37 Dishes

Dessert, Sweet

Adhirasam

Adhirasam (tamil: அதிரசம்), kajjaya in kannada, ariselu in telugu, anarsa in marathi, sirsa in chhattisgarhi or arisa pitha in odia) is a type of indian sweet from tamil cuisine, karnataka cuisine, telugu cuisine , chhattisgarhi cuisine, marathi cuisine and odia cuisine. the doughnut-like pastry has a long history of popularity in kannada, telugu, maharashtra, chhattisgarh, odisha, and tamil civilization. they are similar in shape to vadai, but are not savoury and are eaten as a dessert. adhirasam is a popular as an offering to the relatives during deepavali festival, both at home and in temples in tamil nadu and karnataka.

Dessert, Sweet

Aish as-Saraya

Aish as-saraya (arabic: عيش السرايا, literally: "palace bread", "عيش" is the egyptian word for bread ) is an egyptian and levantine dessert, consisting of syrup-soaked breadcrumbs topped with clotted cream and pistachios. it contains neither eggs nor butter. it is popular in lebanon and the arab world.

Dessert, Sweet

Asida

Asida (arabic: عصيدة, romanized: ‘aṣīdah) is a dish with origins from the maghreb. it is a lump of dough, obtained by stirring wheat flour into boiling water, sometimes with added butter or honey. similar in texture to fufu, it is eaten in mainly in north african countries. it is considered one of the most popular desserts and traditional dishes in many arab countries. asida is particularly popular in libya, algeria, tunisia, ethiopia, eritrea, and the rest of the middle east. as most traditional foods of these countries, it is usually eaten by hand, without the use of utensils. often served during religious holidays such as mawlid and eid, it is also served during other traditional ceremonies, for example accompanying the birth of child, such as the ‘aqīqah, the cutting of the hair of a newborn seven days after birth.a simple, yet rich dish, often eaten without other complementary dishes, it is traditionally served at breakfast and is also given to women in labor.

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

Balaleet

Balaleet (arabic: بلاليط) is a traditional sweet and savoury dish popular in the arab states of the persian gulf.a popular breakfast choice, it traditionally consists of vermicelli sweetened with sugar, cardamom, rose water and saffron, and served with an overlying egg omelette. it is sometimes served with sautéed onions or potatoes. the dish is especially served during the islamic holidays of eid al-fitr as the first meal of the day.

Dessert, Sweet

Barfi

Barfi, barfee, borfi or burfi is a dense milk-based sweet from the indian subcontinent. the name comes from the hindustani (originally persian) word barf, which means snow. common types of barfi include besan barfi (made with gram flour), kaju barfi (made with cashews), pista barfi (made with ground pistachios), and sing barfi (made with peanuts). milk powder and sugar are the main ingredients of barfi. the ingredients are cooked in a vessel until the mixture solidifies. the mixture is then transferred to a shallow pan and cooled. finally, it is cut into squares, diamonds, or circular shapes and served. in addition to nuts, barfi is often flavoured with fruits such as mango or coconut and spices such as cardamom or rose water. it comes in various colours and textures. barfi is sometimes coated with a thin layer of edible metallic leaf known as vark. it is served at both informal and formal events.

Dessert, Sweet

Basbousa

Basbousa (arabic: بسبوسة basbūsah) is a sweet, syrup-soaked semolina cake that originated in egypt, and is also common in other countries. the semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. it is also found in most areas of the former ottoman empire, and is featured in middle eastern cuisines, greek cuisine, azerbaijani cuisine, turkish cuisine, ethiopian cuisine, yemeni cuisine and others.

Dessert, Sweet

Bibingka

Bibingka (; bi-beeng-kah) commonly refers to a type of baked rice cake from the philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the christmas season. it can also be used as a general term referring to other filipino baked rice cakes products, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.bibingka is also found in east timor and christian communities in eastern indonesia.

Dessert, Sweet

Biko

Biko is a sweet rice cake from the philippines. it is made of coconut milk, brown sugar, ginger, and glutinous rice. it is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). it is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. they are also sometimes packaged and sold as suman.it is also known as inkiwar in ilocano northern luzon and sinukmani or sinukmaneng in the southern luzon area. in the muslim regions of the philippines, it is known as wadjit in tausug; wadit in maranao; and wagit in maguindanao.a notable variant is puto maya in cebuano-speaking regions of the philippines. it is usually made from purple glutinous rice (called tapol) soaked in water, drained and then placed into a steamer for 30 minutes. this rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes. it is traditionally served as small patties and eaten very early in the morning with sikwate (hot chocolate). it is also commonly paired with ripe mangoes. puto maya is characteristically al dente, compared to the mushier texture of biko.biko can also be prepared with other common filipino ingredients. examples include ube-biko which is made with ube (mashed purple yam), and pandan biko which is made with pandan leaf extracts; these are characteristically deep purple and bright green, respectively.

Dessert, Sweet

Binignit

Binignit is a visayan dessert soup from the central philippines. the dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, and sweet potato, among other ingredients. it is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions such as bilo-bilo. among the visayan people, the dish is traditionally served during good friday of holy week.

Dessert, Sweet

Blancmange

Blancmange (, from french: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or irish moss (a source of carrageenan), and often flavoured with almonds. it is usually set in a mould and served cold. although traditionally white (hence the name, in english literally "white eating"), blancmanges are frequently given alternative colours. some similar desserts are french chef marie-antoine carême's bavarian cream, italian panna cotta, the middle eastern muhallebi, chinese annin tofu, hawai'ian haupia and puerto rican tembleque. the historical blancmange originated at some time during the middle ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. tavuk göğsü is a sweet contemporary turkish pudding made with shredded chicken, similar to the medieval european dish.

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Dessert, Sweet

Falooda

A falooda is a mughlai indian version of a cold dessert made with noodles. it has origins in the persian dish faloodeh, variants of which are found across west, central, and south asia. traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. the vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

Dessert, Sweet

Gajar ka halwa

Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding from the indian subcontinent. it is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking while stirring regularly. it is often served with a garnish of almonds and pistachios. the nuts and other items used are first sautéed in ghee, a type of clarified butter from the indian subcontinent.the dessert is traditionally eaten during all of the festivals in india, mainly on the occasion of diwali, holi, eid al-fitr and raksha bandhan. it is served hot during the winter.

Dessert, Sweet

Gers ogaily

Sponge cake made with cardamom, saffron, vanilla, rose water, serve with tea

Dessert, Sweet

Halawet el jibn

Halawet el-jibn (arabic: حلاوة الجبن / ḥalāwat al-jibn) (cheese sweet) is a syrian dessert made of a semolina and cheese dough, filled with cream. its origin has been given as the city of homs in syria, though it is also claimed to be the city of hama, it is found in other regions in the middle east, and has been brought by syrian immigrants to other countries such as turkey and germany.

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

Hininy

Hininy is a traditional food in saudi arabia, especially in najd. it is a mixture of date paste, wheat flour, milk, ghee, sugar and cardamom, and is common during ramadan

Dessert, Sweet

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in the indian subcontinent, southeast asia, and africa. it is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. it contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. jaggery is very similar to muscovado, an important sweetener in portuguese and british cuisine. the kenyan sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.

Dessert, Sweet

Jalebi

Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی‎, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh.

Dessert, Sweet

Kanafeh

Knafeh (arabic: كنافة) is a traditional middle eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. it is popular in the middle east. variants are also found in turkey, greece, and the balkans.in arabic, the name may refer to the string pastry itself, or to the entire dessert dish. in turkish, the string pastry is known as tel kadayıf, and the cheese-based dessert that uses it as künefe. in the balkans, the shredded dough is similarly known as kadaif/cataif, and in greece as kataifi, and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. one of the most well-known preparations of the dessert is "knafeh nabulsiyeh", which originated in the city of nablus, and is the most representative palestinian dessert. knafeh nabulsiyeh uses a white-brine cheese called nabulsi. it is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts.

Dessert, Sweet

Khanfaroosh

Small fried rice and wheat flour cakes with cardamom, saffron, serve with coffee, tea

Dessert, Sweet

Kheer

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Dessert, Sweet

Kulfi

Kulfi () is a frozen dairy dessert originating in the indian subcontinent during the mughal era in the 16th century. it is often described as "traditional indian ice cream." kulfi is a traditional sweet of the indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs. it is popular in bangladesh, myanmar, nepal, sri lanka, and the middle east and part of the national cuisines of india, pakistan, and trinidad and tobago. kulfi is denser and creamier than ice cream. it comes in various flavours. traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. newer flavours include apple, orange, strawberry, peanut, and avocado. unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. thus, it is sometimes considered a distinct category of frozen dairy-based dessert. the density of kulfi causes it to melt more slowly than ice cream.

Dessert, Sweet

Laddu

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Dessert, Sweet

Lokma

Lokma are pastries made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. the dish was described as early as the 13th century by al-baghdadi as luqmat al-qādi (لقمة القاضي), "judge's morsels.

Dessert, Sweet

Mahalabia

Muhallebi is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the middle east. while the dessert is called muhallebi in greece, turkey and iraq, the egyptian variant is called mahalabia, the levantine variant is called mahalayeh.

Dessert, Sweet

Meghli

Meghli, moghli, meghleh, (arabic: مغلي), or karawiyah, is a levantine dessert based on a floured rice pudding and spiced with anise, caraway, and cinnamon. the dish is often garnished with dried coconut flakes and various nuts including almonds, walnuts, pine nuts, and pistachios. meghli is commonly served to celebrate the birth of a child.

Dessert, Sweet

Mushabak

Zalabiyeh (arabic: زلابية) is a fritter or doughnut found in several cuisines across the middle east and west asia. the fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. the earliest known recipe for the dish comes from a 10th-century arabic cookbook and was originally made by pouring the batter through a coconut shell. zalabiyeh is also the arabic language term used by mizrahi jews for a deep-fried yeast dough, often topped with either honey or syrup, and known as burmuelos in ladino.

Dessert, Sweet

Om ali

Om ali, omali, umm ali, or oumm ali (egyptian arabic: أم على), meaning "mother of ali", is a traditional egyptian dessert, and is a national dessert of egypt. there are numerous variations with different composition. the dish, which is traced back to the early years of egypt's mamluk era, is named after the wife of the sultan of egypt who asked her cooks to come up with the most delicious dessert that they could create. the chosen recipe was distributed throughout the country, and became a national dish of egypt.

Dessert, Sweet

Qatayef

Qatayef or katayef or qata'if (arabic: قطايف, [qɑ'tˤɑ:jɪf]), [qɑ'tˤɑ:jɪf]) is an arab dessert commonly served during the month of ramadan, a sort of sweet dumpling filled with cream or nuts. it can be described as a folded pancake, similar to a scottish crumpet.

Dessert, Sweet

Qurabiya

Qurabiya (also ghraybe, ghorayeba, ghoriba (arabic: غريبة), ghribia, ghraïba, or ghriyyaba and numerous other spellings and pronunciations) is a shortbread-type biscuit, usually made with ground almonds. versions are found in most countries of the arab world, with various different forms and recipes.in the maghreb and egypt, it is often served with libyan tea, arabic coffee or maghrebi mint tea. ghoriba has been around in the greater syria area, iraq and other arab countries since ancient times. they are similar to polvorones from andalusia.

Dessert, Sweet

Ras malai

Ras malai,, rasamalai, or rossomalai, or is a dessert originating from the eastern regions of the indian subcontinent. the dessert is called rossomalai in bengali, ras malai in hindi, and rasa malei in odia. it is popular in india and bangladesh.the origin of the sweet is impossible to verify but there are several underlying stories. k.c. das grandsons claims that it was invented by k.c. das in kolkata. the sen brothers of comilla operating under the matri bhandar brand also claim to be the original maker of the dessert. bangladesh has begun the process of registering geographical indication status for comillar rasmalai.

Dessert, Sweet

Sab alqafsha

Fried dough with syrup, saffron and cardamom

Dessert, Sweet

Suman

Suman or budbud is a rice cake originating in the philippines. it is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm (corypha) leaves for steaming. it is usually eaten sprinkled with sugar or laden with latik. a widespread variant of suman uses cassava instead of glutinous rice.

Dessert, Sweet

Tamrieh

Thin pastry dough wrapped around semolina pudding, then fried and coated with powdered sugar

Dessert, Sweet

Ube halaya

Ube halaya or halayang ube (variant spellings halea, haleya; from the spanish jalea, "jam") is a philippine dessert made from boiled and mashed purple yam (dioscorea alata, locally known as ube). ube halaya is the main base in ube/purple yam flavored-pastries and ice cream. it can also be incorporated in other desserts such as halo-halo. it is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube.