Rusk

A rusk is a crispy, dry biscuit or twice-baked bread, often made from stale bread or cake. This delicious treat has numerous names and variations across the globe.

- Azerbaijan: Known as sukhary.

- Cuba: Called sponge rusk, made from yellow cake batter.

- Denmark: Referred to as tvebak.

- France: Known as biscotte.

- Finland: Called korppu or hapankorppu.

- Germany: Termed zwieback.

- Greece: Called paximadi.

- India: Known as rusk or toast biscuit.

- Indonesia: Referred to as bagelen.

- Iran: Known as nān-e sokhāri.

- Italy: Called fette biscottate.

- Japan: Made from baguette, cake, or croissant.

- Levant: Known as boksum or qurshalla.

- Netherlands and Belgium: Called beschuit.

- Norway: Referred to as kavring.

- Pakistan: Known as russ or cake rusk.

- Philippines: Called biscocho.

- Portugal: Known as tosta.

- Russia: Referred to as sukhari.

- South Africa: Known as beskuit or rusks.

- Sweden: Termed skorpor.

- Turkey: Known as peksimet or galeta.

- UK: Butcher's rusk is a food additive, and Farley's Rusks are popular for infants.

- US: Common types include melba toast, croutons, and biscotti.

No matter where you are in the world, you can find a variation of this delightful snack.