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Kalburabastı is a typical Turkish dessert consisting of small pastries drenched in a sweet syrup made with water, sugar, and lemon juice. It is especially popular during the Şeker Bayramı holiday. The pastry is usually made with butter, flour, semolina, walnuts, oil, and baking soda. This dessert is characterized by its riddled visual appearance shown as little markings on top where the dough has been pressed against a sieve. The name kalburabastı is derived from the Turkish words kalbur, meaning sieve, and bas, which means to press. Serve kalburabastı with a cup of Turkish tea or coffee. In Bosnia and Herzegovina, there is a similar variation known as hurme or hurma&scaron;ice.

Kalburabastı

This traditional Scandinavian dish is prepared with a combination of cow&rsquo;s milk and beestings or colostrum &ndash; a yellow, rich milk produced by the animal right after it gave birth to a calf. The mixture is baked in the oven and the product acts as a coagulant, eventually thickening the milk to create a thick, custard-like dish. Often compared to baked cheese, uunijuusto is traditionally enjoyed as a dessert that is often sweetened, spiced with cinnamon, and complemented by fresh berries.

Kalvdans

Kamby arro is a traditional version of a rice pudding. The name is derived from the Guarani words for milk - kamby, and rice - arro. The dessert is made with milk, rice, sugar, and lemon zest. There is also a version in which vanilla is added to the rice pudding for extra flavor. Before serving, kamby arro must be chilled and it is always generously dusted with cinnamon.

Kamby arro

Kammerjunker are popular Danish double-baked cookies. Made with wheat flour and butter, the dough is primarily rolled into a log and baked, then sliced and baked again until crispy. The cookies are usually small in size, typically flavored with cardamom, vanilla, and lemon zest. Even though they can be eaten plain, they are usually enjoyed alongside koldsk&aring;l, a creamy and refreshing buttermilk dessert.

Kammerjunker

Japan

This traditional Tohoku confectionary consists of a sweetened white bean filling that is wrapped in a thin layer of sponge cake, and the entire combination is then coated with white chocolate. The name kamome no tamago roughly translates as seagull&rsquo;s egg, due to its typical egg-like shape and white color. Although the confectionary is traditionally associated with Iwate Prefecture, it is popular throughout Tohoku, and it is a common regional souvenir. Apart from the standard version, it is now produced in an array of different flavors.

Kamome no tamago

India

Kansar is a traditional dessert dish originating from Gujarat in Western India. Its main ingredient is cracked wheat, combined with ghee and jaggery. The dessert is traditionally made as a good omen during festive occasions such as weddings, when it is customary for the bride and groom to taste it on their wedding day. After the marriage, kansar is the first dish that should be cooked by the bride if she is cooking at her in-laws' house for the first time.

Kansar

Syria

A sweet specialty hailing from Aleppo, karabij halab is a semolina flour cookie filled with a crunchy nut mixture and flavored with rose and orange blossom water. This sweet treat is typically made with semolina flour dough, topped with a mixture of ground pistachios or walnuts, sugar, ghee, cinnamon, and fragrant water, pinched closed, and then baked until nicely colored. Karabij halab, named after Halab - Aleppo&rsquo;s ancient name, is typically shaped by hand, but it can also be molded in special, carved molds. The dessert is usually accompanied by natef - a type of white cream made from soapwort root - and is traditionally prepared on special occasions and holidays, such as Eid Al-Fitr. Although these Syrian cookies can be made at home, they are more commonly bought in numerous pastry shops selling them throughout the country, as making them can be a bit tricky due to the crumbly semolina dough.

Karabij halab

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Karachi biscuits are a famous type of fruit cookie that originates from Hyderabad, India. Named after Karachi Bakery, where they were first made, these biscuits have become an iconic treat from the region. The list of ingredients typically includes a mixture of flour, sugar, ghee, and a unique combination of fruit pieces (such as candied papaya, pineapple, and tutti frutti) and cashews. Sometimes flavored with cardamom, these cookies have a sweet and mildly spiced taste with a delightful crunch. Karachi biscuits are often packaged in distinct, colorful boxes, making them a popular gift item. Both tourists and locals buy them as souvenirs or presents for friends and family. Their sweetness, fruitiness, and a slight hint of spice make them a beloved snack to enjoy with tea or coffee. 
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Karachi biscuits

A Danish take on the classic cr&egrave;me caramel flan, karamelrand supposedly dates back to the 1700s when the first recipes were found published in the old Danish cookbooks under the name br&aelig;ndt craim (lit. burnt cream). This cream- and egg-based custard is flavored with caramel and served chilled, doused in caramel sauce. Karamelrand is typically wheel-shaped, hence the name which translates to caramel rim. Another traditional variation is the so-called fl&oslash;derand &mdash; a custard pudding flavored with vanilla and served with pickled fruit instead of caramel sauce.

Karamelrand

Austria

Kardinalschnitte is a layered meringue-based dessert, typically associated with the city of Vienna. Its name, translated as cardinal slice, alludes to the colors of the Catholic church - white and gold - which are the result of the soft meringue and the genoise sponge mixture. The interior is made with a thick cream that is usually flavored with coffee and topped with fresh berries or jam, while the interplaced walls are made with cornmeal batter. The texture of the cake is light and airy, with the slightest crunch on the outer layers. For the best experience, the cake should be dusted with powdered sugar and enjoyed with a glass of sweet wine.

Kardinalschnitte

Czech Republic

Karlovarsk&eacute; oplatky are flat wafers made according to an old, traditional recipe in the area of Karlovy Vary in the Czech Republic since the mid-18th century when they were originally homebaked. As evidence, today there are the oldest wafer-making irons in the Karlovy Vary Museum. In the past, cooks would make wafers sprinkled with sugar for the guests of the Karlovy Vary spa. The wafers have a diameter of 19 centimeters and, in the middle, there is a water fountain or a chamois, a symbol of the spa town. The thermal spring water is used in the production process, acting as a moisturizer for the wafers. They are sprinkled with sugar, hazelnuts, almonds, cocoa, vanilla or cinnamon, and then baked until they are crisp, thin and develop their characteristical flavor and scent. The wafers are extremely popular in the area, eaten as a snack or bought as a souvenir from Karlovy Vary.

Karlovarské oplatky

Karlovarsk&eacute; trojhr&aacute;nky are traditionally made wafers, produced from the Karlov&eacute; oplatky wafers when they are cut in eight pieces, forming small triangles and can be sold either individually or in batches of several pieces. They are produced in the area of Karlovy Vary in the Czech Republic since the mid-18th century, when they were originally home-baked. The whole wafers have a diameter of 19 centimeters and, in the middle, there is a water fountain or a chamois, a symbol of the spa town. Thermal spring water is used in the production, acting as a moisturizer for the wafers. They are sprinkled with sugar, hazelnuts, almonds, cocoa, vanilla or cinnamon, and then baked until they are crisp, thin and develop their characteristical flavor and scent. Whether whole or cut into triangles, the wafers are extremely popular in the area, eaten as a snack or bought as a souvenir from Karlovy Vary.

Karlovarské trojhránky

Karnemelksepap is a Dutch porridge made with buttermilk, flour, and salt. The mixture is boiled until slightly thick and creamy, and it is then often flavored with brown sugar, stroop, or molasses. The dish has a sour, tart flavor, but it is very refreshing, making it an ideal dessert for hot summer months.

Karnemelksepap

This popular Polish cream cake usually consists of two layers of p&acirc;te &agrave; choux coupled with a thick layer of creamy, vanilla-flavored pastry cream. Occasionally, the bottom crust is replaced with shortcrust pastry, while the top is always made with p&acirc;te &agrave; choux. When sprinkled with powdered sugar, the uneven top of the cake resembles the snow-capped Carpathian mountains, hence the name. Though not much is known about its origin, the earliest mention of karpatka dates back to 1972. Considered to be a close relative of the more popular krem&oacute;wka, the cake is a staple in Polish pastry shops, but it is also a common home-cooked dessert.

Karpatka

Greece

La karpouzopita es una especialidad dulce de verano de la isla griega de Milos, que se elabora con pulpa de sandía, azúcar, miel de tomillo local, harina, canela y aceite de oliva. El nombre de este plato deriva de las palabras griegas karpouzi, que significa sandía, y pita, que significa pastel o plano. La mezcla de sandía se vierte en una bandeja para hornear, se alisa hasta formar una tarta o pastel plano y se cubre con abundantes semillas de sésamo blanco antes de hornear. La tarta debe hornearse hasta que adquiera un bonito color y una corteza crujiente en la parte superior e inferior, pero que permanezca blanda y con forma de pudín en el medio. Existen ligeras variaciones en cuanto a la planitud o los ingredientes utilizados para esta dulce delicia, según la receta familiar; algunos recomiendan hacer la tarta más fina o más gruesa, o mejorar la combinación con la adición de nueces o pasas. Los rectángulos o las porciones en forma de pizza de karpouzopita fría se suelen disfrutar en el desayuno, aunque también se pueden comer como tentempié dulce o postre.

Carpouzopita

Karsamba&ccedil; is a traditional dessert originating from the highlands of Mersin, most noteably the town of &Ccedil;amlıyayla. This unique dessert is made with a combination of clean mountain snow and a sweet syrup such as honey, sugar syrup, or molasses. The blocks of snow are taken from the mountains with a pickaxe, and once brought to the city, the snow is grated with a knife before it's mixed with the sweet syrup. This dessert is often sold on street corners as a refreshing summer treat. It's considered to be a natural ancestor to granitas and snow cones.

Karsambaç

This spiced walnut cake is a Greek specialty usually prepared around Christmastime. It comes in different versions that mainly combine flour, ground walnuts, citrus zest, liquors, and a blend of various spices. When baked, it is doused in a lemon-infused sugar syrup, and is traditionally served well chilled and decorated with ground or coarsely chopped walnuts.

Karydopita

German-style cheesecake is a traditional dessert consisting of a thin layer of shortcrust pastry that is topped with a creamy combination of quark cheese, eggs, and (occasionally) various fruits. Even though k&auml;sekuchen is often compared to the classic American cheesecake, the use of lightly acidic quark cheese results in a light, scrumptious treat that perfectly combines sweet and sour flavors. Usually served dusted with powdered sugar, k&auml;sekuchen is a classic German dessert that is commonly enjoyed as an everyday treat alongside coffee or tea.

Käsekuchen

Kashiwa-mochi is a chewy Japanese rice cake that is filled with red bean paste and wrapped in oak leaves. Even though the leaves are not edible, they provide these tender cakes with an unusual earthy flavor. It is one of the traditional mochi varieties which is typically served on Children's&rsquo; Day, a Japanese national holiday celebrating the well-being and prosperity of children.

Kashiwa-mochi

Croatia

Ka&scaron;telanska torta is a traditional chocolate cake originating from the Ka&scaron;tela area in Dalmatia. The cake is usually made with a combination of sugar, eggs, almonds, chocolate, breadcrumbs, and a bit of pro&scaron;ek. The egg yolks are beaten with sugar, then mixed with the almonds, chocolate, breadcrumbs soaked in pro&scaron;ek, and whisked egg whites. The batter is baked in the oven, and once done, the cake is topped with a glaze consisting of sugar, water, chocolate, and butter. Once chilled, ka&scaron;telanska torta is often garnished with halved almonds. In the past, the cake was prepared for weddings, christenings, and similar festive occasions.