Search results for “baklava”

Bulgaria's tzarska salata — the "royal" mosaic from V&G, layered cabbage, gherkin, pepper, and cauliflower in a sharper-than-usual brine. Vineg...

Životinjsko carstvo is the chocolate every Croatian and Bosnian kid remembers hunting for the missing animal in the album — the trading happened at...

Va-Va Hard-Filled Strawberry Candy are hard candies with a chewy strawberry centre — the Serbian-format filled hard candy in the strawberry flavour...

In Spanish kitchens a stack of Maria biscuits dunked in warm milk is a childhood breakfast memory. Gullón Sugar Free Maria Biscuits are classic rou...

Kradjian Meze Dolmas are tender wine (grape) leaves hand-wrapped around a savory rice filling with a jalapeno kick. Made with onion, rice, vine lea...

A small dish of dark, syrupy walnut preserve served alongside coffee is an Armenian tradition, made from whole green walnuts candied in syrup. This...

The smell of flour and vanilla filling the kitchen while a torta bakes is a memory a lot of us carry from home. This is Dr. Oetker Backin Original ...

Ask any Romanian about Eugenia and watch them smile — the cocoa-cream biscuit that lived in every school bag and every grandmother's cupboard. Roma...

Vincinni wafers are the corner-shop snack every kid in Macedonia and the wider region grew up grabbing off the shelf — bright box, crisp wafer, swe...

Cracking sunflower seeds on a park bench or a porch step is its own kind of ritual back home, a bag that lasts the whole conversation. This is Mera...

Achieve perfect, fluffy whipped topping every time with Podravka Dolcela Slag Pjena. It's the ideal accompaniment for palacinke, fruit, or to eleva...

Jeżyki, the little chocolate-covered 'hedgehogs' with bumpy tops, have been a fixture of Polish kiosks, school lunchboxes and name-day coffee table...

Create delicious pancakes or crepes quickly and easily with this mix. Just add water to prepare a delightful treat that's perfect for breakfast, br...

Jamaica rum in a German pound cake is a Sunday-afternoon habit, the bottle kept in the cupboard for baking and nothing else. This is Schlünder Jama...

Cremsnit made an appearance whenever there was something to celebrate, the cool cream cut into neat squares between pastry. Dr. Oetker's Cremsnit i...

Čajna pašteta showed up on morning toast before school, spread thin on fresh bread with a cup of tea. Gavrilović, family owned since 1690, makes th...

Va-Va's fire-roasted red peppers in the holiday-host jar — Macedonia's kapija charred, peeled, garlic-oil bathed, scaled for crowd-feeding. Smoke-r...

A tub of pork pâté spread thick on bread is breakfast the way Balkan meat houses have made it for generations. This is Gavrilović Pork Pâté, 100g (...

Krinos grape leaves — Greece's tender brined leaves, pliable and bright, ready to roll. Generations of diaspora kitchens used Krinos for both Greek...

Whole pickled cabbage leaves packed in brine, ready to use for stuffed-cabbage dishes such as sarma and golubtsi. The large 1.7 kg jar holds tender...

Va-Va Hard Filled Candies in Cherry are a 200g bag of individually wrapped hard candies with a cherry-flavoured filling from Va-Va Premium Foods — ...

Mateo Sliwka Plum in Chocolate & Cocoa Glaze is a 250g box of whole dried plums (prunes) coated in chocolate and cocoa glaze from Mateo — a Eur...

Va-Va's red pepper fillets in the family-host jar — Macedonia's kapija ribbons in garlic-oil, scaled for the holiday table. Soft-pliable, smoke-tin...

Coacăze negre grow in Romanian kitchen gardens, and the jam gets spooned onto plain buttered bread by the grandmother who boiled it. This is Rauren...