39 Dishes

Dessert, Sweet

Apple pie

An apple pie is a pie in which the principal filling ingredient is apples. the earliest printed recipe is from england. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Dessert, Sweet

Baklava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Dessert, Sweet

Biskvit

Sponge cake

Dessert, Sweet

Boortsog

Boortsog or bawïrsaq (bashkir: бауырһаҡ, kazakh: бауырсақ; baýyrsaq [bɑwərˈsɑq], kyrgyz: боорсок [boːrˈsoq], mongolian: боорцог [ˈpɔːrtsʰəɡ], uzbek: boʻgʻirsoq [bɒʁɨrˈsɒq], turkish: pişi, bişi, tuzlu lokma, halka, turkmen: pişme) is a type of fried dough food found in the cuisines of central asia, idel-ural, mongolia and the middle east. it is shaped into either triangles or sometimes spheres. the dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and fat. tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. boortsog is often eaten as a dessert, with sugar, butter, jam, or honey. they may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. mongolians and turkic peoples sometimes dip boortsog in tea. in central asia, baursaki are often eaten alongside chorba.uštipci (serbian cyrillic: уштипци, pronounced [uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular in bosnia and herzegovina, croatia, macedonia, serbia, especially in vojvodina, srem district and slovenia where they are known as "miške".

Dessert, Sweet

Çäkçäk

Çäkçäk (pronounced [ɕækˈɕæk], yañalif: cəkcək, tatar cyrillic: чәкчәк or чәк-чәк, çäk-çäk; tajik: чақчақ, chaqchaq; kyrgyz: чак-чак; uzbek: chak-chak; russian: чак-чак, chak-chak; bashkir: сәк-сәк, säk-säk, kazakh "шек-шек" (shek-shek)), frequently anglicized as chak-chak , is a tatar sweet. it is particularly popular in tatarstan and bashkortostan, and is recognized as tatarstan's national sweet in russia. çäkçäk is made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil. optionally hazelnuts or dried fruits are added to the mixture. the fried balls are stacked in a mound in a special mold and drenched with hot honey. after cooling and hardening, çäkçäk may be optionally decorated with hazelnuts and dried fruits. traditional wedding çäkçäk is of bigger size and is often covered with candies and dragées. the biggest çäkçäk (1,000 kg) was prepared on 29 august 2005 during kazan's millennium celebration.

Dessert, Sweet

Cake

Кекс (англ. cake, мн. ч. cakes) — кондитерское изделие, выпекаемое из масляного бисквитного или дрожжевого теста.

Dessert, Sweet

Charlotte Russe cake

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Dessert, Sweet

Eklerki

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Dessert, Sweet

Khvorost

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. common to many european cuisines, angel wings have been incorporated into other regional cuisines (such as american cuisine) by immigrant populations. they are most commonly eaten in the period just before lent, often during carnival and on fat thursday, the last thursday before lent – not to be confused with "fat tuesday" (mardi gras), the day before the start of lent (ash wednesday). there is a tradition in some countries for husbands to give angel wings to their wives on friday the 13th in order to avoid bad luck.

Dessert, Sweet

Kiev cake

A kyiv cake (ukrainian: торт "київський") is a brand of dessert cake, made in kyiv, ukraine since december 6, 1956 by the karl marx confectionery factory (now a subsidiary of the roshen corporation). it soon became popular all over the soviet union. the cake has become one of the symbols of kyiv, particularly by its brand name and package, depicting the horse chestnut leaf, the informal coat of arms of kyiv. the cake has two airy layers of meringue with hazelnuts, chocolate glaze, and a buttercream-like filling.

Dessert, Sweet

Kissel

Kissel or kisel (estonian: kissell, finnish: kiisseli, livonian: kīsõl, latgalian: keiseļs, latvian: ķīselis, lithuanian: kisielius, polish: kisiel, russian: кисель, tr. kiselʼ, ukrainian: кисiль, kysilʼ, belarusian: кісель, kisielʼ) is a viscous fruit dish, popular as a dessert and as a drink in northern, central and eastern europe. it consists of the sweetened juice of berries, like mors, but it is thickened with cornstarch, potato starch or arrowroot; sometimes red wine or fresh or dried fruits are added. it is similar to the danish rødgrød and german rote grütze. swedish blåbärssoppa is a similarly prepared bilberry dessert. kissel can be served either hot or cold, also together with sweetened quark or semolina pudding. kissel can also be served on pancakes or with ice cream. if the kissel is made using less thickening starch, it can be drunk — this is common in poland, russia and ukraine.

Dessert, Sweet

Kogel mogel

Kogel mogel (yiddish: גאָגל-מאָגל gogl-mogl; polish: kogel-mogel; norwegian: eggedosis; german: zuckerei; russian: гоголь-моголь gogol-mogol) is an egg-based homemade dessert once popular in parts of europe and the caucasus. it is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog or zabaione. in its classic form it is served slightly chilled or at room temperature. served warm or hot, it is considered a home remedy for sore throats. variations include milk, honey and soda.

Dessert, Sweet

Korolevsky torte

Royal cake or king's cake, a layered cake with chocolate, walnut and poppy seeds cake layers with caramel and chocolate ganache

Dessert, Sweet

Kulich

Kulich is the russian name for easter bread. for the eastern slavs, festive bread was round and tall, and dough decorations were made on top of it. the cylindrical shape of the cake is associated with the church practice of baking artos. the paska bread tradition spread in cultures which were connected to the byzantine empire and it's a traditional cultural part of countries with an orthodox christian population. it is eaten in countries like russia, belarus, ukraine, romania, georgia, moldova, north macedonia and serbia. kulich is a variant of paska easter breads and represents not only easter but also the spring. easter is a very important celebration in eastern european countries, even more important than christmas.

Dessert, Sweet

Medovik

Medovik (russian: медови́к, from мёд – 'honey') is a layer cake popular in countries of the former soviet union. the identifying ingredients are honey and smetana (sour cream) or condensed milk.it is a dessert which is known for its lengthy preparation time. it consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. while the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time. there are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor.according to russian tradition, the cake was created in the 19th century in the russian empire by a young chef who sought to impress empress elizabeth alexeievna, wife of alexander i. empress elizabeth couldn't stand honey, and any dish made with it drove her mad. one day, however, a young new confectioner in the imperial kitchen didn't know the empress' dislike, and he baked a new cake with honey and thick sour cream. surprisingly, and unaware of the honey content, empress elizabeth immediately fell in love with it. medovik gained its intense popularity during the soviet era. today, there are numerous variations of medovik: with condensed milk, buttercream or custard.

Dessert, Sweet

Morozhenoye

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Muraveynik cake

An anthill-shaped cake made with small dough balls mixed with sour cream, caramel, nuts, poppy seeds, chocolate many variations

Dessert, Sweet

Napoleon cake

A mille-feuille (french pronunciation: ​[mil fœj], "thousand-sheets"), also known by the names napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. its modern form was influenced by improvements made by marie-antoine carême. traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). the top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. it may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect.

Dessert, Sweet

Oreshki

Walnut-shaped cookies filled with caramel, chocolate, nuts

Dessert, Sweet

Pancho cake

A cone-shape cake with chocolate and vanilla sponge cake, vanilla cream, fruit, for example, cherries, pineapple, bananas, and nuts, topped with whipped cream and/or chocolate ganache

Dessert, Sweet

Pastila

Pastila (russian: пастила́) is a traditional russian fruit confectionery (pâte de fruits). it has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". in imperial russia, the "small jellied sweetmeats" were served for tea "with a white foamy top, a bit like marshmallow, but tasting of pure fruit".the first mentions of pastila in russian written sources date back to the 16th century. the name is probably a loanword from italian: pastello or pastiglia, or from the cognate french: pastille which in turn comes from latin: pastillus (a loaf or pie, cf. pastilla).in the 19th century, pastila was made from sourish russian apples such as antonovka or mashed northern berries (lingonberry, rowan, currants) sweetened with honey or sugar and lightened with egg whites. the paste was baked in the russian oven for many hours, then arranged in several layers inside an alder box and then left to dry in the same oven.in imperial russia, pastila was considered an expensive treat. priced at one rouble and a half, it was produced at noblemen's manors by serf labor. the cheapest pastila was made with honey instead of sugar. the russian stove afforded two days of steadily diminishing heat to bake the fruit paste. a tatar variety was strained through a fine sieve, which helped keep apple seeds intact.in the soviet period, pastila was produced using an industrially optimised technology. according to william pokhlyobkin, this soviet-style pastila does not depend on the unique properties of the peasant stove and is markedly inferior to its homemade predecessors. it was ultimately eclipsed in popularity by zefir, which is made from similar ingredients but with whipped egg whites and gelling agents. in the 2010s, traditional pastila is regaining its popularity, with the kolomna and especially belyov versions widely available commercially.

Dessert, Sweet

Pechenye

Cookies

Dessert, Sweet

Ponchiki

Pączek [ˈpɔntʂɛk]; plural: pączki [ ˈpɔntʂkʲi]; kashubian: pùrcle; silesian: kreple) is a filled doughnut found in polish cuisine.

Dessert, Sweet

Poppy seed rolls

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. an alternative filling is a paste of minced walnuts, or minced chestnuts. it is popular in central europe and parts of eastern europe, where it is commonly eaten at christmas and easter time. it is traditional in several cuisines, including polish (makowiec), kashubian (makówc), hungarian (mákos bejgli), slovak (makovník), czech (makový závin), austrian (mohnstrudel or mohnstriezel), ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), belarusian (makavy rulet макавы рулет), bosnian, croatian and serbian (makovnjača or štrudla sa makom), slovenian (makova potica), romanian (coarda cu mac or coarda cu nucă), lithuanian (aguonų vyniotinis), latvian (magonmaizite), russian (rulet s makom рулет с маком), danish (wienerbrød, or vienna bread), and yiddish (mohn roll).

Dessert, Sweet

Praga cake

Chocolate layer cake with buttercream and fruit jam

Dessert, Sweet

Pryanik

Pryanik (russian and ukrainian: пряник, belarusian: пернік) refers to a range of traditional sweet baked goods in russia, ukraine, belarus and some neighboring countries such as poland (polish: piernik). traditionally pryaniks are made from flour and honey. while some russian-english dictionaries translate pryanik as gingerbread, ginger is an optional pryanik ingredient, unlike honey. sugar is often used instead of honey in industrial pryaniki production and modern home-cooking. related to pryanik is kovrizhka (коврижка), a sweet bread with similar ingredients. the word pryanik is from old east slavic пьпьрянъ, an adjective from old east slavic пьпьрь 'pepper', which makes it etymologically similar or related to german pfefferkuchen. however, traditional pryaniki do not usually include pepper as an ingredient.

Dessert, Sweet

Ptichye moloko

Bird's milk (polish: ptasie mleczko, polish: [ptaɕɛ mlɛtʂkɔ] (listen), russian: птичье молоко) is an eastern european confectionery originating in poland. it is a small, chocolate-covered bar with a soft marshmallow-like interior.bird's milk is one of the most recognized chocolate confectionery in poland having exclusive rights for the name ptasie mleczko. other confectionery producers also make similar candies named differently (e.g., alpejskie mleczko, "alpine milk"). nonetheless, ptasie mleczko is often used to refer to similar candies with vanilla, cream, lemon or chocolate flavour.in russia ptichye moloko is both a popular candy and a famous soufflé cake. the brand was introduced in the 1960s, during soviet union and is nowadays used by companies operating the factories which produced these candies and cakes since that time. the confectionery is also produced in other post-soviet states, in particular in belarus, estonia, latvia, moldova, and ukraine.

Dessert, Sweet

Ptichye moloko

Bird's milk (polish: ptasie mleczko, polish: [ptaɕɛ mlɛtʂkɔ] (listen), russian: птичье молоко) is an eastern european confectionery originating in poland. it is a small, chocolate-covered bar with a soft marshmallow-like interior.bird's milk is one of the most recognized chocolate confectionery in poland having exclusive rights for the name ptasie mleczko. other confectionery producers also make similar candies named differently (e.g., alpejskie mleczko, "alpine milk"). nonetheless, ptasie mleczko is often used to refer to similar candies with vanilla, cream, lemon or chocolate flavour.in russia ptichye moloko is both a popular candy and a famous soufflé cake. the brand was introduced in the 1960s, during soviet union and is nowadays used by companies operating the factories which produced these candies and cakes since that time. the confectionery is also produced in other post-soviet states, in particular in belarus, estonia, latvia, moldova, and ukraine.

Dessert, Sweet

Sharlotka

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Dessert, Sweet

Strudel

A strudel (, german: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. it became popular in the 18th century throughout the habsburg empire. strudel is part of austrian cuisine but is also common in other central european cuisines. in italy it is recognized as a traditional agri-food product (pat) of south tyrol.the oldest strudel recipes (a millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the wienbibliothek im rathaus (formerly wiener stadtbibliothek). the pastry descends from similar near eastern pastries (see baklava and turkish cuisine).

Dessert, Sweet

Tavuk göğsü

Tavuk göğsü (turkish: tavukgöğsü, [taˈvukɟœːˈsy], "chicken breast") is a turkish milk pudding made with shredded chicken breast. it was a delicacy served to ottoman sultans in the topkapı palace, and is now a well-known dish in turkey. this chicken pudding is first attested in the roman recipe collection apicius: a young rooster is slaughtered and boiled. breast meat is shredded while hot. meanwhile, water is boiled in a saucepan. shredded chicken breast meat is added to the milk and pounded with a wooden mallet. when the chicken meat is thoroughly mixed with the milk, enough crushed almonds are added to thicken it and mixed with the milk again. in the last step, some honey is added to sweeten it. from the romans it passed to the eastern roman empire (byzantium), and from there to the ottomans.the traditional version uses white chicken breast meat. the meat is softened by boiling and separating the meat into very fine fibers or pounding until smooth. the meat is mixed with milk, sugar, cracked rice and other thickeners, and often some sort of flavoring such as cinnamon. the result is a thick pudding often shaped for presentation. the dish is very similar to the medieval "white dish" (blancmange) that was common in the upper-class cuisine of europe, and mentioned in the canterbury tales (though blancmange has since evolved into very different forms in modern europe and latin america).

Dessert, Sweet

Tort skazka

A log-shaped cake made with, for example, fruit liqueur, cognac, rum

Dessert, Sweet

Varenye

Varenye (russian: варенье, belarusian: варэнне/варэньне, ukrainian: варення) is a popular whole-fruit preserve, widespread in eastern europe (russia, ukraine, belarus), as well as the baltic region (lithuanian: uogienė, latvian: ievārījums, estonian: moos). it is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. in some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar.varenye is similar to jam except the fruits are not macerated, and no gelling agent is added. it is characterized by a thick but transparent syrup having the natural colour of the fruits.

Dessert, Sweet

Vatrushka

Vatrushka (belarusian, russian and ukrainian: ватрушка) is an eastern european pastry (pirog) formed as a ring of dough with quark in the middle, sometimes with the addition of raisins or bits of fruit. the most common size is about 5–10 cm (2–4 in) in diameter, but larger versions also exist. vatrushkas are typically baked using a sweet yeast bread dough. savoury varieties are made using unsweetened dough, with onion added to the filling.the etymology of the word is uncertain. a widespread hypothesis derives the name from the word vatra meaning "fire" in some slavic languages. alternative hypotheses trace it back either to the verb teret (тереть, "to rub" or "to grate") or to the term tvorog (творог, "quark").

Dessert, Sweet

Zefir

Zefir (russian: зефи́р, may also be spelled zephyr or zephir) is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. it is produced in the countries of the former soviet union. the name given after the greek god of the light west wind zephyr symbolizes its delicate airy consistency.zefir is derived from the traditional russian pastila confectionery, but with added egg white foam and a gelling agent.the form typically resembles traditional meringue. however, in contrast to commercial-grade meringue, zefir is never crispy. in contrast to most chocolate-coated marshmallow-like confectioneries; zefirs normally come without layers of cookies/biscuits included. zefir is usually milky white, may be rose-colored (with berries like cherry, strawberries and such), may have green dye if apple-flavored. chocolate-coated kind of zefir are also a common, widespread version. zefir is comparable in its consistency to marshmallows, krembo, or the filling of modern oreo biscuits (although not its 1902 predecessor with butter, hydrox).

Dessert, Sweet

Zhele

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Dessert, Sweet

Zhent

Sweet millet dessert