International pot luck

we going to a pot luck at easter with an international theme,anyone got any suggestions of something really yummy for me to make, mains and dessert, recipe please and I will pick what sounds the nicest , thanks

Lamb tagine made with preserved lemons, spices and lots of fresh coriander

What about Greek Mousakka? This recipe will serve eight.

1 kg eggplant, sliced into 5 mm rounds
100 mls extra virgin olive oil
3 brown onions, chopped
4 cloves of garlic, finely chopped
1 kg minced lamb
125 mls white wine
3 tablespoons tomato paste
2 x 425g cans crushed tomatoes
1 bay leaf
2 cinnamon sticks
1 tablespoon chopped thyme
1 tablespoon chopped oregano
pinch of freshly grated nutmeg
½ cup flat leaf parsley, finely chopped
500mls Greek yoghurt
3 egg yolks
200g fetta, crumbled
pinch nutmeg, extra
1.5 cups fresh breadcrumbs
1/2 cup grated Parmesan cheese

Sprinkle the eggplant with 1 tablespoon of salt and allow to sweat for 30 minutes (optional)

In a large heavy based saucepan heat 1 Tablespoon of the olive oil over a medium heat and add the onions. Cook stirring occasionally for 5 minutes. Add garlic and cook a further minute.

Increase the heat to high and add the mince breaking up with a wooden spoon. Cook until well browned about 5 minutes. (Remove excess fat with a spoon).

Pour in white wine scraping the bottom of the pan and allow to reduce for 3 minutes. Reduce heat to low and add the tomato paste, tomatoes, bay leaf, cinnamon stick, thyme, oregano, nutmeg and season well. Simmer stirring occasionally for 1 hour. Remove from the heat and stir in the parsley.

Meanwhile, preheat grill to high. Brush a tray with some of the remaining olive oil. Place a layer of the eggplant on top. Brush top of eggplant and grill until browned. Turn, and brush other side continue grilling until browned. Remove and repeat with remaining eggplant.

Combine yoghurt, egg yolks and fetta in a bowl. Season with pepper and a pinch of nutmeg.

Preheat the oven to 180C. in a large 28 x 23 cm deep oven dish sprinkle the base with a handful of the breadcrumbs. Top with a layer of the eggplant and then spread the mince evenly over the eggplant. Sprinkle with remaining breadcrumbs.

Add the remaining eggplant and top with the yoghurt sauce. Sprinkle with cheese. Bake for 30 minutes or until browned. Allow to stand for 10 minutes before slicing.

Greek Baklava
500g fillo pastry
250g butter
250g walnut pieces
2 teaspoons cinnamon
55gsugar
Syrup
110g sugar
125mlwater
4 tablespoons clear honey
125mllemon juice

Melt butter; grease 28cm x 18cm (11in x 7in) lamington tin. If necessary, cut pastry roughly to size of tin. (The packaged pastry can vary in size, depending on manufacturer.) Layer half the pastry (approximately 15 sheets) one on top of the other, brushing each layer with melted butter.
Cut into squares with a sharp knife, cutting right down to base; brush top pastry with butter. Bake at 180°C for approximately 45 minutes until crisp and golden brown.
Combine finely chopped walnuts, cinnamon and sugar, sprinkle evenly over top layer. Fold over any untrimmed edges of pastry. Continue layering remaining pastry, again
brushing each layer with melted butter.
Syrup: Combine sugar, water, honey and lemon juice in pan, stir over low heat until sugar has dissolved. Bring to boil. Pour hot syrup over baklava, leave overnight for syrup to be absorbed

How many does it need to feed #1?

your international... or anything...

When I am asked for international food ...
I take Kumera Salad or
Cornish Pasties or
Devonshine Tea

probably around 10

thanks for the nice recipes and we can take something from any country