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Kasseropita
Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned. When made with kasseri cheese, it may be called ''kasseropita'' (). Spanakotiropita is filled with spinach and cheese; ''cf.'' spanakopita. History According to some scholars, it is stated that in Ancient Greek cuisine, placenta cake (or ''plakous'', πλακοῦς), and its descendants in Byzantine cuisine, ''plakountas tetyromenous'' (πλακούντας τετυρομένους, "cheesy placenta") and ''en tyritas plakountas'' (εν τυρίτας πλακούντας, "cheese-inserted placenta"), are the ancestors of modern ''tiropita''.. A recipe in Greek tradition recorded in Cato the Elder's '' De Agri Cultura'' (160 BC) describes placenta as a sweet layered cheese dish: Shape the ''placenta'' as follows: place ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasseri
Kasseri (Greek: κασέρι, Turkish: ''kaşar''Merriam-Webster Unabridged ''kasseri''/ref>) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos, or Xanthi, but a similar type of cheese is found in Turkey,"The Art of Making Kasseri", Epikouria Magazine, Fall/Winter 2006 Romania, and the Balkans, where it is known as kashkaval. The same cheese is made with cow's milk, but in that case it cannot be legally sold as "kasseri" in the EU and is instead sold under names that are particular to each producer. Kasseri is of semi-hard to hard consistency, smooth rather than crumbly, chewy, and with a hard rind. It belongs to the pasta filata family of cheeses, which includes fresh cheeses like mozzarella and aged ones like Provolone and Caciocavallo. Kasseri is made by heat ... [...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] |
Turkic Peoples
Turkic peoples are a collection of diverse ethnic groups of West Asia, West, Central Asia, Central, East Asia, East, and North Asia as well as parts of Europe, who speak Turkic languages.. "Turkic peoples, any of various peoples whose members speak languages belonging to the Turkic subfamily...". "The Turkic peoples represent a diverse collection of ethnic groups defined by the Turkic languages." According to historians and linguists, the Proto-Turkic language originated in Central-East Asia, potentially in the Altai-Sayan region, Mongolia or Tuva.: "The ultimate Proto-Turkic homeland may have been located in a more compact area, most likely in Eastern Mongolia": "The best candidate for the Turkic Urheimat would then be northern and western Mongolia and Tuva, where all these haplogroups could have intermingled, rather than eastern and southern Mongolia..." Initially, Proto-Turkic speakers were potentially both hunter-gatherers and farmers; they later became nomadic Pastoralism, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cypriot Cuisine
Cypriot cuisine is the cuisine of the island of Cyprus. Food preparation Frequently used ingredients are fresh vegetables such as courgettes ( zucchini), olives, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans (for fasolada), broad beans, peas, black-eyed beans, chickpeas and lentils. Pears, apples, grapes, oranges, mandarin oranges, nectarines, mespila, blackberries, cherries, strawberries, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, and hazelnut are some of the commonest of the fruits and nuts. The best-known spices and herbs include pepper, parsley, rocket (arugula), celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Pastries
Greek may refer to: Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group *Greek language, a branch of the Indo-European language family **Proto-Greek language, the assumed last common ancestor of all known varieties of Greek **Mycenaean Greek, most ancient attested form of the language (16th to 11th centuries BC) **Ancient Greek, forms of the language used c. 1000–330 BC **Koine Greek, common form of Greek spoken and written during Classical antiquity **Medieval Greek or Byzantine Language, language used between the Middle Ages and the Ottoman conquest of Constantinople **Modern Greek, varieties spoken in the modern era (from 1453 AD) *Greek alphabet, script used to write the Greek language *Greek Orthodox Church, several Churches of the Eastern Orthodox Church *Ancient Greece, the ancient civilization before the end of Antiquity * Old Greek, the language as spoken from Late Antiquity to around 1500 AD *Greek mythology, a body of myths o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Chicago Press
The University of Chicago Press is the university press of the University of Chicago, a Private university, private research university in Chicago, Illinois. It is the largest and one of the oldest university presses in the United States. It publishes a wide range of academic titles, including ''The Chicago Manual of Style'', numerous academic journals, and advanced monographs in the academic fields. The press is located just south of the Midway Plaisance on the University of Chicago campus. One of its quasi-independent projects is the BiblioVault, a digital repository for scholarly books. History The University of Chicago Press was founded in 1890, making it one of the oldest continuously operating university presses in the United States. Its first published book was Robert F. Harper's ''Assyrian and Babylonian Letters Belonging to the Kouyunjik Collections of the British Museum''. The book sold five copies during its first two years, but by 1900, the University of Chicago Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Placenta Cake
Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese (such as ricotta) and honey and flavored with bay leaves, baked and then covered in honey.. The dessert is mentioned in classical texts such as the Greek poems of Archestratos and Antiphanes, as well as the '' De agri cultura'' of Cato the Elder. It is thought to be related to baklava. Etymology The Latin word ''placenta'' is derived from the Greek ''plakous'' ( – ''plakountos'', from πλακόεις – ''plakoeis'', "flat") for thin or layered flat breads. The placenta of mammalian pregnancy is so named from the perceived resemblance between its shape and that of a placenta cake. History Most claim that placenta, and therefore likely baklava derived from a recipe from Ancient Greece.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey.Mayer, C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peinirli
The peinirli (or penirli) is an elongated, open pie made in a boat shape. They contain a substantial amount of yellow cheese and optionally, meats or vegetables. Peinirli originated in Turkey, where it is known as ''peynirli''. There are two types of ''pide'': ''peynirli pide'', in which cheese entirely covers the surface of the filling and ''karışık pide'', which has cheese only as part of the filling (usually one third). Etymology "Peinirli", meaning with cheese, comes from the Turkish roots ''peynir'' ("cheese") + ''-li'' ("with"). The suffix ''-li'' is also used for ingredients, such as '' kıymalı'' ("with minced meat"), ''pastırmalı'' ("with pastirma"), or '' ıspanaklı'' ("with spinach"). See also *Turkish cuisine * İçli pide * Khachapuri * Burek *Banitsa * Pastrmalija *Tiropita Tiropita or tyropita ( Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური, tr from 'curd' + 'bread') is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients. It is popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index", developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, included in the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khachapuri Day, to celebrate Georgia's signature pastry as well as to promote its recognition internationally. The kha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gibanica
Gibanica ( sr-cyr, гибаница, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. A derivative of the Serbo-Croatian verb ''gibati''/гибати meaning "to fold; sway, swing, rock", the pastry was mentioned in Vuk Stefanović Karadžić's ''Srpski rječnik, Serbian Dictionary'' in 1818 and by a Slovenian priest Jožef Kosič in 1828, where it was described as a special Slovenian cake which is "a must at wedding festivities and is also served to workers after finishing a big project". It is a type of layered strudel, a combination of Turkish and Austrian influences in different cuisines of the former Yugoslavia. Today the versions of this cake can be found in Slovenia, Croatia, Serbia, Bosnia, North Macedonia and other regions of the former Yugoslavia. Variants of this rich layered strudel are found in Hungary, B ... [...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 (pastry)
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, ayran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
