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Bougatsa
Bougatsa ( ) is a Greek breakfast pastry (sweet or savoury) consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Origin The name comes from the Byzantine Greek πογάτσα (pogátsa), from the ancient Roman ''pānis focācius'', literally "hearth bread"; ''c.f.'' Italian ''focaccia''. It may have had a classical origin in the Roman-era placenta cake. A similar dessert is still known as ''placenta'' ( el, πλατσέντα) on the island of Lesbos in Greece. It is found in Thessaloniki and in the Central Macedonia region of Northern Greece, particularly the city of Serres, where it was brought in the 20th century by Greek refugees from Constantinople. The taste of bougatsa varies between regions of Greece. For example, bougatsa in Veria 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 cheese and sprinkled with sugar. Preparation Greek boug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Thessaloniki metropolitan area, metropolitan area, and the capital city, capital of the geographic regions of Greece, geographic region of Macedonia (Greece), Macedonia, the administrative regions of Greece, administrative region of Central Macedonia and the Decentralized Administration of Macedonia and Thrace. It is also known in Greek language, Greek as (), literally "the co-capital", a reference to its historical status as the () or "co-reigning" city of the Byzantine Empire alongside Constantinople. Thessaloniki is located on the Thermaic Gulf, at the northwest corner of the Aegean Sea. It is bounded on the west by the delta of the Vardar, Axios. The Thessaloniki (municipality), municipality of Thessaloniki, the historical center, had a population of 317,778 in 2021, while the Thessaloniki metro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 then baked. Name and etymology The name ''filo'' (phonetic) or ''phyllo'' (transliteration) comes from Greek 'leaf'.Alan Davidson (2014). '' The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. In Turkish, it is called ' 'thin', a word which is also used for a kind of thin unleavened bread. In Arabic, it is called ''reqaqot''; in Morocco, warqa ( ar, ورقة). The Albanian flia also may be named for ''fije''/''fli'' 'sheet, leaf'. 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 Some claim it may be derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, me ... [...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 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 ('' crème anglaise'') to the thick pastry cream (''crème pâtissière'') 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. 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 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~17 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 then baked. Name and etymology The name ''filo'' (phonetic) or ''phyllo'' (transliteration) comes from Greek 'leaf'.Alan Davidson (2014). '' The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. In Turkish, it is called ' 'thin', a word which is also used for a kind of thin unleavened bread. In Arabic, it is called ''reqaqot''; in Morocco, warqa ( ar, ورقة). The Albanian flia also may be named for ''fije''/''fli'' 'sheet, leaf'. 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 Some claim it may be derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Northern Greece. The city is situated in a fertile plain at an elevation of about , some northeast of the Strymon river and north-east of Thessaloniki, respectively. Serres' official municipal population was 76,817 in 2011 with the total number of people living in the city and its immediate surroundings estimated at around 100,000. The city is home to the Department of Physical Education and Sport Science of the Aristotle University of Thessaloniki ( el, Τ.Ε.Φ.Α.Α. Σερρών) and the Serres Campus of the International Hellenic University (former " Technological Educational Institute of Central Macedonia"), composed of the Faculty of Engineering, the Faculty of Economics and Management, and the Department of Interior Architecture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galaktoboureko
Galaktoboureko ( el, γαλακτομπούρεκο, tr, Laz böreği, ar, شعيبيات, lzz, Paponi) is a Greek, Turkish, Laz, and Syrian dessert of semolina custard baked in filo. Turkish ''Laz böreği'' is made with a type of pudding called '' muhallebi'' instead of semolina custard. It is popular in Rize and Artvin provinces in the Black Sea Region, home of many Laz people. 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 Turkish ''Laz böreği'' is made with a variation of the pudding called '' muhallebi'' with the inclusion of cornmeal and ground black pepper, instead of semolina custard. It is popular in Rize ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanakopita
Spanakopita (; el, σπανακόπιτα, from ''spanáki'' 'spinach', and πίτα ''píta'' 'pie') is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita ( el, σπανακοτυρόπιτα "spinach-cheese pie"), especially in northern Greece. In southern Greece, the term spanakopita is also common for the versions with cheese. A version without cheese and eggs is eaten during religious fasts throughout Greece. Ingredients and variations The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. Other white, preferably salted cheeses such as kefalotiri may also be mixed with the feta cheese, and some may be used as a substitute for feta cheese. Herbs such as dill, mint and parsley may be used as flavouring. The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, either in a large pan from which individual servings are cut, or rolled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pogača
Poğaça is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia. Found in the cuisines of the Balkans, it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top. Terminology The word derives ultimately from the Latin ''panis focacius,'' i.e. bread (''panis'') baked on the hearth or fireplace (''focus''), via the Byzantine Greek πογάτσα (pogátsa), thence entering the South Slavic languages as ''pogača'' / погача. A variant is known as ''pogačice'' (diminutive form), a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, Montenegro, North Macedonia, Serbia, Slovenia, and Turkey (where it is called ''poğ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. 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. Pastry can also refer to the pastry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. '' Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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