Banoffee Pie – England
A more recent development in the world of confectionaries, the banoffee pie was born in 1971 at The Hungry Monk Restaurant in East Sussex, England. The name comes from the pie’s combination of sliced bananas and toffee (a confection made from caramelizing sugar until it becomes so hard that it can be cracked), topped with cream. While the original recipe includes a pastry base, others lean toward crumbled biscuits and butter.
Crème Brûlée – France
This French dessert is not only a treat for your tongue but for your eyes as well - preparation, like for most French cuisines plays a role in how the food is meant to be enjoyed and the same stands true for crème brûlées. The confection consists of a rich custard base and a caramelized top that cracks open with a spoon. The caramel top may be premade and then placed on the custard, but the more popular (and exciting) method to prepare the dessert is to sprinkle sugar onto the custard and caramelizing it with a butane torch.
Dango – Japan
Dango is a type of sweet Japanese rice cakes or dumplings made from an indigenous glutinous rice known as mochigome. Dango come in many varieties, but the prettiest to look at and to savor with your taste buds is the hanami dango. The dumplings are first rolled into small balls which are then skewered and served with tea. A single skewer typically has three dumplings, with the pink one on the top and the green on the bottom - the green in particular is known to have a slightly different taste as the rice flour is usually mixed with mugwort grass.
Gelato – Italy
You have to be living under a rock if you’ve never tried gelato before. Although gelato is a type of ice-cream, it’s different in taste, texture consistency for a multitude of reasons. For one, it contains significantly less fat as well as air than your standard ice-cream, which alters the taste of the chilled cream and give it a smooth texture. Gelato is also sweeter and packed with more flavor than other kinds of ice-cream, making it a calorie nightmare that you wouldn’t mind having once in a while.
Halva – Balkans
Halva is one sweet dish whose origins are scattered all across Asia and parts of Europe, but is generally attributed to countries with a predominantly Muslim population. However, popular consensus rests with the Balkans due to their extensive varieties of halva as well as their cultural significance in Balkan countries. There are two types of halva: flour-based halva is gelatinous and often transparent, while nut-butter halva is crumbly and drier. But the best thing about halva is that it has a very long shelf-life and can be stored at room temperatu
Jalebi – South Asia
These pretzel-like sweets are a staple in South Asia, and you won’t find a street corner where these aren’t sold. Although the ingredients are common, they’re not exactly easy to prepare: the batter is poured into a piping bag and the pretzel or circular shape is made directly on hot oil. Since the batter floats about as it's being fried, it takes a lot of practice and precision to get the shape right. Once done, the jalebi is soaked in sugary syrup and served either hot or cold.
Want to indulge your sweet tooth? Then just go Haloodie! Find your nearest halal and organic restaurant, and treat yourself to some of the finest confections of the Middle East, Balkans and South Asia.
7 Desserts From Across the Globe
There’s something special about the idea of having a delectably sweet treat when you’re through with the main course. It's a reward of sorts that we’re all allowed to indulge in at the end of the day. Of course, foodies and sweets enthusiasts are always on the hunt for new, unique desserts beyond the age-old scoop of chocolate ice-cream or rich, creamy cakes. But we here at Haloodie encourage our fellow confection connoisseurs to try out at least one of these globally popular desserts:
Angel Food Cake – America
Starting with our home grounds, angel food cake is a light, fluffy and delectable sponge cake that uses whipped egg whites instead of butter in the recipe. Ingredients are folded into the whipped egg whites to create a foamy batter that when baked forms a very soft sponge. Some folks prefer to throw in a little extra baking powder for an airy texture as it rises. Because the cake is so delicate, it can’t be cut with a straight edge knife as it presses the cake - serrated or electric knives are better tools when making even slices.