Herb-packed falafel fried to order and loaded into an open pita with diced tomato, parsley, and pickled turnip, with lemon-tahini sauce poured through.
Toasted grain-dough pockets filled with a tangy fermented white-bean mash, shredded cabbage, scallion, and red chili. Firm and sour-edged, they hold up well on a long walk.
Crackers of long-fermented grain rolled with sunflower, sesame, and flax and baked dry and snapping, served with a small cup of roasted red pepper spread.
Layers of white and purple sticky rice baked with coconut milk, capped in a glossy coconut caramel and scattered with toasted latik curds, served on banana leaf.
Kalabasa squash cut into matchsticks and fried in rice-flour batter with mung-bean sprouts and scallion into crisp tangled fritters, with a chile-garlic cane-vinegar dip.
Karelian-style rye pastries with crimped edges, filled with carrot and barley porridge, brushed with oat butter and scattered with dill and caraway. Sturdy enough to travel.