51 Dishes

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

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

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Dessert, Sweet

Christmas cake

Christmas cake is a type of cake, often fruitcake, served at christmas time in many countries.

Dessert, Sweet

Cornulețe

Cornulețe are romanian and moldovan pastries aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent. they are traditionally eaten during romanian holidays, especially during christmas time, or other special occasions.

Dessert, Sweet

Dondurma

Dondurma is a turkish mastic ice cream, typically including the ingredients cream, whipped cream, salep (ground-up tuber of an orchid), mastic (plant resin), and sugar. it is believed to originate from the city and region of maraş and hence also known as maraş ice cream.

Dessert, Sweet

Ekmek kadayıfı

Ekmek kadayıfı is a bread pudding that was historically part of ottoman cuisine and in modern times remains part of the cuisines of the former ottoman empire. it is usually served with kaymak, a kind of clotted cream. in turkey it is considered a regional specialty of afyonkarahisar.

Dessert, Sweet

Fanouropita

Fanouropita is a sweet pie recipe from greek cuisine and is traditionally a lenten cake, also called "the lost and found cake." it is traditionally served in st. fanourios memorial day on august 27, given to greek orthodox believers as a blessing. fanouropita is oil-based and does not contain any butter or eggs so that it can be eaten on holy fasting days. believers offer the cake expecting "revelations" on objects, people, or to find something they are looking for. greece is known for its many traditions, but one custom which primarily stands out is in memory of saint fanourios. the most celebrated patron saint of lost things is commemorated by baking a cake.

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Glyko tou koutaliou

Spoon sweets, small fruits, fruit rinds, vegetables, nuts preserved in syrup

Dessert, Sweet

Gogoși

Gogoși (romanian: [ɡoˈɡoʃʲ]), known as pancove in transylvania and pampuște in bukovina, are romanian sweet pastries similar to filled doughnuts. gogoși is the plural form of the romanian word gogoașă ([ɡoˈɡo̯a.ʃə]). gogoși are pieces of dough shaped into a flattened sphere that are deep-fried in oil and optionally dusted with icing sugar. they have a fluffy and airy consistency, no hole and are often filled. gogoși fillings include chocolate, apricot jam, strawberry jam, cream cheese, or feta cheese.

Dessert, Sweet

Güllaç

Güllaç (pronounced [ɟylˈlatʃ]) is a turkish dessert made with milk, pomegranate and a special kind of pastry. it is consumed especially during ramadan.güllaç is considered by some as being the origin of baklava. the similarities between the two desserts are many, such as the use of thin layers of dough and nuts in between. güllaç dough is now prepared with corn starch and wheat flour, although originally it was made only with wheat starch. güllaç contains walnuts between the layers that are put in milk. its first known mention is in a 14th-century book, yinshan zhenyao (飮膳正要), a food and health manual written by hu sihui (忽思慧), a physician to the mongol court of the yuan dynasty. the book documents primarily mongol and turkic dishes that exhibit a limited amount of chinese influence.güllaç was used for making güllaç lokması and güllaç baklavası, old turkish desserts made during the ottoman period in turkey.

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.

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Hoşaf

Fruit compote using dried fruit boiled in syrup, then cooled

Dessert, Sweet

Irmik helvası

Semolina halva dessert

Dessert, Sweet

Kataifi

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

Kazandibi

Kazandibi or kazan dibi (turkish: kazandibi, lit. 'bottom of kazan or cauldron') is a turkish dessert and a type of caramelized milk pudding. it is developed in the kitchens of the ottoman palace and one of the most popular turkish desserts today.it is traditionally made by burning the bottom of tavuk göğsü. a variant of kazandibi uses muhallebi instead.

Dessert, Sweet

Kidonopasto

Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. it is a common confection in several countries. traditionally and predominantly from the iberian peninsula, it is called ate or dulce de membrillo in spanish, marmelada in portuguese, marmelo in galician and codonyat in catalan, where it is a firm, sticky, sweet reddish hard paste made of the quince (cydonia oblonga) fruit. it is also very popular in brazil (as marmelada), france (as pâte de coing in french and codonhat in occitan), mexico (as dulce de membrillo and/or ate de membrillo), argentina, uruguay, paraguay and chile (as dulce de membrillo), italy (as cotognata), peru (as machacado de membrillo), israel (as ממבריו membrio) and turkey (as ayva peltesi).

Dessert, Sweet

Kormos

Chocolate log roll with broken cookie pieces inside

Dessert, Sweet

Koulourakia

Koulourakia (greek: κουλουράκια, ipa: [kuluˈraca]; singular: greek: κουρουλάκι, romanized: koulouráki), also called koulouria (greek: κουλούρια, ipa: [kuluˈra]; singular: greek: κουλούρι, romanized: kouloúri), are a traditional greek dessert, typically made around easter to be eaten after holy saturday. they are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. they have a sweet delicate flavor with a hint of vanilla. koulourakia are well known for their sprinkle of sesame seeds and distinctive ring shape. in fact, the word is the diminutive form for a ring-shaped loaf or lifebelt.the pastries can be shaped into braided circles, hairpin twists, figure eights, twisted wreaths, horseshoes or greek letters, although they are still often shaped into a snake style. often, a clove is added atop the center of the pastry for added flavor. they are commonly eaten with morning coffee or afternoon tea. like all pastries, they are normally kept in dry conditions in a jar with a lockable lid.

Dessert, Sweet

Kourabiedes

Christmas shortbread cookies that are covered in powdered sugar

Dessert, Sweet

Künefe

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

Kurabiye

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

Lazarakia

Lazarákia (greek: λαζαράκια, "little lazaruses") are small, sweet spice breads made in greece and cyprus by orthodox christians on lazarus saturday, the saturday that begins holy week. they are eaten to celebrate the miracle of jesus raising lazarus from the dead. they are shaped like a man wrapped in a shroud, supposedly saint lazarus of bethany, with cloves for eyes. they contain several sweet spices and are a fasting lenten food, meaning that they do not contain any dairy products or eggs. for that reason, unlike the tsourekia, they are brushed with olive oil instead of egg or butter for a gloss finish.women in lipsi were symbolically equated with the virgin mary and part of the symbolism of holy week was that of death experienced through motherhood. though in modern times lazarákia are mostly purchased at the bakery, in past times women would knead the dough for the lazarákia, shaped in human form, as the symbol of life overcoming death. one of the lazaráki would be kept in the home for the entire year and either eaten the following year or thrown into the sea to be eaten by fish.

Dessert, Sweet

Loukoumades

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

Loukoumi

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

Macun

Macun (in turkish also macun şekeri) is a soft, sweet and colorful turkish toffee paste. it is a street food that may be prepared with many herbs and spices. macun originated from spicy preparations of mesir macunu, a traditional turkish herbal paste from the classical antiquity period. during classical antiquity, macun was consumed as a pharmaceutical medicine. it was historically served in a round tray with separate compartments for the various flavors, a serving style that has continued into modern times. the consumption of macun is a part of some turkish customs.

Dessert, Sweet

Melomakarona

The melomakarono (greek: μελομακάρονο plural: μελομακάρονα, melomakarona) is an egg-shaped greek dessert made mainly from flour, olive oil, and honey. along with the kourabies it is a traditional dessert prepared primarily during the christmas holiday season. they are also known as finikia.historically, melomakarona are thought to be derived from the ancient and medieval makaria, which were eaten during funerals. gradual changes in the recipe and the addition of dipping them in honey led to melomakarona which etymologically is derived from the greek word for honey "meli" and "makaria".typical ingredients of the melomakarono are flour or semolina, sugar, orange zest and/or fresh juice, cognac (or similar beverage), cinnamon and olive oil. during rolling they are often filled with ground walnuts. immediately after baking, they are immersed for a few seconds in cold syrup made of honey and sugar dissolved in water. finally, they are decorated with ground, as well as bigger pieces of walnut. dark chocolate-covered melomakarona are also a more recent variation of the traditional recipe.

Dessert, Sweet

Mozaik pasta

A no-bake chocolate cake made with broken cookie pieces

Dessert, Sweet

Muhallebi

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

Pagoto

This article is about the ice cream varieties around the world.

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Palouze

Sweet thickened grape jelly dessert, traditionally made with grape juice from xynisteri white grapes, basil, flour, orange blossom water

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Pantespani

Sponge cake, flavored with, for example, lemon, orange

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Pasteli

The term "sesame candy" may also refer to sesame halva.sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. it is popular from the middle east through south asia to east asia. the texture may vary from chewy to crisp. it may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame.

Dessert, Sweet

Portokalopita

Portokalópita (in greek, πορτοκαλόπιτα; from πορτοκάλι portokáli "orange" and πιτα pita "cake") is a typical greek cake whose main ingredient is sweet orange. portokalópita is very popular in greece and is usually consumed as a dessert with coffee. within greek pastries, it belongs to the family of cakes called siropiasta, sweets that are bathed in syrup, such as baklava. although it has a sponge-like appearance, its dough is actually made from dry shreds of filo dough. (φύλλο phyllo), to which a mixture of greek yogurt, egg and orange juice is added. then is bathed on top with a syrup (liquid sugar) that has been simmered with oranges and sometimes flavored with vanilla and / or cinnamon. ideally, it is consumed the next day or the day after, when the syrup is fully absorbed and all the flavors of the cake have been integrated. the mouthfeel should be fluffy and juicy, preventing it from being compact.orange is a staple ingredient of greek cuisine and is grown in the south of the peloponnese peninsula (especially in the areas of laconia and argolis) and arta (in the north of the country) and on the island of chios, between others.

Dessert, Sweet

Revani

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

Rizogalo

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

Şekerpare

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

Şıllık

Şıllık is a turkish dessert crepe that is a specialty of the southeastern urfa province. it is a thin dough made of milk and flour, similar to a crepe, filled with ground walnuts and topped with simple syrup and chopped pistachio. some versions of the filling may include a mix of walnut and pistachio. butter or turkish grape molasses may optionally be added to the simple syrup sauce. traditionally, lamb tail fat was used to fry the crepes. in turkish the word şıllık means slut or hussy, so some women in the conservative province of urfa are not comfortable ordering the dessert by name, preferring instead to allow a male relative to order it for them or simply asking for "that dessert".

Dessert, Sweet

Sokolate

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

Sütlaç

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

Sütlü nuriye

Sütlü nuriye (milky nuriye) is a turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. the name means nuriye (turkish female name) with milk.

Dessert, Sweet

Sweet sujuk

Candle-shaped sweet made with walnuts, hazelnuts, almonds threaded onto a string, dipped in thickened grape juice or fruit juice and dried in the shape of a sausage (hence the name sujuk)

Dessert, Sweet

Tiganites

Sweet or savory pancakes, commonly topped with honey and cinnamon, cheese, fruit, nuts or vegetables, common during the feast days of saint spyridon and saint andrew

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.