Sweets | Page 5 of 11
Lavashak: Traditional Dried Fruit Treat
Lavashak is a thin sheet of dried fruit purée with a distinct sweet-and-sour taste and a slightly chewy texture. It is made from various types of fruit, cooked into a purée, strained, and dried. This method of fruit processing has a long history in Iran, serving as a practical way to preserve seasonal produce. Similar products can also be found in Georgia and Turkey.
Loz: Iranian Sweet Made from Ground Almonds
Loz is a traditional Iranian sweet made from ground almonds. It is distinguished by its delicate texture, distinct flavor, and typical diamond shape. There are many variations, such as coconut, saffron, or orange blossom extract. Loz is a staple of Iranian confectioneries.
Faloodeh Yazdi: A Refreshing Dessert from Yazd
Faloodeh Yazdi is a traditional cold dessert from the city of Yazd. It consists of thin starch noodles soaked in thick syrup made from rose water and sugar. Unlike the more widespread Faloodeh Shirazi, which contains slushy ice, Faloodeh Yazdi is characterized by its thicker syrup and the addition of water-absorbing seeds.
Bambalouni: A Typical Tunisian Fried Dessert
Bambalouni, a Tunisian specialty from Sidi Bou Said, is a fried dessert resembling a doughnut. It is a popular street food in Tunisia. Bambalouni are served hot, coated in sugar.
Zrir: A Typical Tunisian Dessert
Tunisian zrir is a dessert made from roasted and ground sesame seeds, honey, and various nuts. Its pleasantly sweet flavor is enhanced by aromatic spices like cinnamon or anise. This typical Tunisian delicacy is traditionally prepared for special occasions such as the birth of a child or a wedding.
Assidat Zgougou: Tunisian Creamy Dessert
Assidat zgougou is a traditional Tunisian dessert primarily prepared for Mawlid celebrations but available year-round in pastry shops. The dessert has a characteristic creamy texture, achieved thanks to its main ingredient - the seeds of the Aleppo pine. The surface is decorated with nuts, often arranged in artistic patterns.
Makroudh: Tunisian Cookie Filled with Dates
Makroudh is a traditional Tunisian sweet originating from the city of Kairouan. It is made from semolina dough filled with date paste, shaped into cylinders. These are flattened, cut into the characteristic diamond shapes, and fried until golden. Finally, the pieces are dipped in syrup made of sugar, water, and lemon juice. Makroudh is beloved throughout the Maghreb.
Basbousa: A Moist Arabic Semolina Cake
Basbousa, known as harissa in Tunisia, is a traditional sweet dessert popular in the Middle East, North Africa, and the Mediterranean. This moist cake is made from coarse wheat semolina, giving it a unique grainy texture, and is soaked in a sweet sugar syrup after baking. Basbousa is a staple at celebrations, Ramadan, weddings, and holidays such as Eid al-Fitr. The recipe varies widely from region to region.
Pączki: Typical Polish Doughnuts
Polish doughnuts, known as "pączki," are exceptionally popular pastries in Poland. These doughnuts, usually round or oblong in shape, are filled with a wide range of fillings. You can taste rose jam, plum jam, or vanilla cream, but there are dozens of other options. Although they are more expensive than Czech doughnuts, their size, taste, and generous amount of filling make them an irresistible treat.
Rogal Świętomarciński: St. Martin's Croissant
The St. Martin's croissant, a sweet pastry with a poppy seed filling, is inextricably linked to Poznań and the celebrations of St. Martin's Day. It has gained such popularity that it is now available all year round and has become one of the symbols of Poznań's gastronomy. The name of the pastry is protected by a local certificate and has also been granted Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) status by the EU.