International food recipes?

What is some international food ( any nationality ) that i can bring into school they doesnt have to be refrigerated or heated up ... cause we cant do that in school.International food recipes?
f u have a thermal ( onw of those cups where it keeps whats inside of them warm like soup.) then put some German Spatzal soup.its a chicken soup with german dumplings. its delicious.International food recipes?
If it can be something that you bought, Baklava (Middle Eastern -- think Greece, Turkey, Armenia, Lebanon)





If you have to make it yourself, Irish soda bread. This is a shortcut and not 100% authentic, but it fooled my Irish auntie:





Make a batch of Bisquick biscuit dough, but add 2 T of sugar and 3T of caraway seeds to the mix before you put in the milk. Pat it out on a greased cookie sheet until it is a circle about 1 in thick. Brush the top with milk and sprinkle on a few more caraway seeds, Take a long knife, grease it with butter and cut the dough into 8 wedges, re buttering the knife each time. Don't separate the wedges, just make the cuts in the circle and leave them together. Bake in a 425 degree oven for about 15 min or until the top is light brown and a toothpick stuck in the middle comes out dry.





Cool and carry. When you are ready to serve it, break or cut it into the marked wedges and serve with butter and/or honey.
Mexican Wedding Cookies





Ingredients:





* 16 Tbs. (2 sticks) unsalted butter, at


room temperature


* 1 1⁄4 cups confectioners’ sugar


* 1 tsp. vanilla extract


* 1⁄4 tsp. salt


* 1 3⁄4 cups all-purpose flour


* 1 tsp. ground cinnamon


* 1 cup ground blanched almonds





Directions:





In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add 1/2 cup of the confectioners sugar and continue beating until light and fluffy. Reduce the speed to low, add the vanilla and salt, and beat until blended.





Over a sheet of waxed paper, sift together the flour and cinnamon. Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. Stir in the almonds. Cover and refrigerate until the dough is chilled but not hard and is no longer sticky to the touch, about 15 minutes.





Preheat an oven to 350°F. Sift the remaining 3/4 cup confectioners sugar into a shallow bowl.





Shape the dough into 1-inch balls. Place about 1 inch apart on 2 ungreased baking sheets.





Bake until the cookies are just golden on the bottom, 10 to 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then remove the cookies one at a time and roll them in the confectioners sugar. Let the cookies cool completely on wire racks. Makes about 4 dozen cookies.
Make it truly international. Bring a loaf of sliced Italian bread, a pound of thin sliced German Black Forest ham, a pound of sliced Swiss cheese, a jar of French mustard, a jar of Polish pickles, and a bag of American potato chips. For dessert, a bag of Danish butter cookies.