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Filo
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 then baked. Name and etymology The name ''filo'' or ''phyllo'' comes from Greek 'thin sheet'.Alan Davidson (2014). '' The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Most say that it was derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenos states in his poem "''Dinner''" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in Pakistan and Afghanistan, where, although not a traditional sweet, it has carved out a niche in urban centers. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from . The name ''baklava'' is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal. The historian Paul D. Buell argues that the word ''baklava'' may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mahmud Kashgari
Mahmud ibn Husayn ibn Muhammad al-Kashgari; ; , Мәһмуд Қәшқири; , Махмуд Қашғарий was an 11th-century Kara-Khanid scholar and lexicographer of the Turkic languages from Kashgar. His father, Husayn, was the mayor of Barsgan, a town in the southeastern part of the lake of Issyk-Kul (nowadays village of Barskoon in Northern Kyrgyzstan's Issyk-Kul Region) and related to the ruling dynasty of Kara-Khanid Khanate. Around 1057 AD, Mahmud al-Kashgari became a political refugee, before settling down in Baghdad. Work Al-Kashgari studied the Turkic languages of his time and in Baghdad, he compiled the first comprehensive dictionary of Turkic languages, the (English: "Compendium of the languages of the Turks") in 1072–74. It was intended for use by the Abbasid Caliphate, the new Arab allies of the Turks. Mahmud Kashgari's comprehensive dictionary, later edited by the Turkish historian, Ali Amiri, contains specimens of old Turkic poetry in the typical form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bundevara
Bundevara ( Bulgarian and Macedonian: Тиквеник) is a type of pastry in Bulgarian cuisine and parts of former Yugoslavia. It is a sweet pie made of rolled phyllo, similar to strudel, filled with sweetened grated pumpkin pulp and baked in an oven. Occasionally nutmeg, cinnamon or similar spices may be added, or raisins or grated lemon rinds. It is usually dusted with icing sugar and/or vanilla sugar, and is served hot or cold. The pumpkins (or squashes) with more intense coloured pulp (richer in carotene) are more appreciated. So, although little grown in Serbia, some varieties of ''Cucurbita moschata'' are suited for this dish. Origins Bundevara originated from the Serbian province of Vojvodina. Its name derives from the word "bundeva", meaning "pumpkin". Bundevara is a typical Serbian dessert which uses phyllo dough, a common ingredient in Mediterranean cuisine. See also * List of pies * List of squash and pumpkin dishes * Pumpkin pie Pumpkin pie is a dessert pi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bülbül Yuvası
Bülbül yuvası ( ''Ush Al-Bulbul''), literally "''nightingale's nest''", is a Middle Eastern phyllo dough dessert. It takes its name from its hollow and circular shape. Having been baked, warm syrup is sprinkled, and the hollow center is filled with pistachios before being served. Notes See also *Baklava Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of th ... * Şöbiyet * Sütlü Nuriye References * * External links Image of bülbül yuvası dessert {{Turkey-cuisine-stub Turkish pastries Arab pastries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bougatsa
Bougatsa ( ) is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack. Bougatsa has several versions with their own filling, with the most popular the ''bougatsa krema'' (''bougatsa cream'') that has semolina custard filling used as a sweet food and dessert. Origin The name comes from the Byzantine Greek (pogátsa), from the ancient Roman ''pānis focācius'', literally "hearth bread"; ''cf.'' Italian ''focaccia''. It may have had a classical origin in the Ancient Greek/Roman placenta cake. A similar dessert is still known as ''placenta'' () on the island of Lesbos in Greece. ''Placenta'' is a type of pancake, made from two layers of dough, usually filled with cottage cheese. Sometimes chocolate or apples are used instead. The cake is covered with honey, before being baked. It originated in Northern Greece, in particular the city of Serres and city of Thessaloniki. Today, bougatsa can be found in Greece in specialty shops called ''bougatsadika'' or ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Börek
''Börek'' or burek or byrek is a family of pastries or pies made in the Middle East and the Balkans. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. Throughout the Balkan peninsula and in Turkey, it is commonly served with ayran or yogurt. It is a custom of Sephardic Jews to have ''bourekas'' for their Shabbat breakfast meal on Saturday mornings. Origin and names The English name ''borek'' comes from Turkish language, Turkish (Turkish pronunciation: Help:IPA/Turkish, [bœˈɾec]), while ''burek'' is used in the countries of the Yugoslavia#New states, former Yugoslavia. Forms in other languages include: ; ; ; and ; and . According to lexicographer Sev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banitsa
Banitsa ( Bulgarian: баница), also transliterated as banica and banitza, is a traditional pastry made in Bulgaria. It is also made in Budjak, where it is known as milina by Ukrainian Bulgarians; North Macedonia; and southeastern Serbia. In southeastern Serbia, it may also be known as gibanica. Banitsa is prepared by layering a mixture of whisked eggs, plain yogurt, and pieces of white brined cheese between filo pastry and then baking it in an oven. Traditionally in Bulgaria, lucky charms are put into the pastry on certain occasions, particularly on New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year (similar to fortune cookies). Banitsa is served for breakfast with plain yogurt, ay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laminated Dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. Pastries using laminated doughs include: * Croissant pastry, from France *Danish pastry, made with yeast-leavened dough, from Austria via Denmark * Flaky pastry * Jachnun, a Yemenite Jewish pastry * Kouign-amann, a sweet Breton cake from north-western France * Kubaneh, a traditional Yemenite Jewish bread *Malawach, a Yemenite Jewish flatbread *Paratha, a flatbread native to South Asia * M'semen, a traditional flatbread of northern Africa *Puff pastry See also * * Dough sheeting, an industrial preparation technique *Filo pastry, used in applications such as baklava, strudel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant (, ) is a French cuisine, French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, ''viennoiserie'' pastry inspired by the shape of the Austrian cuisine, Austrian ''Kifli, kipferl'', but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminated dough, laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since Late antiquity, antiquity. The modern croissant was developed in the early 20th century, when France, French bakers replaced the brioche dough of the ''kipferl'' with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen food, frozen, preformed bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces. History While modern puff pastry was developed in France in the 17th century, related laminated and air-leavened pastry has a long history. In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe book ('book on the art of cooking') by Domingo Hernández d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norman Lee Adler
Norman or Normans may refer to: Ethnic and cultural identity * The Normans, a people partly descended from Norse Vikings who settled in the territory of Normandy in France in the 9th and 10th centuries ** People or things connected with the Norman conquest of southern Italy in the 11th and 12th centuries ** Normanist theory (also known as Normanism) and anti-Normanism, historical disagreement regarding the origin of Russia, Ukraine, Belarus and their historic predecessor, Kievan Rus' ** Norman dynasty, a series of monarchs in England and Normandy ** Norman architecture, romanesque architecture in England and elsewhere ** Norman language, spoken in Normandy ** People or things connected with the French region of Normandy Arts and entertainment * ''Norman'' (2010 film), a 2010 drama film * ''Norman'' (2016 film), a 2016 drama film * ''Norman'' (TV series), a 1970 British sitcom starring Norman Wisdom * ''The Normans'' (TV series), a documentary * "Norman" (song), a 1962 song w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World War I
World War I or the First World War (28 July 1914 – 11 November 1918), also known as the Great War, was a World war, global conflict between two coalitions: the Allies of World War I, Allies (or Entente) and the Central Powers. Fighting took place mainly in European theatre of World War I, Europe and the Middle Eastern theatre of World War I, Middle East, as well as in parts of African theatre of World War I, Africa and the Asian and Pacific theatre of World War I, Asia-Pacific, and in Europe was characterised by trench warfare; the widespread use of Artillery of World War I, artillery, machine guns, and Chemical weapons in World War I, chemical weapons (gas); and the introductions of Tanks in World War I, tanks and Aviation in World War I, aircraft. World War I was one of the List of wars by death toll, deadliest conflicts in history, resulting in an estimated World War I casualties, 10 million military dead and more than 20 million wounded, plus some 10 million civilian de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
