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A similar Italian dessert, Panettone, whose recipe was shared and adapted in Eastern Europe following the Roman occupation, is often mentioned as a starting point for the cozonac. Romanians added cocoa, rum, walnuts and Turkish delight to the composition, thus creating an original version of the dish, which was not to be missed from any Easter ...
Poles use the phonetic transcription of the word kürtőskalács and the translation of the adjective – noun cluster of magyar kalács or székely kalács (Kurtoszkalacz or węgierski kołacz and Romanians respectively use Cozonac Secuiesc, indicating it as a sweet treat similar to the much familiar Cozonac and its origin in the Szekler ...
Alongside a limited number of traditional dishes, the first Romanian cookbook includes recipes from contemporary Austrian, Hungarian, French, and German cuisines. Some recipes were taken from Anna Hofbauer's Austrian cookbook [10] and the so-called Hungarian national cookbook by István Cifráy [11] (or possibly from a common source). [12] [13]
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Alaska: Akutaq. A specialty of Native Alaskans, akutaq is sometimes called Alaskan ice cream. It's a dessert made with fresh local berries, sweetener, and animal fat, and sometimes dried fish or meat.
Romanian pancakes, called clătite, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam. Different recipes are prepared depending on the season or the occasion. [12] Wine is the preferred drink, and Romanian wine has a tradition of over three millennia. [12]
Search Recipes. Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza. Turkey and Lettuce Cups. Upside-Down Apricot Skillet Cake. Asian Bass in a Bag. Truffled Salmon over Roasted Plantains.
Tsoureki (Greek: τσουρέκι) also known as šurēk (Hijazi Arabic: شُريك), cöreg, čʿorek, katʿnahuncʿ (Armenian: չէօրէկ, չորեկ, կաթնահունց), çörək (Azerbaijani), çyrek (), kozunak (Bulgarian: козунак), cozonac or paskalya çöreği is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest ...