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07:50PM March 19, 2017 - by: itisclaudio

Fruit Salad

fruitsalad

(-Worldwide-) (0 )

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either in their own juices or a syrup. When served as an appetizer or as a dessert, a fruit salad is sometimes known as a fruit cocktail or fruit …

01:21PM March 19, 2017 - by: anika854

Tandoor Bread

(Iraqi) (0 )

Tandoor Bread is a type of leavened bread baked in a clay oven called a tandoor, similar to naan. It is popular in Pakistan also.

01:11PM March 19, 2017 - by: anika854

Samoon

Samoon, Khubz, Khubz Iraqi

(Iraqi) (0 )

Samoon is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens, like pizza. This bread is one of the most widespread bread in Iraq, along with Khubz. It can be usually served with a variety of …

01:02PM March 19, 2017 - by: anika854

Sangak

Nān-e Sangak

(Iranian) (0 )

Sangak is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread.

12:45PM March 19, 2017 - by: anika854

Taftan

Taftoon, Taftun

(Iranian) (0 )

Taftan is a leavened flour bread from Persian, Pakistani and Uttar Pradesh cuisines, , baked in a clay oven. This bread is made with milk, yoghurt, and eggs. It often flavoured with saffron and a small amount of cardamom powd and may be decorated with …

12:28PM March 19, 2017 - by: anika854

Tonis Puri

(Georgian) (0 )

Tonis Puri is a type of Georgian bread, baked in a specific bakery called tone or torne/turne. The word is cognate with the tandoor. The bread is served with any other bread, but it tends to be more popular for special celebrations such as Easter, …

12:17PM March 19, 2017 - by: anika854

Barbari Bread

Iranian Flatbread

(Iranian) (0 )

Barbari Bread is a type of Iranian flatbread. It is one of the thickest flat bread. The bread is usually between 70cm to 80cm long, and 25cm to 30cm wide. It is the most common style baked in Iran. It is served in many restaurants …

11:45AM March 19, 2017 - by: anika854

Msemen

Malawi, Malawah, Murtabak

(-Middle Eastern-) (Moroccan) (0 )

Msemen is a rich traditional, pancake-like bread of the Maghreb, most common to Algeria, Morocco, and Tunisia. These pancake-like bread are usually an accompaniment to a cup of aromatic morning mint tea or coffee. Msemen can be stuffed with vegetables or meat fillings.

11:29AM March 19, 2017 - by: anika854

Matnakash

(Armenian) (0 )

Matnakash is a leavened traditional Armenian bread, similar to the naan. It is made of wheat flour with yeast or sourdough starter. It is shaped into oval or round.

11:24AM March 19, 2017 - by: anika854

Wotou

Steamed Corn Bread

(Chinese) (0 )

It is the shape of a hollow cone. It is a type of steamed bread made from cornmeal, butter, flour, eggs and sugar.

10:35AM March 19, 2017 - by: anika854

Mandarin Roll

Steamed Mandarin Rolls, Steamed Flower Ro…

(Chinese) (0 )

It a kind of steamed bun originating from China. The rolls are cooked by steaming. It is another one of the staples of Chinese cuisine which is similar to white bread in western cuisine. Because southern varieties of mandarin rolls are slightly sweet, they can …

10:28AM March 19, 2017 - by: anika854

Modak

(Indian) (0 )

Modak is a sweet dumpling popular in Maharashtra, India. It is called modak. The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida …

10:21AM March 19, 2017 - by: anika854

Buuz

Бууз

(Mongolian) (0 )

Buuz is a type of Mongolian steamed dumpling filled with meat, which is flavoured with onion or garlic and salted. It is traditionally has eaten at home on Tsagaan Sar, the Mongolian New Year.

10:09AM March 19, 2017 - by: anika854

Khuushuur

(Mongolian) (Russian) (0 )

Khuushuur is a kind of meat pastry or dumpling popular in Mongolia, similar to Russian and other cuisines' chiburekki. The meat, either beef or mutton, is ground up and mixed with onion (or garlic), salt and other spices.

06:47AM March 19, 2017 - by: anika854

Crescentina

(Italian) (0 )

Crescentina is a bread in Italian cuisine from the Emilia-Romagna region of Italy. it is typically sliced into diamond shapes and then fried and may be accompanied with cheese and salumi.

06:33AM March 19, 2017 - by: anika854

Piadina

Piada

(Italian) (0 )

Piadina is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt and water.

06:28AM March 19, 2017 - by: anika854

Taboon Bread

Lafah, Lafa, لفة‎‎

(-Middle Eastern-) (0 )

Taboon Bread is a Middle Eastern flatbread. It is used as a wrap used in many cuisines. This type of flatbread is traditionally baked in a Tabun oven and eaten with different fillings.

06:17AM March 19, 2017 - by: anika854

Etli Ekmek

(Turkish) (0 )

Etli Ekmek is a pizza-like dish which originated in Konya in Turkey. “Etli ekmek” means "bread with meat" in Turkish. It is very common in cities in the central part of Turkey.

06:14AM March 19, 2017 - by: anika854

Pastrmajlija

(European) (0 )

Pastrmajlija is a Macedonian bread pie made from dough and meat. Pastrmalija is usually oval-shaped with sliced meat cubes on top of it.

10:28AM March 18, 2017 - by: anika854

Korovai

Karavai, Kravai

(Bulgarian) (Polish) (Romanian) (Russian) (Ukrainian) (0 )

Korovai is a traditional Bulgarian, Russian, Ukrainian, Romanian and Polish bread.The bread has ancient origins and comes from the pagan belief in the magical properties of grain. Korovai was a large round braided bread, traditionally baked from wheat flour and decorated with symbolic flags and …