worldcuisines/food-kb-v1.1 huggingface dataset:
Bubur pedas
Category: rice (porridge)
Cuisine: Indonesian
Associated cuisines: Malaysian, Indonesian
Area: Sambas, West Kalimantan, Sarawak
Countries: Indonesia, Malaysia
Region: South Eastern Asia
Other names: ar - Arabic: بوبور بيداس
fr - French: Bubur pedas
id - Indonesian: Bubur pedas
jv - Javanese: Bubur pedhes
ms - Malay: Bubur pedas
su - Sundanese: Bubur lada

The dish is made from finely ground sauteed rice and grated coconut.The stock is made either from tetelan (bony meat such as ribs) or chicken broth.Bumbu spices mixture include shallot, garlic, red chili pepper, bruised lemongrass, black pepper, galangal and salam leaf (Indonesian bayleaf).A number of Vegetable, among others carrot, water spinach, fern leaf and kesum leaf, long beans, bean sprouts, bamboo shoots and diced sweet potato incorporated into the pot when the porridge is cooked.Fried shallots, anchovy and peanuts are added on top of the spicy porridge when served.Key lime juice, sweet soy sauce and sambal chili paste might be added as condiments.
Charleston red rice
Category: rice (mixed rice)
Cuisine: American
Associated cuisines: American
Area: Georgia, South Carolina
Countries: United States
Region: Northern America
Other names: jv - Javanese: Sega abang charleston

The dish consists of the cooking of white rice with crushed tomatoes instead of water and small bits of bacon or smoked pork sausage. Celery, bell peppers, and onions are the traditional Vegetable used for seasoning.
Concoction rice
Category: rice (mixed rice)
Cuisine: Nigerian
Associated cuisines: Nigerian
Area: Nigeria
Countries: Nigeria
Region: Western Africa
Other names: ig - Igbo: Osikapa Akugburu Akugbu
yo - Yoruba: Concoction rice

The dish is made by rice, vegetable oil and salt.
Diri djondjon
Category: rice (mixed rice)
Cuisine: Haitian
Associated cuisines: Haitian
Area: Haiti
Countries: Haiti
Region: Caribbean

The dish consisting of rice made with edible black mushrooms called djondjon. When the mushrooms are boiled, they release a grayish-black coloring giving the rice its gray color and the dish's distinctive flavor. The dish is often served with some sort of meat, whether it be fish, chicken, or shrimp (usually mixed in the rice).
Kateh
Category: rice (mixed rice)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Caspian
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: كتة
es - Spanish: Kateh
fa - Persian: کته
it - Italian: Kateh
mzn - Mazanderani: کته
vi - Vietnamese: Kateh

The dish is sticky rice dish and speed of cooking makes it popular for casual dinners.
Loobia polo
Category: rice (rice)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Shiraz
Countries: Iran
Region: Southern Asia
Other names: bg - Bulgarian: Лубиа Поло
fa - Persian: لوبیاپلو
jv - Javanese: Loobia polo
uz - Uzbek: Loviya palov

This dish is made by sautéing onion with a touch of turmeric powder followed by mixing the beef, then adding the cooked green beans with salt and pepper.
Chongyang cake
Category: cake (rice cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: pt - Portuguese: Bolo Chongyang
zh - Chinese: 重阳糕

The dish mainly made up of rice flour and sugar is baked and steamed, then decorated with jujube, chestnuts and almonds.
Erkuai
Category: snack (rice cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Yunnan
Countries: China
Region: Eastern Asia
Other names: zh - Chinese: 饵块

The dish is often served stir-fried with Vegetable, and málà sauce, which is a mixture of dried red chilis, Sichuan pepper, and salt.
Mache
Category: rice, snack (rice ball)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Santa Rosa, Binan, Laguna
Countries: Philippines
Region: South Eastern Asia

The dish is characteristically white in color or green due to the pandan extracts.
Seenakku
Category: rice (rice cake)
Cuisine: Sri Lankan
Associated cuisines: Sri Lankan
Area: Sri Lanka
Countries: Sri Lanka
Region: Southern Asia
Other names: ar - Arabic: نيان غاو
bjn - Banjar: Wadai karanjang
ca - Catalan: Nian gao
cdo - Mindong: Diĕng-guōi
ceb - Cebuano: Tikoy
de - German: Niangao
es - Spanish: Nian gao
fa - Persian: نیان گائو
fr - French: Nian gao
id - Indonesian: Kue keranjang
it - Italian: Nian gao
ja - Japanese: 年糕
jv - Javanese: Kuwé kranjang
ko - Korean: 녠가오
ms - Malay: Kuih bakul
nan - Minnan: Tiⁿ-koé
nb - Norwegian Bokmål: Niangao
nl - Dutch: Niangao
ru - Russian: Няньгао
th - Thai: ขนมเข่ง
tl - Tagalog: Tikoy
tr - Turkish: Nian gao
vi - Vietnamese: Bánh tổ
wuu - Wu: 年糕
yue - Cantonese: 年糕
za - Zhuang: Nienzgau
zh - Chinese: 年糕

The dish is a popular sweet, and is served with grated coconut.
Bánh bò
Category: cake, dessert (sponge cake)
Cuisine: Vietnamese
Associated cuisines: Chinese, Southern Chinese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: es - Spanish: Bánh bò
fr - French: Bánh bò
jv - Javanese: Bánh bò
pt - Portuguese: Bánh bò
vi - Vietnamese: Bánh bò

The dish is a chewy cake made of rice flour, water, sugar, and yeast with honeycomb-like appearance on the inside due to air bubbles. They also have colorful variants.
Puffed rice cakes
Category: rice (puffed rice)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global

The dish is a flat hard food made with puffed rice. Typically, it is eaten as a snack or used as a base for other ingredients.
Shir Berenj
Category: rice (rice pudding)
Cuisine: Persian
Associated cuisines: Persian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: el - Greek: Σερ μπερίντζ
uk - Ukrainian: Шер беріндж
vi - Vietnamese: Sher Berinj

The dish is a rice pudding flavored with rose water, spices such as cinnamon or cardamom, and often containing almonds. It may be served warm or chilled as a dessert.
Doodhpak
Category: dessert (rice pudding)
Cuisine: Indian
Associated cuisines: Indian
Area: Gujarat
Countries: India
Region: Southern Asia
Other names: el - Greek: Ντουντπάκ
gu - Gujarati: દૂધપાક
hi - Hindi: दूधपाक

This dessert is a type of creamy pudding made from milk, sugar, and rice, flavored with aromatic spices and enriched with nuts. The milk is simmered slowly until it thickens and sweetens, then the dish is topped with chopped dry fruits or nuts. It is typically served with fried flatbreads.
Sara udon
Category: noodle (crispy noodle)
Cuisine: Japanese
Associated cuisines: Japanese, Chinese
Area: Nagasaki
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Sara udon
fr - French: Sara udon
ja - Japanese: 皿うどん
ko - Korean: 사라우동
uk - Ukrainian: Сара удон

The dish consists of a base of noodles, and a topping of fried cabbage, bean sprouts and other Vegetable, as well as squid, prawns, pork, kamaboko etc. There are two main varieties of noodles, thinner crispy noodles fried in oil (called pari pari, bari bari, or bari men). Another variation uses thicker noodles.
Vanillerostbraten
Category: cutlet (beef cutlet, meat cutlet)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Austria
Countries: Austria
Region: Western Europe
Other names: be - Belarusian: Ванілеростбратэн
de - German: Vanillerostbraten
pt - Portuguese: Vanillerostbraten
ru - Russian: Ванильный ростбиф

The beef cutlet dish prepared with garlic, salt, pepper, butter, onions, and brown bouillon and normally served with fried potatoes.
French Fries
Category: snack, potato (deep-fried potato)
Cuisine: French, Belgian
Associated cuisines: French, Belgian
Area: France, Belgium
Countries: France, Belgium
Region: Western Europe
Other names: af - Afrikaans: Slaptjips
ang - Old English: Eorþperustycce
ar - Arabic: بطاطا مقلية
ast - Asturian: Pataques frites
atj - Atikamekw: Sasipatakan
bcl - Central Bikol: French fries
be - Belarusian: Бульба фры
bew - Betawi: Artapel gorèng
bg - Bulgarian: Пържени картофи
br - Breton: Fritez
ca - Catalan: Patates fregides
cs - Czech: Hranolky
cy - Welsh: Sglodion
da - Danish: Pommes frites
de - German: Pommes frites
el - Greek: Τηγανητές πατάτες
en-simple - Simple English: French fries
eo - Esperanto: Terpomfingroj
es - Spanish: Papas fritas
et - Estonian: Friikartulid
eu - Basque: Patata frijitu
fa - Persian: سیب‌زمینی سرخ‌کرده
fi - Finnish: Ranskalaiset perunat
fr - French: Frite
fy - Western Frisian: Patat
ga - Irish: Sceallóga
gd - Scottish Gaelic: Tiops
gl - Galician: Patacas frixidas
hak - Hakka Chinese: Sú-thiàu
he - Hebrew: טוגנים
hi - Hindi: फ्रेंच फ्राइज़
hr - Croatian: Prženi krumpirići
hu - Hungarian: Hasábburgonya
hy - Armenian: Ֆրի
id - Indonesian: Kentang goreng
is - Icelandic: Franskar kartöflur
it - Italian: Patate fritte
ja - Japanese: フライドポテト
jv - Javanese: Kenthang gorèng
ka - Georgian: კარტოფილი ფრი
kk - Kazakh: Фри
kn - Kannada: ಆಲೂಗಡ್ಡೆಯ ಉಪ್ಪೇರಿ
ko - Korean: 감자튀김
ksh - Colognian: Fritten
la - Latin: Patatae frictae
lb - Luxembourgish: Fritten
li - Limburgish: Friete
lt - Lithuanian: Bulvytės fri
lv - Latvian: Frī kartupeļi
ml - Malayalam: ഫ്രഞ്ച് ഫ്രൈസ്
mr - Marathi: फ्रेंच फ्राईज
ms - Malay: Kentang goreng
nb - Norwegian Bokmål: Pommes frites
nl - Dutch: Friet
nn - Norwegian Nynorsk: Pommes frites
or - Odia: ଫ୍ରେଞ୍ଚ ଫ୍ରାଇଜ
pa - Punjabi: ਫ੍ਰੈਂਚ ਫ੍ਰਾਈਜ਼
pl - Polish: Frytki
pt - Portuguese: Batata frita
ro - Romanian: Cartofi pai
ru - Russian: Картофель фри
sat - Santali: ᱯᱷᱮᱨᱮᱱᱪ ᱯᱷᱨᱟᱭᱡ
sc - Sardinian: Patatas frissas
sco - Scots: Chips
sd - Sindhi: پٽاٽن جي چپس
sh - Serbo-Croatian: Pomfrit
sk - Slovak: Zemiakové hranolčeky
sm - Samoan: Tipi vevela
sq - Albanian: Patatja e skuqur
sr - Serbian: Pomfrit
sv - Swedish: Pommes frites
sw - Swahili: Vibanzi
ta - Tamil: பிரெஞ்சுப் பொரியல்
th - Thai: เฟรนช์ฟรายส์
tl - Tagalog: French fries
tr - Turkish: Patates kızartması
ug - Uyghur: بەرەڭگە قەلەمچىسى
uk - Ukrainian: Картопля фрі
ur - Urdu: فرنچ فرائیز
uz - Uzbek: Kartoshka fri
vi - Vietnamese: Khoai tây chiên
vls - West Flemish: Frietn
wa - Walloon: Fritche
war - Waray: French fries
wuu - Wu: 薯条
yue - Cantonese: 薯條
zh - Chinese: 馬鈴薯條
Pek nga
Category: pancake (pancake)
Cuisine: Malaysian
Associated cuisines: Malaysian
Area: Kedah, Kelantan, Terengganu
Countries: Malaysia
Region: South Eastern Asia
Other names: ms - Malay: Lempeng kelapa

The dish is a pancake usually eaten with a type of fish stew, coconut sticky rice, or dried fish.
Bein mont
Category: pancake, snack (pancake, snack)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: my - Burmese: ဘိန်းမုန့်

This dish is a pancake, widely available as a street food. The pancake batter is rice flour based. After cooking the pancakes are immersed in jaggery syrup with coconut shavings and garnished with sesame seeds, peanuts and poppy seeds.
bakabana
Category: fritter (banana fritter)
Cuisine: Surinamese
Associated cuisines: Surinamese
Area: Suriname
Countries: Suriname
Region: South America
Other names: ban - Balinese: Godoh biu
bjn - Banjar: Gaguduh pisang
en-simple - Simple English: Banana fritter
fr - French: Beignet de banane
id - Indonesian: Pisang goreng
ja - Japanese: 揚げバナナ
jv - Javanese: Gedhang gorèng
ml - Malayalam: പഴംപൊരി
ms - Malay: Pisang goreng
nl - Dutch: Gebakken banaan
pl - Polish: Pisang goreng
su - Sundanese: Goréng cau
ta - Tamil: பழம்பொரி
th - Thai: กล้วยแขก
tl - Tagalog: Maruya
tr - Turkish: Muz kızartması
vi - Vietnamese: Chuối chiên
yue - Cantonese: 炸香蕉
zh - Chinese: 炸香蕉

The dish is a type of fried banana.
Huai'an Pingqiao tofu
Category: tofu (mixed tofu)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia

The dish is a mixed tofu with seafood, mushrooms, and chicken with soft textures.
Alcapurria
Category: snack (fritter)
Cuisine: Puerto Rican
Associated cuisines: Puerto Rican
Area: Puerto Rico
Countries: Puerto Rico
Region: Caribbean
Other names: de - German: Alcapurria
es - Spanish: Alcapurria
jv - Javanese: Alcapurria

The dish is a fritter dish. The dough surrounding the filling, the masa, is made primarily of green banana and grated yautía with optional addition of squash. Green banana can be replaced with breadfruit, cassava, taro, green or yellow plantains or other arrowroots.
Kwacoco
Category: vegetable (steamed vegetable)
Cuisine: Cameroonian
Associated cuisines: Cameroonian
Area: Cameroon
Countries: Cameroon
Region: Middle Africa
Other names: ig - Igbo: Kwacoco

The dish consisting in pureed cocoyam wrapped and steamed in banana leaves.
Tekeli Pitha
Category: rice (rice cake)
Cuisine: Indian
Associated cuisines: Indian
Area: Assam
Countries: India
Region: Southern Asia
Other names: as - Assamese: অসমীয়া জলপান
kn - Kannada: ಜೊಲ್‍ಪಾನ್

The dish is mixed with coconut, sugar and a little powdered milk. Ground cardamom and dried orange rind can also be added.
Dombolo
Category: bread (steamed bread)
Cuisine: South African
Associated cuisines: South African
Area: South Africa
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Dombolo
ig - Igbo: Dombolo
nso - Northern Sotho: Ledombolo
st - Southern Sotho: Ledombolo
tn - Tswana: Dombolo
ts - Tsonga: Dombolo
zu - Zulu: Idombolo

The dish is a steamed bread. It is a popular staple food. The bread is prepared in a container in a pot of boiling water.
Milk roll
Category: bread (milk bread)
Cuisine: English, Japanese, Dutch
Associated cuisines: English, Japanese, Dutch
Area: Lancashire, Japan, Netherlands
Countries: England, Japan, Netherlands
Region: Northern Europe

The dish is a soft, round type of bread. It is made using milk instead of water, as well as white flour, yeast, and sugar.
Khanom sai bua
Category: dessert (steamed dessert)
Cuisine: Thai
Associated cuisines: Thai
Area: Pathum Thani, Bangkok
Countries: Thailand
Region: South Eastern Asia

The dish is made of rice and tapioca flours mixed with coarsely sliced dried stem lotus (or pounded stem lotus) and coconut milk, and sprinkled with shredded coconut, and wrapped in banana leaves (or scoop into small ceramic cups like khanom thuai), before steaming for about 25 minutes is the last step.
Suet pudding
Category: dessert (pudding)
Cuisine: British
Associated cuisines: British
Area: United Kingdom
Countries: United Kingdom
Region: Northern Europe
Other names: ga - Irish: Maróg gheire
id - Indonesian: Puding suet
zh - Chinese: 板油布丁

The dish is a boiled, steamed or baked pudding made with wheat flour and suet (raw, hard fat of beef or mutton found around the kidneys), often with breadcrumb, dried fruits such as raisins, other preserved fruits, and spices. It is may be savoury.
Fruit hat
Category: dessert (steamed pudding)
Cuisine: British
Associated cuisines: British
Area: United Kingdom
Countries: United Kingdom
Region: Northern Europe

The dish is a category of steamed puddings that made with butter, flour and eggs produce a sponge-like pud topped with sauce that can be put into the base of the bowl and cooked with the pudding. So the sauce melds with the sponge to produce a deliciously gunky top
Butter pecan
Category: dessert (ice cream)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: en-simple - Simple English: Butter pecan
jv - Javanese: Mertéga pecan
mk - Macedonian: Путер пекан
vi - Vietnamese: Bơ hồ đào
Galletas pesquera
Category: snack (biscuit)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia

The dish is characteristically very thin and disc-shaped, usually with three or more small perforations.
Moravian spice cookies
Category: snack (cookies)
Cuisine: American
Associated cuisines: American
Area: North Carolina, Pennsylvania
Countries: United States
Region: Northern America

The dish is the blend of spices and molasses, rolled paper thin, has a reputation as the "World"s Thinnest Cookie".
Picnic biscuit
Category: snack (biscuit)
Cuisine: Turkish, Romanian
Associated cuisines: Turkish, Romanian
Area: Turkey, Romania
Countries: Turkey, Romania
Region: Western Asia

The dish is a type of small, rectangular biscuit.
Nankhatai
Category: biscuit (shortbread biscuit)
Cuisine: Indian
Associated cuisines: Indian, Bangladeshi, Pakistani
Area: Surat
Countries: India, Bangladesh, Pakistan
Region: Southern Asia
Other names: ar - Arabic: نانخاطاي
bn - Bangla: নানখাতাই
es - Spanish: Nankhatai
gu - Gujarati: નાનખટાઈ
hi - Hindi: नानख़ताई
kn - Kannada: ನಾನ್‍ಖಟಾಯಿ
mr - Marathi: नानखटाई
pnb - Western Punjabi: نان خطائی
ta - Tamil: நான்கத்தாய்
ur - Urdu: نان خطائی

The dish is a type of dried bread. The main ingredients are refined flour, chickpea flour and semolina.
Repostería
Category: cookies (shortbread cookie)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico
Region: Central America
Other names: ca - Catalan: Bescuit de Nadal
cs - Czech: Vánoční cukroví
de - German: Weihnachtsgebäck
es - Spanish: Galleta de Navidad
fr - French: Biscuit de Noël
he - Hebrew: עוגיות חג המולד
hr - Croatian: Božićni kolači
hy - Armenian: Ամանորյա թխվածքաբլիթ
it - Italian: Biscotto natalizio
ko - Korean: 크리스마스 쿠키
nb - Norwegian Bokmål: Julebakst
nn - Norwegian Nynorsk: Julekaker
sr - Serbian: Божићни колачић
tr - Turkish: Noel kurabiyesi
uk - Ukrainian: Різдв'яне печиво
yue - Cantonese: 聖誕公仔曲奇

The dish is a type of shortbread-like cookie that is lightly baked and dipped into a cinnamon sugar blend until the cinnamon sugar surrounds the cookie. These are often served with coffee or hot spiced Mexican chocolate.
Beaver Tail
Category: snack, dessert (yeast dough, fried dough)
Cuisine: Canadian
Associated cuisines: Canadian
Area: Ottawa
Countries: Canada
Region: Northern America
Other names: en-simple - Simple English: Fried dough
fa - Persian: خمیر سوخاری
he - Hebrew: בצק מטוגן
jv - Javanese: Adhonan gorèng
pt - Portuguese: Massa frita
sq - Albanian: Petulla
zh - Chinese: 炸甜麵團

The dish referred to quick-baked dough "especially in early 19th-century places where people might camp for one night and where there was no frying pan." It is a fried dough pastry that is specially hand-stretched into the shape of a beaver's tail.
Belokranjska povitica
Category: pastry (filo pastry)
Cuisine: Slovenian
Associated cuisines: Slovenian
Area: White Carniola
Countries: Slovenia
Region: Southern Europe
Other names: fr - French: Belokranjska povitica
sl - Slovenian: Belokranjska povitica

The dough is rolled out and stretched out as thin as possible. The filling is made of ricotta cheese, eggs, heavy cream, oil, and butter. The filling is spread evenly on the rolled-out dough, rolled into a spiral, and placed in a greased baking tin.
Chasan
Category: pastry (fried dough)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Jiangsu
Countries: China
Region: Eastern Asia

The dish is golden brown and crispy. It is made by rolled wirelike strips. Usually, It has a variety of shapes. It is a kind of afternoon tea snack and that is why it is so named.
Cornish pasty
Category: sandwich (baked pie)
Cuisine: English
Associated cuisines: English
Area: Cornwall
Countries: England
Region: Northern Europe
Other names: ar - Arabic: فطائر اللحم
bn - Bangla: পেস্টি
br - Breton: Pasty
de - German: Cornish Pasty
en-simple - Simple English: Pasty
es - Spanish: Pasty
fa - Persian: پاستای
fi - Finnish: Pasteija
fr - French: Pasty
gl - Galician: Pasty
io - Ido: Pasteto
is - Icelandic: Kornbresk kjötbaka
it - Italian: Cornish pasty
ja - Japanese: パスティ
jv - Javanese: Pasty
ko - Korean: 패스티
kw - Cornish: Pasti
nl - Dutch: Cornish pasty
pl - Polish: Cornish pasty
pt - Portuguese: Pastel da Cornualha
ru - Russian: Корнуоллский пирожок
tr - Turkish: Pasty
uk - Ukrainian: Корнуольський пиріжок
yue - Cantonese: 康和批
zh - Chinese: 康瓦爾餡餅

The dish made of any kind of meat or fruit, rolled up in a paste made of flour and suet or lard. A couple of ounces of bacon and half a-pound of raw potatoes, both thinly sliced and slightly seasoned, will be found sufficient for the meal. It should be shaped like a "D" and crimped on one side, not on the top. Its ingredients should include beef, turnip, potato and onion, with a light seasoning of salt and pepper, keeping a chunky texture.
Concave cake
Category: cake (sandwich cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Taiwan
Countries: China
Region: Eastern Asia

This dish is a cake with fillings that leak out when sliced, similar in appearance to a volcano. The traditional recipe combines egg, egg yolk, honey, white sugar and low-gluten flour. Filling flavors range from traditional honey to exotic flavors like cheese, matcha and chocolate. It was initially considered unsuccessful due to its namesake shape.
Croline
Category: pastry (flaky pastry)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global

The dish is a flaky (typically puff) pastry parcel filled with various (traditionally) salty or spicy fillings. Normally the top side of the pastry is latticed. They are produced in various shapes and sizes and with different fillings. Though sweet versions are beginning to be produced, typical savoury fillings are mushroom, ham/cheese and salmon/herb. Seafood filled are normally made in a fish shaped pastry.
Flaky pastry
Category: pastry (flaky pastry)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: es - Spanish: Masa escamosa

The dish is is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. The preparation time is very short. It relies on large lumps of butter (approximately 1 in or 2.5 cm across) mixed into the dough, as opposed to the large rectangle of butter in puff pastry. The dough is then rolled and folded in a manner similar to puff pastry. The chunks of shortening keep the rolled particles of dough in it separate from each other, so that when the dough is baked they become flakes. This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry. It is used to make pasties, turnovers, sausage rolls, and plaits.
Gundain
Category: pastry (barley bread)
Cuisine: Tibetan
Associated cuisines: Tibetan
Area: Tibet
Countries: China
Region: Eastern Asia
Other names: sq - Albanian: Gundain

The dish is a type of pastry made from barley grain and yeast (fermented into a light barley beer), with roasted flour, dry cheese, wild ginseng, and brown sugar.
Hellimli
Category: bread (bread roll)
Cuisine: Cypriot
Associated cuisines: Cypriot
Area: Cyprus
Countries: Cyprus
Region: Western Asia
Other names: el - Greek: Χαλλουμωτή
tr - Turkish: Hellimli

The dish is a savoury pastry made with halloumi cheese.
Hot water crust pastry
Category: pastry (savoury pie)
Cuisine: English
Associated cuisines: English
Area: England
Countries: England
Region: Northern Europe
Other names: jv - Javanese: Kerak pastry wedang panas
sq - Albanian: Pasta me kore me ujë të nxehtë

The dish is a type of pastry used for savoury pies. It is traditionally used for producing hand-made pies. The pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. The moulded crust retains its shape as it cools, and is prepared for baking with a filling and additional layer of pastry crust on top. Hand-raised does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. This is generally accepted as the mark of a hand-made pie. It is possible, however, to bake the pastry in a mould, as with other pies.