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The Sweet Side of Afghanistan: Indulging in Afghan Desserts and Sweets

The Sweet Side of Afghanistan:

Afghanistan is a country that is usually associated with war, violence, and political instability. However, there is a sweet side to Afghanistan that often goes unnoticed and unexplored. The country has a rich culinary tradition that includes a variety of sweet dishes and desserts. Afghan sweets are not only delicious but also reflect the country’s cultural diversity and history.

Traditional Afghan Desserts and Sweets:

Afghanistan has a long history of producing sweets and desserts. Some of the popular Afghan desserts include Firnee, Jalebi, Sheer Yakh, and Kheer. Firnee is a creamy dessert made with milk, sugar, and cornstarch. Jalebi is a deep-fried sweet that is soaked in sugar syrup. Sheer Yakh is a frozen dessert made with milk, sugar, and cardamom. Kheer is a rice-based sweet dish that is flavored with saffron, cardamom, and rose water. Afghan desserts are often made with nuts, dry fruits, saffron, and other aromatic spices which give them a unique flavor and aroma.

Afghan Cuisine and Sweet Culture:

Afghan cuisine is a fusion of Indian, Persian, and Central Asian flavors. The country’s food culture is heavily influenced by its geography, history, and religion. Afghanistan is a predominantly Muslim country, and as such, the use of alcohol in cooking is prohibited. This has led to the development of a rich tradition of non-alcoholic beverages and sweet dishes. Afghan sweets are usually served during religious festivals, weddings, and other special occasions. They are also an essential part of hospitality culture in Afghanistan.

Indulging in Afghan Sweets: A Sweet Adventure:

Indulging in Afghan sweets is a sweet adventure that every food lover should experience. Afghan sweets are not only delicious but also visually appealing. The use of bright colors, intricate patterns, and unique shapes makes them a feast for the eyes. Afghan sweets are available in traditional sweet shops, local bazaars, and restaurants. The best way to experience Afghan sweets is to visit a local sweet shop and try out a variety of sweets and desserts.

Peshawari Ice Cream: A Unique Afghan Delight:

Peshawari Ice Cream is a unique Afghan delight that is popular in Afghanistan and Pakistan. It is a combination of fresh cream, pistachios, and rose water. Peshawari Ice Cream is served in a traditional clay pot and topped with rose petals and chopped nuts. The combination of creamy texture and floral aroma makes it a perfect summer dessert.

Firnee: A Creamy Afghan Dessert:

Firnee is a creamy Afghan dessert that is often served during religious festivals and special occasions. It is made with milk, sugar, and cornstarch and flavored with cardamom and rose water. Firnee is usually served chilled and topped with pistachios or almonds. It has a smooth and creamy texture and a delicate aroma that makes it a favorite among dessert lovers.

Jalebi: A Popular Afghan Sweet:

Jalebi is a popular Afghan sweet that is made by deep-frying a wheat flour batter and then soaking it in sugar syrup. Jalebi is usually served hot and has a crispy texture on the outside and a soft and juicy texture on the inside. It is often served during breakfast or as an evening snack. Jalebi is also popular in India, Pakistan, and other South Asian countries.

Qaimaq: The Creamy Afghan Topping for Desserts:

Qaimaq is a creamy Afghan topping that is used to enhance the flavor and texture of desserts. It is made by boiling milk and then removing the cream layer that forms on top. The cream is then mixed with sugar and cardamom and whipped till it becomes light and fluffy. Qaimaq is usually served with Firnee, Sheer Yakh, and other creamy desserts. It has a rich and creamy texture and a sweet and aromatic flavor that makes it a perfect topping for desserts.

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Food

Sweets are Getting More Expensive

Bitter news for those with a sweet tooth: Sweets are getting more expensive! This year, consumers must expect the price of chocolate and other confectionery to increase. A bar of chocolate can soon cost more than one euro.

Sweets are getting more expensive

The reason for the coming higher prices for chocolate and other sweets is the increased cost of sugar, cocoa, and other ingredients. This is now announced by the managing director of the confectionery trade association, Hans Strohmaier.

The price of one euro for a bar of chocolate is given as the absolute “pain limit” – but this could be cracked this year and continue to rise.

90 bars of chocolate per year

Last year, the price of a bar of chocolate increased by five percent. But that doesn’t stop those with a sweet tooth from enjoying it: Consumption of the sweet sin has remained stable in Germany for years.

Everyone eats around nine kilos of chocolate, which corresponds to 90 bars, every year – including processed chocolate.

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Cooking Tips

It’s Easy to Make Your Own Sweets

It’s pretty easy to make your own sweets, you just have to pay attention to a few things. You can find out what these are here. You know exactly what’s in the candy you make yourself. Making your own sweets can also be fun for the whole family, where the little ones are then rewarded with candy when the work is done.

Basic substance

The basic substance for all sweets is sugar, commercially available granulated sugar works well. If you choose 250 grams, then you should add 80 grams of water and then bring the whole thing to a boil in a saucepan while stirring constantly. It is best to use a stainless steel pot so that nothing can come off the pot. The candy base is ready when the water has boiled away and the sugar syrup has thickened. The sugar will bubble a lot as it cooks and gets extremely hot, so be careful not to splash and don’t touch the sugar with your hands.

You can color this with food coloring if you want. Silicone molds are good for portioning the candy mass. You can also use a spoon to spread small portions onto a baking sheet lined with parchment paper. After cooling for a few hours, sugar candies are formed that are still sticky. It is now advisable to roll the sweets in flour, then they lose their stickiness and it is then easier to fill them up. Another option is to sprinkle the candies with powdered sugar.

Variation of fruit candies

For the production of fruit candies, simply add approx. 80 ml of fruit juice, for example, cherry juice, to the candy base from above. The sweets are then already colored red and absorb the cherry aroma well. In order to get a more intensive fruit aroma, you can also add, for example, 3 drops of lemon aroma and approx. 80 ml of juice, for example, orange juice, to the sugar mass, boil it up as usual, and you get citrus fruit candies.

Variation cough drops

This variant of making cough drops yourself is nicely explained in the YouTube video www.youtube.com/watch?v=hoItDpxlydY. Cough drops help as an effective remedy for coughing.
Here half a cup of sugar is used, add:

  • a good handful of fresh sage leaves, alternatively 2 tablespoons of dried sage, finely ground
  • 1 tablespoon of honey, preferably organic
  • 1 tablespoon of freshly squeezed lemon juice
  • optional icing sugar for dusting

Here it is recommended to first prepare the sugar mass, then remove the pan from the heat and then add the other ingredients. Then make the sweets out of it, sprinkle with icing sugar, or roll in flour to take the stickiness out.

Variation caramel candies

Caramel candies are a tasty variation. You can find a good recipe on YouTube at www.youtube.com/watch?v=MtpNY2by-nU.


In addition to 250 grams of sugar, you need:

  • 100ml of water
  • 2 teaspoons of honey
  • 50 ml cream
  • 1 tablespoon of butter

The sugar, the water, and the honey are then first placed in a stainless steel pot, and the candy base mass is made from this again under high heat and constant stirring. Finally, add the butter and cream to the still-boiling mass. Then the mass has to cool down for approx. 15 minutes, stirring every 2 to 3 minutes to prevent layer formation. Candies can then be formed from the mass. After cooling, which takes 4 to 5 hours, the delicious caramel candies are ready.

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Food

Frozen Pizza, Nutella and Co.: Many Sweets and Ready Meals Are Really That Harmful

Researchers have found that palm oil promotes the spread of cancer cells. Although the substance is so dangerous, it is found in many foods.

A new study shows how dangerous many foods and other everyday products are. Because palm oil is found in many foods, such as pizza, chocolate spread or baby food. But also in shower gel, hand cream and detergent. According to a new study, the palmitic acid contained in palm oil can promote the spread of metastases – and thus the spread of cancer.

Palm oil in food: Palmitic acid can alter cancer cells

Researchers at the “Institute for Research in Biomedicine” (IRB) in Barcelona have proven that palmitic acid, which is mainly found in palm oil, changes cancer cells. The food industry often uses palm oil as a cheap fat in many finished products. Because: Palm oil tastes similar to butter and gives food a spreadable, creamy consistency. Palm oil is often added to many finished products, sweets and baby food. In the cosmetics industry, surfactants and emulsifiers are made from palm oil components.

But palm oil is not exactly one of the highest quality vegetable fats. It’s fairly high in unhealthy saturated fat and low in healthy unsaturated fat. Furthermore, palm oil has long been suspected of being involved in the development of diseases.
The IRB study now shows how palmitic acid promotes the spread of metastases.

Why does palm fat promote the spread of cancer?

The researchers at the IRB were able to find out in mouse models how palmitic acid from palm fat causes cancer by altering its genome. This increases the likelihood that tumors will spread. Metastasis, or the spread of cancer, remains the leading cause of death in cancer patients. The vast majority of these people can now be treated but not cured.

“There is something very special about palmitic acid that makes it an extremely powerful promoter of metastasis,” IRB director Salvador Aznar-Benitah told the Guardian newspaper. The study, conducted on mice, found that palmitic acid promotes long-term metastasis in oral and skin cancer.

The study noted that there is no evidence to date that all dietary fatty acids can promote cancer metastasis. Other fatty acids such as oleic and linoleic acid, so-called omega-6 and omega-9 fats found in foods like olive oil and flaxseed, did not show this effect. More specifically: None of the other fatty acids tested generally increased the risk of developing cancer. With palmitine, however, this is different.

Breakthrough in cancer research?

In order to spread, cancer cells need certain nutrients. The researchers at the “Institute for Research in Biomedicine” are certain that cancer cells are primarily dependent on fatty acids. In the experiment with the mice, it became clear that oral and skin cancer spread more quickly when the animals were given palmitic acid. Palmitic acid appears to regenerate cancer cells, causing metastases to form.

According to Dr. Helen Rippon, executive director of Worldwide Cancer Research, “a major breakthrough in our understanding of the link between diet and cancer and, perhaps more importantly, how we can use this knowledge to develop new cures for cancer.”

This knowledge could now also help to improve cancer treatments in the future. Because metastases are responsible for about 90 percent of all deaths in cancer patients. As the authors of the study noted, if we now learned more about which foods or components of products promote the spread of cancer, we could possibly reduce the number of cancer deaths in the future

Can’t you just replace palm oil?

Palm oil has long been criticized and raises the suspicion that it promotes the development of diabetes, vascular diseases and cancer. This is due to the high proportion of saturated fatty acids and industrial processing, which can produce carcinogenic substances. If palm oil is heated too much, fatty acid esters are formed, which the “Federal Institute for Risk Assessment” (BfR) has already classified as carcinogenic.

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Food

Salmiak: Is The Flavoring in Sweets Healthy?

Salmiak has always been a natural remedy that is particularly popular in northern Europe. If you overdose, however, it can also lead to undesirable side effects.

Where is salmiac found?

Salmiac is the mineral ammonium chloride. Only 110 sites of the rare mineral are known worldwide.

Licorice products with salmiak are colloquially referred to as “adult liquorice” because their taste has a repellent effect on children and salmiak can lead to acidification of the blood in higher doses. A product with an ammonia content of up to eight percent is still considered candy in this country. If a product contains more than eight percent salmiak, it is a medicinal product.

What are the health risks of ammonia?

Products containing sal ammoniac are particularly popular in northern Germany and the neighboring Scandinavian countries. In these regions, salmiak is considered a remedy that is traditionally used to treat sore throats. In addition, ammonia salt has a disinfecting effect, as it lowers the pH value of the saliva and thus kills bacteria. If you take an overdose of salmiac, there is also a risk of over-acidifying the body.

However, the liquorice contained in large quantities in salmiak pastilles often represents a greater danger than salmiak itself. If you overdose liquorice, cardiovascular disorders can be a possible result. The liquorice root contains the hormone-like substance glycyrrhizin. This removes potassium from the body and increases blood pressure. You should therefore not regularly snack on more than 50 grams of liquorice per day.

With normal consumption, however, it is unlikely to overdose on salmiak or liquorice to such an extent that your health suffers acutely. As long as you follow the consumption recommendation on the packaging, you are on the safe side and can enjoy the health-promoting effects of sal ammoniac.

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Food

Coffee Goes With Sweets!

A cup of coffee always includes sweets.

A sweet served with the coffee completes the coffee moment.

Anyone who likes to enjoy a cup of coffee knows that enjoyment without pastries or sweets is anything but perfect. Accordingly, confectionery is now one of the standard things that you get with a cup of coffee. But simply offering biscuits, cantuccini or a bean in a chocolate coating is no longer anything special. So if you want to stand out and leave a lasting impression, you should consider something more unusual. With the latest coffee trends, you are always up to date on what goes best with a coffee drink.

Confectionery specialties for coffee

Above all, it is already a tradition that a cup of coffee is served with sweets such as biscuits, chocolate or other pastries. Special confectionery is also suitable for certain coffee drinks. But if you don’t always want to follow the flow, but also want to be creative yourself and impress guests or customers, you should move away from the traditional confectionery for coffee and think of something new. It is enough to deal a little with the latest trends in the field of coffee. Because whether coffee smoothie, bulletproof coffee, green coffee or nitro cold brew iced coffee – they are all on the rise and conquer the hearts of coffee lovers.

Then there is not much missing to think about unusual confectionery for coffee. Thanks to new roasting processes and special preparations of the coffee beans, you can now also get fruity flavors. As a result, fruity sweets also support these coffee drinks and are therefore ideally suited for serving together.

For example, a small blueberry muffin is just the thing. On the other hand, individualized biscuits or chocolate that don’t look ordinary are sufficient. You can play with the shape and color of the confectionery. From the shape of the company logo to the color that makes you stand out, anything is possible. You can also score well with a simple but funny or individual lettering.

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Dominica

Are there any traditional sweets or pastries in Dominican cuisine?

Introduction: Dominican cuisine

Dominican cuisine is a fusion of African, Spanish, and Indigenous influences that have blended together over centuries to create a unique culinary experience. The cuisine of the Dominican Republic is characterized by its rich and bold flavors, with many dishes featuring a combination of sweet and savory ingredients.

While there are plenty of savory dishes to try in the Dominican Republic, there are also a number of traditional sweets and pastries that are worth discovering. In this article, we will explore some of the most popular traditional sweets and pastries in Dominican cuisine.

Popular sweets and pastries

Dominicans have a sweet tooth, and as a result, many traditional Dominican sweets and pastries are made with generous amounts of sugar. Some of the most popular sweets and pastries in the Dominican Republic include flan, tres leches cake, and arroz con leche (rice pudding). These desserts are typically made with milk, eggs, and sugar, and are often flavored with cinnamon or vanilla.

Influence of African and Spanish cuisine

The influence of African and Spanish cuisine can be seen throughout Dominican cuisine, and this is particularly true when it comes to sweets and pastries. Many of the traditional sweets and pastries in the Dominican Republic have their roots in African or Spanish cuisine, and have been adapted to suit local tastes.

For example, dulce de leche is a caramel-like sauce that is popular in many Latin American countries, but in the Dominican Republic, it is often used as a topping for pastries. Similarly, the Spanish influence can be seen in the use of ingredients like almonds and honey in Dominican sweets and pastries.

Sweet plantain pie (pastelón de plátano)

One of the most popular traditional sweets in the Dominican Republic is pastelón de plátano, or sweet plantain pie. This dessert is made with ripe plantains that are mashed and then layered with ground beef or chicken, cheese, and other savory ingredients. The top layer is then covered with a mixture of eggs, milk, and sugar, and baked until golden brown.

Coconut sweets (dulces de coco)

Coconut is a popular ingredient in many traditional Dominican sweets and pastries. Dulces de coco, or coconut sweets, are a particular favorite. These sweets are made with grated coconut, sugar, and sometimes milk, and are often shaped into balls or squares. They can be eaten as a snack or used as a topping for other desserts.

Sweet cassava cake (bizcocho de yuca)

Cassava, also known as yuca, is a starchy root vegetable that is used in many traditional Dominican dishes, including sweets and pastries. Bizcocho de yuca, or sweet cassava cake, is a popular dessert that is made with grated cassava, coconut milk, and sugar. It is typically served with a dollop of whipped cream on top.

Cornmeal coconut pudding (majarete de coco)

Majarete de coco is a delicious dessert that is made with cornmeal, coconut milk, sugar, and cinnamon. The mixture is cooked until it thickens, and then poured into individual serving dishes. Once cooled, the pudding is topped with a sprinkle of cinnamon and served cold.

Conclusion: Traditional sweets and pastries in Dominican cuisine

While Dominican cuisine may not be as well-known as some other Latin American cuisines, it is full of delicious dishes and unique flavors. The traditional sweets and pastries of the Dominican Republic are no exception, and are definitely worth trying if you find yourself in the country. From sweet plantain pie to coconut sweets, there are plenty of sweet treats to satisfy any sweet tooth.

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Egypt

Are there any traditional sweets or pastries in Egyptian cuisine?

Introduction: Egyptian Cuisine

Egyptian cuisine is a fascinating mixture of various cultures and influences, including Turkish, Greek, and Arabic, among others. Egyptian cuisine is known for its aromatic spices, fresh herbs, and unique flavors, which are derived from a variety of ingredients, ranging from vegetables to meats. However, when it comes to desserts, Egyptian cuisine is famous for its sweet treats and pastries that are rich, decadent, and satisfying.

Overview of Traditional Sweets

Egyptian cuisine offers a wide variety of traditional sweets and pastries that are unique to the country and the region. These sweets are typically made from ingredients such as honey, nuts, dried fruits, and semolina, among other things. Many of these desserts are also flavored with rose water, orange blossom water, and other fragrant ingredients that give them a distinct taste and aroma.

Basbousa: Semolina Cake

Basbousa is a popular Egyptian dessert that is made from semolina, which is a coarse flour that is often used in Middle Eastern cuisine. The cake is soaked in a sweet syrup made from sugar and water, which makes it moist and flavorful. Basbousa is often flavored with rose water or orange blossom water, which gives it a unique and pleasant aroma.

Baklava: A Sweet Pastry

Baklava is a famous Middle Eastern pastry that is also popular in Egypt. The pastry is made from layers of phyllo dough, which are filled with chopped nuts and sweetened with honey or syrup. The layers of phyllo dough are brushed with melted butter before being baked in the oven until golden brown. Baklava is a rich and decadent dessert that is perfect for special occasions.

Kunafa: Cheese-Filled Sweet

Kunafa is a cheese-filled sweet that is often served during Ramadan and other special occasions in Egypt. The pastry is made from shredded phyllo dough, which is layered with a mixture of sweet cheese and sugar syrup. The pastry is then baked in the oven until it is golden brown and crispy. Kunafa is a delicious and satisfying dessert that is perfect for sharing with family and friends.

Halawa: A Sweet Spread

Halawa is a sweet spread that is made from sesame seeds and honey or sugar. The spread is often flavored with rose water or orange blossom water, which gives it a pleasant aroma. Halawa is a popular dessert in Egypt and is often served with coffee or tea.

Qatayef: Filled Pancakes

Qatayef is a popular dessert that is often served during Ramadan and other special occasions in Egypt. The dessert consists of small pancakes that are filled with a mixture of nuts, cheese, or sweet cream. The pancakes are then fried until golden brown and crispy. Qatayef is a delicious and satisfying dessert that is perfect for sharing with family and friends.

Conclusion: Rich, Sweet Heritage

Egyptian cuisine is renowned for its rich history and culture, which is reflected in the country’s traditional sweets and pastries. From the light and crispy baklava to the decadent kunafa, Egyptian desserts are a testament to the country’s culinary heritage. Whether you are looking for a sweet treat to enjoy with your family or a special dessert to serve at a party, Egyptian cuisine offers a wide variety of delicious options that are sure to delight your taste buds.

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Ecuador

Are there any traditional sweets or pastries in Ecuadorian cuisine?

Introduction: Ecuadorian cuisine

Ecuadorian cuisine is a blend of Indigenous, Spanish, and African influences resulting in a unique culinary experience. The country’s location on the equator provides a diverse range of ingredients that contribute to the rich and flavorful dishes. From the coastal seafood to the highland potatoes, the cuisine offers something for everyone.

Overview: Traditional sweets and pastries

Ecuadorian cuisine is not only famous for its savory cuisine, but it also has an array of traditional sweets and pastries that are worth exploring. The desserts range from caramel-based sweets to fruit-infused pastries. The country’s desserts and pastries often feature ingredients such as corn, plantains, and guayusa. The sweet treats are often enjoyed as a midday snack or as dessert after dinner.

Influence of Indigenous and Spanish cultures

The traditional Ecuadorian sweets and pastries are a product of both Indigenous and Spanish cultures. The Indigenous people of Ecuador were skilled at working with corn and plantains, which are used in several desserts. The Spanish colonization introduced new ingredients such as dairy products and refined sugar, which led to the creation of new sweets and pastries.

Traditional desserts made with corn and plantains

Corn and plantains are popular ingredients in Ecuadorian desserts. One of the traditional desserts is “champús,” a sweet drink made from boiled maize, pineapple, and cinnamon. “Morocho,” a thick corn-based beverage, is also a favorite. “Fanese,” a corn cake that originated in the northern part of Ecuador, is another popular dessert. “Cholas,” a sweet plantain cake, is often served with coffee.

Dulce de leche-based sweets and desserts

Dulce de leche is a popular ingredient in Ecuadorian desserts. “Manjar,” a caramel spread made from milk and sugar, is used in several sweets and pastries such as “alfajores,” a cookie sandwich filled with manjar, and “quesadillas,” a sweet pastry filled with cheese and manjar. “Torta de mil hojas,” a layered cake with manjar filling, is also a favorite.

Guayusa-infused desserts and pastries

Guayusa is a type of tea that is native to the Amazon rainforest. It is often used in Ecuadorian desserts and pastries to add a unique flavor. “Bolón de verde con guayusa,” a plantain ball filled with meat and guayusa, is a popular savory snack. “Canelazo,” a hot drink made from cinnamon, sugar, and guayusa, is also a favorite.

Popular Ecuadorian pastries: Empanadas and Humitas

Empanadas and humitas are two of the most popular Ecuadorian pastries. Empanadas are savory pastries filled with meat, cheese, or vegetables. Humitas are similar to tamales, made with mashed corn and filled with cheese, meat, or vegetables. Both are often enjoyed as a midday snack or as a quick breakfast.

Conclusion: A rich variety of traditional sweets and pastries

Ecuadorian cuisine offers a rich variety of traditional sweets and pastries. The desserts are a product of Indigenous and Spanish cultures, resulting in a unique culinary experience. From corn and plantain-based desserts to dulce de leche-based sweets, the country’s desserts cater to every taste. The pastries are also a favorite, with empanadas and humitas being the most popular. Exploring the traditional sweets and pastries of Ecuador is a must-do for any food lover.

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Ethiopia

Are there any Ethiopian desserts or sweets?

Introduction: Ethiopian Cuisine

Ethiopian cuisine is known for its flavorful and spicy dishes, such as injera (a sourdough flatbread) and wat (a spicy stew). However, it is often overlooked that Ethiopia also has a variety of desserts and sweets to offer.

Traditional Ethiopian Desserts

Ethiopian desserts are often simple, made with basic ingredients found in the kitchen. Most of them are sweet, nutty, and crunchy, which makes them the perfect ending to a spicy meal. Here are some of the most popular Ethiopian desserts and sweets:

Keshta: Sweet Cheese

Keshta is a traditional Ethiopian dessert made with fresh cheese, honey, and spices. The cheese is usually made from goat or cow milk and mixed with sugar, cardamom, and cinnamon. Keshta is served cold and can be garnished with raisins or nuts.

Beso: Spiced Flour Balls

Beso is a sweet snack made with roasted flour, sugar, and spices. The flour is first roasted until it turns brown, then mixed with sugar and spices such as cinnamon and cloves. The mixture is then rolled into bite-sized balls and served as a snack.

Dabo Kolo: Crunchy Snack

Dabo Kolo is a crunchy snack made with barley flour, spices, and oil. The flour is mixed with spices such as cumin, coriander, and paprika, then fried in oil until crispy. Dabo Kolo can be served as a snack or as a side dish with tea or coffee.

Kolo: Roasted Barley

Kolo is a popular Ethiopian snack made with roasted barley. The barley is roasted until it turns brown and crunchy, then seasoned with salt and spices such as chili powder and cumin. Kolo is usually served with beer or other drinks.

Ambasha: Sweet Bread

Ambasha is a sweet bread made with flour, sugar, and yeast. The dough is flavored with spices such as cardamom and cinnamon, then baked until golden brown. Ambasha is often served with tea or coffee, and can also be used to make sandwiches.

Genfo: Porridge with Honey and Butter

Genfo is a porridge made with roasted barley flour, water, and spices. It is usually served for breakfast, and can be sweetened with honey and butter. Genfo is a hearty and filling dish that is perfect for cold mornings.

In conclusion, Ethiopian cuisine offers a range of desserts and sweets that are simple but delicious. From sweet cheese to spiced flour balls, Ethiopian desserts are the perfect way to end a spicy meal or to enjoy as a snack.

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