then topped usually with fondant icing. This dessert is known as Éclair in France and Bignè in Italy Trileçe is an Albanian adaptation of the Spanish Tres leches. It is a sponge cake made of three milks from cow's, goat's and water buffaloes, while cow's milk and cream are used commonly. According to Hürriyet, Albania was the first country to introduce the dessert from South America into the area. It is believed that the popularity of Brazilian soap operas in Albania led local chefs to reverse-engineer the dessert and then the speciality spread over to Turkey. Ashure, the world oldest dessert, is served especially during Muslim (Bektashi) holidays in Albania. It is a congee that is made of a mixture consisting of grains, nuts as well as fruits and dried fruits. Homemade panettone, an Italian type of sweet bread loaf, is usually prepared and particularly enjoyed for Christmas and New Year in Albania. Lokum is a Turkish candy eaten in Albania. Appetizers and salads Popular appetizers in Albania includes wheat bread or cornbread, which remains one of the most important foods and are ever-present on the Albanian table. Hence the expression for 'going to eat a meal' (Albanian: për të ngrënë bukë) can be literally translated as 'going to eat bread'. In Albania, bread is also used in the authentic Albanian hospitality saying of "bread, salt and heart" (bukë, kripë e zemër). Vegetable salads are almost served along with both lunch and dinner, which in majority are dishes based on meat. The ingredients that are used always in salads are green or red peppers, onions, tomatoes, olives and cucumbers. Salads that are representative of the Albanian cuisine are dressed with salt, olive oil or lemon and vinegar. The usual dressings are based on garlic, lemon and black pepper. An Albanian-style meze of fresh and cooked vegetable salads, pickled cucumbers and other vegetables, hard boiled eggs, prosciutto ham, salami and feta cheese, accompanied with roasted bell peppers, olive oil and garlic is served at festive meals and in restaurants. Nowadays, the modern interpretations of the Albanian meze blend traditional and modern combination of various appetizers. Fërgesë verorë (summer fërgesë) is the vegetarian version of fërgesë, a national dish in Albania made of green and red peppers, along with skinned tomatoes and onions and often served as a side dish to various meat dishes. Japrak is a stuffed vegetable dish made with