Alternative form of gamalost [A traditional Norwegian cheese made by souring skimmed cow's milk with a lactic starter, slowly heating it and separating the curds, and introducing mold, then allowing it to ripen.]
A type of rennet cheese or cheese produced under employment of a similar clotting enzyme characterized by being firm owing the curds not only having been comminuted to a large degree but having been stirred with the whey before being put to ripen for a longer time.
Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.
Alternative form of hamantaschen [Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.]
A kind of Polish cake baked at Easter, typically made from pastry with a layer of butter sponge cake on top, sometimes affixed with marmalade, and topped with nut-based icing and candied fruits.
Alternative spelling of pirozhki [Small pastries filled with finely chopped meat, vegetables or fruit baked or fried, from eastern European cuisine, or a serving of these.]
A thick soured milk product, similar to unsweetened yogurt but less sour, or kefir but thicker. In Russia or other former USSR republics, commercial and home-made prostokvasha comes in different varieties: "varenets" (варене́ц), "ryazhenka" (ря́женка), katyk/qatıq (каты́к), etc.
A traditional breakfast dish in Germanophone Switzerland (originally from Bern canton) made from potatoes, fried in a pan with butter or fat and widely varying other ingredients such as bacon, onions, cheese, apples or fresh herbs.
A savory Swedish cake made from layers of bread with creamy fillings made from salmon, egg, vegetables, etc., served cold and sliced like a dessert cake.
Alternative spelling of yogurt [A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.]
A custard-like dessert made with egg yolks, sugar and Marsala wine.
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