74 Best Rated
Dishes with Raisins

This empanada variety originates from Córdoba in Argentina, hence the name. It is sweet and savory because it's filled with beef, raisins, potatoes, olives, and white sugar. Other ingredients include hard-boiled eggs, onions, garlic, red wine, paprika, and cumin. These empandas are also juicier than most other varieties because they include tomatoes in the mix. The filling is enclosed in dough consisting of flour, egg yolks, lard or pork fat, water, and salt, just like most empanadas. Empanadas cordobesas are fried in hot oil or baked in the oven until browned.Expand

A traditional pastry dessert with a rich and vivid history, apfelstrudel (apple strudel) is one of Austria's most popular delicacies. This sweet treat consists of thin layers of dough filled with a flavorful apple filling. Its story starts with the invention of baklava, a filo pastry popular in the Balkans and the Middle East. Since baklava requires very thin dough, similar to strudel, the technique was likely perfected by either the Ottomans or the Greeks. It is believed that strudel arrived in Hungary first, then Austria, due to the fact that the Ottomans had constant interactions with the Habsburgs. The oldest known recipe for strudel dates back to 1696, while other varieties, such as the apple strudel recipe, date back to the 1800s. Some claim that the dish was invented in Vienna for the Emperor of Austria and the rest of high society. Depending on the recipe, the filling may additionally include raisins, cinnamon, rum, and nuts such as almonds or walnuts. It is recommended to serve the strudel warm, straight from the oven, accompanied by a scoop of vanilla ice cream, a dollop of whipped cream, or vanilla sauce.Expand

Ciğer sarma is a dish consisting of lamb liver and rice mixed with pine nuts, currants, onions, and spices wrapped in softened lamb caul fat. The dish is baked until golden brown, with the caul fat keeping the filling moist and enhancing the flavor. Traditionally served during special occasions, ciğer sarma reflects the culinary heritage of the region, combining aromatic ingredients and meticulous preparation. Its presentation, with the caul fat enclosing the spiced filling, makes it both visually appealing and deliciously satisfying. This dish is a hallmark of Edirne's rich gastronomic culture.Expand

This Venezuelan bread is typically stuffed with raisins, ham, and olives. It is especially popular during the festive Christmas period. The dough is usually made with yeast, flour, butter, eggs, milk, sugar, and salt, resulting in a slightly sweet bread once it has been baked. After baking, pan de jamón is typically sliced and served with soups or salads. It is believed that this sweet bread was invented in 1905 by Gustavo Ramella, the owner of a bakery in Caracas.Expand

Vatrushka is a popular Russian ring-shaped pastry that is usually filled with sweet cottage cheese and topped with raisins or other pieces of fruit, although it can also be made with fruit jams or meat. The name of the pastry is borrowed from the Roman languages, and in Romanian vatra means bread that is baked over a fire. Traditionally, vatrushka is baked in firewood ovens, especially in the villages. The pastry is also popular throughout Ukraine and Belarus, where it can be found in numerous bakeries and stores.Expand

Tfaya is a traditional side dish or condiment that's a specialty of Fez. It's made with caramelized onions, raisins, honey, cinnamon, saffron, and ginger. Once prepared, this sweet topping is used immediately or it's left to cool. Tfaya is most commonly used as a topping for couscous, spooned over the top of the dish. It's also served with grilled meat, in sandwiches, or alongside fruit, nuts, and cheese on a cheeseboard. In Fez, there is also a savory tfaya made with slowly cooked lamb, onions, hard-boiled eggs, and blanched almonds, and this type of tfaya is served only during festive events and celebrations.Expand

Although they originated as a festive dish that was only served on special occasions, štruklji from Kobarid have become a favorite local dessert that is enjoyed throughout the region. They are prepared with a thin layer of dough and a sweet walnut filling that is enriched with raisins, lemon zest, vanilla, and rum. When the filling is neatly wrapped, each štrukelj is gently pressed in the middle to achieve its typical shape. It is said that this tradition allows chefs to leave their signature on each handmade štrukelj. These sweet dumplings are best served warm, preferably doused in syrup and dusted with cinnamon, sugar, and ground walnuts, or sprinkled with buttered breadcrumbs.Expand

Bundevara is a flavorful Serbian pie consisting of phyllo sheets that are filled with grated pumpkin, sugar, and spices such as cinnamon or nutmeg. The pie can be additionally enriched by the addition of raisins. It can be served either hot or cold, and it is recommended to sprinkle it with powdered sugar on top before consumption.Expand

Cocarrois is a traditional vegetable turnover originating from the Balearic Islands. The dough is similar to the island’s empandas de cordero, but it’s enriched with orange juice and sugar. Other ingredients used to make the dough include flour, olive oil, egg yolks, and lard or butter. The filling is typically made with vegetables such as Swiss chard, cauliflower florets, and scallions, along with parsley, pine nuts, and raisins. The dough is stuffed, then closed and shaped into a half-moon. The pastries are baked until lightly browned, then served warm or at room temperature. These turnovers are especially popular during Easter.Expand

Makowiec is the Polish name for poppy seed roll, a traditional cake where poppy seed paste is placed between layers of dough. Raisins, almonds, honey, and orange peel can be added to the cake in order to enhance its flavors. Ideally, makowiec should not be too sweet. It is characterized by its unique appearance when cut, with the dough and the poppy seed filling winding around each other in a spiral. When served, makowiec is usually dusted with powdered sugar. The cake is often consumed alongside tea or coffee, and it is typically prepared for festivities such as Christmas or other winter holidays. Although it can be found in stores throughout the year, making makowiec is a holiday family tradition. Makowiec can also be found throughout Central Europe, in countries such as Austria, Croatia, the Czech Republic, Germany, Hungary, Slovakia, Slovenia, Romania, and Serbia.Expand