Dessert
613 dishes.
Haft MewaNowruz compote of seven dried fruits and nuts soaked in syrupSyriaHalawet el-jibnsweet cheese rolls filled with clotted cream, rosewater syrup; Hama originPhilippinesHalo-HaloLayered shaved ice with sweet beans, jellies, ube and leche flanTanzaniaHalua ya ZanzibarSticky translucent sweet of wheat starch, ghee, cardamom and nuts
HalvaDense semolina or sesame sweet, sliced and eaten with coffee.UzbekistanHalvaitarLiquid halva of flour cooked in oil with sugar, poured and eaten warm.TajikistanHalvodense flour-sugar-oil sweet in many regional styles
Halwa Bahrainigelatinous saffron-cornstarch sweet with nuts, made since the 1850sNetherlandsHangopButtermilk or yoghurt drained in cloth to a thick creamYemenHaninidates mashed with crumbled bread and clarified butter
Helado de canelaCinnamon water ice churned in metal pans, sold in wafer cones
Helado de pailaFruit sorbet churned by hand in a copper pan set over iceMaltaHelwa tat-TorkCrumbly sesame paste block studded with almonds, cut in slabs.South AfricaHertzoggieJam-filled tartlet under a coconut meringue cap
HjónabandssælaOat and rhubarb jam slice baked in a tin and cut into squaresNew ZealandHokey Pokey Ice CreamVanilla ice cream studded with crunchy honeycomb toffee nuggetsMyanmarHpaludaLayered glass of rose syrup, jelly, ice cream, milk and bread crumbsPanamaHuevitos de lecheLittle milk-fudge sweets rolled into egg shapes and dusted with sugar
Hurmašicedate-shaped cookies soaked in lemon syrupMaltaImqaretfried diamond pastries filled with spiced dates
Irish apple cakeSpiced apple cake served warm with custard.UruguayIsla flotantePoached meringue floating on custard under a caramel drizzleSão Tomé and PríncipeIzaquenteFestive pudding of African breadnut seeds with palm oil and spices
JalaoBall of grated coconut boiled with molasses or honey until sticky
JalebiCrisp fermented-batter spirals fried and dunked in saffron syrup
Jamaican Christmas cakeBlack cake of dried fruit steeped for months in rum and portSyriaJazariyehcarrot paste cooked with sugar and pistachio, cut into squaresParaguayKa’i ladrilloPeanut and molasses sweet set hard in brick-like blocksMoroccoKaab el ghazalcrescent gazelle-horn pastries filled with almond paste and orange-blossom waterTunisiaKaak Warkadelicate almond-paste rings scented with rosewater, the Tunis wedding pastry
Kacha GollaLoose, crumbly fresh-cheese sweet eaten with a spoon rather than shaped
KadaifPastry threads with walnut, baked and soaked in lemon syrup.North KoreaKaesong YakgwaDeep-fried honey pastry soaked in syrup, dense and chewy, made for ceremoniesParaguayKaguyjySweet maize porridge with milk or molasses, eaten warm
Kahkcrumbly sugar-dusted biscuits filled with nut paste, baked for Eid al-Fitr
KaimatiSmall fried dough balls tossed in cardamom sugar syrup-
Bolo de rolo
Paper-thin sponge rolled around guava paste into a tight spiral. Ready in 40 min prep and 40 min cooking. 1…
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Bolo polana
Rich Maputo cake of ground cashews and mashed potato. Ready in 40 minutes prep and 50 minutes cooking. One cake,…
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Bojo
Moist cassava-coconut cake with rum and raisins. Ready in 40 min prep and 1 hr 15 min cooking. 12 servings.…
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Booza
Stretchy pounded mastic ice cream rolled in pistachios. Ready in 30 min prep and 15 min cooking. 8 servings. A…
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Bonbon coco
Grated coconut cooked with caramelised sugar and set into chewy squares. Ready in 15 minutes prep and 40 minutes cooking.…
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Bonbon siwo
Dense molasses and ginger cookies, spiced and chewy. Ready in 30 minutes prep and 20 minutes cooking. About 30 cookies.…
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Boniatillo
Sweet potato purée cooked with sugar syrup, lime and cinnamon. Ready in 20 minutes prep and 40 minutes cooking. Serves…
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Bossche bol
Fist-sized cream-filled choux ball fully coated in dark chocolate. Ready in 40 min prep and 50 min cooking. 6 large…
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Bourekia tis anaris
Fried pastry parcels of sweet anari cheese, dusted with sugar and cinnamon. Ready in 40 minutes prep and 25 minutes…
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Bouza
Thick sorghum or hazelnut cream pudding topped with crushed nuts. Ready in 10 min prep and 40 min cooking. 6…