b'soul stirrring jouring journeyneysssoul-stirPITA , UAEROOSTERBROOD,Soft, puffy pita bread isSOUTH AFRICA ubiquitous in the Middle EastBraais or barbecues are integral where it is often called khubz,to South Africa and visitors can kuboos, or Arabic bread. Inenjoy one at a restaurant. Roost-the UAE, its a staple servederbrood or roosterkoek is bread in Middle Eastern cuisinecooked on the braai, where it restaurants, and found ingets the typical pattern from the bakeries, supermarkets, andgrill (or grid). This hot favorite, anywhere food is sold. Eat itwith perfect crust and smoky with a choice of meat kebabsflavor, is usually an appetizer, or falafels, or with traditionalserved piping hot with butter.dishes like hummus and baba ghanoush.BreakingREWENA POTATO BREAD, BREADNEW ZEALAND No matter what its name, shape, Rewena (or rewena paraoa) isor flavor, wherever you travel,TANTA WAWA, PERUa traditional Maori sourdoughfresh bread brings satisfactionTanta wawa or bread babies bread fermented with a potatoare celebratory Peruvian sweet starter. Sold in bakeries aroundand comfort breads shaped like a baby New Zealand, this bread has awrapped in a blanket, or an firm texture and is consideredanimal. They are flavored with perfect for eating with theraisins, anise, and cinnamon, traditional Maori hangi (pitand decorated with sprinkles. oven) dinner, with stews andTraditionally made only once casseroles, or just with butterAREPA, COLOMBIAa year during All Saints Day or and jam. Though every region of Colombia has its own localthe Day of the Dead, they may version of arepas, they are always made with corn ornow also be found during other maize meal. This flat, round bread is eaten at everyfestivities or carnivals.meal, and can be paired with all kinds of sweet orsavory toppings and fillings. Arepas de queso or arepas with cheese are definitely a favorite among travelers and local residents alike. SIDE CREDIT34 F \x1a BE ENCHANTED34'