Puddings
Khavits
Խավից
Armenia
Flour toasted in clarified butter and beaten with hot milk or water and honey into a smooth, rich, spoonable sweet.
Original eatfuls sticker artwork
What it is
A closer look at Khavits.
Flour toasted in clarified butter and beaten with hot milk or water and honey into a smooth, rich, spoonable sweet.
What to look for
Know it when you find it.
Traditionally fed to new mothers and served at wakes. It should pour slowly from the spoon and taste heavily of butter.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Khavits.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Kerala, India
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Sweden
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Cotonou, Benin
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A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
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Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
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Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Argentina
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Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.