Foods therealchairman Wants to Try

When life gives you burnt rice, make tea.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

Its pulp tastes just like the creamy spread.

Flip over these prickly treasures and find creamy, orange meat.

Chile is home to very, very small coconuts.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

This tangy fruit flavors everything from ice cream to cocktails.

You can only nibble on this citrusy-cheesy fruit or risk a mouthful of spikes.

The spicy, sour mango sauce is beloved from India to Israel.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Impress Murcianos by correctly eating these fried lemon leaves.

A small village in Bulgaria is working to revive its nearly extinct moldy cheese.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

These pull-apart rolls were once baked with lottery tickets in the center.