Blanched cabbage, green beans, bean sprouts, potato, and cucumber with fried tofu and tempeh, laid over lontong rice cakes under thick peanut sauce and crushed peanuts.
A round of injera laid out with golden split-pea stew, red lentil stew, collard greens, beet salad, and spiced cabbage. Tear the bread and eat by hand.
Kuku sabzi packed with parsley, cilantro, dill, chives, and spinach, bound with chickpea and studded with walnuts and barberries, with a saffron-cashew sauce and pomegranate.
Kubba halab: saffron rice shells fried crisp around a filling of brown lentils, walnuts, raisins, onion, and parsley, with a tamarind-date sauce for dipping.
Attiéké, the fermented cassava couscous of Côte d'Ivoire, with caramelized ripe-plantain alloco, a tomato-onion black-eyed pea relish, cucumber, chile, and lime alongside.
Saffron basmati layered with spiced young jackfruit and green peas, pressed into a dome and topped with caramelized onion, toasted cashews, and pomegranate seeds.