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Portokalopita Served In Jerusalem, Israel
Portokalópita (in Greek language, Greek, Πορτοκαλόπιτα; from πορτοκάλι ''portokáli'' "orange" and πιτα ''pita'' "cake") is a typical Greek cake whose main ingredient is Sweet Orange, sweet orange. Portokalópita is very popular in Greece and is usually consumed as a dessert with coffee. Within Greek pastries, it belongs to the family of cakes called ''siropiasta'', sweets that are bathed in syrup, such as baklava. Although it has a sponge-like appearance, its dough is actually made from dry shreds of Filo, filo dough. (φύλλο ''phyllo''), to which a mixture of Greek yogurt, egg and orange juice is added. It is bathed on top with a syrup (liquid sugar) that has been Simmering, simmered with oranges and sometimes flavored with vanilla and / or cinnamon. Ideally, it is consumed the next day or the day after, when the syrup is fully absorbed and all the flavors of the cake have been integrated. The mouthfeel should be fluffy and juicy, preventing it from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, such as wedd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Culinary syrup There are a range of syrups used in food production, including: * Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup Common syrups A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since ... [...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 and A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chios
Chios (; el, Χίος, Chíos , traditionally known as Scio in English) is the fifth largest Greek island, situated in the northern Aegean Sea. The island is separated from Turkey by the Chios Strait. Chios is notable for its exports of mastic gum and its nickname is "the Mastic Island". Tourist attractions include its medieval villages and the 11th-century monastery of Nea Moni, a UNESCO World Heritage Site. Administratively, the island forms a separate municipality within the Chios regional unit, which is part of the North Aegean region. The principal town of the island and seat of the municipality is Chios. Locals refer to Chios town as ''Chora'' ( literally means land or country, but usually refers to the capital or a settlement at the highest point of a Greek island). The island was also the site of the Chios massacre, in which thousands of Greeks on the island were massacred, expelled, and enslaved by Ottoman troops during the Greek War of Independence in 1822. Geogra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arta, Greece
Arta ( el, Άρτα) is a city in northwestern Greece, capital of the regional unit of Arta, which is part of Epirus region. The city was known in ancient times as Ambracia ( grc, Ἀμβρακία). Arta is known for the medieval bridge over the Arachthos River. Arta is also known for its ancient sites from the era of Pyrrhus of Epirus and its well-preserved 13th-century castle. Arta's Byzantine history is reflected in its many Byzantine churches; perhaps the best known is the Panagia Paregoretissa (Mother of God the Consoling), built about 1290 by Despot Nikephoros I Komnenos Doukas. Etymology The origin of the city's name is quite uncertain. It's either derived from a corruption of the river Arachthos, either from the Latin word "artus" (narrow) either from the Slavic word "balta" (swamp). History Antiquity The first settlement in the area of the modern city dates to the 9th century B.C. Ambracia was founded as a Corinthian colony in the 7th century B.C. In 294 BC, af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argolis
Argolis or Argolida ( el, Αργολίδα , ; , in ancient Greek and Katharevousa) is one of the regional units of Greece. It is part of the region of Peloponnese, situated in the eastern part of the Peloponnese peninsula and part of the tripoint area of Argolis, Arcadia and Corinthia. Much of the territory of this region is situated in the Argolid Peninsula. Geography Most arable land lies in the central part of Argolis. Its primary agricultural resources are oranges and olives. Argolis has a coastline on the Saronic Gulf in the northeast and on the Argolic Gulf in the south and southeast. Notable mountains ranges are the Oligyrtos in the northwest, Lyrkeio and Ktenia in the west, and Arachnaio and Didymo in the east. Argolis has land borders with Arcadia to the west and southwest, Corinthia to the north, and the Islands regional unit (Troezen area) to the east. Ancient Argolis included Troezen. History Parts of the history of the area can be found in the ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laconia
Laconia or Lakonia ( el, Λακωνία, , ) is a historical and administrative region of Greece located on the southeastern part of the Peloponnese peninsula. Its administrative capital is Sparta. The word ''laconic''—to speak in a blunt, concise way—is derived from the name of this region, a reference to the ancient Spartans who were renowned for their verbal austerity and blunt, often pithy remarks. Geography Laconia is bordered by Messenia to the west and Arcadia to the north and is surrounded by the Myrtoan Sea to the east and by the Laconian Gulf and the Mediterranean Sea to the south. It encompasses Cape Malea and Cape Tainaron and a large part of the Mani Peninsula. The Mani Peninsula is in the west region of Laconia. The islands of Kythira and Antikythera lie to the south, but they administratively belong to the Attica regional unit of islands. The island, Elafonisos, situated between the Laconian mainland and Kythira, is part of Laconia. The Eurotas is the lon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peloponnese Peninsula
The Peloponnese (), Peloponnesus (; el, Πελοπόννησος, Pelopónnēsos,(), or Morea is a peninsula and geographic region in southern Greece. It is connected to the central part of the country by the Isthmus of Corinth land bridge which separates the Gulf of Corinth from the Saronic Gulf. From the late Middle Ages until the 19th century the peninsula was known as the Morea ( grc-x-byzant, Μωρέας), (Morèas) a name still in colloquial use in its demotic form ( el, Μωριάς, links=no), (Moriàs). The peninsula is divided among three administrative regions: most belongs to the Peloponnese region, with smaller parts belonging to the West Greece and Attica regions. Geography The Peloponnese is a peninsula located at the southern tip of the mainland, in area, and constitutes the southernmost part of mainland Greece. It is connected to the mainland by the Isthmus of Corinth, where the Corinth Canal was constructed in 1893. However, it is also connected to the mai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portokalopita Served In Jerusalem, Israel
Portokalópita (in Greek language, Greek, Πορτοκαλόπιτα; from πορτοκάλι ''portokáli'' "orange" and πιτα ''pita'' "cake") is a typical Greek cake whose main ingredient is Sweet Orange, sweet orange. Portokalópita is very popular in Greece and is usually consumed as a dessert with coffee. Within Greek pastries, it belongs to the family of cakes called ''siropiasta'', sweets that are bathed in syrup, such as baklava. Although it has a sponge-like appearance, its dough is actually made from dry shreds of Filo, filo dough. (φύλλο ''phyllo''), to which a mixture of Greek yogurt, egg and orange juice is added. It is bathed on top with a syrup (liquid sugar) that has been Simmering, simmered with oranges and sometimes flavored with vanilla and / or cinnamon. Ideally, it is consumed the next day or the day after, when the syrup is fully absorbed and all the flavors of the cake have been integrated. The mouthfeel should be fluffy and juicy, preventing it from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities perceived ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature. In food preparation Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as . Japanese cuisine In Japanese cuisine, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying. American cuisine Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc. Bulgari ... [...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] |
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