The textbook pie of Russian cuisine is mannik. The classic is the one made with kefir, and that's the one we included in our "Golden Thousand". Serve with sour cream.

Okonomiyaki is a large cabbage pancake that the Japanese often make at home. This dish is sometimes called Japanese pizza because of its ease of preparation and the variety of possible fillings. Egg whites and cabbage are used as a base, and then you can add anything you like: ham, seafood, and vegetables. This is reflected in the name of the dish, which consists of two parts: "okonomi" - "what you like" or "what you want", and "yaki" - this is how fried dishes are called in Japanese . Traditionally, okonomiyaki is decorated with mayonnaise and okonomiyaki sauce and sprinkled with tuna shavings: from the streams of hot air coming from the okonomiyaki, it begins to move as if alive.

Ajoblanco, a great Spanish summer stew. Water, bread, olive oil, garlic, sherry vinegar, almonds - and the result is beauty.

No anime can do without omuraisu, but wrapping rice with chicken in an omelette is more of a British invention that came to Japan along with curry. The recipe is simple, like all ingenious things: onions, chicken and rice are fried, and then wrapped in an omelette. It is important that the omelette is very airy, and the filling is rich: for this, peas, ketchup and soy sauce are added to the rice with chicken. The best way to eat omuraisu is to pour sweet ketchup on top and lightly season it with soy sauce. The effect of omuraisu is absolutely hypnotic - having eaten it once, it is almost impossible not to make a second portion.

Kibbeh, deep-fried patties made from bulgur and minced meat, are made throughout the Middle East. But in Syria and Lebanon, it is treated in a special way: the way a woman cooks kibbeh is used to determine how good a housewife she is. Kibbeh must be spicy, with pepper, cinnamon, and even fresh mint added to it. Some of the minced meat is mixed with bulgur and spices - this is the base, and some is fried with onions and used as a filling. The smaller the bulgur, the easier it will be to cook.