20 Dishes

Dessert, Sweet

Badagi

Pressed and concentrated fresh grape juice, used in sweets and desserts

Dessert, Sweet

Biskvit

Sponge cake

Dessert, Sweet

Churchkhela

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

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

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

Gozinaki

Gozinaki or gozinaqi (georgian: გოზინაყი pronounced [gɔzinɑqʼi]) is a traditional georgian confection made of caramelized nuts, usually walnuts, fried in honey, and served exclusively on new year's eve and christmas. in the western georgian provinces of imereti and racha, it was sometimes called churchkhela, a name more commonly applied to walnuts sewn onto a string, dipped in thickened white grape juice and dried. in several of georgia's rural areas, both walnuts and honey used to have sacral associations. according to a long-established tradition, gozinaki is served at special occasions, and is a mandatory component of new year's eve/christmas celebrations.

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

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

Mamalo

Lollypop candy commonly in the shape of a bird or rooster

Dessert, Sweet

Medok

Layered honey cake, a georgian variation of the medovnik layered honey cake

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

Murabba

Sweet fruit preserves, many versions

Dessert, Sweet

Oreshki

Walnut-shaped cookies filled with caramel, chocolate, nuts

Dessert, Sweet

Pakhlava

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

Pelamushi

Pelamushi (georgian: ფელამუში) is a georgian dessert porridge commonly made in autumn, composed of a thick, hard chilled jelly made from grape juice and flour. pelamushi is usually served with peeled nuts or gozinaki .

Dessert, Sweet

Ponchiki

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

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

Shakarlama

Butter cookies

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

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.