35 Dishes

Dessert, Sweet

Akullore

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

Ashure

Ashure or noah's pudding is a sweet pudding that is made of a mixture consisting of various types of grains, fresh fruits, dried fruits and nuts. in the balkans and turkey sufi muslims make the dish during the month of muharram in which the day of ashure takes place. traditionally, ashure is made in large quantities to commemorate the ark's landing and is distributed to friends, relatives, neighbors, colleagues, classmates, and others, without regard to the recipient's religion or belief system as an offering of peace and love. ashure was traditionally made and eaten during the colder months of the year due to its heavy and calorie rich nature, but now it is enjoyed year-round. armenians make it as a christmas pudding and for new year's celebrations, where it is a centerpiece.

Dessert, Sweet

Bajadera torta

Bajadera (croatian pronunciation: [bajaděːra]) is a croatian layered nougat with almonds, hazelnuts or walnuts, invented and produced commercially by the kraš confectionery company from zagreb, croatia.

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

Biskota

Cookies

Dessert, Sweet

Bombice

Chocolate balls or truffles, made with dates, almonds, fig, cocoa powder, rum, chocolate

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

Kadaif

Shredded phyllo dough, soaked in a sugar syrup with cheese, nuts, clotted cream

Dessert, Sweet

Kiflice

Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. it is a common type of bread roll throughout much of central europe and nearby countries, where it is called by different names. it is thought to be the inspiration for the french croissant, which has a very similar shape but is made with a different type of dough.

Dessert, Sweet

Krofne

Krofne (albanian and croatian: krafne; bosnian and serbian latin: krofne, serbian cyrillic: крофне; slovene: krofi; macedonian: крофни) are airy filled doughnuts. they are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, nutella and cinnamon. they can also be filled with custard, or cream, but that is usually less common. the name comes from german krapfen, and it is a variation of the central european pastry known as the berliner. they are also similar to beignets. the recipe for homemade krofne includes yeast, milk, sugar, flour, salt, butter, eggs, rum, lemon peel, marmalade and powdered sugar. the dough is kneaded and prepared and then cut into small pieces, then made into a little ball, making it easier to cook.in croatia and slovenia, the consumption of krofne, or krofi, increases significantly during the yearly winter festival of carnival. in croatia, they are served on new year's day as a good-luck token as well as for prosperity., as well as for other holidays such as easter, christmas and thanksgiving .

Dessert, Sweet

Kuglof

A gugelhupf (also kugelhupf, guglhupf, gugelhopf, and, in france, kouglof, kougelhof, or kougelhopf) is a cake traditionally baked in a distinctive circular bundt mold that has a circular hole in the middle. there are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. it is popular in a wide region of central europe particularly in southern germany, alsace, austria, switzerland, croatia, hungary, bosnia, serbia, slovakia, slovenia, czech republic and poland. it is not closely related to the christmas cake in italy known as the pandoro nor to the american bundt cake as that is not yeast based. in the cuisine of the pennsylvania dutch it is known as deitscher kuche (german cake).in late medieval austria, a gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. the name persisted through the austro-hungarian empire, eventually becoming standardized in viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. many regional variations exist, testifying to the widespread popularity of the gugelhupf tradition. several narratives claim the origin of the cake in roman times with a spurious claim relating even further back to the three wise men. the cake was popularized as a prestige pastry by emperor franz joseph of austria and was popularized in france by marie-antoinette. the gugelhupf was the sweet chosen to represent austria in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Dessert, Sweet

Lenja pita

Cake with a fruit or walnut layer in the middle, made with apples, cherries, walnuts, poppy seeds

Dessert, Sweet

Lokum

Turkish delight or lokum (ottoman turkish: لوقوم) is a family of confections based on a gel of starch and sugar. premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon. the confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar to prevent clinging. other common flavors include cinnamon and mint. in the production process, soapwort may be used as an emulsifying additive. the origin of turkish delight is not precisely known, but the confection is known to have been produced in turkey and iran (persia) as early as the late 18th century.

Dessert, Sweet

Mekitsa

Mekitsa (bulgarian: мекица, romanized: mekitsa, lit. 'softness'; plural mekitsi) is a traditional bulgarian dish made of kneaded dough made with yogurt that is deep fried. it is also found in north macedonia and serbia. they are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. in serbia they are called mekike (sing. mekika), mekica or pitulica, and in bulgaria mekitsa. they are similar to hungarian lángos and british yorkshire pudding. mekitsa is conventionally a breakfast dish. after the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. in some recipes, yeast, baking soda, milk or yogurt might be used. a recipe from silistra involves yogurt and bread soda, one from a village near stara zagora uses yeast and yogurt, and a recipe from aytos suggests yeast and milk. one of the oldest known recipes contains only yeast, flour, salt and sugar and it uses water as the sole wet ingredient. it is recommended that the shaping of mekitsi before their frying be done with wet or oiled hand hands, using most commonly vegetable oil. when served, mekitsa is often powdered with icing sugar or garnished with jam, honey or sirene (white cheese). it can also be eaten with yogurt.in north macedonia people prepare the dish the week after a newborn is born. that is like a celebration for the newborn baby, tradition says that it should be in the house where the baby will live, but nowadays this celebration mostly happen in restaurants. the dish was invented in the 5th century in modern-day bulgaria, and is still relevant and popular in the serbian, bulgarian, and north macedonian regions and is a common cultural dish. the name is derived from the slavic root mek ("soft"), referring to the dish's texture. –itsa is a slavic feminine suffix. it tastes like and ingredients are same as the naan flatbread of the indian subcontinent but the only difference is that naan is baked in a traditional clay oven, called tandoor unlike mekista.

Dessert, Sweet

Orasnice

Walnut cookies

Dessert, Sweet

Padobranci

A macaron ( mak-ə-ron, french: [makaʁɔ̃] (listen)) or french macaron ( mak-ə-ron) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. the macaron is traditionally held to have been introduced in france by the italian chef of queen catherine de medici during the renaissance. since the 19th century, a typical parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. the confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. it is mildly moist and easily melts in the mouth. macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

Dessert, Sweet

Palacinki

Palatschinken (or palaccinka, plural palatschinke) is a thin crêpe-like variety of pancake of greco-roman origin. while the dessert is most common in south and west slavic countries, it is also generally known in other parts of central and eastern europe. names of the dish include palaçinka (albanian), palatschinke (pl. palatschinken) (austrian german), palačinka (pl. palačinke) (bosnian, croatian, montenegrin, slovene), palacinka (slovak), palačinka (czech), палачинка (bulgarian, macedonian, serbian), налисник (ukrainian), naleśnik (polish), clătite (romanian), palacinta or palacinca (italian) and palacsinta (hungarian).

Dessert, Sweet

Palatschinke

Palatschinken (or palaccinka, plural palatschinke) is a thin crêpe-like variety of pancake of greco-roman origin. while the dessert is most common in south and west slavic countries, it is also generally known in other parts of central and eastern europe. names of the dish include palaçinka (albanian), palatschinke (pl. palatschinken) (austrian german), palačinka (pl. palačinke) (bosnian, croatian, montenegrin, slovene), palacinka (slovak), palačinka (czech), палачинка (bulgarian, macedonian, serbian), налисник (ukrainian), naleśnik (polish), clătite (romanian), palacinta or palacinca (italian) and palacsinta (hungarian).

Dessert, Sweet

Pita sa jabukama

Apple pastry

Dessert, Sweet

Plazma torta

Cake made with crushed plazma cookies, many types, for example, chocolate, caramel, fruit

Dessert, Sweet

Puslice

Meringue confections

Dessert, Sweet

Ravanija

Semolina cake soaked in syrup

Dessert, Sweet

Reform torta

Layered chocolate buttercream cake

Dessert, Sweet

Rožata

Crème caramel (french: [kʁɛm kaʁamɛl]), flan, caramel pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.

Dessert, Sweet

Sheqerpare

Şekerpare is one of the popular desserts in the turkish cuisine. mainly prepared by baking some soft balls of almond based pastry dipped in thick lemon-flavored sugar syrup, şekerpare is pronounced “sheh-kehr-pah-reh” in turkish.

Dessert, Sweet

Sir od dunja

Quince paste/quince cheese, commonly cut into small squares or poured into molds and made into small confections

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

Sutlijaš

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Dessert, Sweet

Tikvenik

Pumpkin pastry

Dessert, Sweet

Trilece

Sponge cake topped with a milk topping and a caramel sauce, the milk topping was traditionally made with milk from goats, cows and buffalo, modern versions use cow milk, condensed milk and heavy cream

Dessert, Sweet

Tulumba

Tulumba or bamiyeh (persian: بامیه) is a deep-fried dessert found in turkey and the regional cuisines of the former ottoman empire. it is a fried batter soaked in syrup, similar to jalebis and churros. it is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece. it is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. it is eaten cold.

Dessert, Sweet

Uštipci

Uštipci (serbian cyrillic: уштипци, pronounced [uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular in southeast european countries, namely bosnia and herzegovina, croatia, north macedonia, serbia and slovenia.

Dessert, Sweet

Vanilica

Small vanilla sandwich cookies with jam and topped with powdered sugar

Dessert, Sweet

Vasina torta

Chocolate and walnut cake

Dessert, Sweet

Cozonac

Cozonac (romanian: [kozoˈnak]) or kozunak (bulgarian: козунак [kozuˈnak]) is a special sweet leavened bread, traditional to southeastern europe, romania, bulgaria and serbia, north macedonia, greece, etc. rich in eggs, milk and butter, it is usually prepared for easter in romania, serbia, bulgaria, and mostly for every major holiday (christmas, easter, new year's day) in romania and moldova. the name comes from the bulgarian word for hair-коса/kosa, or greek: ϰοσωνάϰι kosōnáki, a diminutive form of ϰοσώνα kosṓna.cozonac was the sweet chosen to represent romania in the café europe initiative of the austrian presidency of the european union, on europe day 2006.