Pastries
Ǵomleze
Ѓомлезе
Ohrid, North Macedonia
Thin layered pastry from the Ohrid and Struga lakeside, baked between two heated clay lids buried in embers.
Original eatfuls sticker artwork
What it is
A closer look at Ǵomleze.
Thin layered pastry from the Ohrid and Struga lakeside, baked between two heated clay lids buried in embers.
What to look for
Know it when you find it.
The clay lids and embers are what makes it; a version from an electric oven is a different dish. Served with yoghurt or clotted cream.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ǵomleze.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Latvia
Apple or Rhubarb Tarts
Ābolu vai rabarberu pīrāgi
Sweet yeast dough tarts topped with seasonal fruit, whipped cream and crunchy topping.
Luxembourg
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A whole cored apple filled with sugar and cinnamon, wrapped in pastry and baked until the fruit steams itself soft inside.
Antigua and Barbuda
Antiguan Mango Pie
Mango Pie
Pie made with local mangoes; a seasonal dessert when mangoes are in season; the sweetness of local mangoes makes an exceptional pie; found at home kitchens and bakeries; the mango pie of Antigua; a tropical twist on apple pie; a celebration of island fruit.
Antigua and Barbuda
Antiguan Pineapple Pie
Pineapple Pie
Pie made with the Antigua Black Pineapple; a seasonal dessert when pineapples are in season; the sweetness of the black pineapple makes an exceptional pie; found at home kitchens and bakeries; the pineapple pie of Antigua; a tropical twist on apple pie; a celebration of the national fruit.
Saint Martin
Anguillian Coconut Tart
Coconut Tart
A pastry filled with grated coconut, sugar, and spices; a local bakery specialty in Anguilla, often served with vanilla ice cream; a classic island dessert. Across the islands this coconut-filled tart is baked as a bakery sweet, with local notes ranging from Anguillian spice to Sint Maarten and Cayman fillings.
Epirus, Greece
Alevropita
Αλευρόπιτα
A rustic Epirus pie of thin flour batter folded around crumbled feta and eggs, baked until blistered — a "poor man's pita" from the Zagori villages.
Kano, Niger
Alkaki
Twisted lengths of wheat dough deep-fried and soaked in sugar syrup, made in the north for Sallah.
Panama
Almojábano
A Panamanian corn and cheese fried pastry, crispy and savory, a breakfast and street classic