Fritule (Croatian Rum and Citrus Doughnuts)
Fritule are small, pillowy Dalmatian doughnuts studded with raisins and lemon zest, traditionally fried around the holidays. They're gone in a few bites and...
Rožata (Dubrovnik Rosewater Custard)
Rožata is Dubrovnik’s answer to crème caramel, a silky egg custard perfumed with rosewater and a splash of rose liqueur. It’s the dessert that...
Ballokume (Albanian Corn Flour Butter Cookies)
Ballokume are a traditional Albanian cookie from Elbasan, made with cornmeal and butter and traditionally baked for Dita e Verës, the spring festival. They...
Makroudh (Algerian Semolina and Date Diamonds)
Makroudh are diamond-shaped semolina cakes stuffed with sweet date paste, fried or baked, then soaked in honey syrup. They're a staple of Algerian and...
Seadas (Sardinian Fried Pastries with Honey)
Seadas are Sardinia's beloved fried pastry — a thin dough pocket sealed around tangy fresh cheese, fried until blistered, then drizzled with honey while...
Kaab el Ghazal (Moroccan Gazelle Horn Cookies)
Kaab el ghazal, or "gazelle horns," are crescent-shaped Moroccan cookies with a delicate pastry shell wrapped around a fragrant almond paste. They are a...
Amygdalota (Greek Almond Cookies)
Amygdalota are soft, snow-white almond cookies from the Greek island of Syros, made with just ground almonds, sugar, and rosewater, no flour or eggs...
Bougatsa (Greek Custard Phyllo Pastry)
Bougatsa is a Thessaloniki breakfast institution: crisp, golden phyllo wrapped around a silky semolina custard, dusted with cinnamon and powdered sugar. It takes a...
Qatayef (Stuffed Middle Eastern Pancakes)
Qatayef are small, spongy pancakes cooked on one side only, then folded around a sweet filling and either fried or baked until crisp. They're...
Ma’amoul (Date-Filled Semolina Cookies)
Ma'amoul are buttery semolina cookies filled with a thick date paste and pressed with a decorative mold, traditionally made for holidays across the Levant....