The traditional desserts in Bulgaria are mostly the same as in the Middle East – baklava and other sweets with sugar syrup. We also have some other very typical sweets: This cake is called Agnessa, it is yummy and very easy to make. This recipe is from one Bulgarian lady’s aunt.


  • 200 g butter
  • 1 cup + 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1 cup ground walnuts
  • 4 eggs
  • 1 vanilla sugar


You mix the butter, flour, walnuts and 1 cup of the powdered sugar. You whisk the egg whites and add them to the mixture. Spread in a pan and bake for about 20 min at 180 degrees Celsius.

In the meantime beat the yolks with the other cup of sugar and the vanilla sugar until white. My aunt makes it always with a wooden spoon for a long time (while watching TV for example :)).

Take the cake out of the oven and while it is still warm spread the eggs on top. Leave overnight for the glazing to dry. If you are in a hurry put in the oven at 50 degrees Celsius until dry.
Picture source: – it’s a blog with mostly traditional recipes.



Baba’s Banitsa

This is the recipe of one Bulgarian lady’s great-grandmother’s Banitsa

You take dough and make it really thin(1-2 mm) or if you can’t you can buy one from the shop. It has to be flexible and moldable like dough, not like hard pasta or lasagna. Filo pastry works well!


  • 1 dough (for example filo pastry)


  • 5 eggs
  • 500g Bulgarian or greek (Feta) cheese
  • 500g or 1 big Bulgarian yogurt or greek one
  • 1 tea spoon of baking soda(powder)
  • You mix the baking powder with the yogurt.


Mix all ingredients for the filling.

Take one sheet and put a soup spoon filled with oil and you spread it even, then a few spoons of the filling and spread it even. Then you roll the sheet and it resembles a long snake. Then put it on the baking tray like a spiral in the center. The baking tray should be round and have oil or flour on the bottom. Continue to do this with every single sheet or until the tray is full. Then you bake it at 200C for 30-40 minutes. That’s it!


The filling can be altered in many ways. Spinach, onions, meat, anything goes. There are also sweet versions; the most popular is with apple, cinnamon and walnuts filling or with pumpkins and cinnamon.

Photo credit: Merle Ja Joonas Photo Credit: Merle Ja Joonas

Kanelbullar (cinnamon rolls)

Freely translate recipe so I hope it make sense – recipe provided by Alexandra


150g butter
5 dl milk
50g yeast (fresh if you use dry mix it in the flour and keep the butter/milk a little bit warmer)
1 dl sugar
2 tea spoons cardamom
about 800g flour

2 table spoons cinnamon
150g butter
1dl sugar


1 egg
coarse sugar /decorating sugar


Melt the butter. Pour in the milk and heat to 37 degrees Celsius (finger warm). Add the sugar and cardamom.

Crumble the yeast and pour the milk/butter over in small amounts at the time so the yeast dissolves. And then slowly add the flour while mixing until you get a nice dough.

Let it rest and prove it for about 30 min.

Knead the dough, split in two and roll out to a square a few milimetres thick. Mix the filling and spread out evenly on top of the dough. Roll and cut it in about 1,5 cm thick pieces.

Let them rest again for about 40 min. Brush with egg and sprinkle on the sugar. Bake in the oven for about 5-10 min on 225 degrees Celsius.

Gateu au Yaourt

It is so simple and great to make with kids as all the measuring takes place with a yoghurt carton….


1 pot of yoghurt (the regular small pot of natural yoghurt (125g) but you can also use a flavoured yoghurt, apricot or peach works very well)
2 pots of sugar
3 pots of self raising flour (if you prefer to use plain flour, that is fine too but you will need to use 2 teaspoons of baking powder)
1/2 (half) pot of oil (sunflower or similar – not olive)
2-3 eggs
a pinch of salt


Place the yoghurt in a bowl, you use the empty yoghurt carton to measure out the other ingredients. Mix everything together. Place in a loaf tin or round tin, whatever you prefer. Bake in oven 180° celsius for 30 minutes.

The great thing is if you use natural yoghurt, you can vary the flavour by adding lemon or orange rind to the mixture, you can also add some cut up apples or basically anything you like to the mixture.

Around The World Year: Recipes

Stein’s foodie weekend in Reykjavik
Greenlandic food:

Chicago hot dog
Pumpkin pie
Texas oven-roasted beef brisket
Apple pie
Guacamole: avocado, salt, garlic powder, lime, and cilantro. sometimes i’ll add onions and tomatoes.
Vegetarian stuffing:
Shoofly pie:

Warm cheese dip: Melt cheddar cheese slices with some cream and taco sauce on very low heat. Enjoy with nachos, on tacos/fajitas/burritos/enchiladas or with french fries, baked potato or what you like.

Creole food

USA recipes submitted in the Facebook goup

Roti canai
Dhal curry
Bubur pulut hitam
Kaya – coconut jam
Ox Penis soup
Malaysian Kuih

Video on food with Gordon Ramsay
Chef Wan
Malaysian recipes
Malaysian cuisine
Random Malaysian Food Facts


banitsa2Bulgarian Rice Pilaf-style vegetable rice with yoghurt sauce
Banitsa Bulgarian filo pastry bake
Agnessa Bulgarian cookies
Ljutenica Popular vegetable spread
Ajvar Traditional red pepper spread
Tarator Cold soup eaten in summer
Shopska Salata Bulgarian salad
Courgette Rice
Kozunak Bulgarian Easter bread
Tikvenik Bulgarian sweet  pumpkin pie


Jollof Rice Nigerian Rice (for an authentic recipe do NOT use Jamie Oliver’s version)
23 Nigerian foods the whole world should know and love (by Buzzfeed)


Kannebular Cinnamon Rolls
Swedish Chocolate Balls No bake cake
Semlor Cardamom Buns
Kladdkaka Swedish chocolate goo cake
Princess Tarta Swedish Princess Cake
10 Things To Know About Swedish Food


Tarte Tatin Caramelised fruit cake
Gateau au Yaourt Yoghurt cake


Chinese-tea-eggs-copyTea Eggs (Marbled Eggs) Eggs boiled in tea and spices
Chinese Spicy Mashed Potatoes Lao Nai Yang Yu
Braised Pork Rice  Taiwan’s signature dish
Chinese Dumplings Chinese-style ravioli
Gong Bao Chicken Spicy chicken stir-fry from Yunnan
Bubble Tea/Boba Tea Tea with chewy bits from Taiwan
Sweet Potato Balls Chinese sweet treat
Chinese Sticky Rice Cake Chinese sweet treat
Taro Ball with Red Bean Soup Chinese sweet treat


Oznei Haman (Haman’s Ears)    Jewish poppy seed cookies
Israeli Shakshuka Breakfast dish with tomatoes, red peppers and eggs
Baba Ganoush (Yotam Ottolenghi)   Baked Aubergine mousse dish
Hummus 3 Ways
Limonana Israeli mint lemonade
Café Hafuch Upside down coffee


Spätzli Easy homemade noodles
Birchermüesli Fruity breakfast cereal yoghurt dish
Cheese Fondue
Toblerone Mousse
Dampfnudeln Sweet bread with vanilla sauce
Älplermagronen Macaroni and cheese with a twist

Braised Pork Rice

Braised Pork Rice is Taiwan’s signature dish. You can add a sunny side up egg or stewed/tea eggs on top. (Recipe provided by Jasmine L)

Cooking ingredients
1kg pork, chopped into 5mm square chunks. Pork belly is the best which contains more fat, but if you prefer to have a more healthy dish, less fatty parts of the pork also can do
– 100ml soy sauce, 50ml dark soy sauce (optional – dark soy sauce mainly help get colour on the meat)
– 20g rock sugar or any type of sugar
– 1 onion, finely chopped
– 3-4 shallots, finely chopped
– 2 star anise
– 5g five spice powder
– 2 garlic, finely chopped
– 50ml rice wine

The method

1. add some oil to a frying pan, stir fir onion, shallot and garlic till a bit brown
2. add pork chunks, if not much fat on the meat then you can use a little lard to avoid the meat get too dry
3. when water gone from the meat and it’s browned, add sugar, aniseed, 5 spice and rice wine
7. cover and steam the food for about 5 minutes, turn the heat to medium
8. add some hot water until just covering the food
9. slow cook for 20mins, then it’s ready to serve with rice.

You can add more sugar or soy sauce or even anything your taste.