Samosa (India)

1½ cups flour
½ tsp salt
1/3 cup shortening
Warm water
8 large potatoes
1 cup green peas
3 tbsp oil
1 tsp ground coriander
½ tsp chili powder
1 tsp cumin seed
Salt, pepper and lemon juice to taste
2 cups oil for frying

Make pastry of flour, salt, shortening and enough warm water to form a hard dough. Set aside. Peel potatoes and cut into small pieces. Boil with peas until tender. Heat the 3 tbsp of oil. Add spices, potatoes, peas, salt, pepper and lemon juice mixed togther. Stir-fry for a short time. Divide pastry into small balls and roll out in thin pancake rounds. Cut in half. Lift half and make into a cone, sealing it with a little water. Fill with filling and seal. Deep fry until golden brown. Serve as a snack. Yield 24. Rolls

Honey Oat Crunch (Ireland)

4 oz butter or margarine
1 rounded tbsp honey
3 oz soft brown sugar
4 oz self-rising flour
Pinch salt
2 tsp ground ginger
4 oz porridge oats

Grease two large baking sheets. Melt butter and honey together. Mix together all other ingredients and add melted mixture. Stir well, it should be firm. Form into small balls (tsp), place on baking sheet and flatten slightly. Bake at 350°F for 15 minutes or until golden. Cool on sheet for a few minutes then remove to a wire rack. Store in airtight tin. Rolls

Tabouli (Lebanon)

½ cup fine cracked wheat
1 bunch green onions
8 bunches fresh parsley
Fresh or dried mint, to taste
Juice of 4 lemons
½ cup olive oil
Salt and pepper, to taste

Soak wheat in warm water for a few minutes. Squeeze dry. Finely chop onions, parsley, mint and tomatoes. Add wheat, lemon juice, oil, salt and pepper. Mix well. Serve with fresh lettuce, grape or cabbage leaves as scoops.
Serves 6.Rolls

Baked Pumpkin (Mi’Kmaq)

1 small pumpkin
2 tbsp apple cider
2 tbsp honey
2 tbsp butter or margarine, melted

Wash pumpkin well, place on pie pan and bake at 350°F for 1½ hours. Remove from oven and cut hole in top 3 to 4 inches in diameter; scoop out pulp and seeds. Mix together remaining ingredients; baste mixture over flesh of pumpkin, replace top, return to moderate oven continue to bake 35 to 40 minutes, basting occasionally. Serve whole, scooping out portions at the table or cut into wedges as you would a melon. Ladle a little of the cider mixture over each serving. Rolls

Haggis (Scotland)

A sheeps paunch and pluck
1 lb (450g) chopped beef suet
Half pint (285ml) oatmeal
2 finely chopped onions
2 tablespoons of salt
1 teaspoon of pepper
Pinch of finely grated nutmeg
1 and half pint (850ml) stock
1 teaspoon lemon juice 

Soak paunch in salt and water overnight.  Turn it inside out and wash thoroughly.  Wash the pluck. 
Cover the liver with cold water and boil for 45 minutes.  Add heart and lights to liver and cook for a further 45 minutes 
Chop heart, lights and liver and mix.  Add oatmeal, suet, onions, salt, pepper, nutmeg, stock and lemon juice, mix.
Add all the ingredients inside the paunch, sew up, taking care that sufficient space is left for oatmeal to swell.  
Place haggis in boiling water and cook on a low heat for 3 hours.  Prick occasionally with a needle during the
first hour of cooking to allow the air to escape.  Traditionally neither sauce nor gravy is served with the haggis.
Serves 8.Rolls

Cabbage Rolls (Jewish) 

1 cabbage 
2 onions 
1 lb ground beef 
½ cup uncooked rice 
Salt and pepper 
1 large can tomatoes 
1 can cream of tomato soup 
1 slice lemon 
Raisins 

Boil cabbage whole, removing leaves as they soften. Set leaves aside. Chop 1 onion; combine with beef and rice and season to 
taste. Divide mixture into enough equal-sized portions for the number of cabbage leaves. Place mixture 
on center of leaves, fold sides over filling and roll up. Combine tomatoes, soup, 1 sliced onion, lemon slice 
and some raisins (as many or few as you like), in a large pot. Bring to a boil, add cabbage rolls and simmer for
 2 hours. Before serving, place in ovenproof dish and bake at 350o for ½ hour. Rolls