Still hungry? Check out more recipes below!
Kleicha is a traditional Iraqi date-filled pastry: a tender, lightly sweet yeast dough scented with cardamom, wrapped around a spiced date filling and finished with a sprinkle of sesame.
Latiya is a classic Chamorro custard-and-cake dessert from Guam: soft sponge cake blanketed with a silky, vanilla custard and finished with a generous dusting of cinnamon.
Mont Lone Yay Baw is a classic Myanmar Thingyan (Water Festival) dessert of tender glutinous rice balls with a jaggery center, boiled until they float, then coated in fresh coconut and sesame. Often scented with pandan and finished with a splash of creamy coconut milk, it’s chewy, fragrant, and gently sweet.
A refreshing Caribbean sorbet steeped with mauby bark, warm spices, citrus, and a splash of dark rum for silkier scooping. Bitter-sweet and aromatic, it’s a uniquely complex frozen dessert that’s naturally dairy-free and vegan.
Gers Ogaily is a fragrant Kuwaiti saffron and cardamom cake enriched with ghee and evaporated milk, lightly perfumed with rose water and topped with sesame seeds. Soft, moist, and perfect with tea or coffee.
A silky guavaberry-infused tart that layers lemongrass- and lime-scented pastry cream in a tender sweet crust, finished with guavaberry jam and a whisper of sea salt. Bright, tropical, and aromatic with a refined liqueur note.
A Brazilian-style cashew apple compote gently simmered with cinnamon, clove, lime, and a touch of sugar for a fragrant, spoonable dessert or topping.
Madártej (Hungarian Floating Islands) is a classic dessert of silky vanilla custard dotted with poached meringue ‘islands’ and a hint of lemon zest. Light, aromatic, and comforting, it’s perfect as an elegant finish to a meal.
Runebergintorttu is a classic Finnish almond–cardamom torte, traditionally enjoyed in early February. Moist and aromatic, it’s soaked lightly with rum, finished with a ring of icing, and crowned with a dollop of raspberry jam.
A traditional Costa Rican corn cake from Talamanca, Tamal Asado is a fragrant, gently sweet bake made with fresh corn, coconut milk, masa harina, brown sugar, butter, eggs, cinnamon, and grated white cheese, wrapped and baked in banana leaves. The result is a moist, custardy interior with subtle coconut and vanilla notes and a toasty banana-leaf aroma.
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