The complete directory
10 foods match this view. Search local names, narrow the map, or follow a category.
Lebanon
بقلاوة
Layers of paper-thin phyllo brushed with butter and filled with chopped walnuts or pistachios, baked crisp then drenched in lemon- or rose-scented sugar syrup. One square, cut diamond-small, is the shared Ottoman dessert of the whole eastern Mediterranean.
Turkey
Boşnak böreği
Layered pastries made from thin yufka dough sheets, filled with cheese, spinach, potatoes, or ground meat, and either baked or fried. Varieties include su böreği, which is boiled before baking for a moist, custard-like texture, and sigara böreği, crisp rolled cylinders. Börek is eaten at breakfast, as a snack, or as part of a meze spread.
Tunisia
A Tunisian fried pastry of twisted dough drenched in honey and sprinkled with sesame — a Ramadan treat.
Tunisia
Tunisian 'gazelle horns': crescent pastries of almond paste wrapped in thin pastry, scented with orange blossom.
Tunisia
كعك ورقة
Ring of thin dough filled with almond paste scented with geranium water, baked pale and dusted with icing sugar.
Tunisia
A Tunisian semolina pastry filled with almond paste or dates, shaped into crescents and baked.
Algeria
سمسة
Triangles of malsouka pastry layered with ground almond and sesame, fried and soaked in rose or geranium syrup.
Sfax, Tunisia
بقلاوة
A Tunisian baklava of layers of thin pastry interspersed with ground pine nuts, almonds, hazelnuts and pistachios, brushed with butter and dipped in honey syrup.
Tunisia
يويو
Doughnut of dough enriched with orange juice, fried and dipped in honey syrup so the outside stays sticky.
Tunisia
زلابية
Batter piped into hot oil in lacy loops, fried crisp and dropped straight into honey syrup, sold by weight in Ramadan.