Ouarka (warka, warqa) is a type of paper-thin, elastic dough typical of Maghreb cuisine, especially popular in Morocco. Ouarka is usually filled with various types of stuffing, then rolled or folded and fried briefly in boiling oil, which gives it a crunchy texture. This dough is made by specialized artisan workshops. It forms the basis for a Moroccan dish called bastela. ¹⁾

Quiche is a dish from French cuisine. It originates from the Lothringen region, where a Franconian dialect of German used to be spoken. Hence, the word quiche has its origin in the German Kuchen, meaning a cake. ²⁾

Epiphany cake, galette des rois - a cake baked in France to celebrate the feast of Epiphany, January 6. The tradition of sharing the cake on January 6 is celebrated by 85% of the population. The custom of consuming a cake specially prepared for the occasion dates back to the 14th century. Traditionally, each cake contained a seed of broad bean. The person who discovered this seed in his piece of cake became a “king”. ³⁾

Panettone - a type of cupcake originating in Milan and traditionally eaten at Christmas and New Year. It is also associated with Maltese nationalists. It is baked in the shape of a high dome and packed in cardboard boxes. The process of making babka is long and complicated. ⁴⁾

Pastéis de Nata are puff pastry pudding muffins typical of Portuguese cuisine and originate from the Hieronymite monastery in Belem, Lisbon. The monks originally used the whites of hen's eggs to starch their habits, and the unwanted yolks were used to make muffins, and this activity became an important source of income for the monastery over time. In 1834, the recipe was sold to a family who sold them under the proprietary name pastéis de Belem in a bakery adjacent to the convent. ⁵⁾