Puddings
Zapekanka
Запеканка
Russia
Baked tvorog (farmer's cheese) casserole loosened with egg, semolina and raisins, cut in slabs for school lunches and home breakfasts alike.
Original eatfuls sticker artwork
What it is
A closer look at Zapekanka.
Baked tvorog (farmer's cheese) casserole loosened with egg, semolina and raisins, cut in slabs for school lunches and home breakfasts alike.
What to look for
Know it when you find it.
Cafeterias serve warm squares with sour cream or condensed milk; good zapekanka is moist, barely sweet, and studded with raisins.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Zapekanka.
Russia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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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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Ακούμια
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.