non-Harlem breads from around the world: Msemen (Morocco)

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Homemade Msemen (Crispy Moroccan Pancake, Rghaif)

An easy to follow recipe for Msemen, a square shaped flatbread or pancake (Rghaif) eaten in Morocco and the rest of the Maghreb countries like Algeria.

www.linsfood.com

Msemmen - Wikipedia

en.wikipedia.org

Msemmen (Arabic: مسمن msamman, musamman) or rghaif (رغايف), is a traditional flatbread originally from the Maghreb, commonly found in Algeria,[1] Morocco,[2] and Tunisia.[3] It is folded into square pancakes with multiple internal layers and cooked on a griddle, [4][5] usually served with honey or a cup of aromatic morning mint tea or coffee. M'semmen can also be stuffed with meat (khlea) or onion and tomatoes. The small msemmen pancakes are of Berber origin.

 

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Bolo do caco is a circular Madeiran flatbread, shaped like a cake and thus called bolo (Portuguese for 'cake'). It is traditionally cooked on a caco, a flat basalt stone slab. The bread is usually served with garlic butter,[1] or eaten as a sandwich with octopus, espetada, milho frito or as a prego (steak) sandwich.

 

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Coppia ferrarese (Italian: [ˈkɔppja ferraˈreːze, ˈkop-, -eːse]), also known as ciopa, ciupeta and pane ferrarese, is a type of sourdough bread made with flour, lard, malt, and olive oil, and has a twisted shape. It was first made around the thirteenth century in the Italian province of Ferrara. It has protected geographical indication (PGI) in the European Union status under European Union law, which was obtained in 2001.

 

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Dampfnudeln are typically served as a main course with savoury accompaniment such as cabbage, salad, gherkins, potato soup, lentil soup, or mushrooms in a béchamel sauce. They can also be served as a dessert with vanilla custard, jam, or boiled fruit. In Bavaria, however, Dampfnudeln are traditionally served as the main dish even though they are normally served sweet.[citation needed] In the Palatinate they are served as a main dish and with a salty crust.

 

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A kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various special occasions – particularly wedding celebrations, Christmas, Easter, and Dożynki.[1] The name originates from the Old Slavonic word kolo (коло) meaning "circle" or "wheel".[2] Korovai is sometimes categorised as a type of kolach.

 

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Lekach is a honey-sweetened cake made by Jews,[1] especially for the Jewish holiday of Rosh Hashanah.[2] Known in Hebrew as ugat dvash (עוּגַת דְּבַשׁ‎, lit. 'honey cake'), it is mainly eaten in Israel by Israeli Jews and Jewish people all over the world who know it by its Yiddish name, lekach (לעקעך‎), phono-semantically matched in Hebrew as [ugat] lekakh ([עוּגַת] לֶקַח‎, lit. 'lesson cake') influenced by the Biblical association of teaching with honey. It is traditionally eaten at Rosh Hashanah in hopes of ensuring a sweet New Year.[3] It is also customary to ask for and receive a honey cake on Erev Yom Kippur.

 

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A baguette (/bæˈɡɛt/; French: [baɡɛt] ⓘ) is a long, thin type of bread of French origin[3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law).[4] It is distinguishable by its length and crisp crust.

A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

 

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A hot cross bun is a spiced bun, usually containing small pieces of raisins and marked with a cross on the top, traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, Canada, India, Pakistan, Malta, United States, and the Commonwealth Caribbean.[1][2][3] They are available all year round in some countries, including the UK.

 

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Lebanese Milk Kaak

from a food blog:

Lebanese Milk Kaak/ Kaak Bhaleeb is a favored sweet ring bread that is plushy and pillowy, where every bite collapses softly in your mouth; it has a golden hue, and an agreeable mahlab flavor — might be the rolls of your dreams.