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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'',''Vocabolario Etimologico Pianigiani'', 1907, ''s.v.'lasagna see more in the tracta (dough) article also known as ''tracta'', from . See also * Focaccia Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as san ..., a similar bread from Italian cuisine Notes Greek cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine (Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, 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, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Balkan, Turkish and Italian influences. History Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond. Ancient Greek cuisine was charact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is a bread made 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 pizza and pita bread. 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. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clean Monday
Clean Monday ( el, Καθαρά Δευτέρα), also known as Pure Monday, Ash Monday, Monday of Lent or Green Monday, is the first day of Great Lent throughout Eastern Christianity and is a moveable feast, falling on the 6th Monday before Palm Sunday which begins the Holy Week preceding Pascha Sunday (Easter). The common term for this day, "Clean Monday", refers to the leaving behind of sinful attitudes and non-fasting foods. It is sometimes called "Ash Monday", by analogy with Ash Wednesday (the day when the Western Churches begin Lent). The term is often a misnomer, as only a small subset of Eastern Catholic Churches practice the imposition of ashes. The Maronite Catholic Church, Chaldean Catholic Church and the Syro-Malabar Catholic Church are notable amongst the Eastern rites employing the use of ashes on this day. Date Clean Monday is part of the paschal cycle, and as such it depends on the paschal computus which may differ between denominations and churches. Addit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Great Lent
Great Lent, or the Great Fast, (Greek: Μεγάλη Τεσσαρακοστή or Μεγάλη Νηστεία, 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, Pascha (Easter). Great Lent shares its origins with the 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 dates coincide. Like Western Lent, Great Lent itself lasts for forty days, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unleavened
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 perfringens'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame
Sesame ( or ; ''Sesamum indicum'') is a flowering 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. Etymology The word "sesame" is from Latin ''sesamum'' and Greek σήσαμον : ''sēsamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can 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; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tracta (dough)
Tracta, tractum ( grc, τρακτὸς, τρακτόν), also called laganon, laganum, or lagana () 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'Mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lasagna
Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions. Origins and history Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the ''Memoriali Bolognesi'' ("Bolognesi Memorials"), in which lasagna was mentioned in a poem transcribed by a Bolognese notary; while the first recorded recipe was set down in the early 14th-century ''Liber de Coquina'' (''The Book of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia
Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape. Etymology and terminology In Ancient Rome, was a flat bread 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 kind of pizza, though focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Focaccia genovese (' Genoese focaccia'), marked by its finger-sized holes on its surface ( in Ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbreads
A flatbread is a bread made 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 pizza and pita bread. 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. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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