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Lagana (bread)
Lagana (, from ) is a Greek flatbread traditionally baked for Clean Monday, the first day of the Great Lent. Traditionally, it was prepared unleavened (without the yeast), but leavened lagana is nowadays more common. It is typically flat, oval-shaped, with surface decorated by impressing fingertips. Sesame seeds are a common topping, and it may also be topped with other herbs, and seasoned with olive oil. The name comes from a Greco-Roman pastry dough '' lagana'', which is also the origin of the word ''lasagna'', also known as ''tracta'', from . See also * Focaccia Focaccia is a Flatbread, flat leavening agent, leavened oven-baked Italian cuisine, Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectang ..., a similar bread from Italian cuisine Notes Greek cuisine Flatbreads Eastern Orthodox Christian cuisine {{Greece-cuisine-stub ...
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Greek Cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, Fish as food, fish, and meat, including pork, poultry, veal and beef, Lamb and mutton, lamb, rabbit#As food and clothing, rabbit, and goat meat, goat. Other important ingredients include pasta (for example hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and phyllo, filo pastries. It continues traditions from Ancient Greek cuisine, Ancient Greek and Byzantine cuisine, Byzantine cuisine, while incorporating Asian, Turkish cuisine, Turkish, Balkan cuisine, Balkan, and Italian cuisine, Italian influences. History Greek cuisine ...
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Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ...
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Clean Monday
Clean Monday (, ''Kathara Deftera''), also known as Pure Monday, Green Monday or simply Monday of Lent is the first day of Great Lent throughout Eastern Christianity and is a moveable feast, falling on the sixth Monday before Palm Sunday which begins Holy Week, preceding Pascha Sunday (Easter). The common term for this day, "Clean Monday", refers to the purification of the body in preparation to the Great Lent: first day of abstinence of non-fasting foods and, for those who are blessed and able to do so, also fasting from all kinds of food. Traditionally, as it happens in many Orthodox countries and traditions, people do a very strict fast, purifying themselves of all food until the Divine Liturgy on Wednesday, in a way that the Holy Body of Christ is the first nutrition that Christians will have during the Lent. Outside the Orthodox Church, it could be sometimes called "Ash Monday", by analogy with Ash Wednesday (the first day of Lent in Western Christianity). The term is oft ...
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Great Lent
Great Lent, or the Great Fast (Greek language, Greek: Μεγάλη Τεσσαρακοστή, ''Megali Tessarakosti'' or Μεγάλη Νηστεία, ''Megali Nisteia'', meaning "Great 40 Days", and "Great Fast", respectively), is the most important fasting season of the church year within many denominations of Eastern Christianity. It is intended to prepare Christians for the greatest feast of the church year, Easter, Pascha (Easter). Great Lent shares its origins with the Lent, Lent of Western Christianity and has many similarities with it. There are some differences in the timing of Lent, besides calculating the date of Easter and how it is practiced, both liturgically in the public worship of the church and individually. One difference between Eastern Christianity and Western Christianity is the calculation of the date of Easter (see Computus). Most years, the Eastern Pascha falls after the Western Easter, and it may be as much as five weeks later; occasionally, the two dat ...
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Leavening Agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * '' Clostridium perfring ...
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Sesame
Sesame (; ''Sesamum indicum'') is a plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. ''Sesamum'' has many other species, most being wild and native to sub-Saharan Africa. ''S. indicum,'' the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people and is one of the nine most common allergens outlined by the Food and Drug Administration. Etymology Th ...
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Olive Oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids ...
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To Vima
''To Vima'' () is a Greek 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 kno ... weekly newspaper first published in 6 February 1922 as ''Elefthero Vima'' (Free Tribune). Its founders were the politicians and diplomats Alexandros Karapanos, Georgios Roussos, Alexandros Diomidis, Emmanouil Tsouderos, Georgios Exidaris, Konstantinos Rentis and Dimitrios Lambrakis, who also took over its management, with Gerasimos Lykhnos as editor-in-chief. It was owned by Lambrakis Press Group (DOL), a group that also publishes the newspaper '' Ta Nea'', among others in its fold of publications. The assets of DOL were acquired in 2017 by Alter Ego Media S.A. Circulation To Vima had a circulation of 114,035 in October 2014. References External links * – contains searchable index of the S ...
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Tracta (dough)
Tracta, tractum (), also called laganon, laganum, or lagana (Ancient Greek: λάγανον), was a kind of drawn out or rolled-out pastry dough in Roman and Greek cuisines. What exactly it was is unclear:Charles Perry, "What was tracta?", '' Petits Propos Culinaires 12:37-9 (1982) and a note in 14 "Latin ''tracta''... appears to be a kind of pastry. It is hard to be sure, because its making is never described fully";Andrew Dalby, ''Food in the Ancient World from A to Z'', , ''s.v.'' 'Pastry', p. 251 and it may have meant different things at different periods. ''Laganon/laganum'' was at different periods an unleavened bread, a pancake, or later, perhaps a sort of pasta. ''Tracta'' is mentioned in the ''Apicius'' as a thickener for liquids. Vehling's translation of ''Apicius'' glosses it as "a piece of pastry, a round bread or roll in this case, stale, best suited for this purpose". Perry compares it to a " ship's biscuit".Charles Perry, "Old Non-Pasta", ''Los Angeles Times'March ...
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Lasagna
Lasagna (, ; ), also known by the plural form lasagne (), is a type of pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ..., possibly one of the oldest List of pasta, types, made in very wide, flat sheets. In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. The dish may be topped with grated cheese, which melts during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven (''al forno''). The resulting baked pasta is cut into single-serving square or rectangular portions. Name As with most other types of pasta, the Italian word is a plural ...
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Focaccia
Focaccia is a Flatbread, flat leavening agent, leavened oven-baked Italian cuisine, Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular or square shape. Etymology In ancient Rome, was a flatbread baked on the hearth. The word is derived from the Latin , 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a variant of pizza in publications outside Italy, although focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Ligurian variants (), marked by its finger-sized holes on its surface called "dimples" ( in Genoese dialect), is brushed ...
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Flatbreads
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. A serving of 85g (~3 ounces) of pita bread has 234 calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world. In 2018, charred bread crumbs were found at a N ...
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