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Traditional Czech sponge cake , served most often for breakfast, is made with cream, eggs and sugar and seasonal fruits, especially whole cherries. Buchty is a yeast pastry similar to koláče ; the same filling is wrapped in pieces of dough and baked, but is not visible in the final product.
Afrikaans; العربية; Asturianu; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
Chechen cuisine is the traditional folk cuisine of the Chechen people, who dwell in the North Caucasus. The bases of Chechen cuisine are meat, leeks, cheese, pumpkin and corn. The main components of Chechen dishes include spicy seasonings, onion, wild garlic, pepper and thyme. [1]
The name originates from Bohemian, originally Old Slavonic word kolo, meaning "circle" or "wheel". [3] Traditional Czech koláče are used in villages during feasts as a treat or at important events, such as weddings. They are usually small, with a diameter of no more than 8 cm (3.1 in) and with only one type of filling, sprinkled with sweet ...
Baking of trdelník. Although trdelník is usually presented as a "traditional Czech cake" or "old Bohemian pastry", and mentions of český trdelník ("Czech trdelník") can be found in 20th-century literature, [7] the cake is mostly mentioned in literature as a Slovak or Moravian, not Bohemian dish, and the spread of this dessert in Prague is recognized to have started more recently.
1. Ladyfingers, Heels of Bread, and Other Body Parts in Food. There is a stunning amount of food with human body part terminology. Heels of bread, ears of corn, heads of lettuce, toes of garlic ...
Moravian cuisine makes much use of pork meat (in Moravian Wallachia also lamb), goose and duck meat and wild game (hares, partridges and pheasants). Lard (sádlo), goose fat (husí sádlo) and duck fat (kachní sádlo), beechnut oil and grape oil were mainly used as dish grease; butter was historically expensive and rare, and olive oil was imported.
Haluškar strainer Halušky monument in Poltava, Ukraine. Halušky (IPA:, plural in Czech and Slovak; Hungarian: galuska [ˈɡɒluʃkɒ]; Ukrainian: галушка, romanized: halushka [ɦɐˈɫuʃkɐ] ⓘ; Lithuanian: virtinukai; Turkish: holuşka) are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names.