Melomakarona and galaktoboureko are among the best sweets in the world.
In position 34 are melomakarona, the traditional Christmas treat, ranked by the experiential online travel guide to traditional food Taste Atlas. “Although believed to originate from ancient Phoenicia, honey macaroons are today a typical Greek Christmas treat. These delicious semolina cookies are traditionally flavored with honey, orange zest, cinnamon, olive oil and sometimes brandy. Immediately after baking, the honey macaroon cookies are drizzled with syrup and then sprinkled with ground walnuts. Although some argue that another Greek treat called finikia refers to a slightly different dessert, occasionally fried and served without nuts, today the two names are used interchangeably,” writes Taste Atlas.
At the top of the list are French crepes, while in 2nd place is the Brazilian bobocado, in the 3rd place the Peruvian queso elado, in the 4th place the tiramisu and in the 5th place the crème brillée.
The Taste Atlas list of sweets is perhaps one of the most… multinational with France and Turkey having the most “representations”. In the internationally renowned list of best sweets from all over the world, France and Turkey occupy several places, while the two Greek sweets that appear on the list, probably, are a little unfair.
At number 37 is galaktobourekos with the international media commenting “This traditional Greek dessert consists of numerous leaves that are sprinkled with melted butter and combined with a light semolina cream. After being baked and frozen well, the dessert is traditionally covered in an orange, sugary syrup, allowing the layers to absorb the flavors and transform the galaktoboureko into a soft, velvety delicacy. This classic Greek sweet is commonly found in pastry shops and traditional taverns throughout the country.”
Greek representation is also present in the worst rated sweets in the world, and specifically, at number 69 where “Koufeto” is located as Taste Atlas writes, a bond originating from Milos. It is “a traditional Greek spoon dessert from the island of Milos. It is made by simmering chunks of local sweet white pumpkin in a mixture of water, sugar and local honey, which is then combined with white almonds and lemon juice. The preserve is usually kept in glass jars and is sometimes flavored with cinnamon sticks. In Milos, this sweet specialty is usually associated with weddings and engagements.”
Taste Atlas is an experiential travel website traditional food guide that brings together authentic recipes, taster reviews and research articles on popular ingredients and dishes. Its lists are mainly based on audience ratings.