard spots" that provide a subtle charred flavor. In Saudi food culture, it serves as an essential component of shawarma wraps, either shredded into qursan or eaten on its own as a warm snack, typically folded into a triangle or rolled tightly while still on the griddle. In this form, it is often brushed with ghee or honey, or sprinkled with za'atar. Video: ابو مزنه

Saj bread (markook) 📍Saudi Arabia 🇸🇦 Saj bread (known in Saudi Arabia as markook, among many other different names) is a paper-thin flatbread defined by its preparation on a large, convex metal griddle of the same name. The dough is unleavened and stretched by hand through a rhythmic tossing motion until it achieves a translucent diameter that can exceed 60 centimeters. Once draped over the heated dome, the high surface temperature cooks the dough in under a minute, resulting in a flexible texture marked by toasted "leopard spots" that provide a subtle charred flavor. In Saudi food culture, it serves as an essential component of shawarma wraps, either shredded into qursan or eaten on its own as a warm snack, typically folded into a triangle or rolled tightly while still on the griddle. In this form, it is often brushed with ghee or honey, or sprinkled with za'atar. Video: ابو مزنه

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Strudel 📍Austria 🇦🇹 Taste Austria: While it is the undisputed centerpiece of Austrian baking, the true origins of strudel dough stretch far beyond the borders of Vienna. The technique of pulling an unleavened dough until it becomes a fragile, translucent membrane is actually a direct descendant of the ultra-thin pastries developed in the Ottoman Empire. The culinary method traveled through Hungary before eventually reaching the Habsburg court in the 17th century, where it was adopted and refined into an Austrian institution. The word “strudel” translates to “whirlpool” in Middle High German, which perfectly describes the internal architecture of the baked dish. Because the dough is entirely stretched by hand rather than pressed with a rolling pin, it creates a highly laminated effect—dozens of microscopic, crisp layers that shatter upon impact. This delicate outer shell acts as a neutral, structural casing designed to trap steam and hold incredibly dense, moisture-heavy fillings without disintegrating. Whether it is loaded with sharp apples and toasted breadcrumbs, thick Topfen cheese, or savory combinations like spinach and smoked ham, the integrity of the pastry relies entirely on its historical, paper-thin foundation. Credits: @austrian_cravings

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The focaccia at Forno Santa Caterina Bari, Italy 🇮🇹 Video: @fornosantacaterina The focaccia at Forno Santa Caterina is irresistibly airy and golden, with a perfect balance of crisp crust and tender, olive-oil-rich crumb. Each bite carries the warmth of the oven and the simplicity of great ingredients. Nestled in the heart of Palermo, the bakery itself is a charming, no-frills spot that buzzes with locals stopping in for their daily bread or a quick treat. There’s usually a steady flow of people, and everything is baked on-site in a traditional oven. It’s a casual, affordable place to grab a snack or stock up on baked goods while exploring the city.

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Happy World Bread Day! Discover Turkish breads: In Türkiye 🇹🇷, ata ekmeği — literally “ancestral bread” — is more than just a side. This traditional, rustic loaf is dense, chewy, and deeply satisfying, often made with simple ingredients like whole wheat or stone-ground flour. It's baked in the spirit of old Anatolian methods, where bread was the heart of every meal and a symbol of abundance and respect. It’s still lovingly served today, especially alongside soups, where it’s torn by hand, dipped, and shared — always warm, always fresh. On World Bread Day, ata ekmeği reminds us how bread connects us to our roots, our land, and to each other. A humble staple that carries centuries of tradition in every bite. Video: Agirgurme

Happy World Bread Day! Discover Turkish breads: In Türkiye 🇹🇷, ata ekmeği — literally “ancestral bread” — is more than just a side. This traditional, rustic loaf is dense, chewy, and deeply satisfying, often made with simple ingredients like whole wheat or stone-ground flour. It's baked in the spirit of old Anatolian methods, where bread was the heart of every meal and a symbol of abundance and respect. It’s still lovingly served today, especially alongside soups, where it’s torn by hand, dipped, and shared — always warm, always fresh. On World Bread Day, ata ekmeği reminds us how bread connects us to our roots, our land, and to each other. A humble staple that carries centuries of tradition in every bite. Video: Agirgurme

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Strudel 📍Austria 🇦🇹 Explore Austria: Few pastries are as closely tied to Austrian culture as the Strudel. Layers of paper-thin dough are carefully stretched, filled with apples, apricots, cherries, or creamy cheese, then rolled and baked into a dish that has graced Austrian tables for centuries. Strudel has long been part of family traditions, with recipes passed down through generations. Today, it is a classic feature of Austrian cafés, enjoyed from Vienna to the Alps, often served warm with a dusting of sugar or a spoonful of cream. Credit: @austrian_cravings

Strudel 📍Austria 🇦🇹 Explore Austria: Few pastries are as closely tied to Austrian culture as the Strudel. Layers of paper-thin dough are carefully stretched, filled with apples, apricots, cherries, or creamy cheese, then rolled and baked into a dish that has graced Austrian tables for centuries. Strudel has long been part of family traditions, with recipes passed down through generations. Today, it is a classic feature of Austrian cafés, enjoyed from Vienna to the Alps, often served warm with a dusting of sugar or a spoonful of cream. Credit: @austrian_cravings

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Mezzena di speck del Trentino 🇮🇹 Taste Trentino: A mezzena di speck (half-slab) is a traditional, cured, cold-smoked pork from the Trentino–South Tyrol region, often matured for 7–12 months. The meat is lightly salted, seasoned with mountain herbs and spices, gently smoked, and then air-cured in the cool Trentino climate. Lean and aromatic, it has a clean, delicate beef flavor with subtle smokiness. Traditionally, it’s sliced very thin and eaten raw, often with bread, butter, or local cheeses. Video: @salumeria_sodifor2

Mezzena di speck del Trentino 🇮🇹 Taste Trentino: A mezzena di speck (half-slab) is a traditional, cured, cold-smoked pork from the Trentino–South Tyrol region, often matured for 7–12 months. The meat is lightly salted, seasoned with mountain herbs and spices, gently smoked, and then air-cured in the cool Trentino climate. Lean and aromatic, it has a clean, delicate beef flavor with subtle smokiness. Traditionally, it’s sliced very thin and eaten raw, often with bread, butter, or local cheeses. Video: @salumeria_sodifor2

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Sernik, a cheesecake from Poland 🇵🇱, has been voted the No. 1 cheese dessert on TasteAtlas! Learn the authentic recipe: Made with eggs, sugar, and twaróg (curd cheese), it dates back to the 17th century, when King Jan III Sobieski introduced the recipe after his victory at the Battle of Vienna. Available in baked and unbaked varieties, sernik often features a crumbly cake base and may include raisins, chocolate, or fruit. A popular version uses sponge cake with jelly and fruit topping, while the krakowski variety is distinguished by its lattice crust. Sernik is enjoyed at home and widely available in Polish stores. Video: @annascooking_

Sernik, a cheesecake from Poland 🇵🇱, has been voted the No. 1 cheese dessert on TasteAtlas! Learn the authentic recipe: Made with eggs, sugar, and twaróg (curd cheese), it dates back to the 17th century, when King Jan III Sobieski introduced the recipe after his victory at the Battle of Vienna. Available in baked and unbaked varieties, sernik often features a crumbly cake base and may include raisins, chocolate, or fruit. A popular version uses sponge cake with jelly and fruit topping, while the krakowski variety is distinguished by its lattice crust. Sernik is enjoyed at home and widely available in Polish stores. Video: @annascooking_

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