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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 and A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the is unknown. According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century Engl ... [...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 (''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 (~175 °F); ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laz People
The Laz people, or Lazi ( lzz, ლაზი ''Lazi''; ka, ლაზი, ''lazi''; or ჭანი, ''ch'ani''; tr, Laz), are an indigenous ethnic group who mainly live in Black Sea coastal regions of Black Sea Region, Turkey and Georgia (country), Georgia. They traditionally speak the Laz language which is a member of the Kartvelian languages, Kartvelian language family but has experienced a rapid language shift to Turkish language, Turkish. From the 103,900 ethnic Laz in Turkey, only around 20,000 speak Laz and the language is classified as threatened (6b) in Turkey and shifting (7) in Georgia on the Expanded Graded Intergenerational Disruption Scale. Etymology The ancestors of the Laz people are cited by many classical authors from Scylax of Caryanda, Scylax to Procopius and Agathias, but the word Lazi in Latin language ( el, Λαζοί, Lazoí) themselves are firstly cited by Pliny the Elder, Pliny around the 2nd century BC. Identity Self-Identification Vladimir Minors ... [...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'' (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, mentio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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, menti ... [...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 dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Pastries
Greek may refer to: Greece 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. Other uses * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cypriot Cuisine
Cypriot cuisine is mainly influenced by Greek and Turkish cuisines, whilst also sharing similarities with the cuisines of Italy and France. Food preparation Frequently used ingredients are fresh vegetables such as zucchini The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are st ..., olives, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and Pulse (legume), pulses such as beans (for fasolada, fasolia), broad beans, peas, black-eyed beans, chickpeas and lentils. Pears, apples, grapes, orange (fruit), oranges, Mandarin oranges, nectarines, Mespilus germanica, mespila, Blackberry, blackberries, Cherry, cherries, Strawberry, strawberries, ficus, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Şöbiyet
Şöbiyet, Shaabiyat (شعيبيات) is a Turkish dessert similar to baklava. It is stuffed with a cream, which is made from milk and semolina, and also nuts (walnut or pistachio). It has a soft but crusty outside and creamy inside. See also *List of Turkish desserts This is a list of desserts from Turkish cuisine. See also * List of desserts * * References {{Lists of prepared foods * Turkish desserts Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the ... * Warbat References Turkish pastries Turkish words and phrases Stuffed desserts {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ota, باقلوا ) 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. The pre- Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Turkish, Iranian and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from ota, باقلاوه . The name baklava is used in many languages with minor phonetic and spelling variations. 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''; baγla- itself in Mongolian is a Turkic loanword. Sevan Nişanyan considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being of Pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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