Multekrem is commonly served with a confection that is of what heritage?
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Multekrem Multekrem is a traditional Norwegian dessert, made by mixing cloudberries with whipped cream and sugar. The cloudberries can be served as-is or heated. It is common to serve the Multekrem with Krumkake or Kransekake. Multekrem is also a traditional Norwegian Christmas dinner dessert.
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Kransekake The kransekage (literally "wreath cake") is a traditional Danish (kransekage) and Norwegian (kransekake/tårnkake ("tower cake")) confection, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve.
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Popara Popara (Cyrillic: "Попара") (, "papara"; Turkish: "papara" ), is a meal made with left over or fresh bread. It is mostly made in Greece, Bulgaria, Serbia, Bosnia, Macedonia, Turkey and Montenegro.
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Cezerye Cezerye is a semi-gelatinous traditional Turkish confectionery made from caramelised carrots, shredded coconut, and roasted walnuts, hazelnuts, or pistachios. Cut into matchbox-sized rectangular chips and served on special occasions, it is commonly believed to be an aphrodisiac in its native eastern Mediterranean Turkish province of Mersin.
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Emil Gerbeaud Emil Gerbeaud (French: Émile Gerbeaud , Carouge, Canton of Geneva, Switzerland, 22 February 1854 – Budapest, Hungary, 8 November 1919) was a Swiss-born Hungarian confectioner, chocolate producer, industrialist and entrepreneur. Several famous traditional Hungarian cakes were first introduced by him like the "macskanyelv" (English: cat tongue ), the "konyakos meggy" (English: cognac sour cherry ), the "csokoládé drazsé" (English: chocolate dragees ) and he was the first in Hungary who sold French cakes filled with custard. The "zserbó" cake, a well-known product of the Café Gerbeaud is named after him.
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Bundevara Bundevara is a Serbian sweet pie made of rolled phyllo or similar to strudel, filled with sweetened grated pumpkin pulp and baked in an oven. Occasionally some nutmeg, cinnamon or similar spices may be added to the filling, as well as raisins or grated lemon rinds. It is usually dusted with icing sugar and/or vanilla sugar, and may be served either hot or cold. The pumpkins (or squashes) with more intense coloured pulp (richer in carotene) are more appreciated. So, although little grown in Serbia, some varieties of "Cucurbita moschata" are the best suited for this dish.
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Konfyt Konfyt (Afrikaans: "jam" or "fruit preserve") is a type of jam eaten in Southern Africa. It is made by boiling selected fruit or fruits (such as strawberries, apricots, oranges, lemons, water melons, berries, peaches, prickly pears or others) and sugar, and optionally adding a small quantity of ginger to enhance the flavour. The origins of the jam is obscure but it is theorized that it came from the French. The word is also based on the French term "confiture" via the Dutch "confijt" (meaning candied fruit).
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Bulgur Bulgur (from Turkish: "bulgur" ; also burghul, from Arabic: برغل‎ ‎ "groats") is a cereal food made from the parboiled groats of several different wheat species, most often from "durum" wheat. It originates in Middle Eastern cuisine.
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Kashk Kashk (Persian: کشک‎ ‎ , Kurdish: keşk‎ , Turkish: "keş peyniri" ), qurt, qurut (, Turkmen: gurt , Uzbek: "qurt" , Azerbaijani: "qurut" , Bashkir: ҡорот , Kyrgyz: курут , Pashto: قروت‎ , Turkish: "kurut, sürk, taş yoğurt, kurutulmuş yoğurt" , Shor: қурут ), jamid (Arabic: جميد، اقط‎ ‎ ), chortan (Armenian: չորթան , ["chor", meaning "dried", plus "tan"]), aaruul (Mongolian: ааруул ) is a range of dairy products used in cuisines of Iranian, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks.
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Zefir (food) Zefir (Russian: Зефи́р , may also be spelled "zephyr" or "zephir") is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. It is commonly produced and sold in the countries of the former Soviet Union. The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency.
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Mursik Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd. The gourd is lined with sooth from specific trees which add flavor to the fermented milk. It is normally consumed with Ugali or on its own and is served at room temperature or chilled.
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Makitra A makitra is a big clay bowl with a rough surface. With the help of a special (usually wooden, rarely porcelain) "ball", makitra can be used for creaming cake batter, eggs with sugar, buttercream, quark for cheese cake, and poppy seeds for kutia. It is perhaps most used in Eastern European kitchens, for example in Poland and Ukraine.
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Pamonha Pamonha (] ) is a traditional Brazilian food. It is a paste made from sweet corn, boiled wrapped in corn husks. Variations may include coconut milk. "Pamonha" can be savoury or sweet. If savoury, they can be filled with cheese, sausage, minced meat, minced chicken or peppers. If sweet, ground coconut pulp is a common addition when there is one, but the overwhelming majority is served plain.
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Kogel mogel Kogel mogel, gogl-mogl, gogel-mogel, gogol-mogol (Russian: Гоголь-моголь ), gogli-mogli, or gogle-mogle (Yiddish: גאָגל-מאָגל‎ ) is an egg-based homemade dessert popular in Central and Eastern Europe, as well as in Caucasus. It is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog. In its classic form it is served slightly chilled or at room temperature. Served warm or hot, it is considered a home remedy for sore throats. As a home remedy it could be of Russian or Yiddish origin. Variations include milk, honey and soda.
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Shlishkes Shlishkes (the plural form is standard) is a dish of potato-based small dumplings (called krumplinudli or nudli in Hungarian) popular in Hungarian cooking and often found in the Jewish cuisine of the Ashkenazi community.
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Muhammara Muhammara (Arabic: محمرة‎ ‎ "reddened") or mhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as "acuka".
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Muisjes Muisjes (] ; translated "little mice") are a traditional Dutch sandwich topping. While customary on bread, their most typical use is on "beschuit", or rusk. Muisjes are made of aniseeds with a sugared and colored outer layer. Muisjes, meaning "little mice" in Dutch, are named because the anise seed sprinkles are shaped like little mice, with the stem of the anise seed resembling a tail. They are made by one company only, De Ruijter.
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Geplak Geplak is a sweet snack made from equal parts coarsely grated coconut and sugar, in equal amounts, often colored brightly. Some versions include rice flour, citrus leaves and/or waluh fruit. Geplak is mainly produced in Bantul, a city in Yogyakarta, Indonesia.
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Kruidnoten Kruidnoten (] ) are a cookie-like confectionery, traditionally associated with the early December "Sinterklaas" holiday in the Netherlands.
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Stemmelkort Stemmelkort are small, fried carrot patties, traditionally from the Westphalia region of Germany. They consist of Carrots, Eggs, Flour, Nutmeg, Stock, Salt and Pepper. They are fried in Butter and may be served with a meal as an accompaniment or on their own.
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Ontbijtkoek An ontbijtkoek (literally translated "breakfast cake") or peperkoek ("pepper cake") is a Dutch spiced cake. Rye is its most important ingredient, coloring the cake in light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is "Oudewijvenkoek" (old woman's cake) which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread. However, due to its sweet taste it is also served as a snack.
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Dürüm A dürüm (] , "roll") or dürme is a Turkish wrap that is usually filled with typical döner kebab ingredients. The wrap is made from lavash or yufka flatbreads.