Tatlı

Germany

Quarkb&auml;llchen, meaning quark balls, is a traditional snack that is typically made by combining quark, flour, eggs, sugar, vanilla sugar, and baking powder. Milk, melted butter, cinnamon, lemon zest, and corn or potato starch are also sometimes added to the combination. The quark mixture is shaped into small balls which are deep-fried until golden brown on the outside and soft and fluffy on the inside. Once done, the fried balls are usually coated in powdered or granulated sugar or a cinnamon-sugar mixture. Thought to hail from Bavaria, this sweet treat is generally enjoyed as an afternoon snack alongside a cup of tea or coffee. Resembling donuts, quarkb&auml;llchen are available in bakeries throughout Germany, and they&rsquo;re often prepared during the festive Christmas season, New Year&rsquo;s Eve, Fasching (Germany&rsquo;s carnival season), and Oktoberfest.

Quarkbällchen

Originating in Saxony, quarkkeulchen is made by combining quark, mashed potatoes, eggs, flour, and milk or water, and then shaping the mixture into flat cakes which are fried in hot oil or butter until nicely browned on both sides. This sweet specialty is usually flavored with lemon juice or lemon zest, and it is often enhanced with raisins or currants for extra flavor and texture. Qarkkeulchen can be enjoyed warm or chilled, and it is usually topped with powdered sugar and cinnamon. Applesauce or stewed fruit such as plums and a cup of fresh coffee typically accompany this simple German dessert.

Quarkkeulchen

India

Qubani ka meetha is a traditional dessert originating from Hyderabad. The dessert is usually made with a combination of dried apricots soaked in water, sugar, lime juice, blanched almonds, and malai cream. The soaked apricots are sliced and boiled in water and sugar until the mixture becomes syrupy and thick. Lime juice is added to the mixture, and the dessert is then garnished with slivered almonds and malai cream. Qubani ka meetha can be served cold or warm, and it&rsquo;s recommended to serve another dollop of malai cream on the side. Alternatively, custard or ice cream can be served instead of malai. This dessert is a staple at weddings and festive occasions in Hyderabad.

Qubani ka meetha

Queen Elizabeth cake is a moist, date-based cake with a distinctive caramelized coconut topping. It is known for its rich, sweet flavor and chewy texture and is often enjoyed during special occasions and celebrations. The cake's origins are linked to the 1950s. It is said to have been created either for Queen Elizabeth II's coronation in 1953 or the 1937 coronation of King George VI and Queen Elizabeth, the Queen Mother. The cake is especially popular in Canada.

Queen Elizabeth cake

Queen of puddings is a traditional dessert consisting of a custard with breadcrumbs soaked in milk, acting as a base, which is then topped with fruit jam and an airy meringue. The history of this sweet dish is quite murky, as some believe that it dates back to the 17th century, while others claim that it originated in the 19th century. Regardless of the origins, most people enjoy this pudding without a second thought when it is served warm on the table.

Queen of puddings

Queijada de cenoura is a traditional dessert made with carrots, giving it a unique flavor and moist texture. It typically includes ingredients like eggs, sugar, flour, and sometimes almonds or coconut, blended with the cooked carrots to create a smooth, creamy filling. The batter is usually flavored with cinnamon and orange zest. The mixture is often divided between individual baking molds and baked until set. This sweet treat is popular for its delicate taste and slight sweetness, making it a delightful dessert or snack in Portuguese cuisine.

Queijada de cenoura

Portugal

These sugar-coated Portuguese treats consist of an almond shell and a creamy egg-based filling. The shell combines ground almonds and egg whites, while the center is made with traditional Portuguese doce de ovos - a smooth, rich custard consisting of egg yolks and sugar. The name of these delectable desserts roughly translates as small almond cheeses, due to their cylindrical forms and white shells that make them visually similar to cheese wheels. Queijinhos de am&ecirc;ndoa are mainly enjoyed in the region of Algarve.

Queijinhos de amêndoa

Queijo de figo is a local Algarve specialty that is prepared with dry figs and almonds as the two basic ingredients. Traditionally, sliced figs and almonds were layered into a mold and drizzled with brandy. The combination would then be pressed and stored until the ingredients were combined into a firm cake. Optionally, ground figs and almonds can be mixed with syrup in order to create a compact mixture that is then pressed into a mold. Although these fig cakes are traditionally round, they can be formed into other shapes, but their unusual name, which translates as fig cheese, stems from the classic round form that is reminiscent of a cheese wheel.

Queijo de figo

Spain

Reminiscent of a cheesecake, quesada pasiega is a traditional Cantabrian creamy cake made with a combination of butter, sugar, milk, flour, eggs, and either ricotta or cheese curds. It is typically flavored with cinnamon and lemon zest. The texture of quesada pasiega is similar to that of a dense pudding. When baked, it can be served hot or cold. It is recommended to top it with fruit jams in order to make it even more delicious.

Quesada pasiega

Quesadilla Herre&ntilde;a is a traditional dessert from El Hierro, the smallest of the Canary Islands in Spain, invented at the beginning of the 20th century. This sweet pastry is a unique culinary specialty of the island and is deeply rooted in its cultural heritage. The main ingredients include fresh cheese from El Hierro (queso herre&ntilde;o), flour, sugar, eggs, lemon zest, cinnamon, and aniseed. The fresh cheese is crucial to the recipe, giving the quesadilla its distinctive texture and flavor. Quesadilla Herre&ntilde;a has a rich, creamy texture and a sweet, slightly tangy flavor due to the fresh cheese, with lemon zest and aniseed adding aromatic notes that complement the sweetness. The pastry is typically round, with a slightly domed top and a golden-brown crust, often baked in individual sizes for easy serving. The preparation involves mixing the fresh cheese with the other ingredients to form a smooth batter, which is then poured into round puff pastry molds and baked until golden brown. The result is a moist, dense cake with a unique, slightly crumbly texture. More than just a dessert, Quesadilla Herre&ntilde;a is a symbol of El Hierro&rsquo;s culinary traditions, commonly served during festivals, celebrations, and family gatherings, and is a popular souvenir for visitors to the island. The use of locally produced cheese highlights the island's dairy farming heritage and its commitment to using fresh, high-quality ingredients. Quesadilla Herre&ntilde;a is best enjoyed fresh from the oven, but it can also be served at room temperature. It pairs well with a cup of coffee or tea and can be enjoyed as a dessert or a sweet snack at any time of the day. This unique pastry is a testament to the island&rsquo;s dedication to preserving its traditional recipes and celebrating its local ingredients.

Quesadilla Herreña

Quesadilla Salvadore&ntilde;a is a sweet dessert cake or a sweet bread that's usually found in local bakeries. In some villages, the cake is traditionally prepared on Sunday morning. It's made with a combination of flour, queso fresco or parmesan cheese, sugar, baking powder, milk or sour cream, eggs, and butter. Before baking, the cake is sometimes sprinkled with sesame seeds on top. Once done, it's cut into wedges and served.

Quesadilla Salvadoreña

Peru

Queso helado is a Peruvian dessert that's very similar to ice cream, and it originates from Arequipa. It's usually made with a combination of whole milk, evaporated milk, cinnamon, cloves, desiccated coconut, sugar, and egg yolks. Both types of milk are simmered with cinnamon, cloves, coconut, and sugar. The pan is taken off the heat, the egg yolks are added to the pan one by one, and it's then returned to the heat and simmered for a few minutes. The mixture is strained in order to remove the spices, and it's then placed in the freezer until frozen. After a few hours, queso helado is served in bowls, dusted with cinnamon. It is believed that the first queso helado was made at the Arequipa convent of Santa Catalina as an ice cream substitute.

Queso helado

Quetschentaart (also known as quetscheflued) is a Luxembourgish damson plum tart that is traditionally prepared during autumn, when damson plums are in season. To make the tart base, flour, sugar, butter, salt, and eggs are combined into a firm dough that is then rolled out and tucked snugly into a buttered tart tin before it is finished with slices of fresh damson plums and baked to perfection. The tart can optionally be dusted with powdered vanilla sugar for extra flavor and a pleasant aroma. A dollop of whipped cream, cr&egrave;me fra&icirc;che, or even a scoop of ice cream go perfectly with this sweet fruit tart. Quetschentaart can be bought at almost any pastry shop, bakery, and restaurant in the country, especially during the damson plum season.

Quetschentaart

Brazil

Quindim is a traditional coconut custard cake made with sugar, egg yolks, and ground coconut. The most popular theory about the origin of the dish suggests that it was invented in the 17th century in the northeast of Brazil by African slaves. However, the excessive usage of egg yolks indicates possible Portuguese roots of the dish, since Portuguese cuisine traditionally uses large amounts of egg yolks. The name quindim stems from the Bantu language, roughly translated to the unusual phrase "the gestures of adolescent girls". Today, quindim is one of the most popular desserts in Brazil, often consumed at birthdays, weddings, and christenings.

Quindim

Qum&euml;shtor is a simple and traditional Albanian baked custard, made with eggs, milk, flour, butter, and sugar. It is typically eaten by the Orthodox population of southeastern Albania before the beginning of Lent. The recipe is straightforward - the eggs are beaten and mixed with sugar, melted butter, and flour. After carefully adding the milk and mixing again, the liquid is baked in the oven until it develops a golden brown color. Qum&euml;shtor is then cut into individual portions and served chilled. Some variations include various flavorings, such as vanilla extract, lemon, and orange, but the original version still remains the most popular.

Qumështor

Iran

The decorative qurabiyas are Iranian shortbread cookies made with ground blanched almonds, egg whites, sugar, and a small amount of flour. The batter is piped into circular shapes, and the cookies are then baked until crispy. Before they are put in the oven, qurabiyas are usually decorated with chopped pistachios, which provide a nice decorative contrast to the pale dough. It is believed that they have originated in the Iranian city of Tabriz, located in the eastern part of the country, where they can be found in almost every traditional bakery. Most commonly, tourists buy them as convenient Tabriz souvenirs. These soft and chewy sweet biscuits have an immensely important place in the Iranian culture, especially during wedding ceremonies. Since ancient times, platters with freshly baked qurabiya cookies have been given as a gift to the bride by the groom&rsquo;s family. They are also a common dessert staple during Iranian celebrations, especially Nowruz, the Persian New Year festivity. Tradition suggests that this sweet decorative dessert should be enjoyed alongside freshly brewed chai.

Qurabiya

Rabanada is the Portuguese and Brazilian version of french toast. It's made with round or oval stale bread cut in thick slices that's dipped in milk (or milk, sugar, and vanilla) and beaten eggs, fried in oil, then sprinkled with cinnamon sugar. As a result, rabanada is sweeter and crunchier than the American french toast. The first mention of rabanada dates back to the 15th century, when it was described by Juan del Encina as a dish that's helpful for recovery from childbirth, which is why rabanada is alsko known as fatia parida, meaning slices for the new mom. The first recipe dates back to the 17th century, and by the beginning of the 20th century, the treat was commonly served in the taverns of Madrid, accompanied by jugs of wine. Nowadays, it is particularly popular during Christmas time but can be enjoyed year-round in many parts of Brazil and Portugal.

Rabanada

Rabarberkage is a traditional rhubarb cake originating from Denmark. Although there are many recipes, the cake is usually made with a combination of rhubarb slices, flour, eggs, cinnamon, sugar, butter, and lemon zest. The rhubarb slices are first mixed with cinnamon sugar and left to rest for a while. The butter, sugar, eggs, flour, and lemon zest are mixed into a batter that&rsquo;s spread in a baking tin. The batter is topped with rhubarb slices, and the cake is baked until the fruit becomes caramelized and the cake sets. Once cooled, the cake is served warm or at room temperature, and it&rsquo;s recommended to accompany it with a dollop of cr&egrave;me fra&icirc;che.

Rabarberkage

Rabri is a creamy Indian dessert prepared with milk that is slowly simmered until thick. The milk is usually enriched with sugar, cardamom, saffron, or rose water, as well as sliced nuts such as pistachios or almonds. Rabri can be enjoyed on its own, warm or well-chilled, but it is also commonly served with fried zulbia (jalebi) or pancake-like malpua.

Rabri

Croatia

Rafioli are shortbread cookies with a flavorful almond filling, enjoyed in many cities throughout Dalmatia where they are a staple of every important life event, from baptisms and weddings to funerals. Although the exact origin of these sweet treats is unknown, there are many legends and stories explaining how this half-moon-shaped cookie came to be. Of course, every Dalmatian family has their own variation with recipes that are passed down from generation to generation. Along with almonds, modern versions of rafioli are often filled with chocolate and cream, while citrus zest and vanilla are used for extra flavor.