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Galaktoboureko
Galaktoboureko (, , , , ) is a dessert popular in the Balkans, Turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ..., and Levant of custard baked in filo. Lazi ''Laz böreği'' is made with a type of pudding called '' muhallebi'' instead of semolina custard. It is popular in the Rize and Artvin provinces in Turkey's Black Sea Region, the indigenous home of Laz people. In Albania it is a dessert traditionally prepared during the Orthodox Easter. Preparation It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings (often approximately long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose. Unlike mille-feuille, which it otherwise resemble ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laz Böreği
Galaktoboureko (, , , , ) is a dessert popular in the Balkans, Turkey, and Levant of custard baked in filo. Laz people, Lazi ''Laz böreği'' is made with a type of pudding called ''muhallebi'' instead of semolina custard. It is popular in the Rize Province, Rize and Artvin Province, Artvin provinces in Turkey, Turkey's Black Sea Region, the indigenous home of Laz people. In Albania it is a dessert traditionally prepared during the Orthodox Easter. Preparation It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings (often approximately long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose. Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards. Laz böreği Laz people, Lazi ''paponi/Laz böreği'' is made with a variation of the pudding called ''muhallebi'' with the inclusion of cornmeal and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phyllo
Filo or phyllo is a very thin Leavening agent, unleavened dough used for making pastries such as baklava and ''börek'' in Middle Eastern cuisine, 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 language, 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, Philoxenus of Cythera, Philoxenos states in his poem "''Dinner''" that, in the final drinking course of a meal, hosts would pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 pie. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard Desserts
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins setting at . A bain marie water bath slows heat transfer and makes it ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pouding Chômeur
Pouding chômeur ("unemployed man's pudding", often translated idiomatically as "poor man's pudding") is a dessert that was created during the early years of the Great Depression in Quebec, Canada. It typically involves a bread pudding covered in a mixture with a syrup, usually maple syrup and cream. Today, it is casually served as a regional dessert, perhaps being a bit more popular during the ''saison des sucres'', when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack, but it is not specifically a maple dessert. In Australia, New Zealand, and parts of the United Kingdom, a similar dessert known as " self saucing pudding" (or often just called pudding) exists, although it is now more commonly sold in baking mix packages alongside other cakes, rather than being prepared at home. Description The ''pouding chômeur'' is a basic cake batter onto which a hot syrup, typically maple or caramel is poured before baking. The cake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flies' Graveyard
Flies' graveyard and flies' cemetery are nicknames used in various parts of the United Kingdom for sweet pastries filled with currants or raisins, which are jokingly said to resemble dead flies. In Scotland, they are known as ''fly cakes'', ''fruit slice'' or ''fruit squares''. In Northern Ireland, they are also referred to as ''currant squares''. In the North East of England, the pastries are ''fly cakes'' or ''fly pie''. In Wales, it is called ''Cacen Pwdin'' ("dessert cake"). In New Zealand, they are known as ''fruit slice'' or ''fly cemetery''. The mixture is similar to sweet mince pies, which are traditionally eaten at Christmas time in the United Kingdom. The Garibaldi biscuit, which contains a layer of squashed currants is commonly known as a "squashed fly" or "dead fly" biscuit in the UK. See also * Eccles cake * Galaktoboureko * Garibaldi biscuit * Gur cake * Snot block *Pastry Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as wel ... [...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] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in List of custard desserts, custard desserts or dessert sauces and typically include sugar and vanilla; however, Umami, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a Bain-marie, water bath, or even cooked in a Pressure cooking, pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, or Mineral (nutrient), minerals. The substance is Ingestion, ingested by an organism and assimilated by the organism's Cell (biology), cells to provide energy, maintain life, or stimulate growth. Different species of animals have different List of feeding behaviours, feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivore, Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through Intensive farming, intensive agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Real Laz Böreği (with Pepper)
Real may refer to: Currencies * Argentine real * Brazilian real (R$) * Central American Republic real * Mexican real * Portuguese real * Spanish real * Spanish colonial real Nature and science * Reality, the state of things as they exist, rather than as they may appear or may be thought to be * Real numbers, the set of rational and irrational numbers (and opposed to imaginary numbers) * The Real, an aspect of human psychic structure Sports Africa * Real Republicans FC (Accra), Ghana * Real Republicans F.C. (Sierra Leone) Central and South America * Club Real Potosí, Bolivia * Municipal Real Mamoré, Bolivia *Associação Esportiva Real, Brazil *Real Noroeste Capixaba Futebol Clube, Brazil * C.D. Real Sociedad, Honduras * Real C.D. España, Honduras *Real Maya, Honduras *Real Club España, Mexico *Real Saltillo Soccer, Mexico * Real Sociedad de Zacatecas, Mexico *Real Estelí Baloncesto, Nicaragua * Real Estelí F.C., Nicaragua *Real Madriz, Nicaragua *Real Garcilaso, Peru Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simple Syrup
In cooking, syrup (less commonly sirup; from ; , beverage, wine and ) is a condiment that is a thick, viscous liquid consisting primarily of a Solution (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Types There are a range of syrups used in food production, including: * Agave nectar, Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup * Table syrup Uses For beverages A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
