Food family · 6 dishes · 6 regions

The doughnut
family.

1Iran

1Canada

1Indonesia

1South Africa

1Sultanate of Maguindanao

1China

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Iran

1 dish from Iran

1

bamiyeh
A deep-fried dessert across Egypt, the Levant, Greece, and former Ottoman regional cuisines, made from piped unleavened choux pastry and drenched in sweet syrup while hot.
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Canada

1 dish from Canada

1

dutchie
A Canadian square, yeast-raised doughnut containing raisins and covered in sugary glaze. It gained popularity through Tim Hortons, whose menu has included it as one of two original baked goods since 1964.
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Indonesia

1 dish from Indonesia

1

Jin deui
A Chinese fried pastry made from glutinous rice flour and coated with sesame seeds. When cooked, it is crisp and chewy, while expansion of the dough creates a hollow holding lotus paste, sweet black bean paste, or red bean paste.
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South Africa

1 dish from South Africa

1

Koe'sister
A South African Cape Malay pastry of yeast dough flavoured with cinnamon, aniseed, ginger, cardamom and dried tangerine peel, deep-fried, briefly cooked in syrup and rolled in coconut.
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Sultanate of Maguindanao

1 dish from Sultanate of Maguindanao

1

Kumukunsi
A Filipino deep-fried doughnut from the Maguindanao people, made with rice flour, duck eggs, and sugar, traditionally fried in spirals with a creamy flavor similar to pancakes.
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China

1 dish from China

1

hujiao bing
A baked bun from Fuzhou, Fujian province, China, with a leavened flour-and-water shell and a meat filling marinated with sugar, soy sauce, pepper, and scallion. Popular in Taiwan’s night markets and mini food stalls.
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