Crimea Crimean Tatars call cookies (, , , ). The Crimean Tatar has many forms, but basically it looks like a rhombus, or a combination of two or three rhombuses to form a flower, or it is cut in the shape of a crescent. Crimean Tatars prepare as follows: powdered sugar is mixed with ghee, and then flour is added. The finished is completely sprinkled with powdered sugar on all sides.
Albania Kurabie.
Algeria () • with
almonds • with
peanuts • with
walnuts • with
pistachios Armenia () is the Armenian version sometimes referred to in English as Armenian butter cookie or Armenian shortbread cookie. was traditionally made with three ingredients: butter, sugar, and flour and usually shaped like bread, wheat ear, or horse shoe signifying health, wealth, and prosperity. It was mostly eaten during the
Easter, Christmas and new year celebrations. Later, more ingredients were added, like eggs, cinnamon, and walnuts.
Bosnia and Herzegovina in
Bosnia is characterized by a sugar cube in the middle. In some regions, sugar is replaced by syrup from boiled indigenous fruits. In
Tuzla, they are often prepared with apple molasses. are typically served with
Bosnian coffee. While the meal is mostly associated with the Muslim
Bosniaks, a variant called is also made by the Catholic
Croats of Bosnia and Herzegovina from the area of
Duvno.
Greece and Cyprus The Greek version, called "''''''" or "" In some regions of Greece,
Christmas are adorned with a single whole spice
clove embedded in each biscuit. are shaped either into crescents or balls, then baked till slightly golden. They are usually rolled in icing sugar while still hot, forming a rich butter-sugar coating. are popular for special occasions, such as Christmas or
baptisms. The Greek word "" comes from the Turkish word , which is related to , a family of Middle Eastern cookies. In Cyprus, they are often given as gifts to wedding attendees after the ceremony.
Iran qurabiye from
Tabriz In
Tabriz, are made of
almond flour, sugar,
egg white,
vanilla,
margarine and a topping of coarsely crushed
pistachio and almond. It is served by itself or with tea, customarily placed on top of the teacup to make it soft before eating.
Kuwait Variants including: • with
Cardamom • with
pistachio • with
saffron Levant Levantine is traditionally made for
Eid alongside
ma'amoul, it is made from flour or semolina flour, sugar, and
samneh (clarified butter), and traditionally flavored with rose water or
orange flower water, and garnished with a single piece of pistachio. A cookbook published in 1885 by in Beirut titled provided several recipes for (), the recipe called for baking a batter of , sugar, rose water, and semolina.
Libya The cookie is known as in Libya (), common Libyan varieties include: • with peanuts • with almonds • with walnuts
Morocco (
Moroccan Arabic: ) in Morocco and other parts of the
Maghreb, the popular cookies often use
semolina instead of white flour, giving a distinctive crunch. is a Moroccan variation of . • , made with almonds and sugar flavored with
orange flower water • •
Saudi Arabia / (Arabic: ), variants include: • with pistachio • with almonds • with cardamom
Serbia has been a part of Serbian cuisine since medieval times. It is typically sweetened with honey. A variety called is associated with Eastern Orthodox monasteries. Flour () is a variety of made with flour, typically made into an S-shape. Typically served alongside
tea or
Turkish coffee, during social gatherings, holidays, and family visits. It is also commonly seen in Turkish
patisseries. Flour are associated with Turkish home baking traditions. They are also known as Turkish shortbread. They are rolled into logs, sliced, and baked until just barely set. Savory , also known as , are made with similar methods in Turkish cuisine. Savory are often flavored with vinegar and topped with sesame or nigella seeds.
Tunisia () • , made with
wheat flour • , made with
sorghum flour • , made with
chickpea flour ==See also==