Around The World In 30 National Desserts

We all can appreciate the "something sweet" after a dense main course, but the actual history of dessert is somewhat complex. According to JSTOR Daily, the French were the first recorded population to serve entremets — savory or sweet courses between main meal components. The word "dessert" itself is derived from "desservir," a French word which means "to clear the table." The first desserts were likely mild in sweetness compared to what we think of as "dessert" in the present; it wasn't until ingredients like sugar became widely available in the 18th and 19th centuries that hyper-sweet desserts took off. 

A national dessert can say just as much about a country and its culture as much as a national dish can. And since every country has a different way to end a savory course or to celebrate a special occasion, you'll see a ton of diversity in dishes across the globe. Here are some of the most traditional national desserts from around the world. 

Medvoik is a beloved honey cake that can often go by names like "red cake," "little bee" and "honey fluff" (via the Moscow Times). In the home, the recipe for the honey cake, which is layered with homemade dulce de leche, is passed down from parent to child. The Moscow Times notes, however, that medvoik is not endemic to Russia originally but became popular during the Soviet era; the recipe first hit Soviet cookbooks in the 1960s. 

Flan is a popular dessert in Spain, as well as the countries that the Spanish have colonized or invaded across history. Spanish-style flan, otherwise known as caramel flan, has a creamy and custard base with a layer of sweet and bitter caramel on top. This type of flan is gelatinous, so it holds its shape after being removed from the mold and eaten with a spoon. In Spain, flan is often eaten on Christmas Eve (Noche Buena) or to commemorate special occasions.

As the phrase goes, "there's nothing more American than apple pie." And whether you enjoy eating your apple pie al a mode (with a scoop of ice cream) or with a crumb topping, you can take a bite knowing you're eating centuries of history in a dessert. According to The Culture Trip, American apple pie was first mentioned in written form in 1697's "America in So Many Words: Words that have Shaped America." And although the apple pie was popularized as a symbol of patriotism during the 1940s, the original recipe was ironically more the product of British, Swedish, and Dutch culinary influence.

Though it's commonly thought to be named after the eponymous region in Germany, the Black Forest cake actually gets its name from the Schwarzwalder kirschwasser traditionally used to soak the cake sponge with. Per regulations by the European Union, if a Black Forest cake does not contain this sour cherry brandy (which is otherwise shortened to "cherry kirsh"), it cannot be considered a proper Black Forest cake. Germans commonly enjoy their Black Forest cake with layers of cream and buttercream, along with the traditional decadent chocolate cake and sweet cherries.

Baklava is a popular dessert dish across the Mediterranean and the Middle East. According to Great British Chefs, Baklava's origins trace back to the Ottoman Empire — which included present-day Turkey. Turkey is one of the most prominent consumers of this phyllo pastry dessert, which can be made with layers of chopped walnuts or pistachios, sugar syrup, and occasionally a semolina cream called kaymak (via Safir Bakery). Baklava can come in numerous shapes and sizes including triangular carrot slices or pistachio wraps rolled into cigar-sized rolls. 

According to The Better India, the beloved jalebi sweet's origin was not in India, but in neighboring Persia. The jalebi is a descendant of zulbiya, a Persian dish made with an asymmetrical curl along with a garnish of honey and rosewater. Jalebi, in comparison, comes in circular shapes and is covered with a syrupy sugar coating. The base flour of this fried treat is a blend of wheat flour and gram (chickpea) flour spiced with cardamom and saffron. The dough also has a slight tang from the use of yogurt and baking soda. Once the batter is fermented, it is fried in hot oil and tossed in the syrup.

Not all waffles are created equal, especially where the Brussels waffle is concerned. Brussels waffles are one of the most popular treats in Belgium. As a descendant of the Belgian waffle, the Brussels waffle is also made from a yeasted batter cooked on a hot iron. But the Brussels waffle is usually square compared to the circular Belgian waffle. The Brussels waffle also features deep pockets for syrup, chocolate sauce, or powdered sugar. 

Have you ever heard of Canadian Nanaimo bars? It is believed that these treats were created in and named after the British Columbian city of Nanaimo. The first recipe appeared in a 1952 cookbook, according to British Columbia Magazine, and has since remained one of Canada's most beloved desserts. The Nanaimo bar is made with a base of graham crackers and coconut, custard, and a layer of chocolate on top. While there may be some variations on the exact proportions of the layers, many home bakers stick to a thick layer of custard sandwiched between the two other layers. You can find these bars in cafes, restaurants, and homes across the country.

Semolina is a common ingredient in many dishes in the Middle East, so it's no surprise that Jordan's most famous dessert also contains semolina. Basbousa is a semolina cake made with coconut and yogurt, all soaked in sweet sugar syrup. The cake is often known to Jordanians as hareesh, and it can be baked in several small cakes or one large one. Some recipes soak the cake in orange blossom or rose water to develop unique aromas (via Tourist Jordan). The Foodellers note that babousa is often sold by street vendors and is often eaten with bare hands rather than a fork.

Diblah (occasionally spelled deblah) is an airy fried dough made by twizzling thin strips of dough in a pan of oil until crispy. Once the dough is fried, it is dried and tossed in a mixture of honey and aromatics like orange blossom water and sprinkled with sesame seeds. You can find these fried desserts all year round in Libya and neighboring Tunisia, and they're served during Ramadan. "Deblah" means "engagement ring," but the dessert has a stronger resemblance to a flower. 

Gata is a common dessert found in Armenia. According to SBS, gata contains many regional variations depending on the part of the country its made in. But, you'll generally see the same plush, buttery pastry filled with a mixture of ghee, sugar, and Armenian rum or cognac.

Gata is a celebratory dessert often made for weddings. Per SBS, gata is typically given as a sweet gift and broken over the head of the couple for good luck. The bread can also be brought as good tidings for travel, or as celebratory food during the Christmas holiday.

All chocolate lovers should try Brazilian brigadeiro. This dessert is a chocolate truffle made with condensed milk, chocolate, and butter. Brigadeiro was the product of a 1945 political campaign for Brigadeiro Eduardo Gomes (brigadeiro being Gomes' military rank). To help increase public support for Gomes, his party decided to design a dessert that would establish a connection between sweetness and the candidate (via SweetStone). The dessert became increasingly popular across Brazil, as well as other South American countries. 

Luqaimat is a Saudi Arabian dish that translates to "small bites" in Arabic. These small balls are made from fried dough sweetened with date syrup. You are most likely to find lunqaimat in Dubai during Ramadan, but some restaurants have added dessert to their menu year-round (via the Tenement Museum). According to the National News, luqaimat is unlike other types of dough because it is leavened with yogurt instead of butter or shortening. Luqaimat is often served with a sesame seed garnish or cardamom-and-saffron-infused syrup. 

According to Reference, arroz con leche was the product of the Spanish colonization during the 15th century. In addition to the standard combination of rice, sugar, and milk, the original recipe for arroz con leche included egg yolks, lemon rind, and cinnamon. While other variations of rice pudding exist in Mexico and Latin America, Cuban rice pudding is distinct because it uses sweetened condensed milk, and occasionally evaporated milk, for a sweeter flavor and thicker texture.

Pastéis de nata, otherwise known as Portuguese egg tarts, have a crispy, pastry exterior and creamy, thin custard interior. The top of these pastries is also scorched to add a bit of color and crunch. Pastéis de nata are baked in small tart tins to develop a crispy exterior that is both portable and flaky. According to Pearl River Mart, the Portuguese egg tart was first made by monks in the 13th century.