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Tiropita
Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned. When made with kasseri cheese, it may be called ''kasseropita'' (). Spanakotiropita is filled with spinach and cheese; ''cf.'' spanakopita. History Layered dishes like tiropita may originate from layered pan-fried breads developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages (''cf.'' baklava). Some scholars state that in Ancient Greek cuisine, placenta cake (or ''plakous'', πλακοῦς), and its descendants in Byzantine cuisine, ''plakountas tetyromenous'' (πλακούντας τετυρομένους, "cheesy placenta") and ''en tyritas plakountas'' (εν τυρίτας πλακούντας, "cheese-inserted placenta"), are the ancestors of modern ''tiropita''.. A rec ... [...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] |
Peinirli
The peinirli (or penirli) is an elongated, open pie made in a boat shape. They contain a substantial amount of yellow cheese and, optionally, meats or vegetables. Peinirli originated in Turkey, where it is known as ''peynirli''. There are two types of ''pide'': ''peynirli pide'', in which cheese entirely covers the surface of the filling, and ''karışık pide'', which has cheese only as part of the filling (usually one third). Etymology "Peinirli", meaning with cheese, comes from the Turkish roots ''peynir'' ("cheese") + ''-li'' ("with"). The suffix ''-li'' is also used for ingredients, such as '' kıymalı'' ("with minced meat "), ''pastırmalı'' ("with pastirma"), or '' ıspanaklı'' ("with spinach"). See also *Khachapuri * Kichi kozanis * Burek *Banitsa *Pastrmalija *İçli Pide *Tiropita Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an indi ... [...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 into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Chicago Press
The University of Chicago Press is the largest and one of the oldest university presses in the United States. It is operated by the University of Chicago and publishes a wide variety of academic titles, including ''The Chicago Manual of Style'', numerous academic journals, and advanced monographs in the academic fields. One of its quasi-independent projects is the BiblioVault, a digital repository for scholarly books. The Press building is located just south of the Midway Plaisance on the University of Chicago campus. History The University of Chicago Press was founded in 1890, making it one of the oldest continuously operating university presses in the United States. Its first published book was Robert F. Harper's ''Assyrian and Babylonian Letters Belonging to the Kouyunjik Collections of the British Museum''. The book sold five copies during its first two years, but by 1900 the University of Chicago Press had published 127 books and pamphlets and 11 scholarly journals, includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Placenta Cake
Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, baked and then covered in honey.. The dessert is mentioned in classical texts such as the Greek poems of Archestratos and Antiphanes, as well as the '' De agri cultura'' of Cato the Elder. Etymology The Latin word ''placenta'' is derived from the Greek ''plakous'' ( grc, πλακοῦς, gen. πλακοῦντος – ''plakountos'', from πλακόεις – ''plakoeis'', "flat") for thin or layered flat breads. The placenta of mammalian pregnancy is so named from the perceived resemblance between its shape and that of a placenta cake. History An early Greek language mention of ''plakous'' as a dessert (or second table delicacy) comes from the poems of Archestratos. He describes ''plakous'' as served with nuts and dried fruits and commends the honey-drenched Athenian version of ''plakous''. Antiphanes (fl. 4th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური ''khach’ap’uri'' from ka, ხაჭო "curds" + ka, პური "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized Khachapuri cheese), eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese. It is very popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index," developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, inscribed on the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gibanica
Gibanica ( sr-cyr, Гибаница, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. A derivative of the Serbo-Croatian verb ''gibati''/гибати meaning "to fold; sway, swing, rock", the pastry was mentioned in Vuk Stefanović Karadžić's '' Serbian Dictionary'' in 1818 and by a Slovenian priest Jožef Kosič in 1828, where it was described as a special Slovenian cake which is ''"a must at wedding festivities and is also served to workers after finishing a big project"''. It is a type of layered strudel, a combination of Turkish and Austrian influences in different cuisines of the former Yugoslavia. Today the versions of this cake can be found in Slovenia, Croatia, Serbia, Bosnia, and other regions of the former Yugoslavia. Variants of this rich layered strudel are found in Hungary, Bulgaria, North Macedonia, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Börek
Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly associated with Anatolia, the Middle East, Armenia, and also with the former Ottoman Empire, including the Balkans and the South Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. It is a custom of Sephardic Jews to have ''bourekas'' for their Shabbat breakfast meal on Saturday mornings. In Bosnia and Herzegovina it has become commonplace to have borek as a breakfast food with coffee. It is commonly served with afternoon tea in Bosnia and Herzegovina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banitsa (pastry)
Banitsa ( bg, баница, , also transliterated as banica and banitza) is a traditional pastry dish made in Bulgaria, North Macedonia and Southeastern Serbia (where it may also be referred to as gibanica), prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white brined cheese between filo pastry and then baking it in an oven. Traditionally, lucky charms are put into the pastry on certain occasions, particularly on New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year (similar to fortune cookies). Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Some varieties include banitsa with spinach "спаначник" () or the sweet ... [...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 (~175 °F) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apicius
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer to Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ''ficatum'', ''bullire'') added to earlier recipes using Classical Latin (such as ''iecur'', ''fervere''). The book has been attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. The book also may have been authored by a number of different Roman cooks from the first century AD. Based on te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
