Manjar

🇷🇸Serbia

Ajvar

Ајвар

Relish made from roasted peppers and eggplants, a popular condiment throughout the Balkans, traditionally prepared in autumn, versatile and savory.

🇲🇦Morocco

Amlou

أملو

Ground almonds blended with culinary argan oil and honey into a glossy Moroccan spread.

🇲🇨Monaco, Monaco

Anchoia de

Salty anchovy paste made from anchovies, olive oil, and salt; a Monegasque condiment served with raw vegetables (crudités) as a dip; the local version of the Mediterranean anchovy paste, used across Monegasque cuisine.

🇳🇱Netherlands

Apple Syrup

Appelstroop

Thick dark syrup made from apple juice, similar to apple butter but thinner, used on bread, pancakes, and in cooking.

🇷🇺Russia

Baklazhannaya ikra

Икра баклажанная

Roasted eggplant mashed with sweet pepper, tomato and onion into a smoky spread; Soviet cookbooks called it poor man's caviar.

🇨🇾Cyprus

Carob Syrup

Χαρουπόμελο

Carob pods boiled down into a dark, treacly syrup once called the island's black gold, poured over anari and bread.

🇨🇭Switzerland

Cenovis

A dark, salty yeast-extract spread with a faintly sweeter, less bitter profile than its British relatives, scraped onto buttered bread.

🇫🇷Lyon, France

Silk Worker's Brain

Cervelle de canut

Lyonnaise herbed fresh cheese spread, traditionally eaten with bread.