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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 …

10:22AM March 18, 2017 - by: anika854

Covrigi

(Romanian) (0 )

This is Romanian baked goods similar to pretzels. They consist of salted bread topped with poppy seeds, sesame seeds or large salt grains. They do not usually contain any added sweeteners such as sugar.

10:14AM March 18, 2017 - by: anika854

Kolacz

Kołacz

(0 )

Kolacz is a traditional Polish pastry, originally a wedding cake dating to the start of the 13th century, that has made its way into American homes around the Christmas and Easter holidays. The pastry is a light and flaky dough filled with a variety of …

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

Tarte Tropezienne

Tarte Tropézienne, La Tarte De Saint-trop…

(French) (0 )

is a dessert pastry consisting of a filled brioche included flour, butter, sugar, egg, milk and yeast.

10:05AM March 18, 2017 - by: anika854

Guernsey Gâche

(Guernsey) (0 )

Guernsey Gache is a local dish of the Channel Island of Guernsey. Guernsey Gache is a special bread made with raisins, sultanas and mixed peel. In Guernésiais, gâche means cake.

09:54AM March 18, 2017 - by: anika854

Brioche

(French) (0 )

Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after …

09:48AM March 18, 2017 - by: anika854

Zopf

(Swiss) (0 )

Zopf is a type of Swiss, Austrian or Bavarian bread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten …