|
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, men ... [...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] |
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 Herzegov ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laminated Dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. Pastries using laminated doughs include: * Croissant pastry *Danish pastry * Flaky pastry * Jachnun * Kouign-amann * Kubaneh * Malawach *Paratha * M'semen *Puff pastry See also * * Dough sheeting, an industrial preparation technique * Filo pastry, used in applications such as baklava, strudel A strudel (, ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but is also commo ..., and spanakopita, where the dough itself is not laminat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastizz
A pastizz (plural ''pastizzi'') is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta (''tal-ħaxu'', ''pastizzi tal-irkotta'', cheese cake) or curried peas (, pea cake). Pastizzi are a popular and well-known traditional Maltese food. It should not be confused with the Italian pastizz, better known as U' pastizz 'rtunnar. Preparation Pastizzi are usually diamond-shaped or round (known as ''pastizzi tax-xema in Maltese) and made with a pastry very much like the Greek filo pastry (although there is also a puff pastry version). The pastry is folded in different ways according to the filling, as a means of identification. Traditionally, cheese cakes (stuffed with ricotta) are folded down the middle, whereas pea cakes are folded down the side. They are typically baked on metal trays in electric or gas ovens in a ''pastizzerija'', usually a small or family concern. They are also sold in bars, cafes and by street vendors. They are a popular ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastries
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, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. Kipferls have long been a staple of Austrian, and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor ... [...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] |
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] |
Flia
Flia, also known as fli or flija, is a dish in Kosovan cuisine and Albanian cuisine. It consists of multiple crêpe-like layers brushed with cream and served with sour cream and butter. The name translates to "sacrifice" (see ''fli''). March 17 is recognized as "Flia Day" in which families invite their relatives for preparing and eating flia. Flija requires very simple ingredients: flour, water, butter, yogurt, eggs, oil, nuts and salt. The main ingredients (flour, water and salt) are mixed together until they become like pancake batter. Layers of batter are baked using a '' saq'' which is a spherical metal lid used for baking. See also *Knish A knish is a traditional Ashkenazi Jewish snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried. Knishes are often purchased from street vendors in urban areas with a large Jewish population, s ... References Kosovan cuisine Albanian cuisine Pastries {{albania-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.JPG "Click for more on -> Baklava")
.jpg "Click for more on -> Galaktoboureko")