Postre

Spain

Mantecadas de Estepa is a type of Christmas sweet cake traditionally made in the municipality of Estepa, in the province of Seville. The recipe for these sweets has remained unchanged for more than a hundred years and still calls for plain flour, lard, and sugar that are mixed together and baked. There are many varieties of these cakes, and many recipes call for other additional ingredients such as cinnamon, olive oil, almonds, hazelnuts, cocoa, coconut, or vanilla. Mantecados de Estepa are very sweet and mild in flavor, dominated by nutty aromas. These small cakes usually weigh around 50 grams are often served and sold alongside other Christmas sweets such as roscos de vino, polvorones and alfajores.

Mantecados de Estepa

United States

Maple bar is an unusual American doughnut originating from the West coast and usually associated with California. The doughnut is rectangular in shape and topped with a maple glaze. Inside, it can be left as it is or filled with cream or custard. The dough is often made with a mix of flour, egg yolks, vanilla, shortening, baking powder, salt, sugar, water, and yeast, while the maple icing contains powdered sugar, salt, vanilla, and maple extract. These doughnuts have many variations, so they're often topped with nuts or bits of bacon.

Maple Bar Doughnut

La ensalada de col con arce es una versión canadiense de la ensalada de col, que se compone de repollo, cebollas, jarabe de arce y condimentos. Por lo general, se sirve como postre o refrigerio. Hay muchas versiones de la ensalada con vinagre de sidra de manzana, semillas de apio, mayonesa, queso, cereales e incluso chocolate. La ensalada de col con arce también se puede usar como condimento en una variedad de sándwiches y hamburguesas, y a menudo se puede encontrar en comidas compartidas y picnics.

Ensalada de arce

Marallo, also known as mampostial, is a traditional dessert originating from Puerto Rico. Although the dessert has numerous variations, it&rsquo;s usually prepared with a base of shredded coconut, brown sugar, honey, and vanilla. It can also be enriched with additional ingredients such as cinnamon, dates, pistachios, sesame seeds, orange juice, almonds, lemon zest, or pineapple pieces. Marallo is always cooked over medium heat. It can be enjoyed on its own or used as a filling for sweet pies.

Marallo

Poland

Hailing from Podlaskie region, marcinek is a dessert consisting of layers of dough, usually around twenty thin layers, which are coated with cream and stacked to form a cake-like dessert. Similar to a shortcrust pastry, the dough for the cake is made from a combination of butter, flour, sugar, and eggs, while the coating cream typically incorporates sweetened sour cream, whipping cream and flavorings such as lemon zest, almond extract, or vanilla. The preparation of marcinek is a time-consuming process since each layer is rolled into a circle and baked separately. When the cake is layered and coated, the remaining cream is usually used to cover and decorate the sides and the top of the cake. Optionally, it can be garnished with cookie crumbs, coconut flakes, or cocoa. Marcinek is prepared and enjoyed throughout Podlaskie region and the area of Białowieża Forest, but it is usually associated with the city of Hajn&oacute;wka. In 2018, the dessert was included on the list of traditional products from the Podlaskie region (listę produkt&oacute;w tradycyjnych). It is assumed that marcinek has a tradition that dates back to the beginning of the 20th century.

Marcinek

Brazil

Maria-mole, literally translated to soft Mary, is a popular Brazilian dessert that is similar in appearance to a marshmallow, but even softer, usually consisting of sugar, gelatin, coconut, and egg whites. The dessert is so popular that there are even boxed mixes for making it at home. Maria-mole was invented in S&atilde;o Paulo by Antonio Bergamo, a candy producer who wanted to use all of the egg white leftovers from making other types of candy. Today, the dessert is traditionally served during the Catholic festivals in June, called Festas Juninas.

Maria-mole

Czech Republic

Mari&aacute;nskol&aacute;zeňsk&eacute; oplatky are wafers with an unusually large and round shape, produced in the municipalities of Mari&aacute;nsk&eacute; L&aacute;zně and Velka Hled'sebe in the Czech Republic since 1856. The final product consists of two thin wafers glued together by a layer of filling, which can be made with hazelnuts or cocoa. The edge is crumbled, and the wafers break with a characteristical crack once they are bitten into. The wafers are either light brown or cream in color, consisting of wheat flour, sugar, egg yolks, salt, starch, and flavorings. The fillings have a texture that is granular, while the flavor is delicately sweet. The wafers are sold in aluminum foil or carton packages and are mostly eaten as a tasty snack.

Mariánskolázeňské oplatky

Marillenfleck is a traditional apricot cake originating from Austria, where it's a coffeehouse staple. Although there are slight variations, the cake is usually made with a combination of apricots, butter, sugar, eggs, flour, baking powder, lemon juice and zest, salt, and vanilla extract. The butter is beaten and mixed with sugar, eggs, vanilla, flour, baking powder, salt, and lemon juice and zest in order to make the batter. It is spread evenly in a buttered baking pan, and the apricots are arranged on top of the batter. The apricots are usually cut into quarters or halves for a uniform appearance. The cake is baked until golden brown, and it's then left to cool. Before serving, powdered sugar is sprinkled over the top and the cake is traditionally cut into squares.

Marillenfleck

La tarta de moras marion es un alimento básico y tradicional de Oregón. Las moras marion son un cruce entre las moras Chehalem y Olallie, que se caracterizan por un sabor ácido y complejo con un toque terroso y dulce. La corteza de esta tarta se prepara con harina, sal, manteca vegetal y agua fría, mientras que el relleno básico se prepara con una combinación de moras marion, azúcar, maicena y canela para darle más sabor. Una vez armada, la tarta se hornea hasta que adquiere un color marrón dorado.

Tarta de moras marion

Marmalade pudding is a Scottish dish prepared with brown breadcrumbs, brown sugar, flour, butter, eggs, soda bicarbonate, and coarse-cut marmalade (homemade, if possible). The ingredients are combined, then steamed over boiling water. Once done, the pudding is inverted on a serving dish, then sliced and served while still hot. The most famous of marmalade puddings is the one made at the Three Chimneys in Skye, where it is traditionally served with Drambuie custard, although this dense and aromatic pudding also goes well with a few scoops of ice cream.

Marmalade Pudding

Marquesas are traditional Spanish cookies originating from Castilla-La Mancha. These little cupcakes are typical of Sonseca in Toledo, where they're traditionally prepared during the festive Christmas season. Moist, soft, and lemony, they are made with a combination of eggs, lemon juice, egg yolks, sugar, lemon zest, cornstarch, ground almonds, and confectioners' sugar for dusting. The batter is placed into cupcake liners and it's then baked until the cookies are still soft on top. As they cool, the cookies harden a bit, but still remain soft and moist.

Marquesas

Marranito or puerquito is a traditional pan dulce (sweet bread) variety. These pan dulce cookie-like small cakes are shaped into pigs and flavored with ginger. They're made with a combination of flour, cinnamon, ginger, allspice, baking powder, baking soda, butter, salt, sugar, molasses, buttermilk, and eggs. The marranitos are baked until golden brown, and it's recommended to accompany them with milk or hot chocolate when served.

Marranitos

France

Marron glac&eacute; is a dried and candied chestnut, a French sweet treat that is extremely popular during the festive Christmas season. Preparing the candied chestnuts is a time-consuming process, so it is considered an expensive treat. The chestnuts have a unique, soft texture, and a slightly sweet flavor. They are often wrapped individually in order to preserve their shape. The first recipe for marron glac&eacute; appeared in the 16th century around the city of Lyon. Marron glac&eacute; enthusiasts say that the dessert is best when consumed on its own, ideally accompanied by a cup of warm tea.

Marron glacé

Australia

Este postre exótico y decadente, conocido como pastel de nueces de macadamia de las Islas Marshall, se prepara presionando coco rallado en una base de pastel y luego rellenándola con una combinación de nueces de macadamia, jarabe de maíz, azúcar y extracto de vainilla. El pastel se termina con una deliciosa cobertura de crema batida de coco. Una vez que se ha enfriado, el pastel plano generalmente se sirve cortado en trozos y se disfruta con una cucharada de crema batida al costado.

Pastel de nueces de macadamia de las Islas Marshall

Marshmallow cream is an original American confectionery. It consists of whipped egg whites combined with corn syrup, sugar, and a thickening agent. The result is a fluffy, sweet, spreadable cream used in many recipes and delicious combinations. Although marshmallow cream can be prepared at home, it is usually factory-produced and bought in jars. The homemade variety was first mentioned in a recipe dating back to 1896, but marshmallow cream as a product first started to be sold at the beginning of the 20th century. It was invented by a local in Somerville Massachusetts, who later sold his recipe which is still produced by only three companies in the United States: Durkee-Mower with their Marshmallow Fluff, Kraft, and Solo Foods. This soft, sweet, and velvety cream can be used as a frosting on cakes and cupcakes, as a filling inside whoopie pies and cookies, or layered between graham crackers and chocolate for a tasty and quick version of s&rsquo;mores. One of the favorite delicacies is the classic fluffernutter sandwich, a combination of delicious peanut butter and the luscious marshmallow cream spread inside two bread slices.

Marshmallow Cream

The unique combination of cheese (ideally, salty and firm manchego cheese) and a slice of flavorful quince paste known as dulce de membrillo makes the Uruguayan treat known as Mart&iacute;n Fierro. The dish got its name from a character with the same name, popularized in the stories of Jos&eacute; Hern&aacute;ndez, who wrote about freedom and gauchos - an equivalent to the American cowboys. Hern&aacute;ndez always ordered a dessert based on the popular Argentinian treat known as Vigilante - a dish of cheese slices combined with a sweet potato paste. Uruguay's version of the dish replaced the sweet potato paste with quince paste, and since Hern&aacute;ndez was a famous activist for gaucho rights and his every move was observed, the news of his preference for the Uruguayan version of the dish quickly spread across the country. Soon, the dish was named Mart&iacute;n Fierro in the writer's honor.

Martín Fierro

Bulgaria

Marudnik is a specialty of the Bulgarian region of Rhodope mountains. It looks similar to a pancake and consists of flour, baking soda, salt, butter, eggs, and the Bulgarian staple &ndash; yogurt. Marudnik is traditionally baked on a tikla &ndash; a hot, flat stone. It is typically consumed as a last course after a big meal, and it is most often served with wild berries preserve.

Marudnik

Maruya are the famous Filipino banana fritters which consist of sliced or mashed bananas that are dusted with flour, battered, then fried until crispy. The fritters are usually made with Filipino saba bananas and can come in various forms which are often served lightly dusted with sugar. They are most commonly eaten as a light snack, sweet breakfast, or a filling afternoon dessert. These fritters are a favorite among children and can often be found at street stalls throughout the country.

Maruya

Masabeeb, also known as masabeb, are small, round pancakes, a popular Arabian breakfast or dessert dish. These delightful pancakes are the perfect pairing for Arabic coffee or tea. The batter comprises whole wheat and white flour, eggs, vegetable oil, warm water, yeast, milk, and salt, resulting in a delectable treat enjoyed with the richness of golden honey and traditional ghee.

Masabeeb

Iran

One of the most famous Iranian desserts is the soft and colorful masghati. The base of this traditional confectionery is a mixture of liquids such as water or milk, combined with starch and sugar. When cooled, the starch solidifies the liquid and creates a delicate, firm, and almost jelly-like sweet treat. The base is highly versatile and is usually incorporated with traditional Iranian spices and ingredients to provide different flavor combinations. Typical additions include rose water, cardamom, saffron, pomegranate juice, pomegranate seeds, and crushed or chopped nuts. When cooled, they can be cut into different shapes such as diamonds or rectangles, and can even come served in individual bowls or molds. Iranians prefer to enjoy them during ceremonies and festivities when they are lavishly and intricately decorated. Since masghati treats are easy to make, they are also regarded as a simple everyday dessert, best served alongside a cup of tea. Masghati is a signature confectionery of the Fars province, and one of the authentic souvenirs of the area.