Bougatsa ( ) is a Greek breakfast

pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" sugges ...

(sweet or savoury) consisting of either

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

custard, cheese, or minced meat filling between layers of

phyllo Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is t ...

Origin

The name comes from the Byzantine Greek πογάτσα (pogátsa), from the ancient Roman ''pānis focācius'', literally "hearth bread"; ''c.f.'' Italian ''

focaccia Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as san ...

''. It may have had a classical origin in the Roman-era

placenta cake Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, baked and then covered in honey.. The dessert is mentioned in classical texts such ...

. A similar dessert is still known as ''placenta'' ( el, πλατσέντα) on the island of

Lesbos Lesbos or Lesvos ( el, Λέσβος, Lésvos ) is a Greek island located in the northeastern Aegean Sea. It has an area of with approximately of coastline, making it the third largest island in Greece. It is separated from Asia Minor by the nar ...

in Greece. It is found in

Thessaloniki Thessaloniki (; el, Θεσσαλονίκη, , also known as Thessalonica (), Saloniki, or Salonica (), is the second-largest city in Greece, with over one million inhabitants in its metropolitan area, and the capital of the geographic region of ...

and in the

Central Macedonia Central Macedonia ( el, Κεντρική Μακεδονία, Kentrikí Makedonía, ) is one of the thirteen administrative regions of Greece, consisting of the central part of the geographical and historical region of Macedonia. With a populat ...

region of Northern Greece, particularly the city of

Serres Sérres ( el, Σέρρες ) is a city in Macedonia, Greece, capital of the Serres regional unit and second largest city in the region of Central Macedonia, after Thessaloniki. Serres is one of the administrative and economic centers of Northe ...

, where it was brought in the 20th century by Greek refugees from

Constantinople la, Constantinopolis ota, قسطنطينيه , alternate_name = Byzantion (earlier Greek name), Nova Roma ("New Rome"), Miklagard/Miklagarth (Old Norse), Tsargrad ( Slavic), Qustantiniya ( Arabic), Basileuousa ("Queen of Cities"), Megalopolis ( ...

. The taste of bougatsa varies between regions of Greece. For example, bougatsa in

Veria Veria ( el, Βέροια or Βέρροια), officially transliterated Veroia, historically also spelled Berea or Berœa, is a city in Central Macedonia, in the geographic region of Macedonia, northern Greece, capital of the regional unit of ...

is very sweet and full of cream, while in Thessaloniki it is crunchy and not that sweet, and in Chania Crete it is made of local

mizithra Mizithra or myzithra ( ) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. Barron, Rosemary (1991). ''Flavors of Greece.'' William Morrow, It is sold both as a fresh cheese, similar to Italian ''ricotta'', and as a s ...

cheese and sprinkled with sugar.

Preparation

Greek bougatsa is prepared from

dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is

custard, then the pastry may be lightly dusted with powdered sugar and/or cinnamon. Most modern bougatsa is made with machine-made phyllo, but some

cafes A coffeehouse, coffee shop, or café is an establishment that primarily serves coffee of various types, notably espresso, latte, and cappuccino. Some coffeehouses may serve cold drinks, such as iced coffee and iced tea, as well as other non-caf ...

and

bakeries A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who w ...

selling hand-made bougatsa still exist, especially in smaller towns and villages of Greece.

Trivia

The city of

achieved the record for the largest

puff pastry Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...

on 1 June 2008. It weighed , was long, and was made by more than 40 bakers.http://www.guinnessworldrecords.com/world-records/largest-bougatsa Guinness World Records The process of making bougatsa by hand was featured on an episode of '' Anthony Bourdain: No Reservations'' filmed in Greece.

References

Works cited

Sources